Fall Dinner Recipes to Warm Your Heart and Home

Fall is my favorite time of year to get cozy in the kitchen. The air turns crisp, the leaves start to fall, and I crave hearty, comforting meals that fill the house with warmth and incredible smells. 

There’s something so special about gathering around the table with family or friends, sharing dishes that feel like a hug on a plate. 

I’ve rounded up 23 of the most popular fall dinner recipes that are perfect for this season—each one is packed with flavor, beginner-friendly, and sure to become a staple in your home. 

From savory soups to decadent casseroles, these recipes are all about celebrating the best of fall’s bounty. Let’s dive in!

1. Crockpot Fall Harvest Chili

Nothing screams fall like a steaming bowl of chili, and this Crockpot Fall Recipes version is a crowd-pleaser. It’s loaded with seasonal veggies, tender beans, and just the right amount of spice. 

I love tossing everything into my slow cooker in the morning and coming home to a house that smells like pure comfort. 

This recipe is super forgiving, so even if you’re new to cooking, you’ll nail it.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  1. Start by prepping your veggies. Peel and dice the butternut squash into bite-sized pieces—about ½-inch cubes work great. Chop the onion and bell pepper, and mince the garlic. Set these aside.
  2. Heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a wooden spoon, until it’s browned and no pink remains, about 5-7 minutes. Drain any excess fat.
  3. Transfer the browned beef to your slow cooker. Add the diced butternut squash, onion, bell pepper, and garlic.
  4. Open the cans of black beans, kidney beans, and diced tomatoes with a can opener. Drain and rinse the beans, then add them to the slow cooker along with the tomatoes (including their juice).
  5. Sprinkle in the chili powder, cumin, and smoked paprika. Pour in the beef broth and give everything a good stir.
  6. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the squash is tender and the flavors have melded together.
  7. Taste the chili and add salt and pepper as needed. Serve hot with your favorite toppings like sour cream, shredded cheese, or green onions.

Tips

  • For a vegetarian version, skip the ground beef and add an extra can of beans or some lentils.
  • If you like a spicier chili, toss in a diced jalapeño or a pinch of cayenne pepper.
  • Leftovers freeze beautifully! Store in an airtight container for up to 3 months.

Read Also: Healthy Crockpot Chili Recipe

2. Pumpkin Sage Pasta

This creamy pumpkin sage pasta is like fall on a plate. The pumpkin puree gives it a rich, velvety texture, and the sage adds an earthy warmth that makes every bite feel like a cozy evening. 

I first made this for a weeknight dinner, and it’s now a family favorite we come back to every fall.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  1. Fill a large pot with water and bring it to a boil over high heat. Add a generous pinch of salt, then add the rigatoni pasta. Cook according to the package instructions until al dente, about 10-12 minutes.
  2. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and chopped sage leaves. Cook for 1-2 minutes, stirring frequently, until fragrant.
  3. Stir in the pumpkin puree and heavy cream. Mix until smooth, then add the nutmeg and a pinch of salt and pepper.
  4. Let the sauce simmer gently for 5 minutes, stirring occasionally, until it thickens slightly. Add the grated Parmesan cheese and stir until melted and incorporated.
  5. Drain the cooked pasta in a colander, then add it to the skillet with the sauce. Toss everything together until the pasta is evenly coated.
  6. Taste and adjust seasoning with more salt or pepper if needed. Serve immediately, garnished with extra Parmesan cheese or a few more chopped sage leaves.

Tips

  • Use canned pumpkin puree for convenience, but make sure it’s 100% pumpkin, not pumpkin pie filling.
  • For a lighter version, swap heavy cream for half-and-half.
  • Fresh sage is key for the best flavor—dried sage just doesn’t have the same punch.

Read Also: Vegan Fall Recipes

3. Apple Cider Glazed Pork Chops

These Pork Chop Supreme Recipe inspired apple cider glazed pork chops are a fall classic in my house. 

The sweet-tart apple cider glaze pairs perfectly with juicy pork chops, and it’s so easy to whip up on a busy weeknight. 

The first time I made these, my family couldn’t stop raving about them!

