Daily menu, October 3: delightful chicken gyozas, hearty vegetable minestrone, and acorn squash pie

Saturday 3 October 2026 15:00 - Juliette Hess
Daily menu, October 3: delightful chicken gyozas, hearty vegetable minestrone, and acorn squash pie
Welcome to our delicious daily menu for October 3rd! Today, we have a delightful selection that will tantalize your taste buds and warm your heart. Starting with chicken, carrot, and mushroom gyozas, these little dumplings are a perfect way to kick off your meal. They are surprisingly easy to make and filled with a savory mixture of chicken and vegetables, making them an ideal starter. Following this, we dive into a hearty low-fat autumn vegetable minestrone soup, perfect for those cozy fall days. This dish is packed with fresh vegetables and flavors, simmered to perfection in a crock pot for a comforting main course. Finally, we conclude our menu with a not-too-sweet acorn squash pie with apples, bringing a delightful end to your meal. This dessert is not only delicious but also a wonderful way to embrace the flavors of autumn. Let’s dive into the recipes!

Chicken, carrot, and mushroom gyozas: a delightful starter

These chicken, carrot, and mushroom gyozas are a fantastic way to start your meal. With a delicate dough made from flour and warm water, these dumplings are filled with a savory mixture of chicken, carrots, and mushrooms, seasoned with fresh ginger and a splash of soy sauce. The cooking method is simple: just a drizzle of oil and a bit of water for steaming. These gyozas are not only delicious but also a fun dish to prepare, making them perfect for sharing with family and friends.
Chicken, carrot, and mushroom gyozasRecipe Chicken, carrot, and mushroom gyozas

You probably know gyozas, those little Chinese dumplings that we can't resist! What if you made them yourself now? A recipe that's much easier to make than you can imagine. From the dough to the filling, we explain all the steps in detail with our...

Low fat autumn vegetable minestrone soup: a comforting main dish

Warm up with this low fat autumn vegetable minestrone soup, a wholesome and hearty dish ideal for chilly days. Packed with a variety of fresh vegetables like carrots, zucchini, and green onions, this soup is both nutritious and satisfying. The addition of crushed tomatoes and vegetable broth creates a rich base, while the instant rice adds a comforting texture. Cooked in a crock pot, this dish allows the flavors to meld beautifully, making it a perfect centerpiece for your lunch or dinner.
Low fat autumn vegetable minestrone soup in the crock potRecipe Low fat autumn vegetable minestrone soup in the crock pot

Add all ingredients except rice and basil to a 3.5- to 6-quart crockpot and mix.

Not-too-sweet autumn dessert: acorn squash pie with apples

End your meal on a sweet note with this not-too-sweet acorn squash pie with apples. This delightful dessert features a creamy filling made from roasted acorn squash, evaporated milk, and a blend of warm spices like cinnamon and nutmeg. Topped with slices of tart Granny Smith or Macintosh apples, this pie perfectly balances sweetness and flavor. It's a wonderful way to celebrate the flavors of autumn and a great addition to any fall gathering.
Not-too-sweet autumn dessert: acorn squash pie with applesRecipe Not-too-sweet autumn dessert: acorn squash pie with apples

Preheat your oven to 375 degrees. Cut the acorn squash in half lengthwise and scoop the seeds out with a spoon. Fill each half with 1 teaspoon of butter.

Frequently asked questions about today's menu

Can I freeze the gyozas?
Yes, you can freeze uncooked gyozas. Just make sure to arrange them in a single layer on a baking sheet before transferring them to a freezer bag.

How long does the minestrone soup last in the fridge?
This soup can last up to 4-5 days in the refrigerator when stored in an airtight container.

Can I substitute the acorn squash in the pie?
Yes, you can use other types of squash or even pumpkin if you prefer.

Is the minestrone soup suitable for vegetarians?
Yes, this soup is entirely vegetarian as it uses vegetable broth and no meat.

What can I serve with the gyozas?
Gyozas are great with a dipping sauce made from soy sauce, vinegar, and sesame oil.

Shopping list for today's menu

Chicken, carrot, and mushroom gyozas
  • 130 g flour (T45-T55)
  • 1 pinch of salt
  • 60 ml warm water
  • 1 Paris mushroom
  • 1/2 carrot
  • 3 g fresh ginger
  • 175 g chicken
  • 1 green onion
  • 1 Tbsp soy sauce
  • 1 Tbsp sesame oil
  • 1 drizzle of neutral oil
  • 10-15 ml water
Low fat autumn vegetable minestrone soup in the crock pot
  • 2 14.5-oz. cans vegetable broth (low fat)
  • 1 18-oz. can crushed tomatoes (undrained, low sodium)
  • 3 medium carrots, chopped
  • 3 small zucchini, sliced half-inch thick
  • 1 medium yellow bell pepper, cut into half-inch pieces
  • 8 medium green onions, sliced
  • 2 cloves garlic, finely chopped
  • 2 cups shredded cabbage
  • 2 teaspoons dried marjoram
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup uncooked instant rice
  • 1/4 cup chopped fresh basil
Not-too-sweet autumn dessert: acorn squash pie with apples
  • 2 whole acorn squash
  • four tablespoons butter
  • 1 cup evaporated milk
  • 3 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon cloves
  • A pinch of salt
  • 1 Granny Smith or Macintosh apple
Juliette HessJuliette Hess
I have been creating culinary content for Petitchef since 2017.
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!

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