Here's a yummy pumpkin inspired menu for your tasteful (heh.) Halloween or fall wedding*:
*Included are tips for making each dish on a super-tight budget.
Roasted Acorn Squash and Portobello Mushroom Salad with Radicchio, Apples and Pumpkin Seeds (from Anne Burell):
*Tip: Replace the acorn squash with small pumpkins (and clean them out for the seeds). Look for pumpkins the last week of October – they go on sale then. Also, nix the expensive portobello mushrooms completely or replace them with generic mushrooms – it will look just as striking and taste great.
*Tip: This is a make ahead and freeze recipe. So hit the sales and double coupon days in the month leading up to the wedding and save some cash.
*Tip: Pretty much every part of this recipe can be picked up as a seasonal sale item or as a regular low price/often on sale grocery staple. Stock up and enjoy!
*Tip: This is a great vegetarian option and another awesome recipe that uses lots of seasonal and regular sale items.
*Tip: Save a bunch of money and make one small bundt cake for each table (decorated with leftover flowers from the bouquets). Plus, save even more money by buying generic box mixes and canned goods (psst…they are the exact same thing as the name brands but with different labels).