23 Easy Fall 30-Minute Dinner Recipes for Busy Nights

As the crisp air and colorful leaves signal the arrival of fall, there’s nothing better than cozy, comforting dinners that don’t take hours to prepare.

With busy schedules, it’s essential to have quick, satisfying meals on the table, and that’s where 30-minute fall dinners come in.

These recipes combine seasonal ingredients like squash, pumpkin, apples, and root vegetables with hearty proteins, offering a balance of flavor, warmth, and nutrition.

Whether you’re cooking for your family, hosting friends, or simply craving a comforting meal, these 23 fall 30-minute dinner recipes will inspire your weeknight menu and make autumn cooking easier than ever.

23 Easy Fall 30-Minute Dinner Recipes for Busy Nights

Fall doesn’t have to mean hours in the kitchen.

With these 23 fall 30-minute dinner recipes, you can enjoy the season’s flavors—like pumpkin, butternut squash, apples, and hearty root vegetables—without sacrificing time or convenience.

From savory chicken and pork dishes to vegetarian and seafood options, there’s something for every palate.

Whether you’re looking for weeknight solutions or a quick cozy dinner for two, these recipes prove that seasonal, satisfying meals can come together in just half an hour.

Embrace the flavors of fall, simplify your cooking, and enjoy delicious dinners all season long.

Maple Dijon Chicken with Roasted Vegetables

This cozy, flavorful dinner combines tender chicken breasts with a medley of roasted fall vegetables, all glazed in a sweet and tangy maple Dijon sauce.

Perfect for a weeknight meal, it’s ready in just 30 minutes and fills your kitchen with the comforting aroma of autumn.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 2 tablespoons pure maple syrup
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• 2 cups diced butternut squash
• 1 red bell pepper, chopped
• 1 small red onion, sliced
• Fresh thyme for garnish

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a small bowl, whisk together Dijon mustard, maple syrup, garlic powder, smoked paprika, salt, and pepper.
3. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear chicken breasts for 2-3 minutes per side until golden brown.
4. Remove chicken from skillet and set aside.
5. Add remaining olive oil to the skillet and toss in butternut squash, red bell pepper, and red onion. Roast in the oven for 12 minutes.
6. Return chicken to the skillet, brush with remaining maple Dijon sauce, and roast for another 10-12 minutes, or until chicken is cooked through and vegetables are tender.
7. Garnish with fresh thyme and serve hot.

This Maple Dijon Chicken with Roasted Vegetables delivers autumn flavors in under 30 minutes, balancing sweet and savory notes while keeping weeknight cooking effortless.

Autumn Harvest Pasta with Sage Butter

A comforting, veggie-packed pasta dish perfect for fall evenings, featuring roasted butternut squash, crisp spinach, and a fragrant sage butter sauce.

Ready in just half an hour, it’s a quick yet elegant dinner for any night of the week.

Ingredients:

• 8 ounces pasta (penne or fettuccine works well)
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 cups diced butternut squash
• 2 cloves garlic, minced
• 1/2 teaspoon dried sage (or 1 teaspoon fresh, chopped)
• 3 cups fresh spinach
• 1/4 cup grated Parmesan cheese
• Salt and black pepper to taste
• Optional: toasted pumpkin seeds for garnish

Instructions:

1. Cook pasta according to package instructions, drain, and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet, melt butter with olive oil over medium heat. Add diced squash and cook for 8-10 minutes until slightly caramelized.
3. Stir in garlic and sage, cooking for another minute until fragrant.
4. Add spinach and cook until wilted.
5. Toss in cooked pasta, adding reserved pasta water gradually to create a light sauce.
6. Season with salt and pepper and sprinkle with Parmesan cheese.
7. Garnish with toasted pumpkin seeds if desired and serve immediately.

Autumn Harvest Pasta with Sage Butter is a quick, cozy dinner that captures the essence of fall flavors in just 30 minutes, offering warmth and comfort in every bite.

