As the weather begins to turn, it's time to welcome Autumn, with its clear blue skies and crisp fresh temperatures. The changing of the seasons is a great excuse to stay in and get experimenting in the kitchen! It's time to set the oven warming, don your apron and check out our 8 autumn recipes & wine to match, to help you get cosy this season.

1. Macaroni Cheese & Chardonnay

With the onset of Autumn it's time for the ultimate hearty comfort food, which is super easy to whip up on a chilly night. This dish can also easily be made your own, by making it with extra vegetables, bacon and breadcrumbs on top if you prefer. Pair it with a full-bodied Chardonnay to fully compliment the rich and creamy flavours in the dish.



250g macaroni

40g butter

40g plain flour

600ml milk

250g cheddar cheese, grated

50g parmesan, finely grated



  1. Cook the macaroni in a large saucepan of boiling water for 8-10 minutes. Drain well and set aside.
  2. Melt the butter over medium heat in a saucepan slightly larger than the one used for the macaroni. Add the flour and stir to form a roux, cooking for a few minutes.
  3. Gradually whisk in the milk, a little at a time. cook for 10-15 minutes to a thickened and smooth sauce.
  4. Meanwhile, preheat the grill.
  5. Remove the sauce from the hob, add 175g of the cheese and stir until it is well combined and melted.
  6. Add the macaroni to the sauce and mix well. Transfer to a deep suitably-sized ovenproof dish.
  7. Sprinkle over the remaining cheddar and parmesan and place the dish under the hot grill. Cook until the cheese is browned and bubbling. Serve straight away.


2. Mushroom & Brie Soup & Burgundy

It's time to put down the tinned soup and try this easy recipe instead! Incorporating mushrooms and a nice chunk of brie cheese, this recipe is easy to make! Don't forget a crusty baguette for dipping either! Regarding wine pairings, the savoury flavours of the mushroom pair perfectly with an earthy Burgundy and make for a perfect match.



1 tbsp oil

680g mushrooms, quartered

2 tbsp butter

1 onion, diced

2 cloves garlic, chopped

1 tsp thyme, chopped

2 tbsp flour

120ml of white wine (or broth)

4 cups vegetable broth or chicken broth

115g brie, cut into approx. 1 inch pieces

120ml milk

Salt and pepper to taste



  1. Toss the mushrooms in the oil, place on a baking tray in a single layer and roast in a preheated oven until they start to caramelise - about 20-30 minutes - mixing them up halfway through.
  2. Meanwhile, melt the butter in a pan over medium heat, add the onions and cook until tender - about 5-7 minutes.
  3. Add garlic and thyme and cook until fragrant - about a minute.
  4. Add the flour and cook for 2 minutes.
  5. Add the wine
  6. Add the broth and mushrooms, bring to a boil, reduce the heat and simmer for about 10 minutes.
  7. Add the milk and brie, let the brie melt and take our any rinds. Then season with salt and pepper to taste before pureeing to the desired consistency and enjoy!


3. Roasted Pumpkin Risotto & Dolcetto

Risotto is one of those dishes that people often shy away from trying to make, as they believe it's only for an experienced chef. Though it's a dish that's much easier than you think to make! The real secret is to stay near the stove and keep the spoon stirring.

This dish calls for a lighter wine, that won't overpower the light pumpkin flavours. For reds, you could try a Dolcetto. Otherwise, try a Champagne.



1 small pumpkin - after peeling and scraping out the seeds. You'll need about 400g.

