22 Delicious Fall Cold Weather Recipes You’ll Love

As the leaves turn golden, the air grows crisp, and cozy blankets make their seasonal return, it’s time to bring hearty, warming dishes back into the kitchen.

Fall is all about comfort food that fills the home with mouthwatering aromas and keeps the chill at bay.

From stews simmered for hours to spiced desserts that capture autumn’s sweetness, the best recipes are those that warm both body and soul.

In this collection of 22 fall cold weather recipes, you’ll find everything from soups and stews to casseroles, pastas, and sweet treats.

Each recipe is designed to highlight the flavors of the season—pumpkin, apples, root vegetables, warm spices, and slow-braised meats—all while providing that cozy factor we crave when the temperature dips.

Whether you’re planning a family dinner, a weeknight meal, or a comforting dessert to enjoy by the fire, this roundup has you covered.

22 Delicious Fall Cold Weather Recipes You’ll Love

Cold weather doesn’t just mean bundling up—it also means indulging in meals that nourish and comfort.

These 22 fall cold weather recipes celebrate the heart of autumn cooking with rich flavors, warm spices, and the kind of dishes that make gathering around the table extra special.

From hearty soups to decadent desserts, there’s something here for every craving and occasion.

So, grab your apron, heat up the oven, and let these recipes keep you cozy all season long.

Creamy Butternut Squash and Sage Soup

As the temperatures drop, nothing feels more comforting than a warm bowl of creamy soup.

This butternut squash and sage soup captures the very essence of fall, combining velvety roasted squash with earthy sage and a hint of nutmeg.

It’s a cozy dish perfect for cold evenings, ideal as a starter or even a light dinner paired with rustic bread.

Ingredients:

• 1 large butternut squash, peeled, seeded, and cubed
• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 carrot, chopped
• 1 celery stalk, chopped
• 5–6 fresh sage leaves
• 1 tsp ground nutmeg
• 4 cups vegetable broth
• 1 cup heavy cream (or coconut milk for dairy-free option)
• Salt and black pepper, to taste
• Pumpkin seeds and extra cream, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 tbsp olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 30–35 minutes until golden and tender.
2. Meanwhile, heat the remaining olive oil in a large pot. Sauté onions, garlic, carrot, and celery until softened and fragrant, about 6–8 minutes.
3. Add roasted squash, fresh sage, nutmeg, and broth. Bring to a simmer, cover, and cook for 15 minutes to allow flavors to meld.
4. Remove from heat and use an immersion blender to puree the soup until smooth and creamy (or transfer in batches to a blender).
5. Stir in the cream and adjust seasoning with salt and pepper. Simmer for another 5 minutes on low heat.
6. Serve hot, garnished with a drizzle of cream and roasted pumpkin seeds.

This butternut squash and sage soup is the definition of cozy fall cooking.

It’s creamy, flavorful, and just the right balance of sweet and savory, making it a comforting meal to warm up on chilly nights.

Slow-Cooked Beef Stew with Root Vegetables

When the air is crisp and the days grow shorter, a hearty beef stew simmering away on the stove brings comfort like nothing else.

This dish is rich with tender chunks of beef, earthy root vegetables, and a flavorful broth infused with herbs.

It’s the kind of recipe that makes your whole home smell inviting and keeps everyone at the table happy and full.

Ingredients:

• 2 lbs beef chuck, cut into 2-inch cubes
• 3 tbsp flour, seasoned with salt and pepper
• 3 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 carrots, peeled and cut into chunks
• 3 parsnips, peeled and cut into chunks
• 2 potatoes, cubed
• 2 tbsp tomato paste
• 1 cup red wine (optional, can substitute with broth)
• 4 cups beef broth
• 2 bay leaves
• 3 sprigs fresh thyme (or 1 tsp dried)
• 1 tsp smoked paprika
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Toss beef cubes in seasoned flour until lightly coated. Heat olive oil in a large Dutch oven over medium-high heat and brown beef in batches. Remove and set aside.
2. In the same pot, add onions and garlic, cooking until softened. Stir in tomato paste and cook for 2 minutes to deepen the flavor.
3. Deglaze the pot with red wine, scraping up browned bits. Allow the wine to reduce by half.
4. Add beef back to the pot along with carrots, parsnips, potatoes, broth, bay leaves, thyme, and smoked paprika. Bring to a boil, then reduce heat and cover. Simmer for 2–3 hours until beef is tender and flavors have melded.
5. Check seasoning, remove bay leaves, and garnish with fresh parsley before serving.

