Discover 31 American recipes, from quick favourites to slower weekend cooking.
Advert
◷ 50 minmedium
Juicy chicken breasts stuffed with a savory mixture of roasted seasonal vegetables and fresh herbs, baked until tender and golden. This wholesome dish highlights fall produce and classic roasting technique for a comforting weeknight dinner.
Oct 18
◷ 55 mineasy
A comforting autumn dish featuring oven-roasted chicken thighs paired with sweet butternut squash and fragrant sage, finished with a light pan sauce. This weeknight recipe highlights seasonal produce and familiar cooking techniques for a satisfying and wholesome meal.
Oct 18
◷ 90 mineasy
A comforting weeknight roasted chicken dish featuring seasonal Brussels sprouts and sweet potatoes, seasoned with rosemary and garlic. This classic recipe is simple to prepare, using familiar roasting techniques that bring out the natural flavors of the ingredients.
Oct 18
◷ 40 mineasy
A simple and flavorful honey-garlic glazed salmon served alongside roasted spring vegetables like asparagus and baby carrots, highlighting seasonal produce and classic cooking techniques.
Oct 17
◷ 100 minmedium
A comforting and simple roasted chicken dish featuring seasonal autumn root vegetables like carrots, parsnips, and sweet potatoes, seasoned with fresh herbs and garlic. This recipe highlights classic roasting techniques to bring out the natural flavors of the ingredients, perfect for a cozy weeknight dinner.
Oct 17
◷ 60 minmedium
A hearty autumn stew featuring roasted butternut squash, sage-infused chickpeas, and a rich spiced tomato broth. This vegan dish combines roasting and simmering techniques to highlight seasonal flavors and plant-based proteins, perfect for cozy dinners.
Oct 16
◷ 70 minmedium
Roasted acorn squash halves filled with a savory mix of quinoa, wild mushrooms, kale, cranberries, and toasted pecans, drizzled with a maple-tahini glaze for a wholesome, vegan autumn centerpiece.
Oct 14Advert
Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 20 minutes. Cooking takes 30 minutes. Allow 50 minutes in total. Makes 2 servings. Key ingredients: boneless, skinless chicken breasts (about 200g each), butternut squash, peeled and diced, cremini mushrooms, roughly chopped, shallot, finely chopped, extra virgin olive oil. Equipment: oven, baking tray, mixing bowl, sharp knife, toothpicks (optional), meat thermometer (recommended), baking dish.
Kitchen tip: Use a meat thermometer to ensure chicken is cooked safely to an internal temperature of 74°C (165°F).
Preparation takes 15 minutes. Cooking takes 40 minutes. Allow 55 minutes in total. Makes 4 servings. Key ingredients: bone-in, skin-on chicken thighs, butternut squash, peeled and cut into 3 cm cubes, olive oil, salt, plus more to taste, black pepper, plus more to taste. Equipment: oven, large roasting pan or ovenproof skillet, meat thermometer, tongs, stove.
Kitchen tip: Use a meat thermometer to ensure chicken is fully cooked for food safety (74°C/165°F internal temperature).
Preparation takes 15 minutes. Cooking takes 75 minutes. Allow 90 minutes in total. Makes 4 servings. Key ingredients: chicken, Brussels sprouts, trimmed and halved, sweet potatoes, peeled and cut into 3 cm chunks, olive oil, divided, garlic, minced. Equipment: Roasting pan or large cast iron skillet, Meat thermometer, Kitchen twine (optional), Oven, Knife and cutting board.
Kitchen tip: Use a meat thermometer to ensure safe cooking temperature and avoid overcooking.
Preparation takes 10 minutes. Cooking takes 30 minutes. Allow 40 minutes in total. Makes 4 servings. Key ingredients: salmon fillets, skin-on (about 150 g each), asparagus, trimmed, baby carrots, peeled if needed, honey, garlic, minced. Equipment: oven, baking sheet, parchment paper or silicone mat, small bowl, whisk, pastry brush.
Kitchen tip: Use a food thermometer to ensure salmon reaches an internal temp of 636C (1456F) for safe consumption.
Preparation takes 20 minutes. Cooking takes 80 minutes. Allow 100 minutes in total. Makes 4 servings. Key ingredients: whole chicken, room temperature, carrots, peeled and cut into 3 cm chunks, parsnips, peeled and cut into 3 cm chunks, sweet potato, peeled and cut into 3 cm chunks, olive oil, divided. Equipment: roasting pan, meat thermometer, chef's knife, cutting board, kitchen towel, tongs.
Kitchen tip: Bring the chicken to room temperature before roasting to ensure even cooking.
Preparation takes 15 minutes. Cooking takes 45 minutes. Allow 60 minutes in total. Makes 4 servings. Key ingredients: butternut squash, peeled and cubed (about 2x2 cm pieces), olive oil, plus extra for roasting chickpeas, salt, divided, freshly ground black pepper, divided, fresh sage leaves, roughly chopped. Equipment: oven, large roasting tray, large pot or Dutch oven, wooden spoon, knife, cutting board, measuring spoons, can opener.
Kitchen tip: Peel the butternut squash before roasting for even cooking; if short on time, you can roast unpeeled but it takes longer.
Preparation takes 20 minutes. Cooking takes 50 minutes. Allow 70 minutes in total. Makes 4 servings. Key ingredients: acorn squash, olive oil (for brushing), quinoa, rinsed, vegetable broth or water, olive oil (divided). Equipment: knife, baking sheet, parchment paper or silicone baking mat, medium saucepan with lid, large skillet, mixing bowl, measuring cups and spoons, spoon.
Kitchen tip: Use a sharp knife and exercise caution when halving the squash as the skin can be tough.