23 Delicious and Easy Fall Dinner Recipes You’ll Love

As the crisp autumn air sets in and leaves turn golden, nothing beats the warmth of a comforting fall dinner.

Whether you’re looking for hearty one-pan meals, cozy soups, or flavorful pasta dishes, fall offers a bounty of seasonal ingredients like squash, apples, pumpkin, root vegetables, and warming spices.

The good news? You don’t have to spend hours in the kitchen to enjoy these seasonal flavors.

With these 23 easy fall dinner recipes, you can create nourishing, delicious meals for your family or friends with minimal prep and maximum taste.

From vegetarian-friendly options to hearty meat dishes, there’s something for every craving this season.

23 Delicious and Easy Fall Dinner Recipes You’ll Love

Fall is the perfect time to embrace cozy, flavorful dinners that nourish both body and soul.

These 23 easy fall dinner recipes combine seasonal produce, warm spices, and simple techniques to create meals that are satisfying and memorable.

Whether you’re cooking for family, entertaining friends, or enjoying a quiet weeknight dinner, these recipes bring the best of autumn to your table without the stress.

Embrace the season, savor the flavors, and let these recipes make your fall dinners both easy and delicious.

Harvest Chicken and Butternut Squash Skillet

This one-pan harvest chicken dish is the perfect embodiment of fall.

Tender chicken thighs are seared to golden perfection, then roasted alongside sweet butternut squash, crisp Brussels sprouts, and caramelized onions.

A simple blend of herbs and a splash of apple cider vinegar elevate the natural autumn flavors, making it a cozy, weeknight-friendly dinner.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 cups peeled and cubed butternut squash
• 1 cup halved Brussels sprouts
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons apple cider vinegar
• ½ cup low-sodium chicken broth

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large oven-safe skillet, heat olive oil over medium-high heat. Season chicken thighs with salt, pepper, and smoked paprika. Sear them skin-side down for 5-7 minutes until golden brown. Flip and cook for another 3 minutes. Remove chicken and set aside.
3. In the same skillet, add onion, garlic, butternut squash, and Brussels sprouts. Sauté for 5 minutes, stirring occasionally.
4. Sprinkle thyme, rosemary, salt, and pepper over the vegetables. Drizzle with apple cider vinegar and pour in chicken broth. Stir to combine.
5. Nestle the chicken back into the skillet on top of the vegetables. Transfer the skillet to the oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
6. Remove from oven and let rest for 5 minutes before serving.

This harvest skillet is a warm, comforting fall dinner with minimal cleanup.

The balance of sweet squash, earthy Brussels sprouts, and savory chicken makes it a family-friendly favorite that celebrates the season.

Autumn Harvest Stuffed Bell Peppers

These stuffed bell peppers are a hearty, colorful, and nourishing meal perfect for crisp autumn evenings.

Filled with a savory mixture of quinoa, roasted sweet potatoes, black beans, and warming spices, they’re both satisfying and wholesome.

Topped with a sprinkle of cheese or nutritional yeast, these peppers are visually stunning and full of flavor.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 cup roasted sweet potato cubes
• 1 cup black beans, drained and rinsed
• ½ cup corn kernels
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• Salt and pepper to taste
• 2 tablespoons olive oil
• ½ cup shredded cheese or nutritional yeast (optional)
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing for 3-4 minutes until translucent.
3. Add roasted sweet potatoes, black beans, corn, quinoa, cumin, smoked paprika, chili powder, salt, and pepper. Stir to combine and cook for another 2-3 minutes.
4. Stuff each bell pepper generously with the quinoa mixture and place them upright in a baking dish.
5. Cover with foil and bake for 25 minutes. Remove foil, sprinkle with cheese or nutritional yeast, and bake an additional 10 minutes until the peppers are tender and the topping is melted.
6. Garnish with fresh cilantro before serving.

These stuffed peppers are an easy yet elegant fall dinner, offering a perfect combination of textures and flavors.

They’re nutritious, vegetarian-friendly, and sure to impress at the dinner table.

Creamy Pumpkin Pasta with Sage

This creamy pumpkin pasta is a quick and comforting dinner that embodies fall flavors in every bite.

The rich pumpkin sauce, lightly seasoned with garlic, sage, and a hint of nutmeg, coats your favorite pasta for a satisfying and aromatic meal.

It’s simple, cozy, and perfect for busy weeknights.