This slow-cooked beef stew is hearty, warming, and deeply satisfying—the perfect dish to gather around the table on a cold fall evening.

It pairs beautifully with crusty bread or fluffy mashed potatoes.

Apple Cider Braised Chicken with Onions and Rosemary

Apple cider is a staple of fall, and when paired with savory chicken, it creates a beautiful balance of sweet and savory flavors.

This dish combines tender chicken thighs braised in apple cider with caramelized onions, garlic, and fragrant rosemary.

It’s a rustic recipe that feels elegant enough for guests but comforting enough for a weeknight dinner.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• Salt and pepper, to taste
• 2 tbsp olive oil
• 2 medium onions, thinly sliced
• 4 cloves garlic, minced
• 2 cups fresh apple cider
• 1 cup chicken broth
• 2 tbsp Dijon mustard
• 2 sprigs fresh rosemary
• 1 tsp ground cinnamon
• 1 tbsp butter
• Apple slices, for garnish (optional)

Instructions:

1. Season chicken thighs generously with salt and pepper. Heat olive oil in a large skillet or Dutch oven and sear chicken skin-side down until golden brown, about 6–8 minutes per side. Remove and set aside.
2. In the same pan, add onions and cook until caramelized, about 10 minutes. Stir in garlic and cook 1 minute longer.
3. Deglaze with apple cider, scraping up any browned bits. Stir in chicken broth, Dijon mustard, rosemary, and cinnamon.
4. Return chicken to the pan, skin side up. Cover and simmer gently over low heat for 35–40 minutes, until chicken is cooked through and tender.
5. Stir in butter at the end for a silky finish. Adjust seasoning as needed.
6. Serve warm with mashed potatoes, rice, or crusty bread, garnished with fresh apple slices if desired.

This apple cider braised chicken captures the flavors of autumn in a single dish—juicy chicken, sweet cider, and aromatic herbs all come together for a comforting yet elegant fall dinner.

It’s a recipe that warms both the body and the soul.

Roasted Pumpkin and White Bean Chili

When the weather outside turns brisk, a pot of chili feels like the ultimate comfort food.

This version celebrates fall by blending roasted pumpkin with hearty white beans and a touch of spice.

It’s thick, satisfying, and a delightful twist on traditional chili.

Ingredients:

• 2 cups fresh pumpkin, peeled and cubed
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 jalapeño, seeded and minced (optional for heat)
• 2 cans white beans, drained and rinsed
• 1 can diced tomatoes (14 oz)
• 3 cups vegetable broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper, to taste
• Fresh cilantro and lime wedges, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with 1 tbsp olive oil, salt, and pepper. Roast for 25–30 minutes until golden and tender.
2. In a large pot, heat the remaining oil and sauté onion, garlic, bell pepper, and jalapeño until softened.
3. Add spices and stir until fragrant, about 1 minute.
4. Stir in white beans, roasted pumpkin, diced tomatoes, and broth. Bring to a boil, then reduce to a simmer for 25 minutes.
5. Adjust seasoning and serve hot with cilantro and lime wedges.

This pumpkin and white bean chili is cozy and satisfying, offering just the right balance of spice, creaminess, and earthy fall flavors.

It’s perfect for warming up after a chilly day outdoors.

Maple-Glazed Roasted Root Vegetables

Fall’s bounty shines through in this colorful medley of root vegetables roasted with a maple glaze.

Sweet, caramelized, and savory all at once, this dish makes a perfect side for cold-weather dinners or holiday feasts.

Ingredients:

• 2 carrots, peeled and cut into chunks
• 2 parsnips, peeled and cut into chunks
• 2 sweet potatoes, cubed
• 1 small beet, peeled and cubed
• 2 tbsp olive oil
• 3 tbsp pure maple syrup
• 1 tsp fresh thyme leaves
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss all vegetables with olive oil, maple syrup, thyme, salt, and pepper. Spread evenly on the sheet.
3. Roast for 35–40 minutes, stirring halfway through, until vegetables are golden and caramelized.
4. Serve hot, drizzled with a little extra maple syrup if desired.

Maple-glazed roasted root vegetables highlight the natural sweetness of fall produce, creating a dish that is hearty, flavorful, and perfect for any cold-weather meal.

Rustic Lentil and Sausage Stew

This hearty stew combines earthy lentils, smoky sausage, and a medley of vegetables for a one-pot wonder.

It’s the kind of recipe that warms you from the inside out and keeps you full on long autumn evenings.

