24 Delicious Fall Out Cookbook Recipes You’ll Love

As the leaves turn golden and the air becomes crisp, there’s nothing more comforting than filling your kitchen with the flavors of fall.

From hearty mains to decadent desserts, fall is the season for cozy meals that bring warmth and joy to your home.

If you’re looking to celebrate autumn with delicious and seasonal recipes, a fall out cookbook is your perfect companion.

Packed with creative dishes, these recipes highlight the best of the season: roasted vegetables, pumpkin, apples, warming spices, and everything in between.

Whether you’re cooking for family dinners, entertaining friends, or simply indulging in seasonal treats, these 24 fall out cookbook recipes are sure to become your go-to favorites.

24 Delicious Fall Out Cookbook Recipes You’ll Love

With these 24 fall out cookbook recipes, you can bring the warmth, flavor, and comfort of autumn straight into your kitchen.

From weeknight dinners to special occasions, this collection has something for everyone, making it easy to enjoy the season’s bounty.

Cozy up with a hot drink, gather your loved ones, and let these recipes inspire a delicious fall season full of flavor and memories.

Spiced Apple Cider Chicken

This warm and comforting chicken dish combines tender chicken thighs with the natural sweetness of apple cider and the cozy spices of fall.

The slow-cooked flavors create a rich, savory-sweet experience perfect for autumn evenings.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 cup apple cider
• 1/4 cup Dijon mustard
• 2 tablespoons olive oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground ginger
• Salt and pepper to taste
• Fresh thyme sprigs for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Season chicken thighs with salt and pepper, then sear until golden brown on both sides, about 3-4 minutes per side. Remove chicken and set aside.
3. In the same skillet, sauté onion and garlic until soft and fragrant, about 3 minutes.
4. Stir in Dijon mustard, apple cider, cinnamon, nutmeg, and ginger. Bring to a gentle simmer.
5. Return chicken to the skillet, spooning some sauce over each piece. Transfer the skillet to the oven and bake for 25–30 minutes, until the chicken is cooked through (internal temperature 165°F / 74°C).
6. Remove from oven and let rest for 5 minutes before serving. Garnish with fresh thyme sprigs.

This spiced apple cider chicken pairs beautifully with roasted root vegetables or mashed potatoes, creating a dish that perfectly embodies the flavors and warmth of fall.

Pumpkin Sage Risotto

Creamy and indulgent, this pumpkin sage risotto offers a comforting dish that highlights fall’s signature flavors.

The subtle sweetness of pumpkin blended with savory sage creates a luxurious and satisfying main or side dish.

Ingredients:

• 1 cup Arborio rice
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup pumpkin puree (canned or fresh)
• 4 cups vegetable broth, warmed
• 1/4 cup grated Parmesan cheese (optional)
• 2 tablespoons unsalted butter
• 1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried sage)
• Salt and black pepper to taste

Instructions:

1. In a large saucepan, heat olive oil over medium heat. Add onion and garlic and sauté until translucent.
2. Stir in Arborio rice and cook for 1–2 minutes, allowing the rice to lightly toast.
3. Add a ladle of warm vegetable broth, stirring frequently until liquid is absorbed. Repeat this process, one ladle at a time, until the rice is creamy and tender (about 18–20 minutes).
4. Stir in pumpkin puree and sage. Mix well until fully incorporated.
5. Remove from heat and stir in butter and Parmesan cheese until creamy and smooth. Season with salt and pepper to taste.

Pumpkin sage risotto is a hearty, flavorful dish that works beautifully as a centerpiece for a cozy fall dinner.

Its creamy texture and aromatic spices make it irresistible for seasonal gatherings.

Caramel Pecan Sweet Potato Bake

This indulgent sweet potato bake blends caramel and toasted pecans with cinnamon and nutmeg for a dessert-like side dish that’s perfect for fall dinners.

It’s creamy, crunchy, and irresistibly fragrant.

Ingredients:

• 4 medium sweet potatoes, peeled and cubed
• 1/2 cup brown sugar
• 1/4 cup unsalted butter, melted
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup chopped pecans
• 2 tablespoons maple syrup or caramel sauce

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Boil sweet potatoes in a large pot of water until tender, about 15 minutes. Drain and mash until smooth.
3. In a mixing bowl, combine mashed sweet potatoes, brown sugar, melted butter, cinnamon, nutmeg, and salt. Mix until well combined.
4. Transfer sweet potato mixture to a greased baking dish. Smooth the top with a spatula.
5. Sprinkle chopped pecans over the top and drizzle with maple syrup or caramel sauce.
6. Bake for 20–25 minutes until the topping is golden and slightly crispy.

This caramel pecan sweet potato bake is a decadent addition to any fall feast.

Sweet, nutty, and warmly spiced, it’s a comforting dish that highlights the best of the season.

Maple Roasted Brussels Sprouts with Bacon

These maple-roasted Brussels sprouts are a perfect balance of sweet and savory.

