25 Delicious and Easy Fall Dinner Recipes for Every Taste

As the leaves turn golden and the air grows crisp, nothing feels more comforting than a warm, hearty meal.

Fall is the perfect season to explore rich flavors, seasonal vegetables, and cozy dishes that bring family and friends together.

From savory roasts and creamy pastas to flavorful vegetarian options, the variety of fall dinners is endless.

Whether you’re craving something sweet and tangy, spicy and smoky, or simply nourishing and wholesome, this collection of 25 fall dinner recipes has something to satisfy every appetite.

These recipes celebrate the best of autumn: pumpkin, squash, apples, root vegetables, and warming spices like cinnamon, nutmeg, and sage.

They are designed to be approachable for home cooks while still feeling special enough for weekend gatherings or holiday dinners.

Get ready to enjoy comforting meals that embody the flavors and spirit of the season.

25 Delicious and Easy Fall Dinner Recipes for Every Taste

Fall dinners are all about warmth, comfort, and flavors that celebrate the season’s best ingredients.

These 25 fall dinner recipes provide a range of options, from quick weeknight meals to impressive dishes for special gatherings.

By incorporating seasonal produce like squash, pumpkins, apples, and root vegetables, each recipe is not only delicious but also a celebration of autumn’s bounty.

Try them out and let your kitchen fill with the scents and tastes of fall.

Maple Glazed Chicken with Roasted Root Vegetables

This cozy fall dinner combines tender chicken breasts with a sweet and savory maple glaze, paired with an assortment of roasted root vegetables.

The warm spices and natural sweetness make it perfect for crisp autumn evenings.

Ingredients:

• 4 boneless, skinless chicken breasts
• 3 tablespoons maple syrup
• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 2 carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 1 small butternut squash, peeled and cubed
• 1 red onion, cut into wedges
• 2 tablespoons olive oil (for vegetables)
• 1 teaspoon rosemary

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together maple syrup, Dijon mustard, olive oil, thyme, salt, and pepper.
3. Place chicken breasts on a baking sheet and brush generously with the maple glaze.
4. In a separate bowl, toss carrots, parsnips, butternut squash, and red onion with olive oil, rosemary, salt, and pepper. Spread vegetables around the chicken on the baking sheet.
5. Roast in the oven for 25–30 minutes or until the chicken is cooked through and vegetables are tender, stirring the vegetables halfway through.
6. Let the chicken rest for 5 minutes before serving.

This dish is a celebration of fall flavors, balancing the natural sweetness of maple and root vegetables with savory roasted chicken.

It’s hearty, comforting, and perfect for an autumn dinner table.

Creamy Pumpkin Risotto with Sage

A rich, creamy risotto infused with pumpkin puree and fresh sage, delivering the ultimate fall comfort food experience.

The subtle sweetness of pumpkin pairs beautifully with the nutty Parmesan flavor.

Ingredients:

• 1 cup Arborio rice
• 2 tablespoons butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup pumpkin puree
• 4 cups vegetable or chicken broth, warmed
• ½ cup dry white wine
• ½ cup grated Parmesan cheese
• 2 tablespoons fresh sage, chopped
• Salt and pepper, to taste
• Optional: toasted pumpkin seeds for garnish

Instructions:

1. In a large skillet or saucepan, melt butter over medium heat. Add onion and garlic, cooking until softened.
2. Stir in the Arborio rice, coating it with butter and onion mixture. Toast for 2–3 minutes.
3. Pour in white wine and cook until mostly absorbed.
4. Gradually add warm broth, one ladle at a time, stirring constantly and allowing liquid to absorb before adding more.
5. When rice is tender and creamy, stir in pumpkin puree, Parmesan, and sage. Season with salt and pepper.
6. Serve immediately, garnished with toasted pumpkin seeds if desired.

This pumpkin risotto is creamy, flavorful, and evokes the essence of fall in every bite.

It’s elegant enough for a dinner party yet cozy enough for a weeknight meal.

Apple Cider Braised Pork Chops

Juicy pork chops braised in a fragrant apple cider sauce with onions, apples, and fall spices.

This dish is aromatic, comforting, and perfectly balances sweet and savory flavors.