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  1. Pat the pork chops dry with paper towels and season both sides generously with salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the pork chops and sear for 3-4 minutes per side, until golden brown. Use tongs to flip them carefully.
  3. Remove the pork chops from the skillet and set them aside on a plate.
  4. In the same skillet, pour in the apple cider, then add the brown sugar, Dijon mustard, and thyme. Whisk until combined.
  5. Bring the mixture to a simmer and let it cook for 5-7 minutes, stirring occasionally, until the glaze thickens slightly.
  6. Return the pork chops to the skillet, spooning the glaze over them. Cook for another 2-3 minutes per side, until the pork chops are cooked through (internal temperature of 145°F).
  7. Serve the pork chops with the glaze spooned over the top, paired with your favorite fall sides like mashed potatoes or roasted vegetables.

Tips

Read Also: Pork and Apple Skillet Recipe

4. Butternut Squash Soup

This velvety butternut squash soup is a fall staple that’s both comforting and elegant. I love serving it with a slice of crusty bread for dipping. 

It’s surprisingly simple to make, and the butternut squash gives it a naturally sweet, nutty flavor that’s perfect for chilly evenings.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  1. Prep the butternut squash by peeling it with a vegetable peeler, then cutting it in half to scoop out the seeds. Chop into 1-inch cubes.
  2. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes, stirring occasionally, until soft and translucent.
  3. Add the minced garlic and thyme, and cook for another minute until fragrant.
  4. Add the cubed butternut squash and vegetable broth. Bring to a boil, then reduce to a simmer. Cover and cook for 20-25 minutes, until the squash is fork-tender.
  5. Use an immersion blender to puree the soup directly in the pot until smooth. If using a blender, work in batches and be careful with the hot liquid.
  6. Stir in the heavy cream and season with salt and pepper to taste. Heat through for 2-3 minutes.
  7. Serve hot, garnished with a drizzle of cream or a sprinkle of pumpkin seeds.

Tips

Read Also: Lentil and Vegetable Soup Recipe

5. Marry Me Chicken Casserole

This Marry Me Chicken Casserole Recipe is a decadent, creamy dish that’s so delicious it might just inspire a proposal! 

The rich sundried tomato sauce and tender chicken make it a perfect fall dinner for a special occasion or a cozy night in.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Season the chicken breasts with salt, pepper, and Italian seasoning.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear for 3-4 minutes per side until golden. Use tongs to flip.
  4. Transfer the chicken to a casserole dish.
  5. In the same skillet, add the minced garlic and chopped sundried tomatoes. Cook for 1-2 minutes until fragrant.
  6. Pour in the heavy cream and stir in the grated Parmesan cheese. Simmer for 3-4 minutes until the sauce thickens slightly.
  7. Pour the sauce over the chicken in the casserole dish. Sprinkle the mozzarella cheese on top.
  8. Bake for 20-25 minutes, until the chicken is cooked through (internal temperature of 165°F) and the cheese is bubbly and golden.
  9. Serve hot with pasta or crusty bread.

Tips

Read Also: Easy Marry Me Chicken Recipe

6. Maple Glazed Salmon with Roasted Brussels Sprouts

This maple syrup glazed salmon with roasted Brussels sprouts is a fall dinner that feels fancy but is so easy to pull off. 

The sweet and savory glaze complements the rich salmon, and the roasted sprouts add a crispy, nutty side. 

I love how this dish comes together in under 30 minutes!

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Trim the ends off the Brussels sprouts and cut them in half. Toss them with 2 tbsp of olive oil, salt, and pepper on a baking sheet. Spread them out evenly.
  3. Roast the Brussels sprouts in the oven for 15 minutes, shaking the pan halfway through to ensure even cooking.
  4. While the sprouts roast, whisk together the maple syrup, soy sauce, Dijon mustard, and remaining 1 tbsp of olive oil in a small bowl.
  5. Pat the salmon fillets dry with paper towels and season with salt and pepper. Brush half of the glaze over the fillets.
  6. After 15 minutes, remove the baking sheet from the oven and push the Brussels sprouts to one side. Place the salmon fillets on the other side of the sheet.
  7. Return the baking sheet to the oven and roast for 10-12 minutes, until the salmon flakes easily with a fork and the Brussels sprouts are crispy. Brush the remaining glaze over the salmon halfway through cooking.
  8. Serve the salmon and Brussels sprouts hot, with a sprinkle of parsley if desired.