1 tbsp olive oil and a small drizzle for the pumpkin

2 garlic cloves

8 spring onions

25g butter

200g risotto rice

2 tsp ground cumin

1L hot vegetable stock, plus an extra splash if needed

50g grated parmesan

Small handful coriander, roughly chopped



  1. Heat oven to 180c/ 160c fan/ Gas mark 4. Chop up the Pumpkin or squash into approx. 1.5cm cubes. Put it on a baking tray, drizzle over some oil, then roast for 30 mins.
  2. While the pumpkin is roasting, you can begin making the risotto. Begin by crushing the garlic.
  3. Cut up the spring onions with your scissors.
  4. Heat 1 tbsp oil with the butter in your pan over medium heat - make sure it’s not too hot. Add the spring onion and garlic. Once the onions are soft but not getting brown, add the rice and cumin. Stir well to coat in the buttery mix for about 1 min.
  5. Now add half a cup of the stock, and stir every now and then until it has all disappeared into the rice. Carry on adding and stirring in a large splash of stock at a time, until you have used up all the stock - this will take about 20 minutes.
  6. Check the rice is cooked, if it isn’t, add a splash more stock, and carry on cooking for a bit. Once the rice is soft enough to eat, gently stir in the grated cheese, chopped coriander and roasted pumpkin.


4. Maple Roasted Butternut Squash and Beetroot & Provencal Rose

This recipe combines rich beetroot with maple and butternut squash, adding up to one sweet and savoury recipe. When pairing wine with this recipe, you'll want something such as a provencal rose with its bright acidity.



1 Medium butternut squash, peeled, seeded and chopped

1 large beetroot peeled and chopped

3 tbsp olive oil

1-½ tsp salt

2 tsp ground cinnamon

1 tbsp pure maple syrup


Dried Oregano

Toasted Walnuts




  1. Preheat the oven to 180c fan/ 200c / Gas Mark 7.
  2. Peel and chop the butternut squash and the beetroot into approx. 1cm cubes.
  3. Place them into a mixing bowl and add oil, salt, cinnamon, and maple syrup. Toss well using your hands and make sure the vegetables are all evenly coated.
  4. Lay the vegetables out on a large baking sheet in a single layer.
  5. Roast vegetables for 40 to 50 minutes, stirring once half-way through roasting.
  6. Then place the tray under the grill for 3 to 5 minutes in order to crisp up the vegetables.
  7. Remove from the oven and sprinkle with dried oregano and additional salt if desired.
  8. Serve with toasted walnuts and pistachios.


5.Butternut Squash Soup & Chardonnay

Butternut squash soup makes for a great cosy meal, which goes excellently with a full-bodied Chardonnay.



1 butternut squash, peeled, seeded and cut into 1-inch chunks

3 shallots, halved lengthwise

4 cloves garlic, smashed

5 sprigs of thyme

1 sprig of rosemary

4 large fresh sage leaves

2 tbsp olive oil

4 cups unsalted chicken broth or vegetable broth

2 tbsp cider vinegar

2 tbsp pure maple syrup

¾ tbsp salt

½ cup plus 1 tbsp crème fraîche



  1. Preheat oven to 450f. Place squash, shallots, garlic, thyme, rosemary and sage on a large rimmed baking sheet. Drizzle with oil; toss to coat. Spread in an even layer. Roast until very tender, 30 to 35 minutes, stirring halfway through cooking. Remove and discard the thyme and rosemary. Transfer the remaining squash mixture to a blender.
  2. Add broth to the blender. Secure the lid on the blender, and remove centrepiece to allow steam to escape. Please a clean towel over the opening. Puree until smooth, about 45 seconds. (Take caution when pureeing hot liquids! Puree the squash with the broth in batches if necessary.)
  3. Pour the soup into a medium saucepan; stir in vinegar, maple syrup and salt. Bring to a boil over medium to high heat, stirring occasionally. Ladle evenly into 6 bowls; with a dollop of crème fraîche. Garnish with thyme if desired.


6. Beetroot Risotto & Pinot Noir

Beetroot makes for a deliciously rich, pink risotto which matches perfectly with pinot noir.



500g fresh beetroot

2 tbsp olive oil

A knob of butter

1 onion, finely chopped

1 garlic clove, finely chopped

250g risotto rice

150ml white wine

700ml hot vegetable stock

A handful of grated parmesan

4 tbsp soured cream



  1. Heat oven to 180c / fan 160c / gas 4. Peel and trim the beetroots and cut into large wedges. Place on a large sheet of foil on a baking sheet. Toss with 1 tbsp olive oil, season, then cook for 1hr until the beetroot is soft.
  2. Meanwhile, heat the remaining olive oil with the butter in an ovenproof pan with a lid. Tip in the onion and garlic, then cook for 3-5 minutes until translucent. Stir in the rice until well coated with the butter and oil. Pour over the white wine, then let the mixture bubble away for 5 mins.
  3. Stir well, then pour over the stock. Stir again, cover and place in the oven. Cook for 15 mins until the rice is soft. Remove the beetroot from the oven. Whizz ¼ of them to make a purée, then chop the remainder into small pieces. Stir most of the parmesan, the beetroot purée and the chopped beetroot into the risotto, then serve with some soured cream on the top.