Crisped edges, tender centers, and a hint of smoky bacon make this a standout fall side dish that pairs beautifully with any roasted meat.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 4 slices bacon, chopped
• 2 tablespoons olive oil
• 2 tablespoons pure maple syrup
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss Brussels sprouts with olive oil, salt, pepper, and red pepper flakes. Spread evenly on a baking sheet.
3. Scatter chopped bacon over the Brussels sprouts. Roast for 20 minutes, stirring halfway through, until sprouts are caramelized and bacon is crispy.
4. Drizzle maple syrup over the roasted Brussels sprouts and toss gently. Roast for an additional 5 minutes.
5. Serve warm as a side dish.

Maple roasted Brussels sprouts with bacon are a simple yet flavorful dish that perfectly captures the sweet and savory contrasts of fall.

Autumn Harvest Butternut Squash Soup

This velvety butternut squash soup brings together the natural sweetness of roasted squash, warming spices, and a touch of creaminess.

It’s a cozy starter or light meal that embodies the flavors of autumn.

Ingredients:

• 1 large butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup coconut milk or cream
• Salt and pepper to taste
• Pumpkin seeds for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with 1 tablespoon olive oil and a pinch of salt. Roast for 25–30 minutes until tender and lightly caramelized.
2. In a large pot, heat remaining olive oil over medium heat. Sauté onion and garlic until translucent.
3. Add roasted squash, broth, cinnamon, and nutmeg. Bring to a simmer for 10 minutes.
4. Using an immersion blender or countertop blender, puree the soup until smooth.
5. Stir in coconut milk or cream and season with salt and pepper. Serve garnished with pumpkin seeds.

Autumn harvest butternut squash soup is rich, warming, and comforting—a perfect dish to enjoy on crisp fall evenings.

Cranberry Pecan Bread Pudding

This bread pudding is a decadent fall dessert that combines tart cranberries, toasted pecans, and a custardy base, baked until golden brown.

Serve it warm for a festive and cozy treat.

Ingredients:

• 6 cups cubed day-old bread (French or brioche works best)
• 1 cup fresh cranberries (or frozen, thawed)
• 1/2 cup chopped pecans
• 4 large eggs
• 2 cups milk
• 1/2 cup heavy cream
• 1/2 cup brown sugar
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, whisk together eggs, milk, cream, brown sugar, vanilla, cinnamon, nutmeg, and salt.
3. Place cubed bread in the prepared baking dish. Scatter cranberries and pecans evenly over the bread.
4. Pour the custard mixture over the bread, pressing down lightly to ensure the bread absorbs the liquid. Let sit for 10 minutes.
5. Bake for 45–50 minutes until the top is golden and the custard is set. Let cool slightly before serving.

Cranberry pecan bread pudding is a festive, comforting dessert perfect for fall gatherings.

Its sweet and tart flavors, combined with a custardy texture, make it a seasonal favorite.

Harvest Vegetable Quinoa Bake

This wholesome casserole is packed with seasonal vegetables, hearty quinoa, and cozy fall spices.

It’s a nourishing, gluten-free main or side dish that embodies the flavors of autumn.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 small butternut squash, peeled and diced
• 1 red bell pepper, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, bring quinoa and broth to a boil. Reduce heat and simmer for 15 minutes until quinoa is cooked and liquid absorbed.
3. In a skillet, sauté onion and garlic until translucent. Add squash and bell pepper, cooking until slightly tender.
4. Combine cooked quinoa, sautéed vegetables, thyme, cinnamon, salt, and pepper in a large bowl. Transfer to a greased baking dish.
5. Sprinkle with Parmesan cheese, if using, and bake for 20–25 minutes until heated through and slightly golden on top.

Harvest vegetable quinoa bake is a warm, satisfying dish full of fall flavors. It’s perfect for weeknight dinners or holiday sides.

Sweet Potato and Black Bean Chili

A hearty, vegetarian chili that combines sweet potatoes, black beans, and smoky spices.

It’s filling, flavorful, and perfect for cozy fall nights.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, sauté onion and garlic until soft.
2. Add sweet potatoes, black beans, diced tomatoes, cumin, paprika, chili powder, salt, and pepper. Stir to combine.
3. Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 25–30 minutes until sweet potatoes are tender.
4. Adjust seasoning and serve garnished with fresh cilantro.

Sweet potato and black bean chili is a hearty, comforting dish with a perfect balance of spice and sweetness—ideal for crisp fall evenings.

Caramelized Pear and Walnut Salad

This vibrant fall salad combines tender caramelized pears, crunchy walnuts, and a tangy dressing over mixed greens.

It’s a refreshing yet seasonal starter or side dish.

Ingredients:

• 4 ripe pears, sliced
• 2 tablespoons butter
• 1 tablespoon brown sugar
• 6 cups mixed salad greens
• 1/2 cup toasted walnuts
• 1/4 cup crumbled goat cheese (optional)
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a skillet, melt butter over medium heat. Add brown sugar and pears, cooking until caramelized, about 5–6 minutes. Set aside to cool slightly.
2. In a large bowl, combine salad greens, walnuts, and goat cheese.
3. Drizzle with olive oil and balsamic vinegar, toss gently.
4. Top with caramelized pears and serve immediately.

