A Fantastic Fall Dinner Party
Written by Hanna Davis
Dear Dartmouth,
Hello! I’m back with a few more tidbits about how to host! As the weather is getting colder and Blundstones are making a reappearance, it’s the perfect season for a cozy dinner party with your close friends.
1. Make it themed!
Everyone loves a great theme! Consider a Halloween-themed dinner where everyone dresses up in a costume and comes bearing a pumpkin- or apple-themed item. Pumpkin chili is a great spin on a classic and is super easy to make in a big batch. Or, ask everyone to dress up in something nice and serve some champagne to feel elegant. If you have the time (and the funds), put up some themed decorations. However you decide to best execute your theme, the more fun you have with it, the better!
2. Think about the costs ahead of time.
Think ahead about how much the food and drinks for everything should cost. Ask everyone to bring something to lighten the financial load on the host, or have one person collect a small amount of money from guests and go shopping with that. Ask who all will be eating and who will be drinking to gauge a headcount to prevent overbuying. Make a budget and plan ahead to prevent over-priced, last-minute purchases (*cough cough* the Co-op). Give your guests a heads up about the costs, because no one likes to get a random Venmo request after they attended an event. But remember, if you divide the costs evenly, you should also divide the leftovers evenly too!
3. Keep the menu simple, fun, and easy to make in bulk!
Think chili, spaghetti & meatballs, macaroni & cheese (recipe below!), and the like. Below you can find a fun fall-themed recipe that is easy to make in large quantities. Make sure you know dietary restrictions ahead of time and make alternatives for people who may need them– for example: vegetarian meatballs.
4. Make a playlist!
If you have a theme, keep the music on theme too! Look for Halloween playlists, or Indie Folk Autumn vibes. If you don’t have time to curate your own playlist, just use one for Spotify or any other streaming service.
5. Have Fun!
After dinner, play a game to encourage the party to continue. Offer some coffee and tea and maybe a little dessert if you so wish. However, you decide to end your evening, remember to enjoy it and not stress about the clean-up. That is the future-you’s problem!
Butternut Squash Mac and Cheese
Ingredients
- 1/2 medium butternut squash, seeded
- Olive oil, for drizzling
- Kosher salt and black pepper, to taste
- 12 oz. elbow macaroni (about 3 cups)
- 2 onions, thinly sliced
- 1 stick salted butter
- 2 tbsp. all-purpose flour
- 2 c. whole milk, plus more as needed
- 2 c. grated sharp cheddar cheese (about 8 ounces)
- 1/2 c. seasoned breadcrumbs
How to make it
- Preheat the oven to 400 ̊. Drizzle the squash with olive oil and place it cut-side up on a rimmed baking sheet. Roast until tender and browned in spots, 50 to 70 minutes, watching it to make sure the surface doesn’t get burned. Scrape out the flesh and mash it with a potato masher. Sprinkle with salt and pepper and set aside. Leave the oven on.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the package directs for al dente. Drain, rinse under cold water, and set aside.
- Combine the onions and 2 tablespoons butter in a large cast-iron skillet over low to medium-low heat. Cook, stirring occasionally until the onions are a deep golden brown, about 20 minutes. Remove to a plate.
- Add 4 tablespoons butter to the same skillet and melt over medium-low heat. Sprinkle in the flour and whisk to make a thin paste. Cook for 2 minutes, then whisk in the milk. Cook, whisking gently, until slightly thickened, about 2 minutes. Taste and adjust the seasonings. You’ll probably want to add more salt.
- Turn the heat to low and stir in the mashed butternut squash. When it is warmed through, stir in the cheese. If the sauce is too thick when the cheese is melted, add a splash of milk. Keep stirring until the sauce is nice and hot. Stir in the onions and then the macaroni. Taste and add more salt if needed.
- Melt the remaining 2 tablespoons of butter in the microwave. Add the breadcrumbs and toss to coat. Sprinkle the breadcrumbs over the macaroni and bake it straight in the skillet until the crumbs are golden and the edges are bubbly, about 15 minutes. Serve!
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