22 Easy and Delicious Fall One-Pan Recipes You’ll Love

Fall is the perfect season for cozy, hearty meals that warm you from the inside out.

As the leaves change color and the air turns crisp, your kitchen can become a haven of comforting aromas and flavors.

One of the easiest ways to capture the essence of fall in your cooking is with one-pan recipes.

These dishes simplify meal prep, reduce cleanup, and allow you to combine seasonal ingredients in ways that maximize flavor.

From roasted vegetables and savory meats to creamy pasta and plant-based dishes, one-pan meals are versatile, satisfying, and perfect for busy weekdays or relaxed weekend dinners.

In this article, we’ve compiled 22 fall one-pan recipes that celebrate the best flavors of the season.

Whether you’re craving sweet and savory combinations, cheesy comfort foods, or healthy vegetarian options, these recipes bring warmth and ease to your table.

22 Easy and Delicious Fall One-Pan Recipes You’ll Love

Fall is all about embracing seasonal flavors, hearty meals, and the comforting feeling of home-cooked food.

One-pan recipes are the ultimate solution for busy schedules and minimal cleanup, without sacrificing taste or creativity.

With these 22 fall one-pan recipes, you can enjoy a variety of dishes—from savory roasts and cheesy casseroles to vegetarian-friendly feasts—that bring the warmth and richness of autumn right to your table.

So grab your skillet, sheet pan, or oven-safe dish, and make this fall a season of simple, delicious, and stress-free meals.

Autumn Harvest Chicken and Veggies Skillet

This one-pan dish combines tender chicken thighs with seasonal vegetables like sweet potatoes, Brussels sprouts, and carrots, all roasted together in a savory herb and garlic sauce.

Perfect for an easy, comforting fall dinner with minimal cleanup.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 cups Brussels sprouts, halved
• 2 medium sweet potatoes, peeled and cubed
• 2 large carrots, sliced
• 1 red onion, sliced
• 4 cloves garlic, minced
• 3 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• ½ cup low-sodium chicken broth
• 2 tablespoons balsamic vinegar

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large mixing bowl, toss the Brussels sprouts, sweet potatoes, carrots, red onion, and garlic with olive oil, thyme, rosemary, smoked paprika, salt, and pepper.
3. Spread the vegetables evenly in a large oven-safe skillet or roasting pan. Nestle the chicken thighs on top of the vegetables.
4. Pour chicken broth around the pan (not over the chicken to keep the skin crispy). Drizzle balsamic vinegar over everything.
5. Roast in the oven for 35–40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
6. Remove from oven and let rest for 5 minutes before serving.

This autumn harvest skillet is a cozy, flavorful meal that embodies the essence of fall with hearty vegetables and perfectly roasted chicken—all in one pan.

Maple-Glazed Sausage and Fall Veggie Sheet Pan

Sweet and savory combine in this easy one-pan meal of maple-glazed sausages with fall vegetables like butternut squash, red bell peppers, and apples.

The natural sweetness of maple syrup enhances the earthy flavors, creating a perfect seasonal dinner.

Ingredients:

• 1 pound Italian sausage links
• 2 cups butternut squash, cubed
• 1 red bell pepper, sliced
• 1 apple, sliced
• 1 red onion, sliced
• 3 tablespoons olive oil
• 2 tablespoons pure maple syrup
• 1 teaspoon dried sage
• ½ teaspoon ground cinnamon
• Salt and black pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss the butternut squash, bell pepper, apple, and red onion with olive oil, sage, cinnamon, salt, and pepper.
3. Arrange the vegetables on a sheet pan and nestle sausage links among them.
4. Drizzle maple syrup over the sausages and vegetables.
5. Roast for 25–30 minutes, turning the sausages and vegetables halfway through, until the sausages are browned and cooked through and the vegetables are tender.
6. Serve hot, straight from the pan for minimal cleanup.

This sheet pan meal balances sweet and savory flavors, making it a quick, satisfying fall dinner that fills the kitchen with the warm aroma of the season.

Autumn Quinoa and Roasted Vegetable Skillet

A vegetarian-friendly one-pan recipe packed with nutritious quinoa, roasted root vegetables, and fragrant herbs.