Ingredients:

• 1 lb smoked sausage, sliced into rounds
• 1 cup green or brown lentils, rinsed
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 can diced tomatoes (14 oz)
• 4 cups chicken broth
• 2 bay leaves
• 1 tsp dried thyme
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. In a large pot, cook sausage slices until browned. Remove and set aside.
2. In the same pot, sauté onion, garlic, carrots, and celery until softened.
3. Add lentils, diced tomatoes, broth, bay leaves, thyme, and sausage. Stir well.
4. Bring to a boil, then reduce to a simmer. Cook for 35–40 minutes until lentils are tender.
5. Remove bay leaves, season to taste, and garnish with fresh parsley.

This rustic lentil and sausage stew is hearty and nourishing, a true comfort dish to enjoy with crusty bread on a crisp fall night.

Creamy Mushroom and Barley Risotto

Traditional risotto takes a cozy fall turn with hearty barley instead of rice.

Slow-cooked with earthy mushrooms and creamy broth, this dish is rich, comforting, and perfect for cold weather.

Ingredients:

• 1 cup pearl barley
• 2 tbsp butter
• 1 tbsp olive oil
• 1 onion, finely diced
• 3 cloves garlic, minced
• 2 cups mushrooms, sliced
• 1/2 cup dry white wine (optional)
• 4 cups vegetable broth, warmed
• 1/2 cup Parmesan cheese, grated
• 1 tsp fresh thyme
• Salt and pepper, to taste

Instructions:

1. Heat butter and olive oil in a large skillet. Sauté onions and garlic until softened.
2. Add mushrooms and cook until golden brown.
3. Stir in barley, coating with the oil and butter. Deglaze with white wine and cook until absorbed.
4. Slowly add warm broth, one ladle at a time, stirring and allowing each addition to absorb before adding more. Continue until barley is tender (about 40 minutes).
5. Stir in Parmesan cheese and thyme. Season to taste and serve warm.

Creamy mushroom and barley risotto is an earthy, filling dish that highlights fall’s best flavors while offering a wholesome and hearty meal.

Spiced Pear and Ginger Crumble

When pears are at their peak in autumn, this spiced pear crumble is a dessert that feels like a hug in a bowl.

With a warm ginger kick and a crunchy oat topping, it’s best served with a scoop of vanilla ice cream.

Ingredients:

• 5 ripe pears, peeled and sliced
• 1 tbsp lemon juice
• 2 tbsp brown sugar
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/4 tsp nutmeg
• 1 cup rolled oats
• 1/2 cup flour
• 1/2 cup brown sugar
• 1/2 cup cold butter, cubed

Instructions:

1. Preheat oven to 375°F (190°C). Grease a baking dish.
2. Toss sliced pears with lemon juice, brown sugar, cinnamon, ginger, and nutmeg. Spread evenly in the dish.
3. In a bowl, mix oats, flour, sugar, and butter with your fingers until crumbly.
4. Sprinkle the crumble topping evenly over the pears.
5. Bake for 35–40 minutes until golden brown and bubbly.
6. Serve warm with ice cream or whipped cream.

This spiced pear and ginger crumble is a simple yet indulgent fall dessert that’s cozy, flavorful, and perfect for enjoying on a chilly evening.

Braised Short Ribs with Red Wine and Herbs

Few meals feel as luxurious and comforting as slow-braised short ribs.

Cooked in red wine with onions, garlic, and herbs, these ribs fall off the bone and pair beautifully with mashed potatoes or polenta.

Ingredients:

• 3 lbs beef short ribs
• Salt and pepper, to taste
• 3 tbsp olive oil
• 1 onion, chopped
• 3 carrots, chopped
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 2 cups red wine
• 3 cups beef broth
• 3 sprigs thyme
• 2 bay leaves

Instructions:

1. Season short ribs generously with salt and pepper. Heat oil in a Dutch oven and sear ribs until browned on all sides. Remove and set aside.
2. In the same pot, sauté onion, carrots, and garlic until softened. Stir in tomato paste and cook for 2 minutes.
3. Deglaze with red wine, scraping up browned bits, and reduce slightly.
4. Add beef broth, thyme, and bay leaves. Return ribs to the pot, cover, and braise in a 325°F (160°C) oven for 2.5–3 hours until tender.
5. Remove ribs, strain sauce if desired, and serve hot with sides.

Braised short ribs are the ultimate cold-weather indulgence—rich, tender, and deeply flavorful.