Ingredients:

• 4 bone-in pork chops
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 2 apples, cored and sliced
• 2 cups apple cider
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 2 tablespoons Dijon mustard
• 1 tablespoon butter
• Fresh thyme for garnish

Instructions:

1. Season pork chops with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Brown pork chops on both sides, then remove from skillet.
2. Add onions and apples to the skillet and sauté until softened.
3. Stir in apple cider, cinnamon, nutmeg, and Dijon mustard. Bring to a simmer.
4. Return pork chops to the skillet, cover, and reduce heat to low. Simmer for 20–25 minutes, or until pork is cooked through and tender.
5. Remove pork chops, stir butter into the sauce to enrich, and pour sauce over pork. Garnish with fresh thyme before serving.

These apple cider braised pork chops are succulent and full of autumn flavor.

The combination of tender meat and spiced cider sauce makes this a comforting and satisfying fall dinner.

Butternut Squash and Sage Stuffed Chicken

This fall-inspired chicken recipe features tender chicken breasts stuffed with a savory butternut squash and sage filling.

It’s rich, flavorful, and perfect for a cozy dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups peeled and cubed butternut squash
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons fresh sage, chopped
• ½ cup breadcrumbs
• ¼ cup grated Parmesan cheese
• Salt and pepper, to taste
• Toothpicks for securing

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Sauté onion and garlic until softened. Add butternut squash and cook until slightly tender. Remove from heat and stir in sage, breadcrumbs, Parmesan, salt, and pepper.
3. Cut a pocket in each chicken breast and stuff with the squash mixture. Secure with toothpicks.
4. Heat a bit of olive oil in an oven-safe skillet and sear chicken on both sides until golden brown.
5. Transfer skillet to the oven and bake for 20–25 minutes or until chicken is cooked through.
6. Let chicken rest for 5 minutes before serving.

The combination of sweet squash and aromatic sage inside juicy chicken makes this dish a comforting and elegant fall dinner option.

Autumn Harvest Vegetable Soup

A hearty, nutrient-packed soup featuring seasonal fall vegetables simmered in a flavorful broth.

This soup is warm, comforting, and perfect for chilly autumn nights.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 small butternut squash, peeled and cubed
• 1 cup green beans, trimmed and chopped
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• Optional: fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant.
2. Add carrots, celery, and butternut squash. Cook for 5–7 minutes, stirring occasionally.
3. Stir in green beans, diced tomatoes, vegetable broth, thyme, rosemary, salt, and pepper. Bring to a boil.
4. Reduce heat and simmer for 25–30 minutes, or until vegetables are tender.
5. Serve hot, garnished with fresh parsley if desired.

This autumn harvest vegetable soup is cozy, nutritious, and full of seasonal flavors, making it an ideal fall dinner for the whole family.

Sweet Potato and Black Bean Enchiladas

These enchiladas are filled with roasted sweet potatoes, black beans, and a medley of spices, topped with a smoky enchilada sauce and melted cheese. Perfect for a flavorful fall dinner.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 8 corn tortillas
• 1 ½ cups enchilada sauce
• 1 cup shredded cheddar or Monterey Jack cheese
• 2 tablespoons olive oil
• Optional: fresh cilantro for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper. Roast for 20 minutes or until tender.
2. In a skillet, sauté onion and garlic until fragrant. Add roasted sweet potatoes and black beans, mixing well. Remove from heat.
3. Spread a thin layer of enchilada sauce on the bottom of a baking dish.
4. Fill each tortilla with the sweet potato and black bean mixture, roll up, and place seam-side down in the dish.
5. Pour remaining enchilada sauce over the top and sprinkle with cheese.
6. Bake for 20 minutes, until cheese is melted and bubbly. Garnish with fresh cilantro before serving.

These sweet potato and black bean enchiladas are hearty, flavorful, and packed with fall-inspired ingredients, making them a delicious vegetarian option for dinner.

Autumn Harvest Stuffed Peppers

Bell peppers are filled with a savory mixture of quinoa, roasted vegetables, and warm fall spices.

This colorful, nutrient-rich dish is perfect for a cozy fall dinner.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 small zucchini, diced
• 1 small carrot, diced
• ½ cup corn kernels
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• ½ cup shredded mozzarella or cheddar cheese
• 2 tablespoons olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet and sauté onion and garlic until fragrant. Add zucchini, carrot, corn, smoked paprika, thyme, salt, and pepper. Cook until vegetables are tender.
3. Stir in cooked quinoa and mix until well combined.
4. Stuff each bell pepper with the quinoa and vegetable mixture. Place in a baking dish and top with shredded cheese.
5. Cover with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until cheese is melted and peppers are tender.

These autumn harvest stuffed peppers are vibrant, healthy, and packed with fall flavors.

They make a satisfying vegetarian dinner that feels comforting and wholesome.