Tips

  • For extra crispy Brussels sprouts, make sure they’re spread out on the baking sheet without overcrowding.
  • Use pure maple syrup for the best flavor—avoid pancake syrup.
  • Pair with a side of quinoa or wild rice for a hearty meal.

Read Also: Air Fryer Salmon Recipe

7. Sweet Potato and Black Bean Enchiladas

These Sweet Potato and Black Bean Bowls Recipe inspired enchiladas are a vegetarian dream, packed with fall flavors and a touch of spice. 

The sweet potatoes add a creamy sweetness that pairs perfectly with the hearty black beans. I love making these for a meatless Monday that feels indulgent.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the diced sweet potatoes with 1 tbsp olive oil, cumin, chili powder, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, until tender.
  3. In a large skillet, heat the remaining 1 tbsp olive oil over medium heat. Add the roasted sweet potatoes and black beans. Mash slightly with a spatula to combine, leaving some texture.
  4. Spread ½ cup of enchilada sauce on the bottom of a baking dish.
  5. Spoon about ⅓ cup of the sweet potato and black bean mixture onto each flour tortilla. Roll tightly and place seam-side down in the baking dish.
  6. Pour the remaining enchilada sauce over the tortillas and sprinkle with shredded cheddar cheese.
  7. Bake for 15-20 minutes, until the cheese is melted and bubbly.
  8. Serve hot with a dollop of sour cream or guacamole.

Tips

  • For extra flavor, add a diced jalapeño to the sweet potato mixture.
  • Use corn tortillas for a gluten-free option, but warm them slightly to prevent cracking.
  • Make ahead and refrigerate the assembled enchiladas before baking for up to 24 hours.

Read Also: Chimichurri Steak Tacos Recipe

8. Creamy Mushroom and Wild Rice Soup

This creamy mushroom and wild rice soup is a hearty, soul-warming dish that’s perfect for fall. 

The earthy mushrooms and nutty rice make it feel indulgent, but it’s surprisingly simple to make. 

I love curling up with a bowl of this on a chilly evening.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  1. Rinse the wild rice under cold water and set aside.
  2. Melt the butter in a large pot over medium heat. Add the chopped onion and cook for 5 minutes, stirring occasionally, until soft.
  3. Add the minced garlic and sliced cremini mushrooms. Cook for 7-8 minutes, until the mushrooms release their liquid and start to brown.
  4. Stir in the wild rice and thyme, then pour in the vegetable broth. Bring to a boil, then reduce to a simmer.
  5. Cover and cook for 45-50 minutes, until the rice is tender.
  6. Stir in the heavy cream and season with salt and pepper. Heat through for 2-3 minutes.
  7. Serve hot, garnished with fresh parsley or a sprinkle of Parmesan cheese.

Tips

  • Use a wild rice blend for a mix of textures and flavors.
  • For a dairy-free version, substitute heavy cream with coconut milk.
  • Add a splash of white wine with the mushrooms for extra depth.

Read Also: Grilled Portobello Mushrooms Recipe

9. Harvest Stuffed Acorn Squash

This stuffed acorn squash is a showstopper for fall dinners. It’s filled with a hearty mix of quinoa, cranberries, and kale, making it a vegetarian main that’s as beautiful as it is delicious. 

I love serving this when I want to impress guests without spending hours in the kitchen.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cut the acorn squash in half and scoop out the seeds with a spoon. Brush the cut sides with 1 tbsp olive oil and sprinkle with salt and pepper.
  3. Place the squash halves cut-side down on a baking sheet and roast for 30-35 minutes, until tender.
  4. While the squash roasts, cook the quinoa in a medium saucepan according to package instructions (usually 1 cup quinoa to 2 cups water, simmer for 15 minutes).
  5. In a mixing bowl, combine the cooked quinoa, dried cranberries, chopped kale, pecans, maple syrup, cinnamon, and remaining 1 tbsp olive oil. Season with salt and pepper.
  6. Remove the squash from the oven and flip the halves cut-side up. Spoon the quinoa mixture into each half, packing it gently.
  7. Return to the oven and bake for an additional 10 minutes to warm through.
  8. Serve hot, garnished with a drizzle of maple syrup or extra pecans.