Ingredients:

• 12 oz (340g) pasta of your choice
• 1 cup pumpkin puree
• 1 cup heavy cream or coconut cream
• 2 tablespoons butter or olive oil
• 2 cloves garlic, minced
• 1 teaspoon fresh sage, chopped (or ½ teaspoon dried)
• ¼ teaspoon ground nutmeg
• Salt and pepper to taste
• ¼ cup grated Parmesan or dairy-free alternative
• Toasted pumpkin seeds for garnish

Instructions:

1. Cook pasta according to package directions. Drain and set aside, reserving ½ cup pasta water.
2. In a large skillet, heat butter or olive oil over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
3. Stir in pumpkin puree, cream, sage, nutmeg, salt, and pepper. Simmer gently for 5 minutes, adding reserved pasta water as needed to reach desired sauce consistency.
4. Toss the cooked pasta in the sauce until fully coated. Sprinkle with Parmesan and stir to combine.
5. Serve immediately, garnished with toasted pumpkin seeds for a delightful crunch.

This creamy pumpkin pasta is a cozy, flavorful fall dinner that comes together in under 30 minutes.

The combination of sage, nutmeg, and pumpkin delivers comforting seasonal warmth, making it a perfect weeknight indulgence.

Maple-Glazed Salmon with Roasted Root Vegetables

This easy maple-glazed salmon is a quick and flavorful fall dinner.

The salmon is perfectly baked with a sticky maple glaze, while a medley of roasted root vegetables—carrots, parsnips, and sweet potatoes—adds natural sweetness and heartiness.

The dish is colorful, nutritious, and full of cozy autumn flavors.

Ingredients:

• 4 salmon fillets
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 cups diced carrots
• 2 cups diced sweet potatoes
• 1 cup diced parsnips
• 1 teaspoon dried thyme
• 2 cloves garlic, minced

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix maple syrup, Dijon mustard, olive oil, salt, and pepper. Brush the mixture over the salmon fillets and set aside.
3. On a baking sheet, toss carrots, sweet potatoes, and parsnips with olive oil, garlic, thyme, salt, and pepper. Spread in a single layer.
4. Roast vegetables in the oven for 20 minutes. After 20 minutes, place the salmon fillets on the baking sheet and roast everything together for an additional 12-15 minutes until the salmon is cooked through and the vegetables are tender.
5. Serve immediately, drizzling any remaining glaze over the salmon.

This maple-glazed salmon with roasted root vegetables is a bright and satisfying fall dinner.

The sweet glaze complements the earthy vegetables perfectly, creating a dish that’s simple, elegant, and full of seasonal flavors.

Autumn Harvest Chicken Soup

This hearty chicken soup is packed with autumn vegetables and tender chicken, making it a comforting meal for crisp fall nights.

Carrots, parsnips, and kale add both nutrition and color, while warm herbs like thyme and rosemary infuse the broth with seasonal flavor.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 3 medium carrots, diced
• 2 parsnips, diced
• 2 celery stalks, diced
• 6 cups low-sodium chicken broth
• 2 cups cooked shredded chicken
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 cups chopped kale
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic for 3-4 minutes until softened.
2. Add carrots, parsnips, and celery, cooking for another 5 minutes while stirring occasionally.
3. Pour in the chicken broth, add thyme and rosemary, and bring to a boil. Reduce heat and simmer for 15 minutes until vegetables are tender.
4. Stir in shredded chicken and chopped kale. Simmer for another 5 minutes until the kale wilts and the chicken is heated through.
5. Season with salt and pepper to taste and garnish with fresh parsley before serving.

This autumn harvest chicken soup is warm, nourishing, and packed with fall flavors.

It’s a simple, one-pot dinner that feels cozy and homemade, perfect for chilly evenings.

Sausage, Apple, and Sage Skillet

This savory-sweet skillet combines autumn sausage with crisp apples, caramelized onions, and fragrant sage.

It’s a one-pan dinner that’s hearty, comforting, and packed with seasonal flavor.

Perfect for a quick fall meal, it pairs beautifully with a side of roasted vegetables or a simple salad.