Spiced Sweet Potato and Black Bean Tacos

These vegetarian tacos are bursting with fall flavors, featuring roasted sweet potatoes, spiced black beans, and creamy avocado.

Quick to prepare, they make a healthy, satisfying dinner in just half an hour.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and black pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 8 small corn or flour tortillas
• 1 avocado, sliced
• 1/4 cup crumbled feta cheese (optional)
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Preheat oven to 425°F (220°C). Toss diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper. Spread on a baking sheet and roast for 15 minutes, flipping halfway.
2. While sweet potatoes roast, warm black beans in a small saucepan over low heat.
3. Heat tortillas in a dry skillet or microwave until warm.
4. Assemble tacos: fill each tortilla with roasted sweet potatoes, black beans, avocado slices, and a sprinkle of feta.
5. Garnish with fresh cilantro and serve with lime wedges.

Spiced Sweet Potato and Black Bean Tacos are a quick, flavorful fall dinner, balancing hearty vegetables with vibrant spices and creamy toppings for a meal that’s ready in just 30 minutes.

Creamy Pumpkin Risotto

This luxurious, creamy risotto is infused with pumpkin puree and warm fall spices, making it a comforting dinner that’s surprisingly quick.

Ready in just 30 minutes, it’s perfect for chilly evenings when you crave cozy flavors.

Ingredients:

• 1 cup Arborio rice
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine (optional)
• 3 cups vegetable or chicken broth, warmed
• 1/2 cup pumpkin puree
• 1/4 teaspoon nutmeg
• 1/2 cup grated Parmesan cheese
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet or saucepan over medium heat. Add onion and garlic, sautéing until translucent, about 3 minutes.
2. Stir in Arborio rice and cook for 1-2 minutes to lightly toast the grains.
3. Pour in white wine (if using) and cook until mostly absorbed.
4. Add warm broth one ladle at a time, stirring constantly, letting each addition absorb before adding the next. This should take about 15 minutes.
5. Stir in pumpkin puree and nutmeg, mixing until creamy.
6. Remove from heat and fold in Parmesan cheese. Season with salt and black pepper.
7. Garnish with fresh parsley and serve immediately.

Creamy Pumpkin Risotto offers rich, velvety autumn flavors in a short time, delivering a sophisticated, warming dinner without hours in the kitchen.

One-Pan Apple Cider Pork Chops

Juicy pork chops seared to perfection and finished with a sweet and tangy apple cider glaze make this a fall dinner favorite.

With roasted vegetables on the same pan, dinner is done in 30 minutes.

Ingredients:

• 4 boneless pork chops
• Salt and black pepper to taste
• 1 tablespoon olive oil
• 1 cup apple cider
• 1 tablespoon Dijon mustard
• 2 teaspoons honey
• 1 teaspoon fresh thyme leaves
• 2 cups Brussels sprouts, halved
• 1 small red onion, sliced

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 golden brown. Remove and set aside.
2. In the same skillet, add apple cider, Dijon mustard, honey, and thyme. Bring to a simmer for 2-3 minutes.
3. Add Brussels sprouts and red onion, stirring to coat in the glaze. Return pork chops to the pan and cook for another 8-10 minutes, spooning glaze over chops until cooked through and vegetables are tender.
4. Serve hot, drizzled with remaining glaze.

One-Pan Apple Cider Pork Chops create a perfect balance of savory and sweet with minimal cleanup, making it an ideal fall weeknight dinner in just 30 minutes.

Butternut Squash and Spinach Quesadillas

A quick, flavorful vegetarian dinner packed with roasted butternut squash, sautéed spinach, and melty cheese, perfect for busy evenings when you want something hearty yet simple.