Tips

Read Also: Kale and Sweet Potato Soup Recipe

10. Chicken and Apple Skillet

This Chicken Chesapeake Recipe inspired dish combines juicy chicken thighs with sweet apples and a savory apple cider sauce. 

It’s a one-pan wonder that captures the essence of fall. I love how the apples soften and soak up the flavors in the skillet.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  1. Season the chicken thighs with salt, pepper, and rosemary.
  2. Heat the olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add the chicken thighs and sear for 4-5 minutes per side until golden. Use tongs to flip.
  3. Remove the chicken and set aside on a plate.
  4. In the same skillet, add the remaining 1 tbsp butter. Add the sliced onion and apples. Cook for 5-6 minutes, stirring occasionally, until softened.
  5. Pour in the apple cider and bring to a simmer. Return the chicken thighs to the skillet, nestling them among the apples and onions.
  6. Cover and simmer for 10-12 minutes, until the chicken is cooked through (internal temperature of 165°F).
  7. Serve hot, spooning the sauce, apples, and onions over the chicken. Pair with mashed potatoes or wild rice.

Tips

  • Use firm apples like Granny Smith or Honeycrisp for the best texture.
  • For a thicker sauce, simmer the apple cider for a few extra minutes before adding the chicken back.
  • Add a pinch of cinnamon for a warm, fall twist.

Read Also: Mexican Chicken Thigh Recipes

11. Roasted Root Vegetable and Lentil Stew

This hearty lentil and roasted root vegetable stew is a vegetarian delight that’s perfect for crisp fall evenings. 

The caramelized carrots, parsnips, and turnips add a natural sweetness, while the lentils provide protein-packed comfort. 

I love how this stew fills the house with cozy aromas.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the chopped carrots, parsnips, and turnip with 1 tbsp olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, until golden and tender.
  3. In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add the chopped onion and cook for 5 minutes, until soft.
  4. Add the minced garlic, rosemary, and thyme. Cook for 1 minute until fragrant.
  5. Stir in the green lentils and vegetable broth. Bring to a boil, then reduce to a simmer. Cover and cook for 25-30 minutes, until the lentils are tender.
  6. Add the roasted vegetables to the pot and stir to combine. Simmer for 5 minutes to meld the flavors.
  7. Season with salt and pepper to taste. Serve hot with a slice of crusty bread.

Tips

  • Use red lentils for a creamier texture, but reduce cooking time to 15-20 minutes.
  • Add a splash of balsamic vinegar for a tangy kick.
  • This stew freezes well for up to 3 months in an airtight container.

Read Also: Lentil and Vegetable Soup Recipe

12. Sage and Garlic Roasted Chicken with Root Vegetables

This roasted chicken with sage and garlic is a comforting, one-pan meal that’s perfect for fall. The potatoes, carrots, and parsnips roast alongside the chicken, soaking up all the savory flavors. 

It’s a Sunday dinner classic in my house.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Pat the chicken dry with paper towels. Season inside and out with salt, pepper, and paprika.
  3. In a mixing bowl, combine 2 tbsp olive oil, minced garlic, and chopped sage leaves. Rub half of this mixture over the chicken.
  4. Toss the potatoes, carrots, and parsnips with the remaining 1 tbsp olive oil, salt, and pepper. Arrange them around the chicken in a roasting pan.
  5. Roast for 1.5-2 hours, basting the chicken with pan juices halfway through, until the internal temperature reaches 165°F.
  6. Let the chicken rest for 10 minutes before carving. Serve with the roasted vegetables.

Tips

  • For extra crispy skin, let the chicken air-dry in the fridge for a few hours before seasoning.
  • Add a lemon half inside the chicken cavity for extra flavor.
  • Use the pan juices to make a quick gravy by whisking with a bit of flour.

Read Also: Healthy Chicken Parmesan Recipe

13. Pumpkin and Spinach Risotto

This creamy pumpkin and spinach risotto is a cozy, vegetarian dish that’s perfect for fall. The pumpkin adds a subtle sweetness, while the spinach keeps it fresh and vibrant. 