Ingredients:

• 1 lb (450g) Italian sausage, sliced or crumbled
• 2 apples, cored and sliced
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 2 teaspoons fresh sage, chopped (or 1 teaspoon dried)
• 2 tablespoons olive oil
• Salt and pepper to taste
• ½ cup low-sodium chicken broth
• Optional: cooked rice or mashed potatoes for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add sausage and cook until browned and cooked through, about 5-7 minutes. Remove sausage and set aside.
2. In the same skillet, add onion and garlic, sautéing for 3-4 minutes until translucent.
3. Add apple slices and sage, cooking for another 3 minutes until apples soften slightly.
4. Return sausage to the skillet, pour in chicken broth, and stir to combine. Simmer for 2-3 minutes until everything is heated through and slightly caramelized.
5. Season with salt and pepper to taste and serve immediately, optionally over rice or mashed potatoes.

This sausage, apple, and sage skillet is a simple yet flavorful fall dinner.

The combination of savory sausage and sweet apples creates a cozy seasonal dish that comes together in just 30 minutes.

Sweet Potato and Black Bean Tacos

These vegetarian tacos celebrate fall flavors with roasted sweet potatoes, black beans, and warm spices.

They’re quick, nutritious, and perfect for a cozy weeknight dinner.

Topped with avocado and a drizzle of lime crema, they’re colorful, flavorful, and satisfying.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 tablespoons olive oil
• 8 small corn or flour tortillas
• 1 avocado, sliced
• ¼ cup sour cream or Greek yogurt
• 1 tablespoon lime juice
• Fresh cilantro for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
2. In a small bowl, mix sour cream and lime juice to make a lime crema.
3. Warm tortillas in a skillet or oven.
4. Assemble tacos by layering roasted sweet potatoes, black beans, avocado, and a drizzle of lime crema. Garnish with fresh cilantro.

These sweet potato and black bean tacos are easy, flavorful, and perfect for fall.

They’re a healthy, vegetarian dinner that can be on the table in under 30 minutes.

Creamy Mushroom and Spinach Risotto

This creamy risotto is full of earthy mushrooms, fresh spinach, and Parmesan cheese.

It’s an elegant fall dinner that’s surprisingly easy to make, perfect for a cozy night at home.

Ingredients:

• 1 cup Arborio rice
• 2 tablespoons butter or olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 oz (225g) mushrooms, sliced
• 4 cups vegetable or chicken broth, warmed
• 2 cups fresh spinach
• ½ cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. In a large skillet or saucepan, heat butter over medium heat. Sauté onion and garlic for 2-3 minutes until translucent.
2. Add mushrooms and cook until softened, about 5 minutes.
3. Stir in Arborio rice and cook 1-2 minutes until slightly translucent around the edges.
4. Gradually add warm broth, one ladle at a time, stirring constantly until absorbed before adding the next ladle. Repeat until rice is tender and creamy, about 20 minutes.
5. Stir in spinach and Parmesan cheese, cooking for another 2 minutes until spinach wilts. Season with salt and pepper.

This mushroom and spinach risotto is creamy, comforting, and rich in fall flavors.

It’s a satisfying vegetarian dinner that feels luxurious with minimal effort.

Apple-Cider Braised Pork Chops

These juicy pork chops are braised in apple cider with onions and fresh thyme, giving them a sweet and savory autumn flavor.

Serve with mashed potatoes or roasted vegetables for a comforting fall meal.

Ingredients:

• 4 bone-in pork chops
• 2 tablespoons olive oil
• 1 onion, sliced
• 1 cup apple cider
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
• Salt and pepper to taste

Instructions:

1. Season pork chops with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear pork chops 3-4 minutes per side until browned. Remove from skillet.
2. Add onions to the skillet and sauté until softened, about 5 minutes.
3. Pour in apple cider and add thyme. Bring to a simmer.
4. Return pork chops to the skillet, cover, and simmer for 15-20 minutes until pork is cooked through and tender.
5. Serve chops with the braising liquid spooned over the top.

Apple-cider braised pork chops are an easy, flavorful fall dinner.

The sweet and savory combination makes this dish feel special, yet it comes together effortlessly.

Butternut Squash and Sage Gnocchi

Soft gnocchi tossed with roasted butternut squash, crispy sage, and a light butter sauce makes a comforting fall meal.

The flavors are sweet, savory, and earthy—perfect for an easy weeknight dinner.

