Aromatic Herbs + Butter = The Cozy Dinner You NEED This Fall

Aromatic herbs and butter bring warmth, flavor, and comfort to every bite, making fall dinners irresistibly cozy.

The rich, golden melt of butter infused with rosemary, thyme, or sage transforms simple meals into something special.

From crispy roasted potatoes to velvety pasta, these flavors wrap your kitchen in a hug of autumn goodness.

Get ready for the easiest way to add depth and warmth to your seasonal dishes

1. The Coziest Butternut Squash Ravioli with Brown Butter Sage Sauce

There’s nothing quite like the rich, nutty aroma of brown butter mingling with fragrant sage to bring the essence of fall right to your kitchen.

If you’ve never tried making homemade pasta, this is the perfect recipe to start with—it’s easier than you think, and the rewards are beyond worth it.

The creamy butternut squash filling melts in your mouth, perfectly wrapped in a tender pasta shell and draped in an irresistibly silky butter sauce.

If you love comforting, seasonal flavors, this butternut squash ravioli is about to become your new autumn obsession.

Why You’ll Love This Recipe

There’s something truly special about making homemade ravioli—it’s a labor of love, but the results are far superior to store-bought versions.

This dish combines the naturally sweet, velvety texture of roasted butternut squash with the rich depth of Parmesan and the warmth of nutmeg.

The pasta itself is light and tender, and when paired with the luxurious brown butter sage sauce, each bite feels like a cozy hug.

It’s an elegant yet comforting dish that’s perfect for a family dinner, a date night, or even a festive holiday meal.

Another reason to love this recipe? It’s vegetarian-friendly but packed with so much flavor that even meat lovers won’t miss a thing.

Plus, I’ll share some make-ahead tips so you can enjoy a homemade ravioli experience without the last-minute stress.

Essential Information

• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour
• Yield: Serves 4
• Portion Size: About 6-8 ravioli per person
• Shelf Life: Best eaten fresh; leftovers can be stored in the fridge for 2 days
• Storage Requirements: Store in an airtight container in the refrigerator. Can be frozen for up to 2 months.

Equipment Needed

To make this recipe, you’ll need a few basic kitchen tools. If you don’t have specialized pasta-making equipment, don’t worry—I’ll offer some easy substitutions!

• Mixing bowls (for combining ingredients)
• Rolling pin or pasta maker (to roll out the dough)
• Knife or ravioli cutter (to shape the pasta)
• Fork or pastry brush (to seal the ravioli)
• Large pot (for boiling the pasta)
• Slotted spoon (to remove the ravioli from boiling water)
• Skillet (for making the brown butter sauce)

If you don’t have a pasta maker, a rolling pin works just fine—it just takes a little more effort. A sharp knife can substitute for a ravioli cutter, and if you don’t have a pastry brush, you can use your fingers to apply water to seal the pasta edges.

Ingredients

For the Pasta Dough

• 2 cups (250g) all-purpose flour
• 3 large eggs
• 1/2 teaspoon salt

For the Butternut Squash Filling

• 1 medium butternut squash (about 2 lbs / 900g), roasted and mashed
• 1/2 cup (125g) ricotta cheese
• 1/4 cup (25g) grated Parmesan cheese
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper, to taste

For the Brown Butter Sage Sauce

• 1/2 cup (113g) unsalted butter
• 8-10 fresh sage leaves
• Salt to taste

Instructions

1. Roast the Butternut Squash

Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Place it on a baking sheet, cut side up, and roast for 45 minutes or until tender. Once cooled, scoop out the flesh and mash until smooth.

2. Make the Filling

In a bowl, combine the mashed butternut squash, ricotta cheese, Parmesan, nutmeg, salt, and pepper. Mix until smooth and set aside.

3. Prepare the Pasta Dough

On a clean surface, make a mound with the flour and create a well in the center. Crack the eggs into the well and add the salt. Using a fork, gradually mix the flour into the eggs until a dough forms. Knead the dough for about 10 minutes until smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes.

4. Assemble the Ravioli

Divide the dough into two portions and roll out each portion into thin sheets. Spoon small mounds of filling onto one sheet, spacing them evenly. Brush around the filling with water, then place the second sheet on top. Press around each mound to seal, then cut into individual ravioli with a knife or ravioli cutter.

5. Cook the Ravioli

Bring a large pot of salted water to a gentle boil. Add the ravioli in batches and cook for 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.

6. Make the Brown Butter Sage Sauce

In a large skillet, melt the butter over medium heat. Add the sage leaves and let them crisp up for about 1-2 minutes. Watch closely—when the butter turns golden brown and smells nutty, remove from heat immediately.

7. Serve

Toss the cooked ravioli in the brown butter sage sauce. Serve warm, topped with extra Parmesan cheese.

