blaZest
When days grow shorter and the air smells faintly of smoke, the kitchen naturally shifts to dishes that warm both body and soul. Autumn brings a pantry full of goodness — creamy pumpkin, sweet apples, hearty root veg and fragrant herbs. Below are seven easy weeknight dinners you can cook in under 30 minutes, each with that cozy, home-cooked vibe. May your week be full of warm plates, comforting aromas and flavors that remind you why fall is such a magical cooking season.
Jump to a dish:
🟤 MON – Chicken Cutlet in Creamy Pumpkin Sauce with Thyme on Polenta
Silky pumpkin sauce hugs a juicy chicken cutlet and melts into soft polenta — the kind of cozy plate that makes fall feel right at home, with simple steps and big comfort.
Ingredients (serves 2)
- 2 chicken cutlets
- 250 g pumpkin (hokkaido or butternut), diced
- 150 ml chicken stock (or water + stock cube)
- 100 ml heavy cream
- 1 small onion
- 1 garlic clove
- 1 tsp thyme (fresh or dried)
- 100 g instant polenta + 300 ml water
- 1 tbsp butter
- olive oil
- salt and pepper to taste
Method
1 Heat a little oil in a pan. Lightly season the cutlets with salt and pepper, sear on both sides until golden and transfer to a plate.
2 In the same pan sauté the chopped onion and garlic for 2–3 minutes, then add the pumpkin.
3 Pour in the stock and simmer about 10 minutes, until the pumpkin is soft.
4 Blend smooth, add cream and thyme and simmer 2–3 minutes.
5 Return the cutlets to the sauce, cover and cook 5 minutes.
6 Meanwhile bring the water to a boil, salt, whisk in polenta and cook until thick. Stir in butter.
7 Serve one cutlet on polenta with pumpkin sauce; sprinkle pumpkin seeds if you like.
Cozy Monday plate? Tap a star to rate.
🟠 TUE – Pasta with Mushroom Sauce, Sage and Parmesan
When mushrooms hit the pan, it smells like fall. This creamy, earthy sauce with sage is simple, balanced and weeknight-friendly — exactly the kind of comfort you want on a Tuesday.
Ingredients (serves 2)
- 200 g pasta (tagliatelle, penne …)
- 250 g fresh mushrooms (button, porcini or a mix)
- 1 small onion
- 1 garlic clove
- 100 ml vegetable stock (or water + stock cube)
- 100 ml heavy cream
- 1 tsp dried sage or a few fresh leaves
- 2 tbsp grated parmesan
- olive oil
- salt and pepper to taste
Method
1 Cook the pasta in well-salted water until al dente.
2 Sauté onion and garlic in oil, add sliced mushrooms and cook 5–7 minutes.
3 Add stock, sage and cream; simmer 5 minutes to slightly thicken.
4 Toss with pasta and parmesan. Serve immediately.
Did it hit the right mushroom note? Rate with one tap.
🟡 WED – Roasted Pork Tenderloin with Apple–Onion Sauce & Sweet Potato Purée
Juicy tenderloin, sweet apples and onions in a gentle pan sauce, with fluffy sweet-potato purée — an autumn classic you can plate in half an hour.
Ingredients (serves 2)
- 300 g pork tenderloin
- 1 large apple
- 1 onion
- 200 g sweet potato
- 1 tbsp butter
- 100 ml water or vegetable stock
- 1 tsp mustard
- 1 tsp honey
- olive oil
- salt and pepper to taste
Method
1 Season the tenderloin, sear quickly on all sides, then roast at 200 °C for ~15 minutes.
2 In the same pan sauté chopped onion, add apple wedges, honey and mustard; pour in water/stock and cook ~10 minutes until saucy.
3 Boil sweet potato ~15 minutes; drain and mash with butter, salt and pepper.
4 Slice the tenderloin and serve with the purée and apple–onion sauce.
Tender, sweet-savory balance? Drop a star.
🟢 THU – Pumpkin Risotto with Goat Cheese & Toasted Walnuts
Creamy rice, tender pumpkin cubes and a gentle tang of goat cheese — simple technique, restaurant-worthy result, all dressed in autumn tones.
Ingredients (serves 2)
- 150 g arborio rice
- 250 g pumpkin, small cubes
- 1 small onion
- 600 ml hot vegetable stock (or water + stock cube)
- 50 g goat cheese
- 2 tbsp chopped walnuts
- 1 tbsp butter
- olive oil
- salt and pepper to taste
Method
1 Sauté onion in oil, add rice and toast briefly.
2 Stir in pumpkin and begin adding hot stock a ladle at a time, stirring constantly.
3 Cook ~20 minutes until rice is al dente and pumpkin soft.
4 Stir in butter, goat cheese and half the walnuts; serve sprinkled with the rest.
Creamy enough? Leave a star.
🔴 FRI – Crispy Potato Fritters with Roasted Beetroot & Yogurt Sauce
Friday calls for something lighter but filling: golden fritters, sweet beetroot and a fresh yogurt dip — an easy win to close the workweek.
Ingredients (serves 2)
- 400 g potatoes
- 1 egg
- 2 tbsp flour
- 2 small cooked beetroots (vacuum-packed or baked ahead)
- 150 g plain yogurt
- 1 tsp lemon juice
- 1 garlic clove
- olive oil
- salt and pepper to taste
Method
1 Cut beetroot into wedges/cubes; warm briefly before serving if needed.
2 Coarsely grate potatoes and squeeze out liquid. Mix with egg, flour, salt and pepper.
3 Form fritters and pan-fry over medium heat until golden on both sides.
4 Stir yogurt with lemon juice, chopped garlic, salt and pepper. Serve fritters with beetroot and the dip.
Crispy enough? Quick star below.
🟣 SAT – Quick Beef/Veal Goulash with Red Wine & Root Veg
A speedy take on a classic: choose a tender cut (young beef round or veal), dice small and cook everything in one pot. Deep flavor, soft meat and a sauce you’ll mop up to the last drop.
Ingredients (serves 2)
- 300 g young beef (round) or veal, small dice
- 1 onion
- 2 carrots
- 1 small piece celeriac (diced)
- 150 ml red wine
- 200 ml beef stock (or water + stock cube)
- 1 tsp sweet paprika
- 1 tbsp tomato paste
- olive oil
- salt and pepper to taste
Method
1 Sauté onion in oil, add meat and sear quickly.
2 Add diced carrots and celeriac, paprika and tomato paste; stir.
3 Pour in wine, simmer 2 minutes, then add stock.
4 Cover and simmer gently 20–25 minutes until tender; thicken if needed (1 tsp flour whisked into a little water).
5 Serve with bread or boiled potatoes.
Goulash you’d mop to the last drop? Rate it.
🟢 SUN – Autumn Lentil Stew with Carrot, Celery & Kale
A wholesome bowl that warms and fills: protein-rich lentils, sweet carrots, aromatic celery and a green finish of kale — simple effort, big comfort.
Ingredients (serves 2)
- 150 g brown lentils (no soaking needed)
- 2 carrots
- 1 small onion
- 1 celery stalk
- 2 handfuls shredded kale
- 600 ml vegetable stock (or water + stock cube)
- 1 tsp smoked paprika
- 1 bay leaf
- olive oil
- salt and pepper to taste
Method
1 Sauté onion in oil, add sliced carrot and celery.
2 Add rinsed lentils, smoked paprika and bay; pour in stock.
3 Cook ~25 minutes, then add kale and cook 5 minutes more. Taste and adjust.
4 Serve with fresh bread; it’s even better the next day.
Sunday comfort bowl? One-tap rating below.
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