This dish makes any fall evening feel special and comforting.

Chicken Pot Pie with Flaky Herb Crust

When the weather outside is cold and blustery, nothing comforts quite like a classic chicken pot pie.

Filled with tender chicken, hearty vegetables, and a creamy sauce, all wrapped in a golden, flaky herb crust, this dish is both rustic and indulgent.

Ingredients:

• 2 cups cooked chicken, shredded
• 1 cup carrots, diced
• 1 cup peas
• 1 cup potatoes, cubed and parboiled
• 1/2 cup celery, diced
• 1 small onion, chopped
• 4 tbsp butter
• 1/4 cup flour
• 2 cups chicken broth
• 1 cup milk or cream
• 1 tsp dried thyme
• 1 tsp fresh parsley, chopped
• Salt and black pepper, to taste
• 1 sheet puff pastry (or homemade pie crust)
• 1 egg, beaten, for brushing

Instructions:

1. Preheat oven to 400°F (200°C). Grease a pie dish.
2. In a skillet, melt butter and sauté onion, carrots, celery, and potatoes until softened. Stir in flour to create a roux.
3. Slowly whisk in chicken broth and milk, cooking until thickened. Stir in thyme, parsley, salt, and pepper.
4. Add shredded chicken and peas, then transfer mixture to the pie dish.
5. Cover with puff pastry, sealing edges. Brush with egg wash and cut slits on top for steam.
6. Bake for 25–30 minutes until crust is golden and crisp.

This chicken pot pie is the definition of comfort food—rich, creamy, and wrapped in buttery pastry.

It’s a dish that warms your body and soul on a chilly evening.

Baked Ziti with Sausage and Spinach

When it’s cold outside, baked pasta makes the perfect family meal.

This baked ziti features layers of pasta, sausage, spinach, and plenty of gooey cheese baked until bubbly and golden.

Ingredients:

• 1 lb ziti pasta
• 1 lb Italian sausage, casings removed
• 3 cloves garlic, minced
• 1 jar marinara sauce (24 oz)
• 1 cup ricotta cheese
• 2 cups mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 2 cups fresh spinach
• 1 tsp dried oregano
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C). Cook ziti according to package directions; drain.
2. In a skillet, cook sausage until browned. Add garlic and cook 1 minute. Stir in marinara sauce and oregano. Simmer for 10 minutes.
3. In a large bowl, combine pasta, sauce mixture, spinach, and ricotta cheese. Season with salt and pepper.
4. Transfer to a baking dish, top with mozzarella and Parmesan.
5. Bake for 25–30 minutes until bubbly and golden.

This baked ziti with sausage and spinach is hearty, cheesy, and deeply satisfying—exactly what’s needed to warm up a cold fall night.

Curried Sweet Potato and Lentil Soup

This cozy soup brings together sweet potatoes, red lentils, and aromatic curry spices for a hearty, warming bowl.

It’s nutritious, naturally vegan, and packed with flavor.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 cup red lentils, rinsed
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp olive oil
• 1 tbsp curry powder
• 1 tsp turmeric
• 5 cups vegetable broth
• 1 can coconut milk (14 oz)
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot. Sauté onion, garlic, and ginger until fragrant.
2. Stir in curry powder and turmeric, cooking for 1 minute.
3. Add sweet potatoes, lentils, and vegetable broth. Bring to a boil, then reduce to a simmer for 25 minutes until lentils and potatoes are tender.
4. Stir in coconut milk and adjust seasoning.
5. Serve hot, garnished with cilantro.

This curried sweet potato and lentil soup is rich, creamy, and full of warm spices, making it the perfect comfort meal for cold autumn days.

Cranberry and Orange Glazed Pork Tenderloin

Bright and flavorful, this dish brings seasonal flair to the dinner table.

Juicy pork tenderloin is glazed with a sweet-tart cranberry and orange sauce, making it festive yet simple enough for a weeknight meal.

Ingredients:

• 2 pork tenderloins (about 1 lb each)
• 2 tbsp olive oil
• Salt and black pepper, to taste
• 1 cup fresh cranberries
• 1/2 cup orange juice
• 2 tbsp honey or maple syrup
• 1 tsp Dijon mustard
• 1 tsp rosemary, chopped

Instructions:

1. Preheat oven to 400°F (200°C). Season pork tenderloins with salt and pepper.
2. Heat olive oil in a skillet and sear pork on all sides until golden. Transfer to a baking dish.
3. In a saucepan, combine cranberries, orange juice, honey, Dijon, and rosemary. Cook until cranberries burst and sauce thickens.
4. Brush glaze over pork and roast for 20–25 minutes until internal temperature reaches 145°F (63°C).
5. Rest for 5 minutes before slicing. Serve with extra glaze.