Ingredients:

• 2 cups diced butternut squash
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• 2 cups fresh spinach
• 4 large flour tortillas
• 1 cup shredded cheddar or mozzarella cheese
• Optional toppings: sour cream, salsa, avocado

Instructions:

1. Preheat oven to 425°F (220°C). Toss butternut squash with olive oil, smoked paprika, salt, and pepper. Roast for 12-15 minutes until tender.
2. In a skillet, sauté spinach until just wilted, about 2-3 minutes.
3. Place a tortilla in a clean skillet over medium heat. Layer with cheese, roasted squash, and spinach, then top with another tortilla. Cook 2-3 minutes per side until golden brown and cheese is melted.
4. Repeat with remaining tortillas and filling. Slice into wedges and serve with optional toppings.

Butternut Squash and Spinach Quesadillas are a quick, nutritious, and flavorful fall dinner option that’s ready in half an hour, combining seasonal veggies with gooey, comforting cheese.

Sage and Mushroom Chicken Skillet

A quick, comforting dinner featuring tender chicken breasts sautéed with earthy mushrooms and fragrant sage.

Ready in 30 minutes, this skillet meal pairs perfectly with crusty bread or a simple salad.

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 2 tablespoons olive oil
• 8 ounces cremini or button mushrooms, sliced
• 2 cloves garlic, minced
• 1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried)
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• Fresh parsley for garnish

Instructions:

1. Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken 5-6 minutes per side until golden brown and cooked through. Remove and set aside.
2. In the same skillet, sauté mushrooms for 4-5 minutes until tender. Add garlic and sage and cook 1 minute until fragrant.
3. Pour in chicken broth and simmer 2 minutes. Stir in heavy cream and bring to a gentle simmer.
4. Return chicken to the skillet, coating with sauce. Cook 2-3 more minutes until heated through.
5. Garnish with fresh parsley and serve.

Sage and Mushroom Chicken Skillet is a simple yet elegant dinner that’s ready in 30 minutes, bringing earthy flavors and creamy comfort to your weeknight table.

Autumn Veggie Stir-Fry with Quinoa

Colorful fall vegetables tossed in a savory sauce and served over fluffy quinoa.

A nutritious, quick dinner that’s perfect for busy nights.

Ingredients:

• 1 cup quinoa, rinsed
• 2 tablespoons olive oil
• 1 small butternut squash, diced
• 1 red bell pepper, sliced
• 1 cup Brussels sprouts, halved
• 2 cloves garlic, minced
• 3 tablespoons soy sauce or tamari
• 1 teaspoon sesame oil
• 1/4 teaspoon red pepper flakes (optional)
• Sesame seeds for garnish

Instructions:

1. Cook quinoa according to package instructions.
2. Heat olive oil in a large skillet or wok over medium-high heat. Add squash and Brussels sprouts, cooking 6-7 minutes until tender. Add bell pepper and garlic, stir-frying 2 more minutes.
3. Stir in soy sauce, sesame oil, and red pepper flakes. Mix well to coat the vegetables.
4. Serve stir-fry over quinoa and sprinkle with sesame seeds.

Autumn Veggie Stir-Fry with Quinoa is a fast, healthy dinner that celebrates seasonal vegetables with bold flavors and hearty grains, all ready in 30 minutes.

Honey-Garlic Salmon with Roasted Carrots

A simple, flavorful salmon dinner glazed with a sweet honey-garlic sauce and served with caramelized roasted carrots.

Perfect for a fall evening when you want dinner done fast.

Ingredients:

• 4 salmon fillets
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 teaspoon soy sauce
• 2 cups baby carrots
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 425°F (220°C). Toss carrots with 1 tablespoon olive oil, salt, and pepper. Roast 15 minutes until tender.
2. While carrots roast, heat remaining olive oil in a skillet over medium heat. Season salmon with salt and pepper and cook 3-4 minutes per side until golden and cooked through.
3. Mix honey, garlic, and soy sauce. Pour over salmon during the last minute of cooking.
4. Serve salmon alongside roasted carrots and garnish with fresh parsley.

Honey-Garlic Salmon with Roasted Carrots is a delicious, wholesome fall dinner that comes together in just 30 minutes, perfect for busy nights.

