One-Pan Autumn Vegetable Skillet
One-Pan Autumn Vegetable Skillet is a vibrant, hearty dish perfect for celebrating the flavors of fall. This one-pan meal features a delightful combination of seasonal vegetables, making it not only a delicious option for dinner but also a nutritious one. With minimal cleanup required, it’s ideal for those busy evenings when time is of the essence but you still want something wholesome.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Sweet potatoes | 2 medium, diced |
| Brussels sprouts | 2 cups, halved |
| Carrots | 2 medium, sliced |
| Red onion | 1 large, diced |
| Garlic | 3 cloves, minced |
| Fresh thyme | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Balsamic vinegar | 2 tablespoons |
Cooking Steps:
- Heat olive oil in a large skillet over medium heat.
- Add diced sweet potatoes and cook for 5 minutes, stirring occasionally.
- Add Brussels sprouts, carrots, and red onion; sauté for 10 minutes until vegetables are tender.
- Stir in minced garlic, fresh thyme, salt, and black pepper; cook for an additional 2 minutes.
- Drizzle with balsamic vinegar, toss to combine, and serve warm.
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Pumpkin Curry With Chickpeas
Pumpkin Curry with Chickpeas is a warm, comforting dish that perfectly embodies the flavors of fall. This vibrant curry combines creamy pumpkin and protein-packed chickpeas, creating a hearty meal that’s both satisfying and nutritious. Ready in just 30 minutes, it’s ideal for busy weeknights when you crave something filling yet easy to prepare.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 large, diced |
| Garlic | 3 cloves, minced |
| Fresh ginger | 1 tablespoon, grated |
| Pumpkin puree | 1 can (15 oz) |
| Chickpeas | 1 can (15 oz), drained and rinsed |
| Coconut milk | 1 can (14 oz) |
| Vegetable broth | 1 cup |
| Curry powder | 2 tablespoons |
| Salt | to taste |
| Fresh cilantro (for garnish) | Optional |
Cooking Steps:
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until softened, about 3-4 minutes.
- Stir in minced garlic and grated ginger; cook for another minute until fragrant.
- Add pumpkin puree, chickpeas, coconut milk, vegetable broth, curry powder, and salt; stir well to combine.
- Bring the mixture to a simmer and cook for 15 minutes, stirring occasionally.
- Adjust seasoning if necessary, serve hot, garnished with fresh cilantro if desired.
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Maple Glazed Chicken Thighs
Maple Glazed Chicken Thighs is a delightful fall dish that combines the rich flavors of tender chicken thighs with a sweet and savory maple glaze. The bright notes of maple syrup paired with aromatic herbs create a comforting meal that’s sure to please. Ready in just 30 minutes, this dish is perfect for busy weeknights when you want something quick yet delicious.
| Ingredients | Quantity |
|---|---|
| Chicken thighs | 4 bone-in, skin-on |
| Olive oil | 2 tablespoons |
| Maple syrup | 1/4 cup |
| Soy sauce | 2 tablespoons |
| Dijon mustard | 1 tablespoon |
| Garlic | 2 cloves, minced |
| Salt | to taste |
| Pepper | to taste |
| Fresh thyme | 1 teaspoon (optional) |
Cooking Steps:
- Preheat your oven to 400°F (200°C).
- In a small bowl, whisk together maple syrup, soy sauce, Dijon mustard, minced garlic, salt, and pepper.
- Heat olive oil in an oven-safe skillet over medium-high heat; sear chicken thighs skin-side down for 4-5 minutes until crispy.
- Flip the chicken and pour the maple glaze over the thighs, ensuring they are well-coated.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, until the chicken reaches an internal temperature of 165°F (75°C).
- Remove from the oven, let rest for a few minutes, and serve garnished with fresh thyme if desired.
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Spaghetti With Butternut Squash Sauce
Spaghetti with Butternut Squash Sauce is a comforting and seasonal dish that showcases the natural sweetness of roasted butternut squash. This delightful pasta dish combines the creamy texture of the squash with savory garlic and herbs, making it a perfect weeknight dinner that can be prepared in just 30 minutes.
| Ingredients | Quantity |
|---|---|
| Spaghetti | 8 ounces |
| Butternut squash | 1 medium, peeled and diced |
| Olive oil | 2 tablespoons |
| Garlic | 3 cloves, minced |
| Vegetable broth | 1 cup |
| Parmesan cheese | 1/2 cup, grated (optional) |
| Salt | to taste |
| Pepper | to taste |
| Fresh sage or thyme | 1 teaspoon, chopped (optional) |
Cooking Steps:
- Preheat your oven to 400°F (200°C) and toss the diced butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until tender.
- Meanwhile, cook spaghetti according to package instructions and reserve some pasta water before draining.
- In a skillet, sauté minced garlic in olive oil until fragrant, then add roasted butternut squash and vegetable broth, cooking until heated through.
- Blend the squash mixture until smooth, adjusting with reserved pasta water for desired sauce consistency.
- Combine cooked spaghetti with the sauce, tossing to coat. Serve hot, topped with Parmesan cheese and fresh herbs if desired.