This cranberry and orange glazed pork tenderloin is a vibrant, flavorful dish that celebrates seasonal fruits while delivering comfort and warmth on cold evenings.

Pumpkin Alfredo Pasta with Sage

Creamy alfredo gets a fall-inspired upgrade with pumpkin puree and fragrant sage.

This dish is luscious, cozy, and surprisingly easy to make, perfect for weeknight comfort food.

Ingredients:

• 12 oz fettuccine or pasta of choice
• 2 tbsp butter
• 3 cloves garlic, minced
• 1 cup pumpkin puree
• 1 cup heavy cream
• 1/2 cup Parmesan cheese, grated
• 1 tsp fresh sage, chopped (plus extra leaves for garnish)
• Salt and pepper, to taste

Instructions:

1. Cook pasta according to package instructions. Reserve 1/2 cup pasta water.
2. In a skillet, melt butter and sauté garlic until fragrant. Add pumpkin puree and stir.
3. Stir in cream, Parmesan, and sage. Simmer for 5–7 minutes until smooth and creamy.
4. Toss in pasta, adding reserved pasta water as needed for consistency.
5. Serve warm, topped with extra Parmesan and crispy sage leaves.

Pumpkin alfredo pasta with sage is creamy, savory, and rich with seasonal flavors, making it a perfect cold-weather indulgence.

Mulled Apple Cider with Cinnamon and Cloves

No list of fall cold-weather recipes is complete without a warm drink.

This mulled apple cider, infused with spices like cinnamon, cloves, and star anise, is cozy and aromatic—ideal for sipping by the fire.

Ingredients:

• 1 gallon fresh apple cider
• 3 cinnamon sticks
• 6 whole cloves
• 2 star anise pods
• 1 orange, sliced
• 1/4 cup brown sugar (optional)
• 1/4 cup brandy or bourbon (optional, for adults)

Instructions:

1. In a large pot, combine cider, cinnamon, cloves, star anise, orange slices, and sugar if using.
2. Simmer over low heat for 30–40 minutes to infuse flavors. Do not boil.
3. Strain and serve warm in mugs.
4. Add a splash of brandy or bourbon for an adult-friendly version.

This mulled apple cider is cozy, spiced, and wonderfully aromatic—a drink that embodies fall and warms you from the inside out.

Hearty Turkey and Wild Rice Soup

This soup is a wonderful way to use up leftover turkey from fall gatherings.

Nutty wild rice, tender turkey, and fresh vegetables simmer together in a creamy broth, creating a satisfying meal for chilly nights.

Ingredients:

• 2 cups cooked turkey, shredded
• 1 cup wild rice, rinsed
• 1 onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 2 tbsp butter
• 1/4 cup flour
• 6 cups chicken broth
• 1 cup milk or cream
• 1 tsp dried thyme
• 2 bay leaves
• Salt and pepper, to taste

Instructions:

1. In a large pot, melt butter and sauté onion, carrots, celery, and garlic until softened.
2. Stir in flour to create a roux. Slowly whisk in broth until smooth.
3. Add wild rice, thyme, and bay leaves. Simmer for 40–45 minutes until rice is tender.
4. Stir in turkey and milk. Simmer for 10 more minutes.
5. Season to taste and serve hot.

This turkey and wild rice soup is creamy, nourishing, and perfect for making cold days feel cozy.

Maple Dijon Roasted Brussels Sprouts

Brussels sprouts get a fall makeover with a glaze of maple syrup and Dijon mustard. Roasted until caramelized, they’re sweet, tangy, and irresistible.

Ingredients:

• 1 lb Brussels sprouts, halved
• 2 tbsp olive oil
• 2 tbsp maple syrup
• 1 tbsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet.
2. Toss sprouts with oil, maple syrup, Dijon, salt, and pepper.
3. Spread evenly and roast for 20–25 minutes until golden brown.
4. Serve warm, drizzled with extra glaze.

These maple Dijon roasted Brussels sprouts are the perfect sweet-and-savory side for hearty fall meals.

Harvest Vegetable Shepherd’s Pie

A comforting twist on a classic, this shepherd’s pie is loaded with fall vegetables and topped with creamy mashed potatoes.