Perfect as a main or a side, this colorful skillet celebrates fall produce with bold, warming flavors.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 medium sweet potato, diced
• 1 cup butternut squash, diced
• 1 cup mushrooms, sliced
• 1 red bell pepper, diced
• 1 small zucchini, sliced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• ¼ cup pumpkin seeds (optional, for topping)
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large oven-safe skillet, toss the sweet potato, butternut squash, mushrooms, bell pepper, and zucchini with olive oil, thyme, smoked paprika, salt, and pepper.
3. Roast vegetables for 20 minutes, stirring halfway through.
4. Meanwhile, cook quinoa in vegetable broth on the stovetop according to package instructions.
5. Once vegetables are roasted, stir the cooked quinoa into the skillet. Mix well to combine flavors.
6. Sprinkle with pumpkin seeds and fresh parsley before serving.

This autumn quinoa skillet is hearty, healthy, and full of fall flavors.

It’s an easy, one-pan way to enjoy seasonal vegetables while keeping dinner simple and satisfying.

Harvest Pork Chops with Apples and Onions

Juicy pork chops seared to perfection are baked with sweet apples, caramelized onions, and a touch of cinnamon.

This one-pan dish delivers comforting fall flavors with minimal effort and cleanup.

Ingredients:

• 4 bone-in pork chops
• 2 apples, cored and sliced
• 1 large onion, thinly sliced
• 3 tablespoons olive oil
• 1 teaspoon ground cinnamon
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• ½ cup apple cider
• 1 tablespoon Dijon mustard

Instructions:

1. Preheat oven to 400°F (200°C).
2. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Sear pork chops for 2–3 minutes on each side until golden brown. Remove and set aside.
3. Add the remaining olive oil to the skillet and sauté the onions and apples for 3–4 minutes until slightly softened.
4. Sprinkle with cinnamon, thyme, salt, and pepper. Stir well.
5. Return pork chops to the skillet. In a small bowl, mix apple cider and Dijon mustard, then pour over the pork and apples.
6. Transfer the skillet to the oven and bake for 15–20 minutes, or until pork reaches an internal temperature of 145°F (63°C).
7. Let rest for 5 minutes before serving.

The combination of sweet apples, caramelized onions, and savory pork chops makes this a quintessential fall dish that is both simple and elegant.

One-Pan Autumn Shrimp and Vegetable Bake

This quick and colorful skillet features succulent shrimp baked with fall vegetables like butternut squash, zucchini, and bell peppers, tossed in a zesty lemon-herb sauce.

Perfect for a weeknight fall dinner.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 2 cups butternut squash, diced
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a large mixing bowl, toss the butternut squash, zucchini, bell pepper, garlic, olive oil, smoked paprika, oregano, salt, and pepper.
3. Spread vegetables evenly on a large oven-safe skillet or baking sheet. Roast for 15 minutes.
4. Remove from oven, add shrimp on top of vegetables, and drizzle with lemon juice.
5. Return to oven and roast for an additional 8–10 minutes, until shrimp are pink and cooked through.
6. Garnish with fresh parsley before serving.

This one-pan shrimp and vegetable bake is vibrant, healthy, and full of autumn flavors, making it an effortless yet impressive meal.

Cheesy Autumn Chicken and Rice Skillet

A comforting one-pan meal featuring chicken thighs, wild rice, and seasonal vegetables, all cooked in a creamy, cheesy sauce.

It’s the ultimate fall comfort food that requires only one skillet.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 cup wild rice, rinsed
• 2 ½ cups chicken broth
• 1 cup butternut squash, diced
• 1 cup mushrooms, sliced
• 1 cup baby spinach
• 2 cloves garlic, minced
• 1 cup shredded cheddar cheese
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs for 3–4 minutes per side until golden brown. Remove and set aside.
2. In the same skillet, sauté garlic, mushrooms, and butternut squash for 3–4 minutes.
3. Stir in wild rice, chicken broth, thyme, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer for 25–30 minutes, or until rice is tender.
4. Return chicken to the skillet and stir in spinach. Sprinkle cheddar cheese over the top, cover, and cook for an additional 3–5 minutes until cheese is melted and chicken is cooked through.
5. Serve hot straight from the skillet.