Sweet Potato and Chickpea Curry

A warm, spiced curry with tender sweet potatoes and chickpeas. Ready in 30 minutes, it’s a hearty vegetarian dinner packed with flavor.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon turmeric
• 2 cups diced sweet potatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat. Sauté onion, garlic, and ginger for 3-4 minutes until fragrant.
2. Add cumin, coriander, and turmeric; cook 1 minute.
3. Stir in sweet potatoes, chickpeas, and coconut milk. Simmer 15 minutes until sweet potatoes are tender.
4. Season with salt and pepper. Serve over rice or with naan, garnished with cilantro.

Sweet Potato and Chickpea Curry is a vibrant, comforting fall dinner that’s easy, flavorful, and vegetarian-friendly, ready in just half an hour.

Autumn Chicken and Rice Soup

A cozy, nourishing soup with chicken, autumn vegetables, and tender rice. This quick soup is perfect for chilly nights and is ready in 30 minutes.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 4 cups chicken broth
• 2 cups cooked chicken, shredded
• 1/2 cup uncooked white rice
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for 5 minutes until softened. Add garlic and thyme and cook 1 minute.
2. Pour in chicken broth and bring to a boil. Add rice and reduce heat to a simmer. Cook 12-15 minutes until rice is tender.
3. Stir in cooked chicken and heat through. Season with salt and pepper.
4. Garnish with fresh parsley and serve.

Autumn Chicken and Rice Soup is a warm, filling, and quick-to-make dinner that’s perfect for fall nights when comfort food is a must.

Butternut Squash and Sausage Skillet

A savory one-pan dinner with roasted butternut squash, spicy sausage, and caramelized onions. This hearty meal is ready in just 30 minutes.

Ingredients:

• 1 tablespoon olive oil
• 1 pound Italian sausage, sliced or crumbled
• 1 small butternut squash, peeled and diced
• 1 red onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh sage or parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add sausage and cook 5-6 minutes until browned. Remove and set aside.
2. In the same skillet, add butternut squash, red onion, and garlic. Cook 10-12 minutes until squash is tender and onions are caramelized.
3. Return sausage to the skillet and season with smoked paprika, salt, and pepper. Stir to combine.
4. Garnish with fresh sage or parsley and serve hot.

Butternut Squash and Sausage Skillet is a fast, flavorful fall dinner that’s hearty, satisfying, and perfect for a busy weeknight.

Autumn Beef and Vegetable Stir-Fry

A quick, savory stir-fry with tender beef strips and colorful fall vegetables, tossed in a flavorful soy-ginger sauce.

Perfect for a weeknight dinner in 30 minutes.

Ingredients:

• 1 pound beef sirloin, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 2 tablespoons olive oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 small carrot, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• Green onions for garnish
• Cooked rice or noodles for serving

Instructions:

1. Toss beef with 2 tablespoons soy sauce and cornstarch. Set aside.
2. Heat olive oil in a large skillet over medium-high heat. Sear beef 2-3 minutes until browned, then remove.
3. Add vegetables to the skillet and stir-fry 5-6 minutes until crisp-tender.
4. Stir in garlic and ginger for 1 minute, then return beef. Mix in 2 tablespoons soy sauce, rice vinegar, and sesame oil.
5. Cook 2 more minutes until heated through. Serve over rice or noodles and garnish with green onions.

Autumn Beef and Vegetable Stir-Fry is a fast, hearty dinner packed with seasonal veggies and rich flavors, perfect for a cozy fall weeknight.

Lemon-Rosemary Chicken with Green Beans

Juicy chicken thighs cooked with lemon, garlic, and rosemary, paired with crisp green beans for a bright, flavorful fall dinner in 30 minutes.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• Salt and pepper to taste
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon fresh rosemary, chopped
• Juice and zest of 1 lemon
• 1/2 pound green beans, trimmed

Instructions:

1. Season chicken thighs with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear chicken 5-6 minutes per side until golden and cooked through. Remove and set aside.
2. In the same skillet, sauté garlic and rosemary for 1 minute. Add green beans and a splash of water; cook 3-4 minutes until tender-crisp.
3. Return chicken to the pan, drizzle with lemon juice and zest, and heat 2 minutes.
4. Serve immediately.

