The temperature is dropping and our Explorer Leakproof Lunchboxes are heating up! We’re sharing the ultimate fall recipes that will keep you warm from the inside out. Make these simple dishes for dinner, pack up the leftovers the following day, and just reheat in the removable tray. Since the Explorer is double-tiered, you can pack salads, rolls, fruits, or any other sides to go along with your cozy main dish. 

CREAMY MUSHROOM FLATBREAD 

Decadent but simple, these earthy flatbreads are the quintessential autumn meal for filling up and staying warm.

Makes 3-5 servings

 

Ingredients:

2-3 store bought naan breads

½ pound mixed mushrooms, trimmed and sliced

2 cloves garlic, minced

6 ounces baby spinach

2 tablespoons olive oil or butter

½ cup grated fontina or sharp white cheddar cheese

¼ cup crème fraîche (can sub sour cream)

¼ cup parmesan cheese

Directions: 

1. Preheat oven to 450°F.

2. In a skillet, heat the olive oil and sauté the mushrooms until golden brown, about 5 minutes. Add the garlic and cook for 2 minutes. Stir in the spinach and cook until wilted. Season with salt.

3. Mix cooked vegetables into a bowl of grated fontina cheese. Stir in creme fraiche. Season with salt if needed.

4. Top each flatbread with mushroom and cheese mixture. Sprinkle tops with the parmesan cheese.

5. Bake at 350°F for about 12-15 minutes or until the crust turns golden brown.

6. Let cool 2 for minutes and cut to size. 

*Best reheated in the toaster oven for crispiest results. Tray is oven safe! 

 

BUTTERNUT SQUASH MASH

A seasonal take on mashed potatoes, with a boost of nutrition and no peeling involved!

Makes 4-6 servings

 

Ingredients:

1 large butternut squash (3-4 pounds)

2 tablespoons olive oil

1 tablespoon maple syrup

¼ cup half & half (or milk of choice)

2 tablespoons parmesan cheese

2 tablespoons chopped fresh parsley

Salt, to taste

Directions:

1.Preheat oven to 350°F.

2. Halve and remove the seeds from your squash (no need to peel). Lay the halves cut-side up on a parchment-lined baking sheet.

3. Brush the squash with olive oil and maple syrup, then sprinkle with seasoning. Bake for 1 hour 15 minutes. The squash should be soft enough to scoop. Let cool.

4. Scoop out the flesh and place it into a mixing bowl. Add the milk, parmesan, parsley, and remaining 1 tablespoon olive oil, and 1/2 teaspoon salt.  Use a potato masher to get the desired consistency. Adjust the seasoning to taste.

*Store in an airtight container in the refrigerator for up to 5 days.

MAPLE ROASTED GNOCCHI & BRUSSELS SPROUTS

Sheet pan meals require minimal effort, but deliver big on flavor! 

Makes 4-5 servings

Ingredients:

1 pound Brussels sprouts

1 pound gnocchi (frozen or refrigerated) 

2 tablespoons olive oil

1 tsp garlic powder

Salt, to taste

5 tablespoons unsalted butter or ghee 

2 tablespoon maple syrup

4-5 sage leaves (optional)

Directions:

1. Preheat the oven to 450° F and line a baking sheet with parchment paper.

2. Slice brussels sprouts in half and remove loose leaves.

3. In a large bowl, toss together gnocchi and brussel sprouts in olive oil, garlic powder,  and salt to taste.

4. Lay evenly on sheet pans and spread out the ingredients. Roast for 25-30 minutes, until gnocchi is golden brown and Brussels sprouts are tender.

5. Meanwhile, melt butter in a saucepan over medium heat until it foams. Lower the heat and let the sage infuse for 2-3 minutes. Remove sage leaves and stir in the maple syrup.

6. Drizzle the sauce over the sheet pan ingredients and serve.