This cheesy autumn chicken and rice skillet is creamy, hearty, and perfect for cozy fall evenings.

All the flavors meld beautifully in one pan for a fuss-free dinner.

Rustic Autumn Beef and Root Vegetable Skillet

Tender beef chunks are simmered with hearty root vegetables like carrots, parsnips, and potatoes in a savory broth infused with rosemary and thyme.

This one-pan recipe is perfect for a comforting fall dinner that warms both the heart and kitchen.

Ingredients:

• 1 pound beef stew meat, cut into chunks
• 2 cups carrots, chopped
• 1 cup parsnips, chopped
• 2 medium potatoes, diced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 2 cups beef broth
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large oven-safe skillet over medium-high heat. Brown the beef on all sides, about 5–6 minutes. Remove and set aside.
2. Add onions and garlic to the skillet and sauté for 2–3 minutes until fragrant.
3. Stir in carrots, parsnips, and potatoes, cooking for 3–4 minutes.
4. Return beef to the skillet, add beef broth, rosemary, thyme, salt, and pepper. Stir to combine.
5. Bring to a simmer, then cover and transfer to a preheated oven at 375°F (190°C). Bake for 35–40 minutes until beef is tender and vegetables are cooked through.
6. Serve hot straight from the skillet.

This rustic beef and root vegetable skillet delivers deep, earthy flavors perfect for crisp fall evenings and requires only one pan for easy cleanup.

Autumn Veggie Frittata Skillet

A hearty, colorful frittata featuring seasonal fall vegetables like squash, mushrooms, and kale, baked with eggs and cheese.

Ideal for breakfast, brunch, or a light dinner.

Ingredients:

• 8 large eggs
• ½ cup milk
• 1 cup butternut squash, diced
• 1 cup mushrooms, sliced
• 1 cup kale, chopped
• 1 small onion, diced
• ½ cup shredded cheddar or gruyere cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• ½ teaspoon smoked paprika

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in an oven-safe skillet over medium heat. Sauté onion, squash, and mushrooms for 5–6 minutes until tender. Add kale and cook for 2 more minutes.
3. In a bowl, whisk together eggs, milk, salt, pepper, and smoked paprika. Pour over the vegetables in the skillet.
4. Sprinkle cheese evenly on top.
5. Transfer the skillet to the oven and bake for 18–20 minutes, until eggs are set and lightly golden.
6. Let the frittata cool for 2–3 minutes before slicing and serving.

This autumn veggie frittata is colorful, nutritious, and easy to make, offering a one-pan solution for a hearty fall meal any time of day.

Sheet Pan Autumn Salmon with Root Vegetables

This one-pan recipe features tender, perfectly baked salmon fillets alongside a medley of fall vegetables like sweet potatoes, carrots, and beets, all tossed in a maple-Dijon glaze.

A simple yet elegant dish for fall dinners.

Ingredients:

• 4 salmon fillets
• 1 cup sweet potatoes, diced
• 1 cup carrots, diced
• 1 cup beets, diced
• 3 tablespoons olive oil
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Lemon wedges, for serving

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss sweet potatoes, carrots, and beets with 2 tablespoons olive oil, thyme, salt, and pepper. Spread evenly on a sheet pan. Roast for 15 minutes.
3. Meanwhile, whisk together maple syrup, Dijon mustard, and remaining olive oil. Brush over salmon fillets.
4. Remove sheet pan from oven, place salmon fillets on top of roasted vegetables, and return to the oven. Roast for another 12–15 minutes, until salmon is cooked through and vegetables are tender.
5. Serve with lemon wedges.

This sheet pan salmon and root vegetable recipe is a perfect balance of sweet, savory, and earthy flavors, making it a quick, elegant fall dinner that’s all done in one pan.

Creamy Pumpkin Chicken Skillet

This one-pan dish features tender chicken breasts cooked in a creamy pumpkin sauce with fall spices, mushrooms, and spinach.