Lemon-Rosemary Chicken with Green Beans is a fresh, aromatic dinner that combines zesty flavors and tender chicken, ready in just half an hour.

Harvest Turkey Skillet

Ground turkey, sweet potatoes, and kale come together in a savory one-pan meal packed with fall flavors. Quick, easy, and satisfying.

Ingredients:

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 2 cups diced sweet potatoes
• 2 cups chopped kale
• Salt and pepper to taste
• 1/4 cup chicken broth

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add ground turkey and cook until browned, about 5 minutes. Remove and set aside.
2. Add onion, garlic, and sweet potatoes to the skillet; cook 5-6 minutes until tender.
3. Stir in kale and cook 2-3 minutes until wilted. Return turkey to the pan and add chicken broth. Cook 2 more minutes to combine flavors.
4. Season with salt and pepper and serve hot.

Harvest Turkey Skillet is a wholesome, fast, and flavorful fall dinner that’s perfect for weeknights when time is short.

Garlic Butter Shrimp with Butternut Squash

Succulent shrimp sautéed with garlic butter and paired with tender roasted butternut squash, ready in just 30 minutes.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• Salt and pepper to taste
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 small butternut squash, diced
• 1 tablespoon olive oil
• 1/4 teaspoon smoked paprika
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 425°F (220°C). Toss butternut squash with olive oil, smoked paprika, salt, and pepper. Roast 15 minutes until tender.
2. In a skillet, melt butter over medium heat. Add garlic and cook 1 minute.
3. Add shrimp and cook 2-3 minutes per side until pink and cooked through.
4. Serve shrimp alongside roasted butternut squash, garnished with parsley.

Garlic Butter Shrimp with Butternut Squash is a quick, elegant fall dinner that balances sweet and savory flavors in just 30 minutes

Autumn Veggie Tacos with Avocado Cream

A vegetarian taco featuring roasted fall vegetables and a smooth avocado cream sauce, perfect for a quick, colorful dinner.

Ingredients:

• 1 small butternut squash, diced
• 1 red bell pepper, sliced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 8 small tortillas
• 1 avocado
• 2 tablespoons Greek yogurt
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

1. Preheat oven to 425°F (220°C). Toss squash and bell pepper with olive oil, smoked paprika, salt, and pepper. Roast 15 minutes until tender.
2. Meanwhile, blend avocado, Greek yogurt, and lime juice until smooth.
3. Fill tortillas with roasted vegetables and drizzle with avocado cream. Garnish with cilantro and serve.

Autumn Veggie Tacos with Avocado Cream are a fast, flavorful vegetarian dinner celebrating fall produce, ready in just 30 minutes.

Quick Beef and Sweet Potato Skillet

Ground beef and sweet potatoes come together with warm spices in this hearty, one-pan meal that’s perfect for busy fall evenings.

Ingredients:

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups diced sweet potatoes
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Cook ground beef with onion and garlic until browned.
2. Add sweet potatoes, smoked paprika, and cumin. Cook 10-12 minutes until sweet potatoes are tender.
3. Season with salt and pepper and garnish with fresh parsley before serving.

Quick Beef and Sweet Potato Skillet is a hearty, flavorful fall dinner that comes together in 30 minutes, combining savory beef with sweet, tender potatoes.

Autumn Chicken and Apple Skillet

A sweet and savory fall-inspired dinner with tender chicken breasts, caramelized apples, and a hint of cinnamon. Ready in just 30 minutes for a quick weeknight meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 apples, peeled, cored, and sliced
• 1 small onion, sliced
• 1 teaspoon cinnamon
• 1/2 cup chicken broth
• Fresh thyme for garnish

Instructions:

1. Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear chicken 4-5 minutes per side until golden and cooked through. Remove and set aside.
2. Add apples and onion to the skillet; sauté 5 minutes until softened. Sprinkle with cinnamon.
3. Pour in chicken broth and simmer 2-3 minutes. Return chicken to the pan to coat with sauce.
4. Garnish with fresh thyme and serve immediately.