Roasted Acorn Squash with Wild Rice

Sweet roasted acorn squash is paired with a savory wild rice filling, accented by cranberries and pecans.

This dish is elegant, hearty, and perfect for a fall evening.

Ingredients:

• 2 medium acorn squash, halved and seeds removed
• 1 cup cooked wild rice
• ½ cup dried cranberries
• ¼ cup chopped pecans
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon cinnamon
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Brush acorn squash halves with olive oil, season with salt, pepper, and cinnamon. Roast cut-side down for 25–30 minutes.
2. In a skillet, sauté onion and garlic until softened. Stir in wild rice, cranberries, and pecans. Season with salt and pepper.
3. Remove squash from oven, flip cut-side up, and fill with the wild rice mixture. Return to oven for 10 more minutes.
4. Serve warm, drizzled with a little extra olive oil if desired.

This roasted acorn squash with wild rice is a comforting, festive fall dinner.

The combination of sweet squash, nutty rice, and tart cranberries creates a perfect balance of flavors.

Caramelized Onion and Mushroom Flatbread

A rustic flatbread topped with caramelized onions, sautéed mushrooms, melted cheese, and fresh herbs.

It’s a simple yet flavorful fall dinner that feels indulgent yet cozy.

Ingredients:

• 1 pre-made pizza or flatbread crust
• 2 large onions, thinly sliced
• 2 cups mushrooms, sliced
• 2 tablespoons olive oil
• 1 teaspoon thyme
• Salt and pepper, to taste
• 1 ½ cups shredded mozzarella or Gruyère cheese
• Fresh arugula or parsley for garnish

Instructions:

1. Preheat oven according to flatbread crust instructions (usually 400°F/200°C).
2. Heat olive oil in a skillet over medium heat. Sauté onions until caramelized, about 15–20 minutes. Remove from skillet.
3. In the same skillet, sauté mushrooms with thyme, salt, and pepper until tender.
4. Spread caramelized onions and mushrooms evenly over the flatbread crust. Top with shredded cheese.
5. Bake according to crust instructions until cheese is melted and golden. Garnish with fresh arugula or parsley before serving.

This caramelized onion and mushroom flatbread is a flavorful, savory fall dinner.

Its combination of sweet onions, earthy mushrooms, and gooey cheese makes it a comforting and satisfying meal.

Autumn Chicken and Apple Skillet

Tender chicken breasts are pan-seared and simmered with apples, onions, and a touch of cinnamon, creating a sweet and savory fall-inspired dish that’s quick and satisfying.

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 2 apples, cored and sliced
• 1 teaspoon ground cinnamon
• ½ cup chicken broth
• 1 tablespoon Dijon mustard
• Fresh thyme for garnish

Instructions:

1. Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken until golden on both sides, about 3–4 minutes per side. Remove and set aside.
2. In the same skillet, sauté onions until softened. Add apple slices and cinnamon, cooking until apples begin to caramelize.
3. Stir in chicken broth and Dijon mustard, scraping up any browned bits from the pan.
4. Return chicken to the skillet, cover, and simmer for 10–12 minutes until cooked through.
5. Garnish with fresh thyme and serve immediately.

This autumn chicken and apple skillet combines juicy chicken with sweet, spiced apples, making it a comforting and seasonal dinner that’s both quick and flavorful.

Butternut Squash and Sausage Pasta

This pasta dish features roasted butternut squash and savory sausage tossed in a creamy sauce, creating a warm, hearty, and flavorful fall dinner perfect for weeknights.

Ingredients:

• 12 oz pasta (penne or rigatoni)
• 2 tablespoons olive oil
• 1 lb Italian sausage, casing removed
• 1 small butternut squash, peeled and cubed
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with 1 tablespoon olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
2. Cook pasta according to package instructions; drain and set aside.
3. In a large skillet, heat remaining olive oil and cook sausage until browned. Remove and set aside.
4. In the same skillet, sauté onion and garlic until fragrant. Stir in roasted squash, cooked sausage, and cream. Cook until heated through, then stir in Parmesan.
5. Toss cooked pasta with the sauce and serve garnished with fresh parsley.

This butternut squash and sausage pasta is rich, hearty, and full of fall flavors.

It’s a comforting, crowd-pleasing dinner that showcases seasonal ingredients beautifully.

Spiced Pumpkin Chili

A cozy chili made with pumpkin puree, beans, tomatoes, and warm spices.

