8 Autumn Recipes to Enjoy this Season

One of our favorite things about this autumn/winter season is spending time with friends and family through the beautiful art of cooking. There is just something special about these shorter days! We enjoy warm summer Seattle evenings, but autumn and winter are really the seasons where we love to spend cozy nights cooking at home. Preparing hearty fall meals — even if cooking isn’t your specialty — is an amazing way to gather the ones you love together. Your home should be a place that fills you up, nourishes you, and brings you closer to the people you love. And you know what they say — “the kitchen is the heart of the home!” We hope you all take time this season to slow down and enjoy longer evenings over home-cooked meals with your family and friends.


The best part about cooking during these colder months is the delicious autumnal harvest flavors. We love cooking with cranberries, parsnips, all of the delicious squash varieties, garlic, red wine, clove, cinnamon, you name it! We are firm believers that even if you don’t enjoy cooking, everyone loves to eat! We’re sharing our 8 favorite autumn and winter dishes from chefs and authors we love made for any experience level! 


Red Wine Cranberry Braised Short Ribs

Half Baked Harvest

This is my all-time favorite food blog of them moment. If you love tender, fall-off-the bone ribs with a harvest, autumn twist, this recipe is for you! We are all about these delicious hearty ingredients and fun pop of cranberry! If you haven't already fallen in love with Half Baked Harvest, head over to her amazing website and check out all of her delicious recipes! 


5 pounds bone in, beef short ribs

kosher salt and black pepper

2 tablespoons extra virgin olive oil

1 medium yellow onion, thinly sliced

2 shallots, thinly sliced

4 carrots, chopped

2 cups dry red wine, such as Cabernet Sauvignon

2 cups low sodium beef broth

2 tablespoons tomato paste

1 tablespoon brown sugar or honey

4 sprigs fresh thyme

2 sprigs fresh rosemary

2 bay leaves

2 cups fresh cranberries

mashed potatoes, for serving



  1. Season the short ribs with salt and pepper. Heat the olive oil in a large oven safe skillet, sear the ribs on both sides. Remove the ribs and transfer to the slow cooker. 

  2. To the slow cooker, add the onions, shallots, and carrots. Add the wine, broth, tomato paste, brown sugar, thyme, rosemary, and bay leaves. Season with salt and pepper, gently stir to combine. Cover and cook on low for 6-8 hours. During the last 2 hours of cooking, add the cranberries. 

  3. Remove the thyme, rosemary, and bay leaves. Serve the ribs over a bed of mashed potatoes. Drizzle with the pan sauce. Enjoy!


  1. Preheat the oven to 325 degrees F.

  2. Season the short ribs with salt and pepper. Heat the olive oil in a large oven safe skillet, sear the ribs on both sides. Remove the ribs to a plate. Add the onions, shallots, and carrots, cook 5-10 minutes or until the onions begin to caramelize. Add back the short ribs. Add the wine, broth, tomato paste, brown sugar, thyme, rosemary, and bay leaves. Sprinkle over the cranberries. Season with salt and pepper, gently stir to combine. Cover and transfer to the oven. Cook for 2 ½ to 3 hours or until the short ribs are tender and falling off the bone.


Butternut Squash and Spinach Tortellini

Julias Album

We are huge pasta fans! Sure a great red or cream sauce is great, but adding in delicious flavors like butternut squash really makes traditional pasta feel like a cozy fall meal. This easy recipe will have your family and friends swooning!


1 cup butternut squash puree

1 cup half and half

1/4 teaspoon nutmeg

1/4 teaspoon paprika

1/4 teaspoon salt

1/4 teaspoon lemon pepper seasoning

2 cups tortellini uncooked

8 oz spinach , uncooked, fresh

2 tablespoons fresh parsley chopped


  1. Add 1 cup of butternut squash puree, 1 cup of half and half, 1/4 teaspoon of nutmeg, a pinch of paprika, and 1/4 teaspoon salt to the large skillet, on medium heat. While heating, stir all the ingredients to combine. Add about 1/4 teaspoon of lemon pepper seasoning - don't add all of it at once, add a little and add more, to your taste. Add the spinach on top of the mixture, cover with the lid, remove from heat. Let the spinach wilt in the pan, covered, off heat.

  2. While the spinach wilts, bring the medium pan of water to boil, add 2 cups of uncooked tortellini, and cook according to the package instructions (usually 7 - 10 minutes in boiling water). Once the tortellini is cooked, drain the water.

  3. Add cooked and drained tortellini to the skillet with the butternut squash sauce and spinach and stir to combine. If the sauce is too thick, add more half and half to thin it. Also, taste and add more salt, nutmeg and lemon pepper, if desired.

