Top 5 Quick Ovens Recipes for Fall Season | AD

Top 5 Quick Ovens Recipes for Fall Season | AD

As the weather turns colder, we start to crave more warm and hearty foods. If you are planning on using the oven to prepare a satisfying dinner, here are some dishes that are easy to prepare and feature great fall flavours.

Baked Cheesy Butternut Squash

This recipe takes advantage of the season’s best harvest, the butternut squash, to provide a great meal at a low cost. The cheesy squash casserole has a great balance of sweet and salty, making it perfect for both young and old.

Ingredient:

  • 1 1kg butternut squash, peeled and cut into 1-inch pieces
  • 2 tbsp. olive oil
  • 2 cloves garlic, minced
  • 2 tbsp. chopped thyme
  • Salt, to season
  • Freshly ground black pepper, to season
  • 1 ½ cup shredded mozzarella
  • ½ cup freshly grated Parmesan
  • Chopped parsley, for garnish

Method:

First, preheat your oven to 200° Celsius. In a large bowl, toss and season the butternut squash with olive oil, garlic, thyme, salt, and pepper. Transfer the seasoned squash into a baking dish and bake in the oven for 20 to 25 minutes, or until the squash is tender. Take the squash out of the oven and top with the cheeses. Place the dish back into the oven to melt the cheese, about 5 to 10 minutes. Garnish with the parsley and serve warm.

Baked Salmon

Seafood is a great alternative to red or white meat, and this baked salmon recipe can be served in minutes. You can make this for dinner, or if you have any leftovers, you can heat it up for lunch. You can have the dish as is with a side of vegetables or serve with some steamy rice.

Ingredients:

  • 4 salmon fillets
  • 1 tbsp. grainy mustard
  • 2 cloves garlic, finely minced
  • 1 tbsp. finely minced shallots
  • 2 tsp. fresh thyme leaves, chopped, plus more for garnish
  • 2 tsp. fresh rosemary, chopped
  • Juice of ½ a lemon
  • Salt, to season
  • Freshly ground black pepper, to season
  • Lemon slices, for serving

Method:

Start by preheating your oven to 180° Celsius. Line a baking tray, or any ovenproof cookware of your choice, with parchment paper. In a small bowl, combine the mustard, garlic, shallot, thyme, rosemary, lemon juice, salt, and pepper. Place your salmon fillets on the baking tray and spread the seasoning mixture on the fillets. Bake for 8-10 minutes, or until the salmon is fully cooked. You may need to cook for longer if your salmon fillets are larger. Garnish with your preferred herb and squeeze a bit of lemon before serving.

Baked Chicken with Apple Cider Glaze

 

Apple cider is a fall favourite, and the tangy flavour makes the perfect addition to this chicken dish. Baked chicken is a wonderful option for dinner and with the vegetable baked along with the main dish, you do not have to prepare other side dishes.

Ingredients:

  • 1 large sweet potato, peeled and cubed
  • 2 apples, sliced
  • 2 tbsp. olive oil
  • 1 tbsp. chopped fresh rosemary
  • Salt, to season
  • Freshly ground black pepper, to season
  • 6 bone-in, skin-on chicken thighs, trimmed
  • 2/3 cup apple cider
  • 2 tbsp. honey
  • 1 tbsp. grainy mustard
  • 1 tbsp. butter
  • 3 rosemary sprigs, for skillet

Method:

First, preheat the oven to 200° Celsius. In a medium bowl, add the potatoes, apples, and chopped rosemary, and season with salt and pepper. Add in 1 tablespoon of the olive oil and toss until combined. In a large ovenproof skillet, heat the remaining olive oil on the stove over medium-high heat. Add the chicken, skin side down, and sear until the chicken turns golden. Remove chicken from the skillet and leave it aside while you make the glaze in the same skillet.

Add the apple cider, honey, and grainy mustard into the skillet. Bring it up to a simmer and cook until the glaze has reduced. Then, whisk in the butter until well incorporated. Add the chicken back into the skillet, with the skin facing up. Toss in the sweet potato mixture and rosemary sprigs all around the chicken. Turn off the stove and transfer the entire skillet to the oven. Bake in the oven for 20 minutes, or until everything is cooked and tender. Garnish with some parsley and serve hot.

Roasted Cauliflower and Green Beans

Roasting vegetables is a great way to bring out their natural sweetness and is another wonderful method to prepare your favourite fall harvests. This roasted cauliflower and green bean dish feature some flavourful Indian spice to provide extra warmth for the cold weather.

Ingredients:

  • 1 tbsp. red wine vinegar
  • 1 tbsp. tomato paste
  • 2 tsp. garam masala
  • 1 tsp. honey
  • 1/8 tsp. cayenne
  • 3 tbsp. olive oil
  • Salt, to season
  • 1 medium head cauliflower (about 1kg, cut into florets
  • 6 garlic cloves, smashed
  • 1 onion, cut into 1/2-inch-thick wedges
  • 500g green beans, trimmed and cut into halves
  • Chopped fresh cilantro, for garnish

Method:

Start by preheating the oven to 200° Celsius. In a large bowl, whisk together the vinegar, tomato paste, garam masala, honey, cayenne, salt, and 2 tablespoons of olive oil. Add the cauliflower florets, garlic, and onion and toss to coat. Transfer the mixture to a baking sheet, lined with parchment paper. Bake for 18 to 20 minutes, or until the cauliflower is tender. Toss the green bean in the remaining 1 tablespoon of olive oil and add to the cauliflower mixture. Bake again for 8 to 10 minutes, or until the vegetables are tender and golden brown. Garnish with cilantro and serve with some rice.

Bratwurst with Apple-Potato Hash

Bratwurst is a hearty German sausage with a meaty texture, that would be great for baking in the oven. Meanwhile, the apples add just the right amount of sweetness to the dish. You can also try substituting the bratwurst with your favourite sausage, beef, or chicken.

Ingredients:

  • 750g red-skinned potatoes, cut into ½-inch chunks
  • 3 tbsp. unsalted butter
  • 6 bratwursts, fully cooked and halved lengthwise
  • 2 Golden Delicious apples, cut into ½-inch chunks
  • Salt, to season
  • Freshly ground black pepper, to season
  • 1 bunch scallions, chopped
  • 1 tbsp chopped fresh sage
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey
  • ¼ cup sour cream
  • 1 tbsp grainy mustard

Method:

First, preheat the oven to 150° Celsius. At the same time, boil some water to cook the potatoes. Once the water is boiling, add the potatoes along with some salt, and cook until the potatoes are tender. Drain the potatoes and pat them dry. In a large ovenproof skillet placed over medium heat, melt 1 tablespoon of butter and lightly brown the bratwurst. Remove the bratwurst from the pan and set it aside.

Next, melt 1 tablespoon of butter and toss in the potatoes and apples. Season with salt and pepper and cook for about 8 minutes, or until the potatoes and apples are golden brown and tender. Add in the scallions and sage and cook for another minute. Then, add the vinegar, honey, and remaining butter, and cook until the butter has melted. Once a sauce has formed, add the bratwurst into the skillet and place it into the oven. Bake for 7 minutes, or until the outside of the potatoes and apple become slightly crispy. Serve the dish with a sauce made with sour cream and mustard.

Disclosure – this is a collaborative post.

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