I love how this dish feels indulgent but is surprisingly easy to make.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  1. Warm the vegetable broth in a small saucepan over low heat.
  2. In a large saucepan, heat the olive oil and 1 tbsp butter over medium heat. Add the chopped onion and cook for 5 minutes, until soft.
  3. Add the minced garlic and arborio rice. Stir for 1-2 minutes until the rice is lightly toasted.
  4. Begin adding the warm vegetable broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more. This should take about 20-25 minutes.
  5. When the rice is creamy and al dente, stir in the pumpkin puree and chopped spinach. Cook for 2-3 minutes until the spinach wilts.
  6. Stir in the remaining 1 tbsp butter and grated Parmesan cheese. Season with salt and pepper.
  7. Serve hot, garnished with extra Parmesan cheese.

Tips

  • Keep the broth warm to ensure even cooking of the rice.
  • For a vegan version, use vegan butter and omit the Parmesan or use a vegan alternative.
  • Add a pinch of nutmeg for extra fall flavor.

Read Also: Vegan Fall Recipes

14. Crockpot Fall Apple Cider Chicken

Nothing screams fall like the sweet and tangy aroma of apple cider. This slow-cooker recipe is a lifesaver on busy weeknights, delivering tender chicken with a rich, autumnal flavor.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  1. Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper.
  2. Heat olive oil in a skillet over medium heat. Sear the chicken for 2-3 minutes per side until golden brown. This step adds flavor but is optional if you’re short on time.
  3. Place the sliced onion and minced garlic at the bottom of the Crockpot.
  4. Lay the seared (or raw) chicken breasts on top of the onions.
  5. Pour the apple cider over the chicken, then sprinkle thyme and rosemary over everything.
  6. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C) using a meat thermometer.
  7. Optional: To thicken the sauce, mix cornstarch with water in a small bowl to make a slurry. Stir it into the Crockpot 30 minutes before serving, and cook on high.
  8. Serve the chicken with the sauce spooned over it, alongside mashed potatoes or roasted veggies.

Tips

  • Use fresh, local apple cider for the best flavor—cloudy, unfiltered cider gives a deeper taste.
  • Add sliced apples in the last hour of cooking for extra sweetness.
  • Store leftovers in an airtight container in the fridge for up to 3 days.

Read Also: Crockpot Fall Recipes

15. Pumpkin Soup with Sage

This creamy pumpkin soup is like a warm hug in a bowl. The sage adds an earthy touch that makes it perfect for fall evenings.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  1. Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5-7 minutes, stirring occasionally, until soft and translucent.
  2. Add minced garlic and sage. Cook for 1 minute until fragrant.
  3. Stir in pumpkin puree and vegetable broth. Bring to a simmer, stirring occasionally.
  4. Reduce heat to low and let simmer for 15 minutes to meld flavors.
  5. Use an immersion blender to puree the soup until smooth. If using a blender, blend in batches and return to the pot.
  6. Stir in heavy cream and season with salt and pepper to taste. Heat through for 2-3 minutes.
  7. Serve hot, garnished with pumpkin seeds if desired.

Tips

Read Also: Vegan Fall Recipes

16. Butternut Squash Risotto

This creamy butternut squash risotto is a labor of love, but the result is so worth it. It’s rich, comforting, and perfect for a cozy fall night.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  1. Preheat your oven to 400°F (200°C). Toss diced butternut squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
  2. In a large pot, heat the remaining olive oil over medium heat. Add onion and cook for 5 minutes until soft.
  3. Add garlic and arborio rice. Stir for 2 minutes to toast the rice.
  4. Pour in white wine and stir until absorbed.
  5. Add chicken broth ½ cup at a time, stirring constantly until each addition is absorbed before adding more. This takes about 20-25 minutes.
  6. Mash half the roasted squash and stir it into the risotto along with thyme. Add the remaining squash chunks for texture.
  7. Stir in butter and Parmesan cheese. Season with salt and pepper.
  8. Serve immediately with extra Parmesan on top.

Tips

  • Keep the broth warm in a separate pot to speed up cooking.
  • Stirring constantly is key to a creamy risotto—don’t skip it!
  • Use a dry white wine like Sauvignon Blanc for the best flavor.