7. Apple Pie & Sauvignon Blanc

Apple pie is the perfect combination of fruit and spice, so a great wine to match is Sauvignon Blanc. It's pronounced flavours will fit perfectly with the flavour of the apples, creating a great balance.



For the Filling:

5oz golden caster sugar, plus 1 tbsp for sprinkling

1 tsp ground cinnamon

2 tbsp cornflour

600g / 1lb 5oz Bramley cooking apples, peeled, cored, sliced.

For the Pastry:

400g / 14oz plain flour, plus extra for rolling

2 tbsp caster sugar

1 lemon, zest only

250g / 10oz cold butter, cut into cubes

1 free-range egg, beaten with 2 tbsp cold water, plus 1 free-range egg, beaten, to glaze



  1. For the pastry, place the flour, sugar and lemon zest into a bowl and rub in the butter until the mixture resembles breadcrumbs. Add the beaten egg and stir with a round-bladed knife until the mixture forms a dough.
  2. Set aside one-third of the pastry for the lid. Roll out the remaining pastry on a lightly floured surface until the thickness of a pound coin and 5-7cm/2-3 in larger than the pie dish. Lift the pastry over the rolling pin and gently lower it into the pie dish.
  3. Press the pastry firmly into the dish and up the sides, making sure there are no air bubbles. Chill in the fridge for a few minutes.
  4. Whilst the pastry is chilling, preheat the oven to 200c/180 (fan)/ Gas Mark 6. Place a baking tray into the oven to heat.
  5. For the filling, mix the sugar, cinnamon and cornflour in a large bowl. Stir in the apples.
  6. Place the apple filling into the pie dish, making sure that it rises above the edge. Brush the rim of the dish with beaten egg.
  7. Roll out the reserved ball of pastry. Cover the pie with pastry and press the pie edges together firmly to seal. Using a sharp knife, trim off the excess pastry, then gently crimp all around the edge. Make a few small holes in the centre of the pie with the tip of a knife. Glaze the top with beaten egg.
  8. Lighting knead the pastry trimming and re-roll. If you like, cut out a few leaf shapes and place all around the edge of the pie, slightly overlapping each other, and glaze with more egg. Sprinkle the pie with sugar and bake in the centre of the oven for 45-55 minutes or until it’s golden-brown all over and the apples are tender.


8. Apple Crumble & Prosecco

Apple crumble is a quick and easy dessert to make and is great served warm with fresh cream, ice cream or custard. It's perfect for those cold autumn evenings and goes well with prosecco - a slightly sweet, yet refreshing wine. The flavours in the prosecco make for a fun match with the sharp apples in the crumble.



200g self-raising flour

100g golden caster sugar

100g margarine

3-4 Bramley apples peeled and chopped

1/2 tsp cinnamon



  1. Combine self-raising flour, margarine and caster sugar into a bowl, rubbing the mixture with your fingers until it becomes like breadcrumbs.
  2. Stew the chopped apples with 2 tablespoons of water, cinnamon and 50g of sugar in a pan on the hob over medium heat until they become soft.
  3. Spread the apple filling on the bottom of a greased baking dish, scatter the breadcrumbs mixture on top to cover the filling.
  4. Bake it for about 20 minutes, until the topping becomes crunchy.


And there you have it, 8 recipes that are sure to wow any guests you have round this Autumn, and wines to match. Liebherr offers an outstanding range of refrigeration with many useful features, to help you ensure your wine is perfect for serving. Liebherr appliances are known for their fantastic quality and will ensure your wine is kept tasting fresh. Be sure to look through the whole range today.