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

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup pumpkin puree
• 1 cup mushrooms, sliced
• 2 cups fresh spinach
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• ½ cup heavy cream
• 2 tablespoons olive oil
• 1 teaspoon dried sage
• ½ teaspoon ground nutmeg
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 4–5 minutes per side until golden brown. Remove and set aside.
2. In the same skillet, sauté onions and garlic until fragrant, about 2–3 minutes. Add mushrooms and cook another 3 minutes.
3. Stir in pumpkin puree, chicken broth, heavy cream, sage, nutmeg, salt, and pepper. Simmer for 5 minutes until sauce thickens slightly.
4. Return chicken to the skillet, cover, and cook for another 10 minutes until chicken is cooked through.
5. Stir in spinach until wilted and serve hot.

This creamy pumpkin chicken skillet is rich, comforting, and infused with autumn flavors—a perfect one-pan fall dinner.

One-Pan Maple-Glazed Turkey and Vegetables

Juicy turkey breast slices roasted with fall vegetables like sweet potatoes, Brussels sprouts, and carrots, all coated in a sweet and savory maple glaze.

Minimal effort, maximum flavor.

Ingredients:

• 1 pound turkey breast, sliced
• 2 cups sweet potatoes, cubed
• 2 cups Brussels sprouts, halved
• 2 large carrots, sliced
• 3 tablespoons olive oil
• 3 tablespoons maple syrup
• 1 teaspoon dried thyme
• ½ teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss sweet potatoes, Brussels sprouts, and carrots with olive oil, thyme, smoked paprika, salt, and pepper. Spread evenly on a sheet pan.
3. Place turkey slices on top of the vegetables. Drizzle maple syrup evenly over the turkey and veggies.
4. Roast for 25–30 minutes, flipping vegetables halfway through, until turkey is cooked through and vegetables are tender.
5. Serve hot, directly from the pan.

This one-pan maple-glazed turkey and vegetables recipe combines sweet and savory flavors, making it an easy, hearty fall dinner.

Autumn Sausage, Apple, and Farro Skillet

A hearty, rustic one-pan dish featuring Italian sausage, farro, apples, and fall vegetables in a fragrant herb sauce.

It’s filling, flavorful, and perfect for cozy evenings.

Ingredients:

• 1 pound Italian sausage, sliced
• 1 cup farro, rinsed
• 2 cups chicken broth
• 1 apple, diced
• 1 cup butternut squash, diced
• 1 cup mushrooms, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Brown sausage slices for 3–4 minutes, then remove and set aside.
2. Sauté onions, garlic, mushrooms, and butternut squash for 4–5 minutes until slightly softened.
3. Stir in farro, chicken broth, sage, thyme, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20–25 minutes until farro is tender.
4. Stir in cooked sausage and diced apple. Cook another 5 minutes until apples are slightly softened.
5. Serve warm directly from the skillet.

This autumn sausage, apple, and farro skillet is hearty, wholesome, and brimming with cozy fall flavors—a perfect one-pan meal for cooler evenings.

Fall Harvest Veggie and Chickpea Skillet

This hearty, plant-based one-pan dish combines roasted fall vegetables with protein-rich chickpeas and a touch of warm spices.

It’s perfect for a cozy, healthy autumn dinner.

Ingredients:

• 1 cup butternut squash, diced
• 1 cup carrots, sliced
• 1 cup Brussels sprouts, halved
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small red onion, sliced
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss butternut squash, carrots, Brussels sprouts, red onion, garlic, and chickpeas with olive oil, smoked paprika, cumin, salt, and pepper.
3. Spread evenly on a sheet pan and roast for 25–30 minutes, stirring halfway through, until vegetables are tender and chickpeas are slightly crispy.
4. Remove from oven and sprinkle with fresh parsley before serving.

This fall harvest veggie and chickpea skillet is packed with nutrients, flavor, and seasonal warmth—all made in one pan for easy cleanup.

Autumn Sweet Potato and Black Bean Skillet

A vegetarian one-pan meal with roasted sweet potatoes, black beans, corn, and warm fall spices, finished with a zesty lime drizzle.

Quick, healthy, and full of fall flavor.