Read Also: Fall Bread Recipes

17. Maple Glazed Pork Chops

These pork chops with a sweet and savory maple syrup glaze are a fall favorite in my house. They’re quick to make and feel so festive.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  1. Pat the pork chops dry with paper towels. Season both sides with salt, pepper, and garlic powder.
  2. In a mixing bowl, whisk together maple syrup, Dijon mustard, and thyme to make the glaze.
  3. Heat olive oil in a large skillet over medium-high heat.
  4. Add the pork chops and sear for 3-4 minutes per side until golden brown.
  5. Reduce heat to medium-low and pour the glaze over the pork chops. Cook for 5-7 minutes, flipping occasionally, until the internal temperature reaches 145°F (63°C) using a meat thermometer.
  6. Let the pork chops rest for 5 minutes before serving to lock in juices.
  7. Spoon extra glaze from the pan over the chops and serve with roasted sweet potatoes.

Tips

  • Use pure maple syrup for the best flavor—avoid pancake syrup.
  • Don’t overcook the pork chops; they dry out quickly past 145°F.
  • Double the glaze recipe if you want extra for drizzling.

Read Also: Pork Chop Supreme Recipe

18. Shepherd’s Pie with Sweet Potato Topping

This twist on classic shepherd’s pie uses sweet potatoes for a naturally sweet, vibrant topping that screams fall.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Boil sweet potatoes in a pot of salted water for 15-20 minutes until fork-tender. Drain and mash with butter, milk, salt, and pepper using a potato masher.
  3. In a large skillet, heat olive oil over medium heat. Add onion and carrots and cook for 5-7 minutes until softened.
  4. Add garlic and ground beef. Cook until browned, breaking it up with a wooden spoon, about 5-7 minutes.
  5. Stir in tomato paste and thyme. Cook for 1 minute.
  6. Add beef broth and frozen peas. Simmer for 5 minutes until slightly thickened.
  7. Transfer the beef mixture to a casserole dish. Spread the mashed sweet potatoes evenly on top.
  8. Bake for 20-25 minutes until the top is golden and the filling is bubbly.
  9. Let cool for 5 minutes before serving.

Tips

Read Also: Healthy Shepherd’s Pie Recipe

19. Apple and Sausage Stuffed Acorn Squash

This acorn squash stuffed with sausage and apples is a showstopper that’s surprisingly easy to make.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Brush the cut sides of the acorn squash with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 30-35 minutes until tender.
  3. In a large skillet, cook Italian sausage over medium heat, breaking it up with a wooden spoon, until browned, about 5-7 minutes.
  4. Add onion and apple to the skillet. Cook for 5 minutes until softened.
  5. Stir in breadcrumbs, sage, and Parmesan cheese. Season with salt and pepper.
  6. Flip the roasted squash cut-side up and fill each half with the sausage mixture.
  7. Bake for an additional 10-15 minutes until the topping is golden.
  8. Serve hot with a side salad.

Tips

  • Use a firm apple like Granny Smith to avoid mushiness.
  • Swap Italian sausage for ground turkey for a leaner dish.
  • Scoop out a bit of squash flesh to make more room for stuffing if desired.

Read Also: Homemade Sausage Seasoning Recipe

20. Chicken and Dumplings

This classic chicken and dumplings recipe is pure comfort food, with fluffy dumplings in a rich, hearty broth.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  1. In a large pot, melt butter over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes until softened.
  2. Add chicken thighs and chicken broth. Bring to a boil, then reduce to a simmer. Cook for 20 minutes until chicken is cooked through.
  3. Remove chicken, shred with two forks, and return to the pot. Stir in thyme, salt, and pepper.
  4. In a mixing bowl, combine all-purpose flour, baking powder, salt, and milk to form a soft dough.
  5. Drop tablespoon-sized portions of dough into the simmering broth. Cover and cook for 10-12 minutes until dumplings are puffed and cooked through.
  6. Serve hot in bowls, ensuring everyone gets some dumplings!

Tips

  • Don’t peek while the dumplings cook—keep the lid on to trap steam.
  • Add a splash of heavy cream for a richer broth.
  • Use leftover chicken to save time.

Read Also: Carrabba’s Chicken Noodle Soup Recipe

21. Beef and Pumpkin Stew

This hearty beef and pumpkin stew is a one-pot wonder that’s perfect for fall.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  1. Heat olive oil in a Dutch oven over medium-high heat. Season beef stew meat with salt and pepper, then brown for 5-7 minutes.
  2. Add onion and garlic. Cook for 5 minutes until softened.
  3. Stir in tomato paste and thyme. Cook for 1 minute.
  4. Add beef broth, pumpkin, and carrots. Bring to a boil, then reduce to a simmer.
  5. Cover and simmer for 1.5-2 hours until beef is tender.
  6. Season with additional salt and pepper to taste.
  7. Serve hot with crusty bread.

