Cozy Fall Recipe Dinner to Warm You Up with Creamy Goodness

Course: Comfort Food

Cuisine: American

Keyword: comfort food, Cozy Fall Recipe Dinner, Creamy Sauce, Easy Dinner, Roasted Vegetables, Seasonal Herbs

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 450kcal

This Cozy Fall Recipe Dinner is the perfect warm dish for autumn with creamy goodness and heartwarming flavors.

Print Recipe

Equipment

Oven
skillet
Baking sheet
mixing bowl

Ingredients

For the Roasted Vegetables

1 medium Butternut Squash Substitution note: Sweet potatoes work well for a different flavor profile.
2 cups Brussels Sprouts Prep note: Halving them helps achieve even roasting.
3 medium Carrots Substitution note: Any root vegetable can be substituted for variety.
1 medium Onion Note: Yellow or sweet onions are preferred for their flavor.
3 cloves Garlic Substitution note: Garlic powder can be used if fresh is unavailable.

For the Sauce and Seasoning

2 tablespoons Olive Oil Note: Avocado oil can be used for a higher smoke point.
1 teaspoon Thyme Note: Dried versions can be substituted at a ratio of 1:3 (dried to fresh).
1 teaspoon Rosemary Note: Dried versions can be substituted at a ratio of 1:3 (dried to fresh).
1 teaspoon Salt
1 teaspoon Pepper

For the Protein

1 pound Chicken (breast or thighs) Note: Tofu should be firm and pressed for better texture.
1 block Tofu Note: Tofu should be firm and pressed for better texture.

For the Creamy Sauce

1 cup Vegetable Broth Note: Lower-sodium options available for a healthier choice.
1 cup Heavy Cream or Coconut Milk Use coconut milk for a dairy-free version.

Instructions

Step-by-Step Instructions

Preheat your oven to 425°F (220°C). This temperature will perfectly roast your vegetables, giving them that desired golden hue and deep flavor.
Mix the vegetables in a large bowl. Combine chopped butternut squash, halved Brussels sprouts, sliced carrots, diced onion, and minced garlic. Drizzle with olive oil and sprinkle with thyme, rosemary, salt, and pepper; toss until evenly coated.
Spread the vegetable mixture in a single layer on a baking sheet. Roast for 25-30 minutes, stirring halfway through, until tender and caramelized—this brings out the rich natural flavors.
Cook the chicken or tofu in a skillet. Use medium heat to achieve a golden brown exterior. Allow chicken to cook through, or until tofu is crispy on the edges. Remove from heat and set aside.
Combine the roasted vegetables and protein. Once the veggies are done roasting, add them to the skillet with the chicken or tofu. Pour in vegetable broth and heavy cream (or coconut milk) and stir until everything is well mixed.
Simmer the mixture for 5-10 minutes. This allows the sauce to thicken slightly and flavors to meld. Taste and adjust seasoning as needed.
Optional: Top with fresh herbs or a sprinkle of parmesan for added flavor.

Notes

For perfect caramelization, give each vegetable enough space on the baking sheet; overcrowding can lead to steaming rather than roasting. Chop and season your vegetables a day ahead for easy preparation.

Nutrition