Ingredients:

• 2 large sweet potatoes, diced
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro, chopped for garnish

Instructions:

1. Preheat oven to 425°F (220°C).
2. Toss sweet potatoes, red bell pepper, garlic, olive oil, chili powder, smoked paprika, salt, and pepper in a large bowl. Spread evenly on a sheet pan.
3. Roast for 20 minutes, then add black beans and corn. Roast for another 10–15 minutes until sweet potatoes are tender.
4. Drizzle with lime juice and sprinkle with cilantro before serving.

This autumn sweet potato and black bean skillet is vibrant, flavorful, and satisfying—a perfect plant-based one-pan fall dinner.

Fall Mushroom and Farro Skillet

Nutty farro and earthy mushrooms come together in a single skillet with fall herbs and a hint of garlic, creating a comforting and hearty vegetarian meal.

Ingredients:

• 1 cup farro, rinsed
• 2 ½ cups vegetable broth
• 2 cups mushrooms, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup butternut squash, diced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• ¼ cup grated Parmesan (optional)
• Fresh parsley, chopped for garnish

Instructions:

1. Heat olive oil in a large oven-safe skillet over medium heat. Sauté onion and garlic for 2–3 minutes until fragrant.
2. Add mushrooms and butternut squash; cook for 5 minutes until slightly softened.
3. Stir in farro, vegetable broth, thyme, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 25–30 minutes until farro is tender and liquid is absorbed.
4. Sprinkle with Parmesan (if using) and fresh parsley before serving.

This fall mushroom and farro skillet is hearty, wholesome, and full of autumnal flavors—an easy one-pan vegetarian dish perfect for cozy evenings.

Cheesy Autumn Cauliflower and Broccoli Bake

A comforting, cheesy one-pan bake featuring roasted cauliflower and broccoli tossed in a creamy cheese sauce, flavored with garlic and nutmeg.

Perfect as a cozy side or a vegetarian main for fall dinners.

Ingredients:

• 2 cups cauliflower florets
• 2 cups broccoli florets
• 1 cup shredded cheddar cheese
• ½ cup Parmesan cheese
• 1 cup milk
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cloves garlic, minced
• ½ teaspoon ground nutmeg
• Salt and pepper to taste
• ¼ cup breadcrumbs (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Steam or blanch cauliflower and broccoli for 3–4 minutes until slightly tender. Drain and set aside.
3. In a skillet over medium heat, melt butter and sauté garlic for 1–2 minutes. Stir in flour and cook for 1 minute. Gradually whisk in milk until smooth. Add cheddar, Parmesan, nutmeg, salt, and pepper, stirring until cheese melts.
4. Add cauliflower and broccoli to the cheese sauce, mix well, and spread evenly in a baking dish or oven-safe skillet. Sprinkle breadcrumbs on top if desired.
5. Bake for 20–25 minutes until golden and bubbly.

This cheesy autumn cauliflower and broccoli bake is rich, comforting, and full of fall flavors—a perfect one-pan dish for cozy evenings.

One-Pan Autumn Chicken Alfredo with Squash

Tender chicken breasts and roasted butternut squash are tossed with pasta and a creamy alfredo sauce in a single skillet.

A cozy, indulgent fall dinner that’s ready in one pan.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups butternut squash, diced
• 8 oz fettuccine or linguine
• 3 cups chicken broth
• 1 cup heavy cream
• ½ cup Parmesan cheese
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 4–5 minutes per side until golden. Remove and set aside.
2. In the same skillet, sauté garlic for 1 minute, then add butternut squash and chicken broth. Bring to a boil.
3. Add pasta to the skillet and reduce heat to medium. Cover and simmer, stirring occasionally, for 12–15 minutes until pasta is cooked and liquid is mostly absorbed.
4. Stir in heavy cream, Parmesan, and chicken. Cook for 2–3 minutes until sauce thickens slightly.
5. Garnish with fresh parsley before serving.

This one-pan autumn chicken alfredo is creamy, indulgent, and full of fall flavor, making it an easy yet impressive dinner.

Fall Harvest Stuffed Pepper Skillet

Bell peppers are stuffed with a savory mixture of quinoa, roasted vegetables, and warm fall spices, then baked in one pan.

A colorful, hearty, and vegetarian-friendly fall meal.

