Fall Flavours You’ve Been Missing— 8 Savoury Recipes to Spice Up Your Kitchen This Autumn

It’s that time of the year when apple picking, cosy clothes, and rom-com movie marathons make everything special. The best part about cooler temperatures is our affinity towards hot, savoury meals and we’ve curated some fantastic fall recipes that are ideal for the season. You can cook these in bulk, freeze and pull them out whenever you need. No more frantic store runs or last-minute dinner prep. Most of these recipes use simple, everyday ingredients—you probably already have them in your pantry. Get ready to warm up your kitchen (and your heart) with these 8 delectable recipes.

Creamy Pumpkin Pasta With Rosemary Almond Breadcrumbs

Let’s talk about making the most amazing pumpkin pasta with rosemary almond breadcrumbs – it’s so easy, you’ll have a hard time believing that you made it from scratch (not the pasta, we’re not Nara Smith) Here’s what you’ll need. 

Ingredients:

For the Breadcrumbs:

• 4 slices of bread (preferably a bit stale)
• 1/2 cup almonds 
• 2 tablespoons olive oil
• 1-2 sprigs rosemary
• Salt

For the Pasta and Sauce:

• 340 gms bucatini/spaghetti pasta
• 2 tablespoons butter
• 2 shallots 
• 1 cup heavy cream
• 1 cup pumpkin
• 2 tablespoons honey
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper 
• 1 cup starchy pasta water 
• 1/2 cup mascarpone cheese
• 1/2 cup grated Parmesan cheese 
• Salt
• Freshly cracked black pepper

Instructions:

1. Get a big pot of water bubbling away on the stove with a generous sprinkle of salt. While that’s heating up, grab some bread and give it a spin in your food processor until it’s chunky and rough. Toss in some almonds and keep pulsing until you’ve got a nice, coarse crumbs.
2. Now, heat a 12-inch skillet over medium heat and add some olive oil. Once the oil is shimmery, toss in a few sprigs of rosemary and fry until they’re crispy and fragrant, for about a minute. Transfer them to a paper-towel-lined plate to cool down.
3. Toss the crumb and almond mix into the hot skillet and lower the heat to medium-low. Toast them, stirring frequently, for about 8 minutes until they turn golden and crunchy. Move them to the same plate as the rosemary, sprinkle a pinch of salt over them, and crumble the rosemary on top—yep, flavour bomb.
4. Once the water is rumbling away—drop in the pasta and give it a good stir. Cook it for 2 minutes. 
5. Add some butter to the skillet and toss in finely chopped shallots. Cook those for about 2 minutes, just until they’re soft and a little golden. Season with a pinch of salt, then pour in the cream and let it come to a gentle simmer. Whisk in some pumpkin, honey, cinnamon, and a pinch of cayenne for a bit of kick. Let it simmer for a minute, then ladle in a cup of that starchy pasta water you’ve been saving. Let it simmer again until it starts to thicken up.
6. Drain the pasta and toss it straight into the skillet with the sauce. Stir it around for a couple of minutes so it gets nicely coated. Finally, mix in some mascarpone and parmesan cheese. Keep stirring until the cheese melts and everything is beautifully creamy. Taste and adjust with salt and freshly cracked black pepper as needed. Serve the pasta with a generous sprinkle of your crispy breadcrumbs and more parmesan on top. Dinner is served.

 

Brown Butter Pumpkin Galette With Caramelized Onions, Goat Cheese and Sage

That’s quite a mouthful but here’s to the impressive pumpkin galette that’s going to wow everyone at your table. We’re talking about a flaky crust loaded with pumpkin, caramelized onions, goat cheese, and a drizzle of honey. Sounds amazing, right? Here’s how you can pull it off.

Ingredients:

For the Crust:

• ¾ cup all-purpose flour
• ¾ cup white whole wheat flour 
• 120 gms cold unsalted butter, cut into cubes
• ½ teaspoon salt
• 1 large egg
• 2-3 tablespoons cold water

For the Filling:

• 6 tablespoons unsalted butter
• 1 tablespoon fresh sage, finely chopped
• 2 cups pumpkin puree 
• 1 large egg (plus another large egg, beaten, for egg wash)
• 1 teaspoon kosher salt
• 1 cup caramelized onions 
• 113 gms goat cheese
• 2 tablespoons honey
• Flaky sea salt (such as Maldon), for sprinkling

Instructions:

