Hearty Pumpkin Soup
Hearty pumpkin soup is the epitome of comfort food during the autumn months. This creamy, aromatic soup is not only delicious but also filled with seasonal flavors, making it a perfect starter or main course for a cozy dinner. Packed with nutrients and warmth, it’s an excellent way to embrace the rustic charm of fall.
| Ingredients | Quantity |
|---|---|
| Pumpkin (peeled and diced) | 4 cups |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Vegetable broth | 4 cups |
| Coconut milk | 1 cup |
| Olive oil | 2 tablespoons |
| Ground cumin | 1 teaspoon |
| Ground ginger | ½ teaspoon |
| Salt | To taste |
| Pepper | To taste |
| Optional toppings (e.g. pumpkin seeds, fresh herbs) | As desired |
- In a large pot, heat olive oil over medium heat and sauté the chopped onion and minced garlic until they are soft and fragrant.
- Add the diced pumpkin, ground cumin, ground ginger, and salt and pepper to the pot, stirring to combine for a few minutes.
- Pour in the vegetable broth and bring the mixture to a boil, then reduce the heat and let it simmer until the pumpkin is tender, about 20 minutes.
- Use an immersion blender or transfer the soup to a blender to puree until smooth.
- Stir in the coconut milk and heat through, adjusting seasoning if necessary before serving. Add optional toppings if desired. Enjoy your hearty pumpkin soup!
- The Original Pro Chopper - Our superstar veggie slicer has been creating waves on TikTok! Simple to use,...
- Easy Meal Prep with Rust-Resistant Blades - Our vegetable chopper is perfect for anyone who wants to eat...
- 5-Star Design - The soft-grip TPU handle ensures controlled chopping, while the non-skid rubber base...
Apple Cider Glazed Chicken
Apple Cider Glazed Chicken is a delightful autumn dish that features tender chicken breasts smothered in a sweet and tangy apple cider glaze. This recipe captures the essence of fall, combining the richness of the chicken with the bright flavors of fresh apple cider and spices, making it an ideal centerpiece for any cozy dinner gathering.
| Ingredients | Quantity |
|---|---|
| Chicken breasts | 4 pieces |
| Apple cider | 1 cup |
| Brown sugar | ¼ cup |
| Dijon mustard | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Garlic (minced) | 3 cloves |
| Salt | To taste |
| Pepper | To taste |
| Fresh thyme | 1 teaspoon |
- Preheat your oven to 375°F (190°C) and prepare a baking dish.
- In a saucepan, combine apple cider, brown sugar, Dijon mustard, minced garlic, salt, and pepper, heating it over medium heat until the mixture thickens slightly, about 5–7 minutes.
- In the baking dish, arrange the chicken breasts and drizzle with olive oil, seasoning them with salt and pepper.
- Pour the apple cider glaze over the chicken, ensuring even coverage.
- Bake the chicken in the preheated oven for 25-30 minutes, or until cooked through and internal temperature reaches 165°F (74°C).
- Garnish with fresh thyme before serving. Enjoy your Apple Cider Glazed Chicken!
- Makes Everything Simple : Just forget your bagged cheese! Only turn the handle for several times and get...
- Premium Material : All parts of the rotary cheese grater are made of food grade ABS material, no BPA. The...
- Three Option Grater : The parmesan cheese grater finishes food preparation with slicing, shredding and...
Butternut Squash Risotto
Butternut Squash Risotto is a creamy, comforting dish that perfectly embodies the flavors of autumn. The combination of sweet roasted butternut squash, rich Arborio rice, and savory broth creates a delightful balance that is both satisfying and heartwarming, making it an ideal side dish or main course for any fall dinner.
| Ingredients | Quantity |
|---|---|
| Arborio rice | 1 cup |
| Butternut squash (peeled and diced) | 2 cups |
| Onion (finely chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Vegetable broth | 4 cups |
| Parmesan cheese (grated) | ½ cup |
| Olive oil | 2 tablespoons |
| Butter | 2 tablespoons |
| Salt | To taste |
| Pepper | To taste |
| Fresh sage (for garnish) | Optional |
- Preheat the oven to 400°F (200°C) and roast the diced butternut squash in olive oil for 25 minutes until tender.
- In a large saucepan, heat the butter and olive oil over medium heat. Add the chopped onion and cook until translucent.
- Stir in the garlic and Arborio rice, toasting for about 2 minutes until the rice is slightly translucent.
- Gradually add the vegetable broth, one ladle at a time, stirring continuously until each addition is absorbed before adding more.
- Once the rice is creamy and al dente (about 18-20 minutes), fold in the roasted butternut squash and Parmesan cheese. Season with salt and pepper to taste.