Ingredients:

• 4 large bell peppers, tops removed and seeded
• 1 cup cooked quinoa
• 1 cup butternut squash, diced
• 1 cup mushrooms, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• ½ cup shredded mozzarella or cheddar cheese

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Sauté onion, garlic, mushrooms, and butternut squash for 5–6 minutes until tender.
3. Stir in cooked quinoa, thyme, smoked paprika, salt, and pepper. Remove from heat.
4. Stuff the bell peppers with the quinoa and vegetable mixture, place in an oven-safe skillet, and top with shredded cheese.
5. Bake for 20–25 minutes until peppers are tender and cheese is melted and golden.

These fall harvest stuffed peppers are a colorful, wholesome, and flavorful one-pan meal that showcases seasonal vegetables beautifully.

Autumn Honey-Glazed Pork Tenderloin Skillet

Juicy pork tenderloin roasted with a mix of fall vegetables and drizzled with a honey glaze.

This one-pan meal is sweet, savory, and perfectly comforting for autumn dinners.

Ingredients:

• 1 pound pork tenderloin
• 2 cups sweet potatoes, diced
• 1 cup carrots, sliced
• 1 apple, sliced
• 1 small red onion, sliced
• 3 tablespoons olive oil
• 2 tablespoons honey
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large skillet, toss sweet potatoes, carrots, apple, and red onion with olive oil, thyme, salt, and pepper. Spread evenly.
3. Place pork tenderloin on top of vegetables. Drizzle honey over the pork and vegetables.
4. Roast for 25–30 minutes, turning vegetables halfway through, until pork reaches an internal temperature of 145°F (63°C).
5. Let rest for 5 minutes before slicing and serving.

This honey-glazed pork skillet is a sweet and savory fall feast with minimal cleanup, perfect for a cozy dinner.

One-Pan Autumn Ratatouille

A rustic, colorful medley of fall vegetables like eggplant, zucchini, bell peppers, and tomatoes, seasoned with herbs and roasted to perfection in one pan.

Ingredients:

• 1 medium eggplant, diced
• 1 zucchini, sliced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 cups cherry tomatoes
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss all vegetables and garlic with olive oil, thyme, oregano, salt, and pepper in a large bowl.
3. Spread evenly on a sheet pan or oven-safe skillet. Roast for 25–30 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.
4. Garnish with fresh basil before serving.

This autumn ratatouille is a vibrant, healthy one-pan dish that captures the flavors and colors of fall.

Fall Sausage and Potato Hash

A savory skillet of browned sausage, crisped potatoes, and caramelized onions with fall spices.

Perfect for breakfast, brunch, or dinner with minimal effort.

Ingredients:

• 1 pound sausage (Italian or breakfast sausage), sliced
• 2 cups potatoes, diced
• 1 red onion, diced
• 1 cup bell peppers, diced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add potatoes and cook for 8–10 minutes until they start to soften.
2. Add sausage, onions, and bell peppers. Cook for another 10–12 minutes, stirring occasionally, until sausage is browned and potatoes are crispy.
3. Season with smoked paprika, thyme, salt, and pepper. Stir to combine.
4. Garnish with fresh parsley and serve hot.

This fall sausage and potato hash is hearty, flavorful, and easy to prepare in one pan, making it a perfect cozy fall meal.

Autumn Lemon-Herb Salmon Skillet

Tender salmon fillets baked with fall vegetables and a zesty lemon-herb dressing.

A light, healthy, and flavorful one-pan meal.

Ingredients:

• 4 salmon fillets
• 2 cups Brussels sprouts, halved
• 1 cup baby carrots
• 1 red onion, sliced
• 3 tablespoons olive oil
• Juice and zest of 1 lemon
• 1 teaspoon dried thyme
• 1 teaspoon dried dill
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large skillet or sheet pan, toss Brussels sprouts, carrots, and red onion with olive oil, salt, and pepper. Spread evenly.
3. Place salmon fillets on top of the vegetables. Drizzle with lemon juice, zest, thyme, and dill.
4. Roast for 12–15 minutes until salmon is cooked through and vegetables are tender.
5. Serve immediately, garnished with additional lemon zest if desired.

This autumn lemon-herb salmon skillet is fresh, flavorful, and easy, perfect for a healthy fall dinner with minimal cleanup.