Ingredients:

• 1 lb (450g) potato gnocchi
• 2 cups peeled and cubed butternut squash
• 2 tablespoons butter
• 1 tablespoon olive oil
• 6-8 fresh sage leaves
• Salt and pepper to taste
• ¼ cup grated Parmesan cheese

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
2. Cook gnocchi according to package instructions. Drain and set aside.
3. In a large skillet, melt butter over medium heat. Add sage leaves and fry until crispy.
4. Add roasted squash and cooked gnocchi, tossing to coat in the butter and sage.
5. Season with salt and pepper, sprinkle with Parmesan, and serve immediately.

This gnocchi with butternut squash and sage is an easy and comforting fall dinner.

It’s quick to prepare and packed with seasonal flavors, making it a family favorite.

Autumn Vegetable Stir-Fry with Maple-Tahini Sauce

A colorful stir-fry featuring fall vegetables like broccoli, carrots, and Brussels sprouts, coated in a creamy maple-tahini sauce.

This is a quick, plant-based dinner that’s rich in flavor and perfect for chilly evenings.

Ingredients:

• 2 cups broccoli florets
• 1 cup sliced carrots
• 1 cup halved Brussels sprouts
• 1 tablespoon olive oil
• 1 tablespoon sesame oil
• ¼ cup tahini
• 2 tablespoons maple syrup
• 1 tablespoon soy sauce or tamari
• 1 teaspoon grated ginger
• Cooked rice or noodles for serving

Instructions:

1. Heat olive oil and sesame oil in a large skillet or wok over medium-high heat. Add broccoli, carrots, and Brussels sprouts. Stir-fry for 5-7 minutes until crisp-tender.
2. In a small bowl, whisk together tahini, maple syrup, soy sauce, and ginger.
3. Pour the sauce over the vegetables and toss until coated and heated through.
4. Serve immediately over rice or noodles.

This autumn vegetable stir-fry with maple-tahini sauce is a quick, healthy, and flavorful fall dinner.

The sweet-savory sauce complements the vegetables perfectly, making it a satisfying plant-based meal.

Creamy Cauliflower and Leek Soup

This silky soup is comforting and easy, combining roasted cauliflower, sautéed leeks, and a touch of cream for a cozy fall dinner.

Serve with crusty bread for a simple and warming meal.

Ingredients:

• 1 medium cauliflower, chopped
• 2 tablespoons olive oil
• 2 leeks, white and light green parts, sliced
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• ½ cup heavy cream or coconut cream
• Salt and pepper to taste
• Fresh thyme or chives for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss cauliflower with 1 tablespoon olive oil, salt, and pepper. Roast for 25-30 minutes until golden and tender.
2. In a large pot, heat remaining olive oil. Sauté leeks and garlic for 3-4 minutes until soft.
3. Add roasted cauliflower and broth. Bring to a simmer for 10 minutes.
4. Use an immersion blender or regular blender to puree soup until smooth. Stir in cream and adjust seasoning.
5. Serve garnished with fresh thyme or chives.

This creamy cauliflower and leek soup is a quick, comforting fall dinner.

Its rich, velvety texture and delicate flavors make it perfect for a cozy evening at home.

Butternut Squash and Chickpea Curry

This cozy curry is full of sweet butternut squash, protein-rich chickpeas, and warm spices.

It’s an easy, plant-based fall dinner that pairs beautifully with rice or naan.

The creamy coconut milk base balances the earthy flavors, making it comforting and satisfying.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 can chickpeas, drained and rinsed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 can (14 oz) coconut milk
• 2 tablespoons curry powder
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions:

1. Heat olive oil in a large skillet or pot over medium heat. Sauté onion, garlic, and ginger for 3-4 minutes until softened.
2. Add curry powder and stir for 1 minute until fragrant.
3. Add butternut squash, chickpeas, coconut milk, salt, and pepper. Stir to combine.
4. Cover and simmer for 20 minutes until squash is tender.
5. Garnish with fresh cilantro and serve with rice or naan.

This butternut squash and chickpea curry is easy, flavorful, and warming—a perfect vegetarian fall dinner that’s full of spice and comfort.

Autumn Quinoa Salad with Roasted Vegetables

This hearty quinoa salad is loaded with roasted fall vegetables like sweet potatoes, Brussels sprouts, and beets, tossed with a tangy maple-Dijon dressing.

It’s a light but satisfying dinner packed with seasonal flavors.

Ingredients:

• 1 cup quinoa, cooked
• 1 cup roasted sweet potatoes, diced
• 1 cup roasted Brussels sprouts, halved
• ½ cup roasted beets, diced
• ¼ cup dried cranberries
• ¼ cup toasted pumpkin seeds
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes, Brussels sprouts, and beets with olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
2. In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, salt, and pepper.
3. In a large bowl, combine cooked quinoa, roasted vegetables, cranberries, and pumpkin seeds. Drizzle dressing and toss to combine.
4. Serve warm or at room temperature.