Tips

Read Also: Lentil and Vegetable Soup Recipe

22. Sage Butter Gnocchi with Butternut Squash

This gnocchi dish with butternut squash and sage butter is quick, elegant, and full of fall flavors.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  1. Preheat your oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper. Roast on a baking sheet for 25 minutes.
  2. Boil a large pot of salted water. Cook gnocchi according to package instructions, usually 2-3 minutes until they float. Drain.
  3. In a large skillet, melt butter over medium heat. Add sage and cook for 1-2 minutes until fragrant.
  4. Add cooked gnocchi and roasted squash to the skillet. Toss to coat in the sage butter.
  5. Sprinkle with Parmesan cheese and season with salt and pepper.
  6. Serve immediately.

Tips

Read Also: Grilled Vegetable Skewers Recipe

23. Harvest Grain Bowl with Maple Dressing

This grain bowl with quinoa and fall veggies is healthy, colorful, and perfect for meal prep.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  1. Cook quinoa according to package instructions in a medium pot, usually simmering in 2 cups water for 15 minutes. Fluff and set aside.
  2. Preheat your oven to 400°F (200°C). Toss sweet potato with 1 tbsp olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes.
  3. In a mixing bowl, whisk together maple syrup, apple cider vinegar, and remaining olive oil to make the dressing.
  4. In a large bowl, combine cooked quinoa, roasted sweet potato, kale, dried cranberries, and pecans.
  5. Drizzle with dressing and toss to combine.
  6. Serve warm or cold.

Tips

Read Also: Mediterranean Quinoa Salad with Grilled Chicken Recipe

FAQs

1. Can I make these fall recipes ahead of time?

Absolutely, most of these recipes are great for meal prep. The chili, soups, and enchiladas can be made a day or two in advance and stored in the refrigerator in an airtight container. The pork chops, salmon, and chicken skillet are best fresh, but you can prep the ingredients ahead to save time. The casserole and stuffed squash can be assembled ahead and baked when ready. Just reheat gently to keep the flavors intact.

2. Are these recipes suitable for beginners?

Yes, I wrote these with beginners in mind! Each step is broken down clearly, and the ingredients are easy to find. Start with the chili or butternut squash soup if you’re nervous—they’re super forgiving and hard to mess up. The enchiladas and stuffed squash are also great for building confidence in the kitchen.

3. Can I make these recipes vegetarian or vegan?

Definitely! The chili, soup, enchiladas, and stuffed squash can be made vegetarian by omitting meat or using plant-based substitutes like lentils or tofu. For vegan versions, swap heavy cream for coconut milk and skip the cheese or use a vegan alternative. The pork chops, salmon, and chicken dishes can use portobello mushrooms or tofu as meat substitutes.

4. What sides go well with these fall dishes?

I love pairing these with classic fall sides. Try Healthy Mashed Potatoes Recipe or roasted vegetables with the pork chops, salmon, and chicken dishes. For the chili, soups, and enchiladas, a slice of crusty bread or a simple green salad works perfectly. The pasta and stuffed squash are hearty enough to stand alone, but a side of Grilled Vegetable Skewers Recipe adds a nice touch.

5. How can I store leftovers from these recipes?

Store leftovers in airtight containers in the refrigerator for 3-4 days. The chili, soups, and enchiladas freeze well for up to 3 months. For the pork chops, salmon, chicken skillet, and casserole, reheat in the oven at 350°F to keep them from drying out. The pasta and stuffed squash can be reheated in the microwave with a splash of cream or broth to revive the texture.

Final Thoughts

These fall dinner recipes are all about bringing warmth, flavor, and a touch of autumn magic to your table. 

I’ve made each one countless times, tweaking them to perfection for my family, and I hope they become favorites in your home too. 

From the hearty chili to the elegant stuffed squash, there’s something here for every fall evening—whether it’s a cozy weeknight or a special gathering. 

Grab your slow cooker, fire up the oven, and let the smells of fall fill your kitchen. Happy cooking!

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