Browse 23 recipes collected around autumn.
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◷ 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
◷ 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
◷ 55 minmedium
A vibrant, nutrient-packed power bowl featuring roasted seasonal beets and crispy chickpeas, served over quinoa and mixed greens, drizzled with a creamy tahini-lemon dressing. This vegan recipe highlights autumn’s bounty and offers a perfect balance of roasted and fresh textures.
Oct 17
◷ 35 mineasy
A vibrant, smoky salad featuring seasonal autumn vegetables grilled to perfection, combined with protein-rich chickpeas, tossed in a creamy maple tahini dressing. This vegan dish highlights the sweet and earthy flavors of fall produce, perfect for a light yet satisfying meal.
Oct 17
◷ 70 minmedium
A hearty North African-inspired tagine featuring a medley of roasted seasonal root vegetables and spiced chickpeas served over fragrant saffron quinoa. This vegan dish balances warm spices with earthy flavors, showcasing fall produce with a slow roasting method that enhances natural sweetness and texture.
Oct 16
◷ 50 minmedium
A vibrant Buddha bowl featuring roasted seasonal root vegetables, quinoa, and spiced chickpeas, drizzled with a tangy maple-tahini dressing. This vegan recipe highlights autumnal flavors and combines roasting and assembling techniques for a nutritious, colorful meal.
Oct 15
◷ 70 minmedium
A warming autumnal Moroccan-inspired tagine featuring roasted butternut squash and spiced chickpeas, served over fluffy herb-infused couscous. This vegan dish highlights seasonal produce and employs roasting and simmering techniques to develop deep flavors.
Oct 15
◷ 65 minmedium
A hearty and wholesome bowl featuring seasonal roasted autumn root vegetables paired with marinated tempeh, tossed in a creamy maple-tahini dressing. This vegan and gluten-free dish combines roasting for depth of flavor with fresh toppings for texture.
Oct 15
◷ 70 minmedium
A vibrant autumn-inspired dish featuring char-grilled seasonal vegetables and protein-rich lentils tossed in a smoky maple glaze. This recipe highlights roasting and grilling techniques to enhance natural flavors while keeping it vegan and nutritious.
Oct 14
◷ 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.
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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 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 40 minutes. Allow 55 minutes in total. Makes 4 servings. Key ingredients: beets, peeled and cubed, chickpeas, drained and rinsed, quinoa, olive oil, divided, smoked paprika. Equipment: oven, baking sheets, parchment paper, medium saucepan, mixing bowls, whisk, measuring spoons, cutting board, knife.
Kitchen tip: Dry the chickpeas thoroughly after rinsing to achieve maximum crunch when roasting.
Preparation takes 15 minutes. Cooking takes 20 minutes. Allow 35 minutes in total. Makes 4 servings. Key ingredients: butternut squash, peeled and cut into 2 cm cubes, red onion, cut into wedges, red bell pepper, sliced, olive oil, smoked paprika. Equipment: grill pan or outdoor grill, mixing bowls, whisk, measuring spoons, knife, cutting board.
Kitchen tip: For best results, use a hot grill to get good char marks and smoky flavor.
Preparation takes 20 minutes. Cooking takes 50 minutes. Allow 70 minutes in total. Makes 4 servings. Key ingredients: carrots, peeled and chopped into 2.5 cm chunks, parsnips, peeled and chopped into 2.5 cm chunks, sweet potato, peeled and chopped into 2.5 cm chunks, butternut squash, peeled and chopped into 2.5 cm chunks, olive oil, divided. Equipment: oven, large baking tray, large bowl, medium saucepan with lid, large skillet or frying pan, measuring cups and spoons, knife, cutting board, spoon or spatula.
Kitchen tip: For best flavor, soak the saffron threads in warm water for at least 10 minutes before adding to the quinoa.
Preparation takes 15 minutes. Cooking takes 35 minutes. Allow 50 minutes in total. Makes 4 servings. Key ingredients: butternut squash, peeled and diced, carrots, peeled and diced, parsnips, peeled and diced, olive oil (for vegetables), ground cinnamon. Equipment: oven, baking tray, parchment paper, mixing bowls, medium saucepan, fork, knife, cutting board.
Kitchen tip: Make sure to dry the chickpeas very well before roasting to ensure crispiness.
Preparation takes 15 minutes. Cooking takes 55 minutes. Allow 70 minutes in total. Makes 4 servings. Key ingredients: butternut squash, peeled and cubed, olive oil, divided, onion, finely chopped, garlic, minced, ground cumin. Equipment: oven, baking sheet, large wide pot or tagine, knife, cutting board, measuring cups and spoons, mixing bowl, fork.
Kitchen tip: For even roasting, cut butternut squash into uniform cubes about 2.5 cm (1 inch) squared.
Preparation takes 25 minutes. Cooking takes 40 minutes. Allow 65 minutes in total. Makes 4 servings. Key ingredients: carrots, parsnips, sweet potatoes, olive oil (for vegetables), salt and pepper. Equipment: oven, baking sheet, parchment paper, steamer or steaming basket, mixing bowls, non-stick frying pan, whisk, cutting board, knife.
Kitchen tip: Steam tempeh before marinating to improve texture and reduce bitterness.
Preparation takes 15 minutes. Cooking takes 55 minutes. Allow 70 minutes in total. Makes 4 servings. Key ingredients: green or brown lentils, butternut squash, peeled and cubed, Brussels sprouts, halved, carrots, peeled and sliced into sticks, red onion, cut into wedges. Equipment: medium saucepan, baking sheet, parchment paper or silicone baking mat, grill or grill pan, large mixing bowl, whisk.
Kitchen tip: Choose lentils that hold their shape well when cooked, such as green or brown varieties, to avoid a mushy texture.
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.