Delicious Autumn Dinner Recipes

The beautiful season of pumpkins and all things spooky is here and as the weather gets cooler, the urge for comfort foods hits stronger than ever. Trust in these autumn dinner recipes for that cozy comforting feeling.

  1. Creamy pumpkin & lentil soup

Source - bbcgoodfood,com 

We couldn't start an autumnal recipe list without a warm and comforting pumpkin soup. 


Ingredients

  • 1 tbsp olive oil, plus 1 tsp
  • 2 onions, chopped
  • 2 garlic cloves, chopped
  • approx 800g chopped pumpkin flesh, plus the seeds
  • 100g split red lentil
  • ½ small pack thyme, leaves picked, plus extra to serve
  • 1l hot vegetable stock
  • pinch of salt and sugar
  • 50g crème fraîche, plus extra to serve

Instructions 

  1. Heat the oil in a large pan. Fry the onions until softened and starting to turn golden. Stir in the garlic, pumpkin flesh, lentils and thyme, then pour in the hot stock. Season, cover and simmer for 20-25 mins until the lentils and vegetables are tender.
  2. Meanwhile, wash the pumpkin seeds. Remove any flesh still clinging to them, then dry them with kitchen paper. Heat the 1 tsp oil in a non-stick pan and fry the seeds until they start to jump and pop. Stir frequently, but cover the pan in between to keep them in it. When the seeds look nutty and toasted, add a sprinkling of salt and a pinch of sugar, and stir well.
  3. Whizz the cooked pumpkin mixture with a hand blender or in a food processor until smooth, then add the crème fraîche and whizz again. Taste for seasoning.
  4. Serve with a spoonful of crème fraîche, a few thyme leaves and the toasted seeds scattered on top.

  1. Mexican beef-cheek tortillas

Source - delicious.com 

Any day is a perfect day to have a Mexican dinner. These beefy tortillas will leave everyone asking for more and you better have some leftovers. 


Ingredients 

  • 1 dried ancho chilli
  • 4 garlic cloves, crushed
  • 1 tablespoon tomato paste
  • 1 tablespoon peanut butter
  • 1 tablespoon honey
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika (pimenton)
  • 1/3 cup (80ml) olive oil
  • 4 beef cheeks , trimmed
  • 2 cups (500ml) beef stock
  • Juice of 2 limes
  • 18 small corn tortillas, lightly grilled
  • 1 avocado, chopped
  • 2 butter lettuces, outer leaves discarded
  • Sour cream, to serve
  • Pickled red onion, to serve

Instructions 

  1. Place the ancho chilli in a bowl and cover with 1/2 cup (125ml) boiling water. Soak for 10 minutes or until softened. Place the chilli and soaking water in a small food processor with the garlic, tomato paste, peanut butter, honey, cumin, paprika, 2 tablespoons oil and 1 teaspoon salt and whiz until a paste. Transfer to a bowl, toss the beef cheeks in the marinade, cover and chill in the fridge overnight.
  2. The next day, preheat the oven to 180°C.
  3. Heat the remaining 2 tablespoons oil in a flameproof casserole over medium-high heat. Remove the beef from the marinade (reserving marinade) and brown. Add stock, lime juice and reserved marinade to the casserole, then cover and cook in the oven for 3 hours or until the meat is tender. Remove from the oven and cool slightly. Remove beef from the braising stock and shred, using 2 forks.
  4. Serve the beef with the tortillas avocado, lettuce, sour cream and pickled red onion.

  1. Creamy Pumpkin Pasta with Pine Nut Gremolata

Source - countryliving.com 

Prepare your taste buds to a flavorful explosion by the most delicious pasta you’ve ever had.  


Ingredients 

  • 12 oz. rigatoni
  • 2 tbsp. olive oil, divided
  • 12 fresh sage leaves
  • 1/4 c. pine nuts, toasted and roughly chopped
  • 1 tsp. finely grated lemon zest
  • 1 shallot, finely chopped
  • 2 cloves garlic, pressed
  • Kosher salt and freshly ground black pepper
  • 1 c. canned pure pumpkin
  • 2 oz. Parmesan cheese, grated (about 1/2 cup), plus more for serving
  • 1/4 c. heavy cream
  • 1/8 tsp. fresh grated nutmeg