One-Pan Apple and Sausage Bake

This autumn quinoa salad is easy, nutritious, and full of fall flavors.

It’s perfect for a light dinner that feels both fresh and hearty.

This one-pan dinner combines sweet apples, savory sausage, and roasted potatoes for an effortless fall meal.

With minimal prep, it’s a flavorful, cozy dish perfect for busy weeknights.

Ingredients:

• 1 lb (450g) sausage links, sliced
• 2 medium apples, cored and sliced
• 3 cups diced potatoes
• 1 onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss potatoes, apples, and onion with olive oil, thyme, salt, and pepper. Spread on a baking sheet.
3. Scatter sausage slices over the vegetables.
4. Bake for 25-30 minutes, stirring halfway through, until potatoes are tender and sausage is cooked through.
5. Serve hot, straight from the pan.

This apple and sausage bake is an easy, comforting fall dinner.

The sweet and savory combination requires minimal effort but delivers maximum flavor.

Pumpkin and White Bean Chili

This creamy, hearty chili features pumpkin, white beans, and warming spices.

It’s a comforting fall dinner that’s vegetarian-friendly and perfect for chilly evenings.

Ingredients:

• 1 can pumpkin puree (15 oz)
• 1 can white beans, drained and rinsed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 2 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional toppings: sour cream, shredded cheese, fresh cilantro

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and bell pepper for 5 minutes until softened.
2. Stir in cumin, smoked paprika, chili powder, salt, and pepper. Cook for 1 minute until fragrant.
3. Add pumpkin puree, white beans, and vegetable broth. Stir to combine.
4. Simmer for 15-20 minutes until slightly thickened. Adjust seasoning as needed.
5. Serve with optional toppings.

This pumpkin and white bean chili is an easy, comforting fall dinner.

Its creamy texture and warming spices make it perfect for a cozy evening.

Balsamic Roasted Vegetable Pasta

This pasta dish features roasted fall vegetables tossed with balsamic glaze and olive oil for a simple yet flavorful dinner.

Quick to prepare, it’s perfect for a cozy weeknight.

Ingredients:

• 12 oz (340g) pasta of choice
• 2 cups diced butternut squash
• 1 cup halved Brussels sprouts
• 1 red onion, sliced
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon dried thyme
• Salt and pepper to taste
• ¼ cup grated Parmesan cheese

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash, Brussels sprouts, and onion with olive oil, balsamic vinegar, thyme, salt, and pepper. Roast for 20-25 minutes until tender.
2. Cook pasta according to package directions and drain.
3. Toss roasted vegetables with pasta, adjusting seasoning as needed.
4. Sprinkle with Parmesan cheese and serve immediately.

This balsamic roasted vegetable pasta is an easy, vibrant fall dinner.

The sweet and tangy flavors of the roasted vegetables complement the pasta perfectly.

Cheesy Cauliflower Bake

This simple baked cauliflower dish is creamy, cheesy, and satisfying—a perfect easy fall dinner side or main when paired with protein.

It’s rich in flavor yet quick to prepare.

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 tablespoons butter
• 2 tablespoons flour
• 1 ½ cups milk
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• ½ teaspoon smoked paprika

Instructions:

1. Preheat oven to 375°F (190°C). Steam cauliflower for 5-7 minutes until slightly tender.
2. In a saucepan, melt butter over medium heat. Stir in flour and cook 1 minute. Gradually whisk in milk and cook until thickened, 3-4 minutes.
3. Remove from heat and stir in cheddar cheese, salt, pepper, and paprika.
4. Place cauliflower in a baking dish, pour cheese sauce over, and bake for 15-20 minutes until golden and bubbly.
5. Serve hot as a comforting fall dinner side or main.

This cheesy cauliflower bake is an easy, comforting dish perfect for fall.

Creamy, cheesy, and satisfying, it’s a quick way to enjoy seasonal vegetables.

Maple Roasted Chicken with Root Vegetables

This roasted chicken is glazed with maple syrup and paired with a medley of fall root vegetables.

It’s simple, flavorful, and perfect for a comforting autumn dinner with minimal prep.