  4. Serve topped with chopped fresh parsley.


One Pan Chicken and Potatoes with Garlic Parmesan Spinach Cream Sauce

Eatwell 101

All of your ingredients in one single dish so you only have that one pan to clean?! Sign us up! We LOVE one pan meals. This creamy and hearty chicken and potato dish is a fantastic fall dinner staple.


2 tablespoons butter

1 pound chicken thighs, bone-in, skin-on

1 teaspoon paprika

2 teaspoon Italian seasoning (thyme, oregano, basil – combined)

2 cups baby red potatoes, washed and quartered

4 garlic cloves, minced

2 medium tomatoes, diced

1 cup fresh spinach

1 teaspoon crushed red pepper flakes

1 cup (240ml) chicken stock

1 cup (240ml) half and half (half cream mixed with half milk, for a lighter cream)

1 cup Parmesan cheese, grated

Salt and pepper


  1. Season chicken thighs with 1 teaspoon Italian seasoning, salt and pepper, to taste.

  2. Melt 1 tablespoon butter in a large skillet or pot over medium-high heat. Add chicken thighs, skin-side down, and sear both sides until golden brown, about 4-5 minutes per side; drain excess fat and set aside in a plate.

  3. Melt remaining tablespoon butter in the same skillet. Add garlic, paprika, 1 teaspoon Italian seasoning, then add potatoes and saute for 2 to 3 minutes. 

  4. Stir in tomato and chicken broth and simmer for 4 to 5 minutes.

  5. Stir in and half-half, grated Parmesan cheese, spinach and crushed chili pepper flakes. Reduce heat to simmer for 2 to 3 minutes.

  6. Return chicken thighs to the skillet, skin side up, and simmer for 10-15 minutes, until chicken and potatoes are cooked through. Adjust seasoning with salt and pepper. Serve immediately with additional red pepper flakes and parmesan, enjoy!

Autumn Pumpkin Apple Stew

Well and Full

The name, Autumn Pumpkin Apple Stew says it all. We love this delicious, plant based dish! Adding apple to a stew may sound odd, but trust us, you’ll love these autumn flavors, and a cozy stew is the perfect fall weekday meal!


Extra Virgin Olive Oil for sautéing

1 White Onion diced

4-5 Cloves Garlic finely minced

1 Cup Chopped Kale packed

1 15 oz Can Fire-Roasted Tomatoes diced

1 Cup Pumpkin Purée

4 Cups Vegetable Broth

2 Small Macintosh or Macoun Apples peeled and diced

1 Tsp Dried Parsley

1 Tsp Paprika

Lots of Fresh-Cracked Black Pepper

Pinch Cayenne

1/2 Tsp Dried Oregano


  1. In a large pot, bring a glug of olive oil to medium-low heat. Add in the diced onions and sauté until soft, a few minutes.

  2. Then, add in the garlic and stir until lightly fragrant, about a minute or so. Be careful not to let the garlic brown!

  3. Add in the chopped kale and stir it up well with the garlic and onion, for about another minute or so. 

  4. Then, add in the fire-roasted tomatoes, pumpkin purée, vegetable broth, diced apples, and all the spices. Whisk everything until it's all evenly mixed. Taste and adjust the spices if you'd like.

  5. Reduce heat to low, and let the stew simmer for about 30 minutes. 

  6. When done, remove stew from heat and ladle into bowls. Top off with a crack of fresh black pepper, if you'd like.


Sweet Potato Pesto Gnocchi

Charley’s Health

Don’t let the sound of making home made gnocchi intimidate you! We love this easy, 20 minute pasta recipe! This dish is sure to impress your guests with is delicious fall flavors and beautiful presentation!


1 cup mashed sweet potato

Pinch salt and pepper

Dash mixed herbs

1/3 cup gluten free flour

1 clove garlic

Olive oil for cooking

Handful fresh spinach

Sacla Free From Pesto


  1. To make the gnocchi, combine the sweet potato, seasonings and flour and mix until well combined and you’re left with a dough mixture.

  2. Spread a little flour onto a cutting board and roll out the dough to form a long sausage shape. Cut into small thumb sized pieces.

  3. To create the rolled effect, press each piece of gnocchi against a fork and roll towards you.

  4. Fill a saucepan with water and bring to the boil. Add in the gnocchi and allow to cook until they start to float to the surface, then scoop them out with a slotted spoon and place onto a side plate.

  5. Heat a little olive oil in a frying pan and add in the gnocchi and crushed garlic. Sauté so that they start to lightly crisp and then stir through the spinach and a few spoonfuls of the pesto.