- Serve warm, garnished with fresh sage if desired. Enjoy your Butternut Squash Risotto!
- 💰 REDUCE WASTE AND SAVE MONEY: Chef Preserve keeps FOOD FRESH 5 TIMES LONGER than non-vacuum storage...
- ✅ POWERFUL, QUICK & EASY TO USE: Simply press the button to start. The device vacuum seals a bag in 5...
- ♻️ REUSABLE & RESEALABLE BAGS: Chef Preserve comes with dishwasher, freezer, refrigerator, and...
Beef and Vegetable Stew
Beef and Vegetable Stew is a hearty and nourishing dish that captures the essence of autumn with its rich flavors and tender chunks of beef, paired with a medley of seasonal vegetables. This stew is perfect for warming up on a chilly evening and can be served with crusty bread for a complete meal.
| Ingredients | Quantity |
|---|---|
| Beef chuck (cut into cubes) | 2 pounds |
| Carrots (sliced) | 3 medium |
| Potatoes (peeled and cubed) | 2 medium |
| Onions (chopped) | 1 large |
| Garlic (minced) | 3 cloves |
| Celery (sliced) | 2 stalks |
| Beef broth | 4 cups |
| Tomato paste | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Bay leaves | 2 |
| Fresh thyme (or 1 tsp dried) | 1 teaspoon |
| Salt | To taste |
| Pepper | To taste |
- In a large pot, heat olive oil over medium-high heat and brown the beef cubes on all sides. Remove and set aside.
- In the same pot, add onions, carrots, and celery, cooking until softened. Stir in garlic and cook for an additional minute.
- Return the browned beef to the pot along with potatoes, beef broth, tomato paste, bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce heat to low.
- Cover and let simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors meld together.
- Adjust seasoning if necessary and serve warm. Enjoy your hearty Beef and Vegetable Stew!
- Generous Capacity: 7-quart slow cooker that comfortably serves 9+ people or fits a 7-pound roast
- Cooking Flexibility: High or low slow cooking settings, with convenient warm function for ideal serving...
- Convenient: Set it and forget it feature enables you to cook while at work or performing daily tasks
Creamy Mushroom Pasta
Creamy Mushroom Pasta is a delightful and comforting dish that celebrates the earthy flavors of mushrooms combined with a rich, velvety sauce. Perfect for an autumn dinner, this pasta can be easily prepared and is sure to impress both family and guests with its comforting essence and satisfying textures.
| Ingredients | Quantity |
|---|---|
| Pasta (fettuccine or penne) | 12 ounces |
| Fresh mushrooms (sliced) | 16 ounces |
| Heavy cream | 1 cup |
| Garlic (minced) | 3 cloves |
| Onion (chopped) | 1 medium |
| Olive oil | 2 tablespoons |
| Parmesan cheese (grated) | 1 cup |
| Fresh parsley (chopped) | ¼ cup |
| Salt | To taste |
| Pepper | To taste |
- Cook the pasta according to package instructions until al dente; drain and set aside.
- In a large skillet, heat the olive oil over medium heat and sauté onions until translucent, then add the garlic and mushrooms, cooking until the mushrooms are soft.
- Stir in the heavy cream, bringing it to a light simmer, then add the cooked pasta and parmesan cheese, stirring to combine and heat through.
- Season with salt and pepper to taste, then toss in chopped parsley before serving. Enjoy your Creamy Mushroom Pasta!
- 100% Leak-proof: Guaranteed no-spill seal and secure latches
- Crystal-clear Tritan Built: Stain-resistant and odor-resistant material for a clear view of contents
- Lightweight & Sturdy: Easy to carry, yet durable for everyday use
Sweet Potato and Black Bean Tacos
Sweet Potato and Black Bean Tacos are vibrant, nutritious, and bursting with flavor, making them the perfect addition to your autumn dinner menu. These tacos are filled with roasted sweet potatoes and seasoned black beans, offering a satisfying and healthy dish that’s also vegetarian-friendly. They can be topped with fresh avocado, lime, and your favorite salsa for an extra zing.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes (peeled and cubed) | 2 medium |
| Black beans (canned, drained and rinsed) | 1 can (15 ounces) |
| Olive oil | 2 tablespoons |
| Cumin | 1 teaspoon |
| Chili powder | 1 teaspoon |
| Corn tortillas | 8 small |
| Avocado (sliced) | 1 medium |
| Lime (juiced) | 1 |
| Cilantro (chopped) | ¼ cup |
| Salt | To taste |
| Pepper | To taste |
- Preheat the oven to 425°F (220°C) and toss sweet potatoes with olive oil, cumin, chili powder, salt, and pepper. Spread on a baking sheet and roast for about 25 minutes until tender.
