3 Deliciously Hearty Meals To Try This Autumn

April 24, 2017
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Well, summer is officially over, and with the leaves falling and breeze blowing it might be time to finally start tucking into some hearty autumn fare. Here are a few recipes that have the team at Brands Exclusive getting all hungry…

Roasted Butternut Squash With Goat’s Cheese (via Olive Magazine)


2 small butternut squashes
1 garlic clove, crushed
Olive oil
1 tsp thyme, chopped
1 zucchini, cut into 2cm pieces
1 red capsicum, cut into 2 cm pieces
2 red onions, thinly sliced
200g cherry tomatoes
50g pine nuts
1 tbsp bread crumbs
1 tbsp parsley, chopped
1 tbsp parmesan
100g goat’s cheese
1 pinch of dried chilli flakes


1. Preheat oven to 200°C
2. Halve the squash, scooping out the seeds and carving a criss cross pattern over the cut side
3. Mix garlic, 2 tbsp olive oil, chilli flakes, and thyme and brush them over the squash. Bake for 30-40 minutes or until tender
4. Meanwhile roast zucchini, capsicum, and onions with 1 tbsp olive oil for 20-25 minutes or until browning at the edges
5. Add tomatoes and pine nuts and cook for further 10 minutes
6. Scoop the roasted veggies inside the squash halves, crumble goat’s cheese over the top, and scatter with mix of breadcrumbs, parmesan, and parsley
7. Bake for another ten minutes and enjoy!

Hearty Autumn Minestrone (via Cooking Classy)


2 medium carrots, diced
1 medium brown onion, chopped
1 tbsp olive oil
3 garlic cloves, minced
6 cups vegetable stock,
2.5 cups potatoes, diced
2.5 cups butternut squash, diced
1 zucchini, quartered and sliced
1 can diced tomatoes
2.5 tsp rosemary or oregano (fresh or 1 tsp dried)
2.5 tsp thyme (fresh or 1 tsp dried)
2 bay leaves
2/3 cup ditalini pasta
2 cups chopped kale (thick ribs removed)
1 can red or white kidney beans, drained and rinsed
Shredded parmesan cheese


1. Heat olive oil in a large pot over medium-high heat. Add carrots and onions, and sauté for three minutes. Add garlic and sauté for another minute,
2. Stir in veggie stock, potatoes, squash, zucchini, tomatoes, rosemary, thyme, bay leaves, and season with salt and pepper. Bring to a boil, then stir in the pasta,
3. Cover, reduce heat to medium-low, and simmer for 15 minutes or until veggies are just about tender,
4. Stir in the kale and kidney beans and cook for 5 minutes or until kale is tender,
5. Remove bay leaves, sprinkle with parmesan, and serve.

One Pan Autumn Chicken Dinner (via Cooking Classy)


4-5 chicken thighs, boned with skin-on
4 tbsp olive oil
1.5 tbsp red wine vinegar
3 cloves garlic, minced
1 tbsp fresh minced thyme
1 tbsp fresh minced sage
1 tbsp fresh minced rosemary
1 large sweet potato, chopped
450g Brussels sprouts, halved
2 fuji apples, cored and sliced into half-moons
2 shallot bulbs, peeled and sliced
4 slices hickory smoked bacon, chopped


1. Preheat oven to 230°C
2. Pour 2 tbsp olive oil, red wine vinegar, garlic, and herbs into a resealable bag, add the chicken, season with salt and pepper and seal
3. Massage mixture over the chicken while evenly distributing the herbs, then set aside to rest
4. Place sweet potato, Brussels sprouts, apples, and shallot on a large rimmed baking sheet. Drizzle with remaining olive oil then toss to coat and season with salt and pepper
5. Spread into a thin, even layer then place the chicken over the top of the mixture
6. Sprinkle bacon evenly over the top, being sure to separate any bits that may be stuck together
7. Roast in preheated oven for about 30 minutes or until chicken and veggies are golden brown, sprinkle with more herbs, and serve!

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