It’s hearty, vegetarian-friendly, and a one-dish wonder.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, chopped
• 1 parsnip, chopped
• 1 cup mushrooms, diced
• 1 cup peas
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 2 cups vegetable broth
• 2 tbsp flour
• 4 cups mashed potatoes
• 1 tsp fresh thyme
• Salt and pepper, to taste

Instructions:

1. Heat oil in a skillet and sauté onion, carrots, parsnip, mushrooms, and garlic until softened.
2. Stir in tomato paste and flour, cooking for 2 minutes. Add broth, thyme, salt, and pepper. Simmer until thickened.
3. Stir in peas, then transfer mixture to a baking dish.
4. Spread mashed potatoes on top and smooth with a spatula.
5. Bake at 375°F (190°C) for 25 minutes until golden.

This harvest vegetable shepherd’s pie is wholesome, hearty, and perfect for a comforting fall dinner.

Creamy Roasted Cauliflower Soup

Velvety and smooth, roasted cauliflower soup is a lighter alternative to heavier fall stews, but still rich and comforting with a nutty, roasted flavor.

Ingredients:

• 1 large head cauliflower, cut into florets
• 3 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup cream or coconut milk
• 1/2 tsp nutmeg
• Salt and pepper, to taste
• Chives, for garnish

Instructions:

1. Preheat oven to 425°F (220°C). Toss cauliflower with 2 tbsp olive oil, salt, and pepper. Roast for 25–30 minutes until golden.
2. In a pot, heat remaining oil and sauté onion and garlic until softened.
3. Add roasted cauliflower, broth, and nutmeg. Simmer 10 minutes.
4. Puree until smooth. Stir in cream, adjust seasoning, and serve hot with chives.

Creamy roasted cauliflower soup is light yet filling—a perfect starter for cozy fall dinners.

Honey Garlic Glazed Carrots

Tender carrots glazed with honey, garlic, and butter make a sweet, savory, and colorful side dish that brightens any cold-weather meal.

Ingredients:

• 1 lb carrots, sliced into sticks
• 2 tbsp butter
• 2 cloves garlic, minced
• 2 tbsp honey
• 1 tbsp fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

1. Steam or boil carrots until just tender. Drain.
2. In a skillet, melt butter and sauté garlic until fragrant.
3. Stir in honey, then add carrots. Cook until glazed.
4. Season with salt, pepper, and parsley. Serve hot.

Honey garlic glazed carrots are a simple yet flavorful side that pairs beautifully with hearty fall entrées.

Beef Stroganoff with Egg Noodles

Rich, creamy, and comforting, beef stroganoff is a classic cold-weather dish.

Tender strips of beef and mushrooms are cooked in a sour cream sauce and served over egg noodles.

Ingredients:

• 1 lb beef sirloin, sliced into strips
• 2 tbsp butter
• 1 onion, diced
• 2 cups mushrooms, sliced
• 3 cloves garlic, minced
• 1 cup beef broth
• 1/2 cup sour cream
• 2 tsp Dijon mustard
• Salt and pepper, to taste
• 12 oz egg noodles, cooked

Instructions:

1. Melt butter in a skillet and sauté onions and mushrooms until golden. Add garlic and cook 1 minute.
2. Add beef strips, searing quickly until browned.
3. Stir in broth and Dijon, simmering for 10 minutes.
4. Reduce heat and stir in sour cream. Season with salt and pepper.
5. Serve over hot egg noodles.

Beef stroganoff with egg noodles is creamy, hearty, and satisfying—a true cold-weather comfort dish.

Caramel Apple Bread Pudding

Warm, gooey bread pudding gets a seasonal twist with apples and caramel sauce. It’s a decadent dessert that’s perfect for chilly autumn evenings.

Ingredients:

• 6 cups cubed brioche or challah bread
• 3 apples, peeled and diced
• 4 eggs
• 2 cups milk
• 1/2 cup heavy cream
• 1/2 cup brown sugar
• 2 tsp cinnamon
• 1 tsp vanilla extract
• 1/2 cup caramel sauce

Instructions:

1. Preheat oven to 350°F (175°C). Grease a baking dish.
2. Spread bread cubes and apples in the dish.
3. In a bowl, whisk eggs, milk, cream, sugar, cinnamon, and vanilla. Pour over bread.
4. Let soak for 20 minutes.
5. Bake for 40–45 minutes until golden and set.
6. Drizzle with caramel sauce before serving.

Caramel apple bread pudding is sweet, rich, and indulgent—a perfect ending to a cozy fall meal.