This dish is hearty, slightly sweet, and packed with autumn flavors, perfect for a cool fall evening.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 lb ground turkey or beef
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup pumpkin puree
• 2 teaspoons chili powder
• 1 teaspoon cumin
• ½ teaspoon cinnamon
• Salt and pepper, to taste
• Optional: sour cream and cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant.
2. Add ground meat and cook until browned. Drain excess fat if necessary.
3. Stir in diced tomatoes, beans, pumpkin puree, chili powder, cumin, cinnamon, salt, and pepper. Bring to a simmer.
4. Reduce heat and simmer for 25–30 minutes, stirring occasionally.
5. Serve hot, garnished with sour cream and fresh cilantro if desired.

This spiced pumpkin chili is warm, hearty, and full of fall flavors.

The pumpkin adds a subtle sweetness that pairs beautifully with the spices, making it a perfect comfort dinner.

Harvest Vegetable and Lentil Stew

A hearty, nutrient-packed stew featuring lentils, root vegetables, and aromatic herbs.

This dish is warming, filling, and perfect for a cozy fall dinner.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, chopped
• 2 parsnips, chopped
• 1 sweet potato, diced
• 1 cup dried green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 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 until fragrant.
2. Add carrots, parsnips, and sweet potato. Cook for 5–7 minutes, stirring occasionally.
3. Stir in lentils, vegetable broth, thyme, smoked paprika, salt, and pepper. Bring to a boil.
4. Reduce heat and simmer for 25–30 minutes, or until lentils and vegetables are tender.
5. Serve hot, garnished with fresh parsley.

This harvest vegetable and lentil stew is wholesome, comforting, and brimming with fall flavors.

It’s a perfect meatless dinner that feels hearty and satisfying.

Cranberry Pecan Chicken Bake

Juicy baked chicken is topped with a sweet-tart cranberry and crunchy pecan mixture, creating a festive and flavorful fall dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 tablespoon olive oil
• ½ cup dried cranberries
• ½ cup chopped pecans
• 2 tablespoons honey
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh thyme

Instructions:

1. Preheat oven to 375°F (190°C). Season chicken breasts with salt and pepper.
2. In a small bowl, combine cranberries, pecans, honey, Dijon mustard, and thyme.
3. Heat olive oil in an oven-safe skillet over medium-high heat and sear chicken for 2–3 minutes per side.
4. Spread the cranberry-pecan mixture evenly over each chicken breast.
5. Transfer skillet to the oven and bake for 20–25 minutes, until chicken is cooked through.

Cranberry pecan chicken bake is a delightful combination of sweet, nutty, and savory flavors. It’s a simple yet impressive fall dinner that feels festive.

Roasted Beet and Goat Cheese Salad with Walnuts

A colorful, fresh salad featuring roasted beets, creamy goat cheese, and toasted walnuts. Perfect as a light fall dinner or a starter.

Ingredients:

• 4 medium beets, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 4 cups mixed greens
• ½ cup crumbled goat cheese
• ¼ cup toasted walnuts
• 2 tablespoons balsamic vinaigrette

Instructions:

1. Preheat oven to 400°F (200°C). Toss beets with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. In a large bowl, combine mixed greens, roasted beets, goat cheese, and toasted walnuts.
3. Drizzle with balsamic vinaigrette and toss gently before serving.

This roasted beet and goat cheese salad is fresh, vibrant, and packed with fall flavors.

The earthy sweetness of beets pairs perfectly with creamy goat cheese and crunchy walnuts, making it a satisfying and light dinner option.

Sage and Brown Butter Gnocchi with Mushrooms

Soft potato gnocchi tossed in a nutty brown butter sauce with sautéed mushrooms and fragrant sage.

This dish is indulgent yet cozy, perfect for a comforting fall dinner.

Ingredients:

• 1 lb potato gnocchi
• 3 tablespoons unsalted butter
• 2 cups mushrooms, sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh sage, chopped
• Salt and pepper, to taste
• ¼ cup grated Parmesan cheese

Instructions:

1. Cook gnocchi according to package instructions; drain and set aside.
2. In a large skillet, melt butter over medium heat until it turns golden brown and smells nutty.
3. Add mushrooms and sauté until tender. Stir in garlic and sage, cooking for another minute.
4. Toss cooked gnocchi in the skillet until well coated with the sauce. Season with salt and pepper.
5. Serve immediately, sprinkled with grated Parmesan cheese.

Sage and brown butter gnocchi is rich, flavorful, and full of autumn aromas.

The earthy mushrooms and nutty butter create a truly comforting fall dinner.