Pro Tips & Variations

• For an Extra Creamy Filling: Add a spoonful of mascarpone to the butternut squash mixture.
• Want a More Complex Sauce? Add a splash of balsamic reduction or a sprinkle of toasted nuts.
• Make-Ahead Option: You can freeze assembled ravioli in a single layer on a tray before transferring them to a storage bag. Cook from frozen for an extra minute or two.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend and add an extra egg to help with elasticity.

FAQs

1. Can I use pre-cut butternut squash? Yes! If you’re short on time, you can use pre-cut squash and roast it until tender.

2. How do I keep my ravioli from falling apart? Make sure to press out any air pockets when sealing and don’t overfill the pasta.

3. Can I use store-bought pasta sheets? Absolutely! Fresh lasagna sheets work well if you’re in a hurry.

4. Can I make the sauce ahead of time? Yes, but brown butter solidifies when cooled. Reheat gently over low heat before serving.

2. Garlic Herb Butter Roasted Chicken with Crispy Potatoes

As the weather cools down, there’s nothing more comforting than a home filled with the aroma of garlic, rosemary, and buttery roasted chicken.

This recipe brings together rich, golden-brown chicken infused with fresh herbs and paired with crispy, buttery potatoes—everything you need for a cozy fall dinner.

It’s simple enough for a weeknight yet elegant enough for a holiday meal. If you’re craving a hearty, aromatic dish that warms you from the inside out, this is the one!

Why You’ll Love This Recipe

This dish is all about bold flavors with minimal effort. The chicken is basted with a luxurious garlic herb butter, keeping it juicy and flavorful.

The potatoes roast in the same pan, soaking up all those delicious drippings, giving you a complete meal with almost no extra work.

Plus, the blend of herbs—rosemary, thyme, and sage—adds a rustic, fall-inspired touch that makes every bite feel like a celebration of the season.

Essential Information

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: Serves 4-6
• Portion Size: 1-2 pieces of chicken + potatoes per person
• Shelf Life: Best enjoyed fresh; leftovers can be stored in the fridge for up to 3 days
• Storage Requirements: Store in an airtight container in the refrigerator. Can be frozen for up to 2 months.

Equipment Needed

To make this cozy fall dinner, you’ll need just a few kitchen staples. No fancy tools required!

• Roasting pan or large cast-iron skillet (to hold the chicken and potatoes)
• Basting brush or spoon (for applying the butter mixture)
• Mixing bowls (to combine the butter and herbs)
• Sharp knife (for prepping the chicken and herbs)
• Cutting board (for chopping ingredients)
• Meat thermometer (to ensure the perfect doneness)

Ingredients

For the Herb Butter

• 1/2 cup (113g) unsalted butter, softened
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh sage, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Zest of 1 lemon

For the Chicken and Potatoes

• 1 whole chicken (about 4 lbs / 1.8kg), patted dry
• 1 1/2 lbs (680g) baby potatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/4 teaspoon chili flakes (optional, for a touch of heat)
• 1 lemon, quartered
• Fresh rosemary and thyme sprigs (for garnish)

Instructions

1. Preheat and Prepare

Preheat your oven to 400°F (200°C). Pat the chicken dry with paper towels to ensure crispy skin. In a small bowl, mix the softened butter with garlic, rosemary, thyme, sage, salt, pepper, and lemon zest until well combined.

2. Season the Chicken

Gently loosen the skin of the chicken by sliding your fingers underneath. Spread half of the herb butter under the skin, rubbing it into the meat. Rub the remaining butter all over the outside of the chicken. Place the lemon quarters inside the cavity for extra flavor.

3. Prepare the Potatoes

In a mixing bowl, toss the halved baby potatoes with olive oil, salt, pepper, paprika, onion powder, and chili flakes. Arrange them around the chicken in the roasting pan, making sure they’re evenly spread out.

4. Roast the Chicken

Place the pan in the preheated oven and roast for about 1 hour and 15 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (75°C). Baste the chicken with pan juices every 20 minutes to keep it moist.

5. Rest and Serve

Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute for maximum flavor. Serve with crispy potatoes and garnish with fresh rosemary and thyme.

Pro Tips & Variations

• For Extra Crispy Skin: Increase the oven temperature to 425°F (220°C) during the last 10 minutes of cooking.
• Want a Deeper Flavor? Marinate the chicken with the herb butter overnight in the fridge.
• Make-Ahead Option: You can prep the herb butter and season the chicken up to a day in advance.
• Gluten-Free & Keto-Friendly: This meal is naturally gluten-free and can fit into a keto diet if paired with roasted low-carb vegetables instead of potatoes.

FAQs

1. Can I use chicken thighs instead of a whole chicken? Yes! Adjust the cooking time to about 40-45 minutes for bone-in, skin-on chicken thighs.

2. What other herbs can I use? You can substitute tarragon, oregano, or marjoram for a different flavor profile.

3. Can I make this dairy-free? Yes! Swap the butter for a mix of olive oil and dairy-free butter for a similar result.

4. What should I serve with this dish? A simple green salad, roasted vegetables, or a warm loaf of crusty bread pairs beautifully.