Instructions 

  1. Cook pasta per package directions. Reserve 1 cup cooking water; drain pasta and return to the pot. 
  2. Heat 1 tablespoon oil in a large saucepan over medium heat. Add sage and cook until crisp, 2 to 3 minutes. Transfer with a slotted spoon to a paper towel–lined plate; when cool, crumble into pieces. Toss together sage, pine nuts, and lemon zest in a bowl.
  3. Add remaining 1 tablespoon oil, shallot, and garlic to the saucepan. Season with salt and pepper. Cook, stirring occasionally, until tender, 1 to 2 minutes. Add pumpkin, Parmesan, heavy cream, nutmeg, and 1/2 cup reserved pasta water. Cook until slightly thickened, 3 to 5 minutes. Season with salt. (If desired, use an immersion blender or standard blender to puree until smooth.) Add pasta and stir to combine (add more pasta water if sauce seems too thick). Serve sprinkled with Pine Nut Gremolata.

 

  1. Sausage & Grits Lasagna

Source - countryliving.com

This one will be everybody’s favorite dinner. Who doesn’t love lasagna, right? 


Ingredients 

  • 1 1/2 c. stone-ground grits
  • 1/3 c. flat-leaf parsley, chopped
  • Kosher salt and freshly ground black pepper
  • 1 lb. sweet Italian sausage, casing removed
  • 1 tbsp. olive oil 
  • 1 medium yellow onion, chopped 
  • 1 red bell pepper, chopped
  • 2 cloves garlic, pressed
  • 1/2 tsp. red pepper flakes
  • 1/2 c. dry white wine
  • 1 (14.5-ounce) can petite diced tomatoes, drained
  • 6 oz. provolone, coarsely grated (about 1 1/2 cups)
  • Fresh basil leaves and side salad, for serving 
  • 1 tsp. fennel seed, crushed

Instructions

  1. Heat oven to 425°F. Bring 6 cups of water to a boil in a large pot. Slowly whisk in grits. Reduce heat and simmer, stirring often (grits will bubble in spots), until liquid has absorbed and grits are tender, 20 to 25 minutes. Remove from heat and stir in parsley. Season with salt.
  2. Meanwhile, heat a large skillet over medium heat. Add sausage and cook, breaking it up into small pieces, until browned and slightly crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate; reserve skillet.
  3. Return the reserved skillet to medium heat. Add oil, onion, and bell pepper. Season with salt and pepper. Cook, stirring occasionally, until tender, 8 to 10 minutes. Stir in garlic, fennel seeds, and red pepper flakes. Cook, until fragrant, 1 minute. Add wine and simmer until thickened, 3 to 5 minutes. Add tomatoes and cooked sausage to skillet; toss to combine.
  4. Spread half the grits (about 2 1/2 cups) in the bottom of a broiler-safe, 2 1/2-quart casserole dish. Top with sausage mixture and sprinkle with 1 cup cheese. Top with remaining grits and cheese. Bake until heated through, 12 to 15 minutes. Switch oven to broil. Broil, 6 inches from heat, until golden brown, 3 to 4 minutes. Serve topped with basil and a salad alongside.

  1. Quick chicken roast

Source - taste.com

When we say quick, we mean it! This simple one-tray bake recipe will be the easiest thing you'll cook this fall. 


Ingredients 

  • 6 thyme sprigs, leaves picked
  • 4 anchovies in oil, drained, chopped
  • 2 teaspoons dried oregano
  • 1 teaspoon chilli flakes
  • 2 tablespoons olive oil
  • 2 garlic cloves, chopped
  • Finely grated zest of 1 lemon
  • 8 Lilydale Free Range Chicken Thighs (bone in, skin on)
  • 800g baby kipfler potatoes, halved lengthways
  • 100g speck or streaky bacon, cut into 5mm-thick batons
  • 250g baby truss tomatoes 

Instructions 

  • Preheat the oven to 200C.
  • Combine the thyme, anchovies, oregano, chilli, oil, garlic and lemon zest in a bowl. Add the chicken and turn to coat. Add the potatoes and toss to combine. Place on a large baking tray and scatter over the speck.
  • Cut the zested lemon into wedges and add to the tray. Season and roast for 40 minutes or until chicken is golden and potatoes tender. Remove from the oven and top with tomatoes. Roast for a further 10-15 minutes until tomatoes are blistered.
  • Squeeze over roasted lemon juice to serve.


In conclusion: New seasons are always a great time to experiment and spice up your cooking with some new recipes. Choose any of these recipes to have a great time and a delicious dinner that will satisfy the family. 

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