  6. Once the spinach has wilted, serve onto plates and enjoy!

Autumn Harvest Salad with Pomegranates

Fox and Briar

With all of these amazing hearty meals, a lighter fall salad can be so refreshing! We love that this healthy dish still includes so many fun fall elements like delicata squash, farro, and pomegranate! This dish is great for busy weeknights when you’re looking for quick and healthy alternative to heavy fall dishes!


1- 2 bunches kale, center ribs removed and torn into small pices (6-8 cups)

1 delicata squash, de-seeded and cut into half moons

1 cup cooked farro

4 ounces soft goat cheese (chevre)

arils from one pomegranate (about 1 cup)

2 tablespoons olive oil

½ teaspoon chili powder




2 tablespoons olive oil

2 tablespoons apple cider vinegar

1 tablespoon pure maple syrup

1 garlic clove, pressed or finely minced

¼ teaspoon chili powder

¼ teaspoon smoked paprika

pinch of salt and pepper


  1. Preheat oven to 400 degrees

  2. Toss delicata squash in 2 tablespoons olive oil, salt, pepper and chili powder, arrange in a single layer on a lined baking sheet, Roast for about 15 minutes, or until golden and tender. Set aside.

  3. Whisk together all ingredients for dressing (I use a mason jar to shake them until combined)

  4. In a large bowl,add kale, delicata squash, farro, goat cheese and pomegranate arils. Pour dressing over and toss to fully coat everything in the dressing.


Roasted Sweet Potato, Squash and Chickpea Fall Salad with Maple Tahini Dressing

Running to the Kitchen

This hearty and healthy dish is a great alternative to meat heavy dishes! Chickpeas are a fantastic source of protein, and mixing chickpeas with maple tahini?! YUM! We are loving this unique dish full of flavors we are loving this season!


1 small sweet potato, peeled and chopped

1 small delicata squash, seeded and chopped (you can leave the skin on)

1 tablespoon olive oil

1/2 teaspoon cumin

1/2 teaspoon coriander

salt and pepper

1 - 15oz. can chickpeas, drained and rinsed

3/4 cup fresh cranberries

1/2 cup crumbled feta

1/4 cup minced red onion

1/4 cup toasted pine nuts

2 tablespoons minced fresh herbs (I used sage and rosemary)


1/4 cup tahini

3 tablespoons extra virgin olive oil

2 tablespoons maple syrup

2 tablespoons apple cider vinegar

1 small clove garlic, minced

salt and pepper



  1. Preheat oven to 425°F.

  2. Toss sweet potato and squash with the olive oil, cumin, coriander, salt and pepper and spread out on a baking sheet.

  3. Roast for about 15 minutes, tossing halfway through.

  4. Meanwhile, combine remaining ingredients in a large bowl.

  5. When squash is finished roasting, add to the bowl and toss to combine.


  1. Whisk together all ingredients in a small bowl until smooth.

  2. Pour into bowl with the salad ingredients and toss until evenly coated.


Creamy Chicken Marsala

The Recipe Critic

A good friend texted me this recipe and gushed about how amazing it was. It’s simple, fast, and delicious! She swapped out the chicken breasts for chicken thighs and also added more mushrooms. I have this on my dinner menu this week.


4 boneless skinless chicken breasts, thinly sliced*

Salt and pepper

2 tablespoons olive oil

1½ cups sliced mushrooms

½ cup Marsala wine** see note

½ cup chicken broth

1 cup heavy whipping cream

1 teaspoon ground mustard

1 teaspoon garlic powder

Fresh Chopped Parsley for garnish


  1. In a large skillet over medium heat add 1 tablespoon olive oil to the pan. Add the chicken and lightly salt and pepper. Cook until lightly brown and cooked throughout. Remove chicken and set aside on plate.

  2. Add 1 Tablespoon olive oil and sauté the mushrooms for 1-2 minutes. Add marsala wine and bring to a boil over medium high heat for 1-2 minutes. This allows the alcohol to burn out. Add the chicken broth, heavy whipping cream, ground mustard, and garlic powder. Bring to a boil and reduce heat and simmer for about 10 minutes or until it starts to thicken. Place chicken back in the sauce and continue to simmer for about 1-2 minutes.

Notes from The Recipe Critic

*I like to slice my chicken breasts in half or buy them thinly sliced so that they cook quickly and easily.
** The alcohol in the marsala wine burns off during the cooking process. If you are worried about cooking with wine, they say this recipe makes a good substitute.
1/4 cup of white grape juice
1 tablespoon vanilla extract
2 tablespoons of sherry vinegar

Loving this season of delicious produce as much as we are? Check out our blog post all about supporting local farmers and enjoying amazing fresh fruits and vegetables! Happy cooking, everyone!

Alise RobertsComment