Autumn Chicken and Apple Skillet delivers a cozy, flavorful dinner with a hint of sweetness, all ready in just 30 minutes.

Butternut Squash and Kale Penne

A quick, hearty pasta with roasted butternut squash, sautéed kale, and a touch of Parmesan, perfect for a comforting fall dinner.

Ingredients:

• 8 ounces penne pasta
• 1 tablespoon olive oil
• 2 cups diced butternut squash
• 2 cups chopped kale
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package instructions, reserving 1/2 cup pasta water.
2. Heat olive oil in a skillet over medium heat. Roast butternut squash 8-10 minutes until tender.
3. Add garlic, kale, and red pepper flakes; sauté 2-3 minutes until kale wilts.
4. Toss in cooked pasta, adding reserved pasta water as needed to create a light sauce. Stir in Parmesan and season with salt and pepper.
5. Serve hot.

Butternut Squash and Kale Penne is a quick, nutritious fall dinner that combines seasonal veggies with comforting pasta in just 30 minutes.

Honey-Balsamic Glazed Chicken Thighs

Juicy chicken thighs roasted with a sweet and tangy honey-balsamic glaze, paired with sautéed green beans for a fast, flavorful fall dinner.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon dried thyme
• 1/2 pound green beans, trimmed

Instructions:

1. Preheat oven to 425°F (220°C). Season chicken with salt and pepper.
2. Heat olive oil in an oven-safe skillet over medium-high heat and sear chicken 4-5 minutes per side until golden.
3. Mix honey, balsamic vinegar, and thyme. Brush over chicken.
4. Roast in the oven 12-15 minutes until cooked through. During the last 5 minutes, add green beans to the skillet.
5. Serve chicken with green beans and drizzle with glaze.

Honey-Balsamic Glazed Chicken Thighs are a simple, elegant fall dinner, bursting with sweet and savory flavors, ready in just 30 minutes.

Autumn Vegetable Fried Rice

A colorful, quick stir-fry with fall vegetables, eggs, and soy sauce, perfect for a 30-minute vegetarian dinner.

Ingredients:

• 3 cups cooked rice (preferably day-old)
• 2 tablespoons vegetable oil
• 1 small carrot, diced
• 1/2 cup peas
• 1/2 cup diced butternut squash
• 2 cloves garlic, minced
• 2 eggs, lightly beaten
• 3 tablespoons soy sauce
• 1 teaspoon sesame oil
• Green onions for garnish

Instructions:

1. Heat vegetable oil in a large skillet over medium-high heat. Add carrot, peas, and butternut squash; sauté 5 minutes until tender.
2. Push vegetables to the side and pour in eggs, scrambling until just cooked.
3. Add cooked rice, garlic, soy sauce, and sesame oil. Stir-fry 3-4 minutes until heated through.
4. Garnish with green onions and serve immediately.

Autumn Vegetable Fried Rice is a fast, flavorful, and colorful dinner, perfect for a cozy weeknight in just 30 minutes.

Spiced Pumpkin Chili

A hearty, warming chili with pumpkin, beans, and warm spices, ideal for a quick fall dinner that’s ready in half an hour.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 pound ground turkey or beef
• 1 can (15 oz) pumpkin puree
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Optional toppings: sour cream, shredded cheese, cilantro

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic for 3 minutes.
2. Add ground meat and cook until browned.
3. Stir in pumpkin puree, black beans, diced tomatoes, chili powder, and cumin. Simmer 10-12 minutes until heated through and flavors meld.
4. Season with salt and pepper. Serve with optional toppings.

Spiced Pumpkin Chili is a comforting, hearty fall dinner that combines sweet and savory flavors with warming spices, ready in just 30 minutes.