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Harvest Grain Bowl With Roasted Sweet Potatoes
Harvest Grain Bowl With Roasted Sweet Potatoes is a vibrant and nutritious dish that celebrates the flavors of fall. This bowl features hearty grains topped with roasted sweet potatoes, fresh greens, and a flavorful dressing, all coming together for a satisfying meal that’s perfect for a busy weeknight and can be prepared in just 30 minutes.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 2 medium, peeled and diced |
| Olive oil | 2 tablespoons |
| Quinoa or farro | 1 cup uncooked |
| Vegetable broth or water | 2 cups |
| Fresh spinach or kale | 2 cups |
| Feta cheese (optional) | 1/2 cup, crumbled |
| Avocado (optional) | 1, sliced |
| Salt | to taste |
| Pepper | to taste |
| Balsamic vinegar | 2 tablespoons |
| Maple syrup (optional) | 1 tablespoon |
| Nuts or seeds (optional) | 1/4 cup, toasted |
Cooking Steps:
- Preheat your oven to 425°F (220°C) and toss diced sweet potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until tender.
- While the sweet potatoes roast, rinse quinoa or farro under cold water and combine with vegetable broth or water in a pot. Bring to a boil, then cover and simmer until grains are cooked (about 15 minutes for quinoa, 25 minutes for farro).
- In a large bowl, combine cooked grains, roasted sweet potatoes, and fresh greens.
- In a small bowl, whisk together balsamic vinegar and maple syrup. Drizzle over the grain bowl.
- Top with crumbled feta cheese, avocado slices, and nuts or seeds if desired. Serve warm and enjoy!
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Beef and Butternut Squash Chili
Beef and Butternut Squash Chili is a hearty and satisfying dish that’s perfect for cool fall evenings. This robust chili combines ground beef with tender butternut squash and a blend of spices, providing a comforting meal that’s packed with flavor. Best of all, it can be made in just 30 minutes, making it an ideal option for a busy weeknight.
| Ingredients | Quantity |
|---|---|
| Ground beef | 1 pound |
| Butternut squash, peeled and diced | 2 cups |
| Onion, chopped | 1 medium |
| Garlic, minced | 2 cloves |
| Bell pepper, chopped | 1 medium |
| Canned diced tomatoes | 1 (15 oz) can |
| Canned kidney beans, drained | 1 (15 oz) can |
| Chili powder | 2 tablespoons |
| Cumin | 1 teaspoon |
| Salt | to taste |
| Pepper | to taste |
| Olive oil | 1 tablespoon |
| Fresh cilantro (optional) | for garnish |
Cooking Steps:
- In a large pot, heat olive oil over medium heat. Add chopped onion and bell pepper, cooking until softened (about 5 minutes). Stir in minced garlic.
- Add ground beef to the pot, cooking until browned. Drain any excess fat.
- Stir in diced butternut squash, canned tomatoes, kidney beans, chili powder, cumin, salt, and pepper. Bring to a simmer.
- Reduce heat and cover, cooking for 15 minutes until the squash is tender.
- Adjust seasoning as needed and serve hot, garnished with fresh cilantro if desired. Enjoy your chili!
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Creamy Mushroom and Spinach Risotto
Creamy Mushroom and Spinach Risotto is a rich and luxurious dish that’s perfect for a comforting fall dinner. This Italian classic features creamy Arborio rice cooked slowly with savory mushrooms and fresh spinach, creating a warm and satisfying meal. Best of all, it can be whipped up in just 30 minutes, making it a great choice for a busy weeknight or a cozy gathering.
| Ingredients | Quantity |
|---|---|
| Arborio rice | 1 cup |
| Vegetable broth | 4 cups |
| Mushrooms, sliced | 2 cups |
| Fresh spinach | 2 cups |
| Onion, finely chopped | 1 medium |
| Garlic, minced | 2 cloves |
| Olive oil | 2 tablespoons |
| Parmesan cheese, grated | ½ cup |
| Butter | 2 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
Cooking Steps:
- In a saucepan, heat vegetable broth and keep it warm over low heat.
- In a large skillet, heat olive oil over medium heat and add chopped onion, cooking until translucent (about 3 minutes). Stir in minced garlic and sliced mushrooms, cooking until the mushrooms are browned.
- Add the Arborio rice to the skillet and stir for 1-2 minutes to lightly toast the grains.
- Begin adding warm broth, one ladle at a time, stirring frequently until absorbed before adding more, continuing until the rice is creamy and al dente (about 15-20 minutes).
- Stir in fresh spinach, butter, and grated Parmesan, mixing well until the spinach wilts. Season with salt and black pepper to taste. Serve warm and enjoy this delightful risotto!
