As the first Friday of October arrives, home cooks across New York are adjusting their routines. Cooler evenings and the start of the school year have prompted a move away from salads and toward heartier meals. On the Upper West Side this week, grocery store displays feature winter squash and root vegetables. At 6 p.m. on Thursday, a Park Slope parent picked up a carton of pre-cut butternut squash, mentioning plans for a simple stovetop soup.

Sheet-pan dinners remain a practical choice for many. Recipes featuring cod and potatoes, or chicken with Brussels sprouts, have gained traction among those looking for minimal cleanup on weeknights. One Greenpoint resident, shopping at the McCarren Park Greenmarket on Wednesday, said that roasting vegetables alongside protein saves time after work.

Dishes like pumpkin chili and sweet potato stews are appearing on dinner tables. A cashier at a Harlem supermarket noted an uptick in canned bean sales and pumpkin puree since the start of the month. These ingredients often anchor quick meals that can be prepared in under an hour.

Most home cooks are seeking recipes that balance comfort with efficiency. Grocery delivery app data from this week show increased searches for one-pot and sheet-pan recipes. As daylight shortens, the demand for warm, filling meals is expected to continue through the month.

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