1. Mix the all-purpose and whole wheat flour in a bowl with salt. Now, cut in the cold butter using a pastry cutter or a fork until it looks like pea-sized crumbs. 
2. Next, whisk an egg with 2 tablespoons of cold water and mix it into your flour mixture. Use a fork to combine until it forms a dough. If it’s a bit dry, add another tablespoon of water. Wrap this dough ball in plastic wrap and let it chill in the fridge for at least 30 minutes (this step is key for a super flaky crust). 
3. While the dough is chilling, prepare the filling. Melt 6 tablespoons of butter in a pan over medium heat, and watch it closely as it turns brown and nutty – or as the French love to call it “beurre noisette“. Stir in finely chopped sage, and pour this buttery goodness into a bowl with pumpkin puree. Add an egg and a teaspoon of salt, and mix everything until it’s well combined.
4. Once the dough is chilled, preheat your oven to 425 degrees. Roll out the dough into a 12-inch circle and place it on a parchment-lined baking sheet. Spread the pumpkin mixture in the center, leaving a 2-inch border around the edges. Scatter the caramelized onions over the pumpkin, crumble goat cheese on top, and drizzle with honey. 
5. Fold up the dough around the filling to create a rustic edge. Brush the exposed dough with a beaten egg for a shiny finish, and sprinkle a bit of flaky sea salt. Bake for about 25-30 minutes until the crust is golden brown.
6. Let the galette cool for 20 minutes before slicing into it. We promise, its worth the wait.

 

Creamy Italian Meatball Soup

Let us introduce you to this creamy Italian meatball soup that is packed with flavours. Think of it as a Sunday night spaghetti dinner, but way easier. With soup season around the corner, we’d like to familiarize you with this gem of a recipe.

Ingredients:

• Homemade meatballs, air-fried or baked.
• 1 Onion
• 3-4 cloves garlic, minced
• 1 tablespoon Italian Seasoning
• 2 tablespoons Tomato paste
• 4 cups Chicken Broth
• 1 can Crushed Tomatoes
• 1 cup short pasta like penne, fusilli, or elbow macaroni
• 2 cups Baby spinach
• Heavy Cream
• Salt and Pepper
• Olive Oil

Instructions:

1. First, make some meatballs – they’re fairly simple so it shouldn’t take much time. 
2. Start by sautéing some chopped onions in a splash of olive oil. Add minced garlic, Italian seasoning and a dollop of tomato paste. Cook it off for a minute and then pour in the chicken broth.
3. Next, stir in more broth, crushed tomatoes, and your pasta of choice. Toss in the meatballs and let everything simmer, covered, for about 12-15 minutes.
4. Just before serving, mix in some baby spinach and a splash of heavy cream. This makes the soup luxuriously creamy. Season with salt and pepper.
5. Serve it up with crispy garlic bread and a simple salad for a meal that’s as comforting as a warm apple pie on a wintry night. 

 

Thai Red Curry 

Curry nights are always a hit and this Thai Red Curry is right up your alley – it’s creamy, spicy, comforting, and perfect for a quick weeknight dinner that feels like a mini vacation.

Ingredients:

• Boneless, Skinless Chicken Thighs
• Sliced Bell peppers
• Trimmed Green beans
• Chopped coriander
• Olive Oil
• 1 tablespoon Garlic paste
• 1 tablespoon Ginger paste
• Red Curry paste
• 1 can Coconut milk
• Lime juice
• Red pepper flakes
• Salt
• A handful fresh basil
• 1-2 teaspoons Cornstarch

Instructions:

1. Chop the boneless chicken thighs into smaller pieces. Prep your vegetables on the side.
2. Grab a pan and heat up the olive oil. Toss in the garlic and ginger paste for that familiar aroma, then stir in red curry paste – and this is where the magic happens. Pour in a can of coconut milk and squeeze in some lime juice for that creamy tang. Sprinkle in red pepper flakes for a little heat and a pinch of salt.
3. Next, add in the green beans, bell peppers, and chicken pieces. Cover the pan and let everything simmer for a few minutes until the chicken is perfectly cooked. Stir in a handful of fresh basil and coriander for a burst of freshness. If you like your curry a bit thicker, make a slurry and add it in.
4. Serve it up with a side of jasmine rice and a wedge of lime.

 

Slow Cooker Marry Me Chicken

We’ve seen this plenty times on our feed and we had to investigate – imagine you’re about to make a meal so good, it might just lead to an unexpected proposal. Girlfriend, take notes.

Ingredients: 

• 4 boneless chicken breasts
• 1/4 cup plain flour
• Salt and pepper
• 2 tablespoons butter
• 1 onion
• 1/2 cup sun-dried tomatoes
• 1 tablespoon ginger garlic paste
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 tablespoons tomato paste
• 3/4 cup chicken stock 
• 1/4 cup fresh coriander
• 1/2 cup heavy cream

Instructions:

1. Start by tossing your chicken pieces in a mix of plain flour, salt, and pepper. Don’t be shy; make sure every piece is well coated.
2. Now, give them a quick fry in some butter until they’re golden and irresistible. We could almost stop here.
3. Get your slow cooker ready and toss in the chopped onions, sun-dried tomatoes, a dollop of ginger garlic paste, oregano, thyme, and tomato paste. Pour in the chicken stock—enough to make it all come together. Now, add the chicken pieces back.
4. Cook on high for 2 hours, till the chicken is tender.
5. Add a handful of fresh coriander and a splash of cream. Give it another 10 minutes on high and you’re done. Serve hot, and with a smile.

 

Ham and Cheese Croissant Bake

Hear us out, you’ve got to try this Ham and Cheese Croissant Bake. You won’t believe how incredible this is. Save the basic croissant for weekdays.