Roasted Brussels Sprouts and Sweet Potato Bowl

A hearty vegetarian bowl featuring roasted Brussels sprouts, sweet potatoes, quinoa, and a tangy maple-tahini dressing.

This meal is healthy, filling, and packed with fall flavors.

Ingredients:

• 2 cups Brussels sprouts, halved
• 1 large sweet potato, cubed
• 1 cup cooked quinoa
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 tablespoons tahini
• 1 tablespoon maple syrup
• 1 tablespoon lemon juice
• 1–2 tablespoons warm water (to thin dressing)

Instructions:

1. Preheat oven to 400°F (200°C). Toss Brussels sprouts and sweet potato with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and lightly browned.
2. In a small bowl, whisk together tahini, maple syrup, lemon juice, and water until smooth.
3. In serving bowls, layer cooked quinoa, roasted Brussels sprouts, and sweet potato. Drizzle with maple-tahini dressing.
4. Serve warm.

This roasted Brussels sprouts and sweet potato bowl is wholesome, flavorful, and perfect for a nutritious fall dinner.

The combination of roasted vegetables and maple-tahini dressing creates a cozy autumn taste.

Cinnamon-Spiced Pork Tenderloin with Apples

Pork tenderloin roasted with apples and a cinnamon-spiced glaze.

Sweet, savory, and aromatic, this dish brings classic fall flavors to your dinner table.

Ingredients:

• 1 lb pork tenderloin
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 2 apples, sliced
• 1 teaspoon cinnamon
• 1 tablespoon brown sugar
• ½ cup apple cider
• Fresh thyme for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Season pork tenderloin with salt and pepper.
2. Heat olive oil in an oven-safe skillet over medium-high heat. Sear pork on all sides until golden brown.
3. In a small bowl, mix cinnamon, brown sugar, and apple cider. Pour over pork.
4. Add apple slices around the pork and transfer skillet to the oven. Roast for 20–25 minutes or until pork reaches an internal temperature of 145°F (63°C).
5. Let pork rest 5 minutes before slicing. Garnish with fresh thyme and serve.

Cinnamon-spiced pork tenderloin with apples is tender, flavorful, and the perfect balance of sweet and savory.

It’s a festive and comforting fall dinner that impresses any table.

Roasted Butternut Squash and Kale Salad

A hearty fall salad featuring roasted butternut squash, tender kale, toasted pecans, and a maple-balsamic dressing.

It’s a perfect blend of sweet, savory, and nutty flavors for a light but satisfying dinner.

Ingredients:

• 1 small butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 4 cups kale, stems removed and chopped
• ¼ cup toasted pecans
• ½ cup dried cranberries
• 2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup
• 1 tablespoon olive oil (for dressing)

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. In a small bowl, whisk together balsamic vinegar, maple syrup, and olive oil to make the dressing.
3. In a large bowl, combine roasted squash, kale, pecans, and cranberries. Drizzle with dressing and toss gently.
4. Serve immediately.

This roasted butternut squash and kale salad is vibrant, nutritious, and packed with fall flavors.

The combination of roasted squash, crunchy pecans, and sweet cranberries makes it a cozy yet light dinner option.

Maple Dijon Glazed Salmon

Salmon fillets baked with a sweet and tangy maple-Dijon glaze, paired with roasted vegetables for a healthy and flavorful fall dinner.

Ingredients:

• 4 salmon fillets
• Salt and pepper, to taste
• 2 tablespoons Dijon mustard
• 2 tablespoons maple syrup
• 1 teaspoon olive oil
• 1 teaspoon fresh thyme
• 2 cups roasted vegetables (carrots, Brussels sprouts, or squash)

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, mix Dijon mustard, maple syrup, olive oil, and thyme to create the glaze.
3. Place salmon fillets on the baking sheet, season with salt and pepper, and brush with the glaze.
4. Roast for 12–15 minutes, or until salmon is cooked through and flakes easily.
5. Serve with roasted vegetables.

Maple Dijon glazed salmon is sweet, tangy, and perfectly cooked.

It’s a simple yet elegant fall dinner that’s both healthy and satisfying.

Sweet Potato and Chickpea Curry

A comforting, spiced curry featuring sweet potatoes and chickpeas in a creamy coconut sauce.

This vegetarian dish is warming and full of autumn flavors.