Ingredients:

• 4 bone-in chicken thighs
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 2 cups diced carrots
• 2 cups diced parsnips
• 1 onion, sliced
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss carrots, parsnips, and onion with olive oil, thyme, salt, and pepper. Spread on a baking sheet.
3. Brush chicken thighs with maple syrup and season with salt and pepper. Place on the baking sheet among the vegetables.
4. Roast for 35-40 minutes until chicken is cooked through and vegetables are tender.
5. Serve hot, spooning any pan juices over the chicken and vegetables.

This maple roasted chicken with root vegetables is a comforting, flavorful fall dinner that’s simple to prepare but impressive in taste.

Autumn Lentil and Vegetable Stew

This hearty lentil stew is packed with autumn vegetables and warming spices.

It’s a nutritious and satisfying vegetarian fall dinner that’s easy to make in one pot.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 sweet potato, diced
• 2 cloves garlic, minced
• 6 cups vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon thyme
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, carrots, and celery for 5 minutes.
2. Add sweet potato, lentils, vegetable broth, smoked paprika, thyme, salt, and pepper. Stir to combine.
3. Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils and vegetables are tender.
4. Adjust seasoning as needed and serve hot.

This autumn lentil and vegetable stew is hearty, healthy, and perfect for a cozy fall evening.

One pot is all you need for a flavorful, warming dinner.

Pumpkin Chicken Alfredo

This creamy pasta combines pumpkin puree with a rich Alfredo sauce, creating a comforting fall dinner.

Tender chicken adds protein, making it a satisfying meal for the whole family.

Ingredients:

• 12 oz (340g) pasta
• 2 chicken breasts, sliced
• 1 cup pumpkin puree
• 1 cup heavy cream
• 2 tablespoons butter
• 2 cloves garlic, minced
• ¼ cup grated Parmesan cheese
• Salt, pepper, and nutmeg to taste
• 1 tablespoon olive oil

Instructions:

1. Cook pasta according to package directions and set aside.
2. In a skillet, heat olive oil over medium heat. Cook chicken slices until browned and cooked through, about 5-7 minutes. Remove and set aside.
3. In the same skillet, melt butter and sauté garlic for 1-2 minutes. Stir in pumpkin puree and cream, cooking until heated through.
4. Add Parmesan, salt, pepper, and a pinch of nutmeg. Stir until sauce is creamy.
5. Toss pasta and chicken in the sauce and serve immediately.

Pumpkin chicken Alfredo is a creamy, flavorful fall dinner that combines comfort and seasonal flavors in one dish.

Quick to make and perfect for weeknights.

Roasted Butternut Squash and Kale Salad with Pecans

This roasted butternut squash and kale salad is hearty enough for dinner.

Tossed with toasted pecans, dried cranberries, and a light vinaigrette, it’s a colorful and nutritious fall meal.

Ingredients:

• 1 small butternut squash, peeled and cubed
• 4 cups chopped kale
• ¼ cup pecans, toasted
• ¼ cup dried cranberries
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
2. In a large bowl, whisk together balsamic vinegar, Dijon mustard, olive oil, salt, and pepper.
3. Add roasted squash, kale, pecans, and cranberries. Toss to coat evenly.
4. Serve immediately, optionally with a slice of crusty bread.

This roasted butternut squash and kale salad is an easy, healthy fall dinner. It’s hearty, flavorful, and perfect for a light but satisfying meal.

Autumn Sweet Potato and Black Bean Enchiladas

These enchiladas are filled with roasted sweet potatoes, black beans, and spices, then topped with a simple enchilada sauce and cheese.

They’re a cozy, flavorful fall dinner that’s easy to prepare.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 8 flour or corn tortillas
• 1 cup enchilada sauce
• 1 cup shredded cheese
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Toss sweet potatoes with olive oil, cumin, chili powder, salt, and pepper. Roast for 20 minutes until tender.
2. In a large bowl, mix roasted sweet potatoes and black beans.
3. Fill each tortilla with the mixture and roll up. Place in a baking dish seam-side down.
4. Pour enchilada sauce over the top and sprinkle with cheese. Bake for 15-20 minutes until cheese is melted and bubbly.
5. Serve hot, optionally garnished with fresh cilantro or avocado slices.

Autumn sweet potato and black bean enchiladas are easy, flavorful, and perfect for a cozy fall dinner.

The combination of sweet, spicy, and savory flavors makes them a family favorite.