- In a skillet, heat black beans over medium heat until warmed through. Add lime juice and season with salt and pepper.
- Warm the corn tortillas in a dry skillet or microwave. Fill each tortilla with roasted sweet potatoes and black beans, then top with avocado slices and cilantro.
- Serve your tacos with lime wedges and your favorite salsa. Enjoy!
- 𝗘𝗳𝗳𝗼𝗿𝘁𝗹𝗲𝘀𝘀 𝗪𝗲𝗶𝗴𝗵𝗶𝗻𝗴: Supports 5 units...
- 𝗣𝗿𝗲𝗰𝗶𝘀𝗲 𝗥𝗲𝘀𝘂𝗹𝘁𝘀: Accurately weighs up to 11 lb/5 kg with 1 g...
- 𝗦𝗶𝗺𝗽𝗹𝗲 & 𝗖𝗼𝗺𝗽𝗮𝗰𝘁: The small and sleek scale is a perfect fit for...
Harvest Quinoa Salad
Harvest Quinoa Salad is a vibrant and nutritious dish that captures the essence of autumn with its seasonal ingredients. This salad combines nutty quinoa with a medley of roasted vegetables, fresh greens, and a hint of sweetness from dried cranberries, making it a perfect side dish or main course for any fall gathering.
| Ingredients | Quantity |
|---|---|
| Quinoa (rinsed) | 1 cup |
| Vegetable broth or water | 2 cups |
| Sweet potatoes (peeled and diced) | 1 medium |
| Brussels sprouts (halved) | 2 cups |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Baby spinach | 2 cups |
| Dried cranberries | ½ cup |
| Pecans (roughly chopped) | ¼ cup |
| Feta cheese (crumbled) | ½ cup |
| Balsamic vinaigrette | ¼ cup |
- Preheat your oven to 400°F (200°C) and toss the sweet potatoes and Brussels sprouts with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
- While the vegetables are roasting, cook the quinoa according to package instructions using vegetable broth or water.
- In a large bowl, combine the cooked quinoa, roasted vegetables, baby spinach, dried cranberries, pecans, and feta cheese.
- Drizzle with balsamic vinaigrette, toss gently to combine, and season with additional salt and pepper if needed. Serve warm or at room temperature. Enjoy!
- Instant Read Food Thermometer | Our instant read thermometer features a temperature probe and advanced,...
- Multi-Use | From bbq thermometer to baking thermometer, our digital food thermometer for cooking is...
- Easy-Read Digital Thermometer For Cooking | Large instant thermometer dial with bright blue backlight...
Spinach and Cheese Stuffed Shells
Spinach and Cheese Stuffed Shells are a cozy and comforting dish perfect for autumn dinners. These large pasta shells are filled with a creamy mixture of ricotta, spinach, and mozzarella cheese, then baked in marinara sauce and topped with more cheese until bubbly and golden. This hearty meal brings warmth and satisfaction to your table, making it ideal for family gatherings or a weekend feast.
| Ingredients | Quantity |
|---|---|
| Jumbo pasta shells | 12-16 shells |
| Ricotta cheese | 15 oz (1 container) |
| Fresh spinach (chopped) | 2 cups |
| Mozzarella cheese (shredded) | 1 ½ cups |
| Parmesan cheese (grated) | ½ cup |
| Marinara sauce | 24 oz (1 jar) |
| Garlic (minced) | 2 cloves |
| Olive oil | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh basil (optional, for garnish) | Few leaves |
- Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside.
- In a skillet over medium heat, sauté minced garlic in olive oil until fragrant, then add the chopped spinach and cook until wilted. Remove from heat and let it cool slightly.
- In a mixing bowl, combine the ricotta cheese, half of the mozzarella, Parmesan cheese, cooked spinach, salt, and pepper. Mix until well combined.
- Spread half of the marinara sauce evenly on the bottom of a 9×13-inch baking dish. Stuff each cooked pasta shell with the cheese and spinach mixture, placing them in the dish.
- Pour the remaining marinara sauce over the stuffed shells and sprinkle the remaining mozzarella cheese on top.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly. Garnish with fresh basil if desired. Serve warm and enjoy this flavorful fall feast!
- Versatile 54-Piece Collection: Elevate your kitchen with the Home Hero 54-Piece Kitchen Utensil Set, a...
- Durable and Long-Lasting: Crafted from premium stainless steel, these kitchen utensils are designed to...
- Perfect Holiday Gift: Delight your loved ones with this kitchen utensils gift set this festive season....