Ingredients: 

• 12-16 croissants roughly torn
• 2 tablespoons butter
• 2 tablespoons extra virgin olive oil
• 2 cups mushrooms
• Salt and pepper
• 2 cloves garlic, minced
• 2 tablespoons thyme
• 1 cup heavy cream
• 1 cup whole milk
• 3 large eggs
• 2 tablespoons Dijon mustard
• 1/2 teaspoon cayenne pepper 
• 85 gms deli ham or prosciutto
• 113 gms creamy Brie cheese
• 1/2 cup shredded Swiss or Fontina cheese
• 2 tablespoons everything bagel spice 

Instructions: 

1. Start by tearing up about 12 croissants into chunks—yes, we know but just trust us. Lay them out in a baking dish and scatter a couple tablespoons of sliced butter over them. Pop them in the oven for just 5-8 minutes till they’re lightly toasted and aromatic.
2. Heat some olive oil in a skillet, and toss in roughly chopped mushrooms with a sprinkle of salt and pepper. Let them cook until they’re golden and caramelized, which should take about 8-10 minutes. Add minced garlic and fresh thyme for that extra punch of flavour and set it aside. 
3. In a bowl, whisk together heavy cream, milk, beaten eggs, Dijon mustard, and a pinch of cayenne pepper. Add the toasted croissants, mushrooms, torn ham (or prosciutto), and chunks of creamy Brie cheese to this mixture. Gently toss it all together like you’re making the most decadent salad ever. 
4. Pour this glorious mess back into the baking dish, top with shredded Swiss or fontina cheese, and sprinkle everything bagel spice to finish.
5. Cover with foil and bake for 30 minutes. Then remove the foil and bake for another 10-15 minutes until the top is golden and bubbly. There you have it—an incredibly comforting, utterly indulgent bake that’ll have you looking like a maestro. Serve it warm, on a lazy Sunday like this.

 

Cider Braised Chicken Roast with Crispy Sage Butter Potatoes

This recipe truly stands out and serves as the perfect companion for cozy nights. Give it a try, and you would have this in rotation through the colder months.

Ingredients:

• Chicken thighs
• Salt and pepper 
• 1/4 cup all-purpose flour
• 4 tablespoons butter
• 3 large onions
• 1/2 cup apple butter
• 1 cup apple cider 
• Fresh thyme sprigs 
• 6-8 small potatoes

For the Crispy Potatoes:

• Butter 
• Garlic powder 
• Fresh sage leaves, chopped 

Instructions:

1. Start by seasoning the chicken thighs generously with salt and pepper, then rub it with flour. This step is crucial—it helps thicken the gravy.
2. Slice up a lot of onions and toss them in a Dutch oven with some butter. Sweat them out till they’re almost translucent.
3. Place the seasoned chicken right on top of those onions, then slather it with apple butter. The goal here is to add a sweet, spiced flavour that caramelizes beautifully. Pour in the apple cider and toss in fresh thyme. No need to sear the chicken just yet; it’ll nicely caramelize in the oven.
4. Before baking it, add 6 to 8 small potatoes around the chicken. Cover the pot and let it cook in the oven for about 2 hours—easy.
5. As the chicken nears the end of its cooking time, pull out the potatoes and smash them with a potato masher. Place them on a baking sheet, add pats of butter, garlic powder, and fresh sage, then roast them until they’re crispy and golden.
6. While the potatoes crisp up, let the chicken cook uncovered to develop a deep caramelization. Both the chicken and potatoes should be ready around the same time.
7. Serve the tender, fall-apart chicken with the crispy, buttery potatoes on the side- comforting and effortless. 

 

Roasted Butternut Squash and Spinach Lasagne

Let us tell you about our latest obsession – Roasted Butternut Squash and Spinach Lasagne. Move over classic lasagne, fall is here and so is the recipe for an autumnal bake that is sure to have your kitchen smelling like Cotswold. A total people pleaser of a dish.

Ingredients:

• 1 large butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste

For the Béchamel Sauce:

• 4 tablespoons butter
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup shredded cheese
• 1 teaspoon sage
• 1 teaspoon rosemary
• 1 cup fresh spinach
• Salt and pepper, to taste

For Assembling:

• 9-12 lasagne sheets
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 4-6 slices prosciutto
• Fresh herbs, such as basil or parsley

Instructions:

1. Roast the butternut squash until it’s perfectly tender and sweet, then mash it up and blend it with the creamy ricotta.
2. While the squash is getting all cozy, whip up the béchamel sauce with garlic, sage, rosemary, spinach, and some cheese. 
3. Layer this goodness onto the baking dish, top with the lasagne sheets and repeat. If you’re feeling a bit peckish, add some crispy prosciutto (or bacon) on top before putting it into the oven. As the lasagna bakes, the prosciutto transforms into a salty, crispy topping that makes every bite a delightful surprise. 
4. Once done, pull it out and serve hot. It’s honestly so good, it practically sings, ‘Eat me!’

 

Images: Pinterest