Ingredients:

• 1 tablespoon coconut oil or olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 teaspoon curry powder
• 2 medium sweet potatoes, peeled and cubed
• 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, for serving

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Sauté onion, garlic, and ginger until fragrant.
2. Add cumin, turmeric, and curry powder, stirring for 1 minute.
3. Stir in sweet potatoes, chickpeas, and coconut milk. Bring to a simmer and cook for 20–25 minutes until sweet potatoes are tender.
4. Season with salt and pepper. Serve over cooked rice and garnish with fresh cilantro.

Sweet potato and chickpea curry is rich, creamy, and warming.

The combination of spices and autumn vegetables makes it a hearty and satisfying fall dinner option.

Autumn Harvest Stuffed Acorn Squash

Acorn squash halves are roasted and filled with a savory mixture of wild rice, cranberries, pecans, and autumn spices.

This dish is both festive and comforting for a fall dinner.

Ingredients:

• 2 acorn squash, halved and seeds removed
• 1 cup cooked wild rice
• ¼ cup dried cranberries
• ¼ cup chopped pecans
• 1 small onion, diced
• 1 tablespoon olive oil
• 1 teaspoon cinnamon
• Salt and pepper, to taste
• 2 tablespoons maple syrup

Instructions:

1. Preheat oven to 400°F (200°C). Brush acorn squash halves with olive oil and season with salt and pepper. Roast cut-side down for 25–30 minutes until tender.
2. In a skillet, sauté onion in olive oil until softened. Stir in wild rice, cranberries, pecans, and cinnamon. Remove from heat.
3. Fill roasted squash halves with the rice mixture and drizzle with maple syrup.
4. Return to oven for 10 minutes to warm through.

Autumn harvest stuffed acorn squash is colorful, flavorful, and hearty.

The combination of sweet cranberries, crunchy pecans, and spiced rice makes it a perfect fall dinner centerpiece.

Butternut Squash and Sage Lasagna

Layers of roasted butternut squash, creamy ricotta, mozzarella, and aromatic sage create a cozy and elegant fall-inspired lasagna.

Ingredients:

• 9 lasagna noodles, cooked
• 2 cups roasted butternut squash, mashed
• 1 ½ cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 egg
• 1 tablespoon fresh sage, chopped
• Salt and pepper, to taste
• 1 cup béchamel or cream sauce

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, combine ricotta cheese, egg, sage, salt, and pepper.
3. Spread a thin layer of béchamel sauce on the bottom of a baking dish. Layer noodles, ricotta mixture, mashed squash, and mozzarella. Repeat until ingredients are used, finishing with mozzarella on top.
4. Cover with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until cheese is golden.

Butternut squash and sage lasagna is creamy, cheesy, and full of warm fall flavors.

It’s a comforting dish perfect for family dinners or special occasions.

Roasted Carrot and Lentil Salad

A vibrant salad of roasted carrots, cooked lentils, feta cheese, and a lemon-tahini dressing.

This dish is healthy, filling, and packed with autumnal flavors.

Ingredients:

• 4 large carrots, peeled and cut into sticks
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 cup cooked green or brown lentils
• ¼ cup crumbled feta cheese
• 2 tablespoons pumpkin seeds
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon warm water
• 1 teaspoon maple syrup

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots with olive oil, salt, and pepper. Roast for 20–25 minutes until tender and caramelized.
2. In a small bowl, whisk together tahini, lemon juice, warm water, and maple syrup to make dressing.
3. In a large bowl, combine roasted carrots, lentils, feta, and pumpkin seeds. Drizzle with dressing and toss gently.
4. Serve warm or at room temperature.

Roasted carrot and lentil salad is hearty, nutritious, and flavorful.

The combination of roasted vegetables, lentils, and tangy dressing makes it a satisfying fall dinner option.

Maple Glazed Roasted Chicken Thighs

Juicy chicken thighs roasted with a sweet and savory maple glaze and accompanied by seasonal vegetables. A simple yet comforting fall dinner.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 3 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1 teaspoon fresh thyme
• 2 cups root vegetables (carrots, parsnips, or potatoes), chopped

Instructions:

1. Preheat oven to 400°F (200°C). Season chicken thighs with salt and pepper.
2. In a small bowl, mix maple syrup, Dijon mustard, and thyme to make the glaze.
3. Toss root vegetables with olive oil, salt, and pepper. Spread on a baking sheet and place chicken thighs on top. Brush chicken with glaze.
4. Roast for 35–40 minutes until chicken is cooked through and vegetables are tender, basting with glaze halfway through.

Maple glazed roasted chicken thighs are tender, flavorful, and full of autumn warmth.

The combination of sweet glaze and roasted vegetables makes this a perfect fall dinner.