10 Cosy Autumn Recipes to Make on Chilly Evenings

When the evenings start drawing in and the temperature drops, there’s nothing better than coming home to something warm, comforting and full of seasonal flavour.

Autumn is the perfect time for hearty soups, bubbling bakes, slow-cooked dinners and cosy desserts. Better still, many of these recipes are easy to make with everyday kitchen tools such as a slow cooker, casserole dish, roasting tray, blender or Dutch oven.

If you’re looking for easy autumn dinner ideas, comforting seasonal meals or recipes to make on a chilly evening, these 10 cosy autumn recipes are a great place to start.

 

1. Creamy Butternut Squash Soup

Serves: 4
Prep time: 15 minutes
Cook time: 40 minutes

Ingredients

• 1 large butternut squash, peeled and cubed
• 1 onion, roughly chopped
• 2 garlic cloves
• 750ml vegetable stock
• 2 tbsp olive oil
• 100ml double cream or coconut milk
• Salt and black pepper
• Pinch of nutmeg, optional

Method

1. Preheat the oven to 200°C/180°C fan.
2. Place the squash, onion and garlic on a roasting tray.
3. Drizzle with olive oil, season and roast for around 30 minutes.
4. Transfer everything to a large saucepan and add the vegetable stock.
5. Simmer for 10 minutes.
6. Blend until smooth.
7. Stir through the cream or coconut milk and season to taste.

Useful tools: Roasting tray, saucepan and hand blender.

Serving idea: Add a swirl of cream and serve with toasted sourdough.

2. Slow Cooker Beef Stew

Serves: 4-6
Prep time: 20 minutes
Cook time: 7-8 hours on low

Ingredients

• 700g diced stewing beef
• 3 carrots, chopped
• 2 onions, chopped
• 500g baby potatoes
• 2 tbsp plain flour
• 750ml beef stock
• 2 tbsp tomato purée
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• Salt and black pepper

Method

1. Toss the beef in the flour and season well.
2. Add the beef, carrots, onions and potatoes to the slow cooker.
3. Mix the stock, tomato purée, Worcestershire sauce and thyme.
4. Pour over the beef and vegetables.
5. Cover and cook on low for 7-8 hours or high for around 4 hours.
6. Check the seasoning before serving.

Useful tools: Slow cooker, chopping board and sharp kitchen knife.

Serving idea: Serve with crusty bread or creamy mashed potatoes.

3. Sausage and Apple Autumn Traybake

Serves: 4
Prep time: 10 minutes
Cook time: 45 minutes

Ingredients

• 8 pork sausages
• 500g baby potatoes, halved
• 2 eating apples, cut into wedges
• 2 red onions, cut into wedges
• 2 tbsp olive oil
• 1 tsp dried thyme or rosemary
• 1 tbsp wholegrain mustard
• Salt and black pepper

Method

1. Preheat the oven to 200°C/180°C fan.
2. Add the potatoes and onions to a large baking tray.
3. Drizzle with oil, season and roast for 15 minutes.
4. Add the sausages and apple wedges.
5. Mix the mustard with a little oil and drizzle over the tray.
6. Roast for another 25-30 minutes, turning everything halfway through.

Useful tools: Large roasting tray and kitchen tongs.

Serving idea: Serve with steamed greens and gravy.

4. Creamy Chicken and Mushroom Pie

Serves: 4
Prep time: 20 minutes
Cook time: 40 minutes

Ingredients

• 500g chicken breast or thigh, diced
• 250g mushrooms, sliced
• 1 onion, finely chopped
• 1 tbsp butter
• 1 tbsp plain flour
• 300ml chicken stock
• 100ml double cream
• 1 tsp dried thyme
• 1 sheet ready-rolled puff pastry
• 1 egg, beaten

Method

1. Preheat the oven to 200°C/180°C fan.
2. Melt the butter in a frying pan and cook the chicken until lightly browned.
3. Add the onion and mushrooms and cook for 5 minutes.
4. Stir in the flour.
5. Gradually add the stock, then stir in the cream and thyme.
6. Simmer until the sauce thickens.
7. Spoon the filling into a pie dish.
8. Cover with puff pastry and trim the edges.
9. Brush with beaten egg.
10. Bake for 25-30 minutes until golden and bubbling.

Useful tools: Frying pan, pie dish and pastry brush.

Serving idea: Pair with buttery mash and peas.

5. Pumpkin Mac and Cheese

Serves: 4
Prep time: 15 minutes
Cook time: 30 minutes

Ingredients

• 300g macaroni
• 250g pumpkin purée
• 40g butter
• 40g plain flour
• 500ml milk
• 150g mature cheddar, grated
• 50g Parmesan, grated
• 50g breadcrumbs
• Pinch of nutmeg
• Salt and black pepper

Method

1. Cook the macaroni according to the packet instructions.
2. Melt the butter in a saucepan.
3. Stir in the flour and cook for 1 minute.
4. Gradually whisk in the milk.
5. Cook until thickened.
6. Stir in the pumpkin purée, cheddar and nutmeg.
7. Add the pasta and mix well.
8. Transfer to an ovenproof baking dish.
9. Sprinkle with Parmesan and breadcrumbs.
10. Bake at 200°C/180°C fan for around 20 minutes.

Useful tools: Saucepan, whisk and ovenproof dish.