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Autumn Harvest Salad With Cranberries
Autumn Harvest Salad with Cranberries is a vibrant and nutritious dish that perfectly embodies the flavors of fall. This hearty salad combines fresh greens with seasonal ingredients like roasted butternut squash, tart cranberries, and crunchy pecans, making it a delightful side or a satisfying main course. It’s not only a feast for the eyes but also a healthy option that can be prepared in just 30 minutes.
| Ingredients | Quantity |
|---|---|
| Mixed salad greens | 6 cups |
| Butternut squash, cubed | 2 cups |
| Dried cranberries | ½ cup |
| Pecans, chopped | ½ cup |
| Feta cheese, crumbled | ½ cup |
| Olive oil | 3 tablespoons |
| Maple syrup | 2 tablespoons |
| Balsamic vinegar | 1 tablespoon |
| Salt | to taste |
| Black pepper | to taste |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and black pepper. Roast for about 20 minutes until tender and slightly caramelized.
- In a large bowl, combine the mixed salad greens, dried cranberries, chopped pecans, and crumbled feta cheese.
- In a small bowl, whisk together the remaining olive oil, maple syrup, and balsamic vinegar to create the dressing.
- Once the squash is done roasting, let it cool slightly, then add it to the salad mix. Drizzle with dressing and toss gently to combine.
- Serve immediately, enjoying the fresh and comforting flavors of fall in every bite.
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Stuffed Bell Peppers With Quinoa and Black Beans
Stuffed Bell Peppers with Quinoa and Black Beans are a colorful and nutritious meal that’s perfect for a cozy fall dinner. These peppers are filled with a savory blend of quinoa, black beans, and spices, making them a filling and satisfying dish. Not only are they easy to make, but they also provide a great way to use seasonal produce and pack in plenty of flavor and nutrition.
| Ingredients | Quantity |
|---|---|
| Bell peppers (any color) | 4 |
| Cooked quinoa | 1 cup |
| Canned black beans, rinsed | 1 can (15 oz) |
| Corn (frozen or canned) | 1 cup |
| Diced tomatoes (canned) | 1 can (14 oz) |
| Cumin | 1 teaspoon |
| Chili powder | 1 teaspoon |
| Olive oil | 2 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
| Shredded cheese (optional) | 1 cup |
Cooking Steps:
- Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds.
- In a mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, olive oil, salt, and black pepper.
- Stuff each bell pepper with the quinoa mixture, and place the stuffed peppers upright in a baking dish.
- If desired, sprinkle shredded cheese on top of the stuffed peppers.
- Cover the dish with foil and bake for 25-30 minutes, until the peppers are tender and cooked through. Serve hot.
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Quick Apple Cider Pork Chops
Quick Apple Cider Pork Chops are a delightful and easy weeknight dinner that celebrates the flavors of fall. Juicy pork chops are seared to perfection and then soaked in a sweet and tangy apple cider reduction, creating a comforting dish that pairs beautifully with seasonal veggies or mashed potatoes. This recipe comes together in just about 30 minutes, making it a perfect option for busy evenings.
| Ingredients | Quantity |
|---|---|
| Bone-in pork chops | 4 (about 1 inch thick) |
| Apple cider | 1 cup |
| Dijon mustard | 1 tablespoon |
| Olive oil | 2 tablespoons |
| Fresh thyme (or dried) | 2 teaspoons |
| Salt | to taste |
| Black pepper | to taste |
Cooking Steps:
- Heat olive oil in a skillet over medium-high heat. Season pork chops with salt and pepper on both sides.
- Sear the pork chops in the skillet for about 4-5 minutes on each side until golden brown and cooked through. Remove and set aside.
- In the same skillet, add apple cider, Dijon mustard, and thyme. Bring to a simmer and cook until reduced by half, about 5-7 minutes.
- Return the pork chops to the skillet, spoon some of the cider sauce over the top, and cook for an additional 1-2 minutes to heat through.
- Serve the pork chops topped with the apple cider sauce, alongside your favorite fall sides. Enjoy!
Honey Garlic Shrimp With Brussels Sprouts
Honey Garlic Shrimp with Brussels Sprouts is a quick and flavorful dish that’s perfect for busy weeknights. This stir-fry combines succulent shrimp with crispy Brussels sprouts, all coated in a sweet and savory honey garlic sauce. Packed with seasonal flavors and ready in just 30 minutes, it’s a delicious meal that can be served over rice or quinoa for a satisfying dinner.
| Ingredients | Quantity |
|---|---|
| Shrimp (peeled and deveined) | 1 pound |
| Brussels sprouts (halved) | 2 cups |
| Honey | ¼ cup |
| Soy sauce | 3 tablespoons |
| Garlic (minced) | 3 cloves |
| Olive oil | 2 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
| Green onions (sliced) | for garnish |
Cooking Steps:
- In a large skillet, heat olive oil over medium-high heat. Add Brussels sprouts and sauté for about 5-7 minutes until they are crispy and browned.
- In a bowl, whisk together honey, soy sauce, and minced garlic.
- Push the Brussels sprouts to one side of the skillet and add the shrimp to the other side. Season with salt and pepper, and cook for about 3-4 minutes until the shrimp turn pink.
- Pour the honey garlic sauce over the shrimp and Brussels sprouts, stirring to combine. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
- Serve immediately, garnished with sliced green onions. Enjoy!