Traditional Chili
Traditional Chili is a warm and robust dish that embodies the essence of autumn. Packed with rich flavors, this hearty meal combines ground beef or turkey with beans, tomatoes, and a blend of spices, making it an excellent choice for cozy dinners. Whether you serve it with cornbread or over rice, traditional chili is sure to please everyone at the dinner table.
| Ingredients | Quantity |
|---|---|
| Ground beef or turkey | 1 lb |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Bell pepper (chopped) | 1 (any color) |
| Canned diced tomatoes | 28 oz (1 can) |
| Canned kidney beans | 15 oz (1 can) |
| Canned black beans | 15 oz (1 can) |
| Chili powder | 2 tablespoons |
| Cumin | 1 teaspoon |
| Paprika | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Olive oil | 1 tablespoon |
| Optional toppings (cheese, sour cream, green onions) | As desired |
- In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion, garlic, and bell pepper, and sauté until softened.
- Add ground beef or turkey to the pot, breaking it up with a spoon, and cook until browned. Drain any excess fat.
- Stir in the chili powder, cumin, and paprika, mixing well to coat the meat and vegetables.
- Pour in the diced tomatoes (with juice), kidney beans, and black beans. Season with salt and pepper, then stir to combine.
- Bring the chili to a simmer, then reduce heat to low and cover. Let it cook for 20-30 minutes, stirring occasionally to blend flavors.
- Serve hot with your choice of toppings and enjoy the comforting warmth of this traditional chili!
- 24-ounce insulated stainless-steel water bottle with a FreeSip spout and push-button lid with lock
- Patented FreeSip spout designed for either sipping upright through the built-in straw or tilting back to...
- Protective push-to-open lid keeps spout clean; convenient carry loop doubles as a lock
Baked Ziti With Roasted Vegetables
Baked Ziti with Roasted Vegetables is a comforting, cheesy pasta dish that embodies the flavors of autumn. This hearty casserole combines ziti pasta with a rich marinara sauce, a medley of roasted seasonal vegetables, and gooey mozzarella cheese, making it a satisfying meal perfect for family gatherings or cozy evenings at home.
| Ingredients | Quantity |
|---|---|
| Ziti pasta | 12 oz |
| Marinara sauce | 4 cups |
| Zucchini (sliced) | 1 medium |
| Bell peppers (chopped) | 1 cup |
| Spinach (fresh) | 2 cups |
| Mozzarella cheese (shredded) | 2 cups |
| Parmesan cheese (grated) | ½ cup |
| Olive oil | 2 tablespoons |
| Garlic powder | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Basil (fresh or dried) | Optional |
- Preheat your oven to 400°F (200°C). Cook the ziti pasta according to package instructions until al dente, then drain and set aside.
- In a large bowl, toss the zucchini and bell peppers with olive oil, garlic powder, salt, and black pepper. Spread them on a baking sheet and roast in the preheated oven for about 20 minutes, until tender.
- In a large mixing bowl, combine the cooked ziti, roasted vegetables, spinach, marinara sauce, half of the mozzarella, and half of the Parmesan cheese. Mix well to combine.
- Transfer the mixture to a greased baking dish and top with the remaining mozzarella and Parmesan cheese.
- Bake in the oven for 25-30 minutes until the cheese is bubbly and golden. Let it cool slightly before serving. Enjoy the warmth of this hearty Baked Ziti with Roasted Vegetables!
One-Pan Apple and Sausage Bake
One-Pan Apple and Sausage Bake is a delightful autumn dish that combines savory sausage with sweet and tart apples, creating a perfect balance of flavors. This easy-to-prepare meal is made all in one pan, making it a convenient option for busy weeknights or family gatherings. The addition of aromatic herbs and spices enhances the natural sweetness of the apples, making it a wonderfully comforting dish to enjoy during the cooler months.
| Ingredients | Quantity |
|---|---|
| Italian sausage (sliced) | 1 lb (450g) |
| Apples (thinly sliced) | 3 medium |
| Onion (sliced) | 1 medium |
| Olive oil | 2 tablespoons |
| Brown sugar | 2 tablespoons |
| Cinnamon | 1 teaspoon |
| Thyme (fresh or dried) | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
- Preheat your oven to 400°F (200°C).
- In a large oven-safe skillet, heat olive oil over medium heat, then add the sliced sausage and cook until browned.
- Add the sliced apples and onions to the skillet, stirring to combine with the sausage. Sprinkle with brown sugar, cinnamon, thyme, salt, and pepper.
- Transfer the skillet to the preheated oven and bake for 25-30 minutes until the apples are tender and the sausage is fully cooked.
- Stir before serving, and enjoy the delicious flavors of this One-Pan Apple and Sausage Bake!