Serving idea: Add crispy sage leaves on top for extra autumn flavour.

6. One-Pot Chicken and Leek Casserole

Serves: 4
Prep time: 15 minutes
Cook time: 50 minutes

Ingredients

• 6 chicken thighs
• 2 leeks, sliced
• 500g baby potatoes
• 2 garlic cloves, crushed
• 500ml chicken stock
• 1 tbsp Dijon mustard
• 100ml double cream
• 1 tsp dried thyme
• 1 tbsp olive oil
• Salt and black pepper

Method

1. Heat the oil in a casserole dish or Dutch oven.
2. Brown the chicken thighs on both sides and set aside.
3. Add the leeks and garlic and cook for 5 minutes.
4. Add the potatoes, stock, mustard and thyme.
5. Return the chicken to the pan.
6. Cover and simmer for around 35 minutes.
7. Stir in the cream and cook uncovered for another 5-10 minutes.

Useful tools: Dutch oven or casserole dish and wooden spoon.

Serving idea: Serve with crusty bread to soak up the sauce.

7. Sweet Potato and Chickpea Curry

Serves: 4
Prep time: 15 minutes
Cook time: 35 minutes

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 tin chickpeas, drained
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp garam masala
• 400g tin chopped tomatoes
• 400ml coconut milk
• Handful of spinach
• 1 tbsp oil

Method

1. Heat the oil in a large saucepan.
2. Cook the onion for 5 minutes.
3. Add the garlic and spices and cook for 1 minute.
4. Add the sweet potato, chickpeas, tomatoes and coconut milk.
5. Bring to a gentle simmer.
6. Cook for 25-30 minutes until the sweet potato is tender.
7. Stir through the spinach just before serving.

Useful tools: Large saucepan or casserole pot.

Serving idea: Serve with basmati rice, naan and fresh coriander.

8. Classic Cottage Pie

Serves: 4-6
Prep time: 25 minutes
Cook time: 40 minutes

Ingredients

• 500g beef mince
• 1 onion, chopped
• 2 carrots, diced
• 100g frozen peas
• 2 tbsp tomato purée
• 400ml beef stock
• 1 tbsp Worcestershire sauce
• 800g potatoes, peeled and chopped
• 50g butter
• Splash of milk
• 50g grated cheddar, optional

Method

1. Boil the potatoes until tender.
2. Drain and mash with butter and milk.
3. Meanwhile, brown the beef mince in a large frying pan.
4. Add the onion and carrots and cook for 5 minutes.
5. Stir in the tomato purée and Worcestershire sauce.
6. Pour in the stock and simmer for around 15 minutes.
7. Stir through the peas.
8. Transfer the filling to a baking dish.
9. Spoon the mashed potato over the top.
10. Sprinkle with cheese if using.
11. Bake at 200°C/180°C fan for 20-25 minutes.

Useful tools: Frying pan, potato masher and baking dish.

Serving idea: Serve with seasonal greens.

9. Cinnamon Apple Crumble

Serves: 6
Prep time: 15 minutes
Cook time: 35 minutes

Ingredients

For the filling

• 5 cooking apples, peeled and sliced
• 50g brown sugar
• 1 tsp ground cinnamon
• 1 tbsp lemon juice

For the crumble topping

• 150g plain flour
• 100g cold butter, cubed
• 75g brown sugar
• 50g rolled oats

Method

1. Preheat the oven to 190°C/170°C fan.
2. Add the apples to an ovenproof dish.
3. Mix with the sugar, cinnamon and lemon juice.
4. Rub the butter into the flour until the mixture resembles breadcrumbs.
5. Stir in the sugar and oats.
6. Scatter the crumble mixture over the apples.
7. Bake for 30-35 minutes until golden and bubbling.

Useful tools: Apple peeler, mixing bowl and ovenproof baking dish.

Serving idea: Serve warm with custard, cream or vanilla ice cream.

10. Easy Sticky Toffee Pudding

Serves: 6
Prep time: 20 minutes
Cook time: 30 minutes

Ingredients

For the sponge

• 175g chopped dates
• 200ml boiling water
• 1 tsp bicarbonate of soda
• 75g butter
• 150g brown sugar
• 2 eggs
• 175g self-raising flour

For the sauce

• 100g butter
• 150g brown sugar
• 150ml double cream

Method

1. Preheat the oven to 180°C/160°C fan.
2. Place the dates in a bowl with the boiling water and bicarbonate of soda.
3. Leave for 10 minutes.
4. Cream the butter and sugar together.
5. Beat in the eggs one at a time.
6. Fold in the flour.
7. Stir in the soaked dates and liquid.
8. Pour into a greased baking dish or individual ramekins.
9. Bake for around 25-30 minutes.
10. To make the sauce, gently heat the butter, sugar and cream until smooth.
11. Pour the warm sauce over the pudding before serving.

Useful tools: Mixing bowl, electric hand mixer, baking dish or ramekins.

Serving idea: Add vanilla ice cream or hot custard.

Cosy Autumn Cooking Made Easy

From creamy butternut squash soup and slow cooker beef stew to apple crumble and sticky toffee pudding, these cosy autumn recipes are perfect for making chilly evenings feel a little more comforting.

Whether you’re cooking for the family, planning an easy midweek meal or simply craving some seasonal comfort food, these recipes make the most of autumn flavours without requiring complicated techniques.