Caramelized pear and walnut salad offers a delightful contrast of flavors and textures, making it a perfect fall starter or side.

Apple Cinnamon Baked Oatmeal

This warm, comforting baked oatmeal features tender apples, cinnamon, and a touch of maple syrup.

It’s a hearty fall breakfast that’s perfect for family mornings or meal prep.

Ingredients:

• 2 cups rolled oats
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 cups milk
• 1/4 cup maple syrup
• 1 egg
• 2 tablespoons melted butter
• 2 apples, peeled and chopped
• 1/4 cup chopped walnuts

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a large bowl, mix oats, baking powder, cinnamon, and salt.
3. In another bowl, whisk milk, maple syrup, egg, and melted butter. Combine with dry ingredients.
4. Fold in chopped apples and walnuts. Pour mixture into prepared baking dish.
5. Bake for 35–40 minutes until golden brown and set. Serve warm.

Apple cinnamon baked oatmeal is a cozy, filling breakfast that perfectly captures the essence of fall mornings.

Roasted Root Vegetable Medley

A simple yet flavorful dish of roasted root vegetables infused with herbs and olive oil.

This colorful medley makes a perfect fall side dish or vegetarian main.

Ingredients:

• 2 carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 1 small sweet potato, peeled and cubed
• 1 small red onion, chopped
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon rosemary
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss all vegetables with olive oil, thyme, rosemary, salt, and pepper. Spread on a baking sheet.
3. Roast for 25–30 minutes, tossing halfway through, until vegetables are tender and caramelized.
4. Serve warm as a side dish.

Roasted root vegetable medley is a colorful, nutrient-packed dish that embodies the earthy, hearty flavors of fall.

Pumpkin Spice Latte Cake

This moist and spiced cake is inspired by the beloved fall coffee drink.

Layers of pumpkin and warm spices come together in a soft, flavorful dessert perfect for autumn gatherings.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/4 teaspoon salt
• 1 cup pumpkin puree
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup strong brewed coffee

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a bowl, whisk together flour, baking powder, baking soda, spices, and salt.
3. In another bowl, mix pumpkin puree, sugars, oil, eggs, vanilla, and coffee until smooth.
4. Combine wet and dry ingredients until just mixed. Pour batter into prepared pan.
5. Bake for 30–35 minutes until a toothpick inserted in the center comes out clean. Cool before slicing.

Pumpkin spice latte cake is a fragrant, moist dessert that captures the essence of fall in every bite.

Serve with a cup of coffee or spiced tea for a cozy autumn treat.

Sage and Apple Stuffed Pork Tenderloin

This elegant yet comforting dish pairs tender pork with a savory-sweet apple and sage stuffing.

Perfect for a cozy fall dinner or holiday gathering, it’s full of autumn flavors.

Ingredients:

• 1 pork tenderloin (about 1 lb)
• 1 apple, peeled and diced
• 1/4 cup breadcrumbs
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet and sauté onion and garlic until soft. Add diced apple and sage; cook 2–3 minutes. Stir in breadcrumbs and remove from heat.
3. Butterfly the pork tenderloin and season with salt and pepper. Fill with the apple-breadcrumb mixture and secure with kitchen twine.
4. Place pork in a baking dish, pour chicken broth around it, and roast for 25–30 minutes until internal temperature reaches 145°F (63°C). Let rest 5 minutes before slicing.

Sage and apple stuffed pork tenderloin is a fragrant, flavorful centerpiece that brings the essence of fall to your dinner table.

Roasted Beet and Goat Cheese Salad

Earthy roasted beets paired with creamy goat cheese and a citrusy vinaigrette make this salad a perfect fall appetizer or side.

The vibrant colors make it visually appealing as well.

Ingredients:

• 4 medium beets, peeled and cut into wedges
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups mixed greens
• 1/4 cup crumbled goat cheese
• 1/4 cup toasted walnuts
• 2 tablespoons balsamic vinegar
• 1 tablespoon orange juice
• 1 tablespoon honey

Instructions:

1. Preheat oven to 400°F (200°C). Toss beet wedges with olive oil, salt, and pepper. Roast for 30–35 minutes until tender.
2. In a small bowl, whisk balsamic vinegar, orange juice, and honey to make a dressing.
3. Arrange mixed greens on a plate, top with roasted beets, goat cheese, and walnuts. Drizzle with dressing and serve.

Roasted beet and goat cheese salad is a fresh, colorful fall dish that balances earthy, sweet, and tangy flavors.

Cinnamon Pumpkin Pancakes

Fluffy pancakes infused with pumpkin puree and warm spices are perfect for a cozy fall breakfast.

Serve with maple syrup or a dollop of whipped cream for extra indulgence.

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 cup milk
• 1/2 cup pumpkin puree
• 1 egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract

Instructions:

1. In a bowl, mix flour, sugar, baking powder, salt, cinnamon, and nutmeg.
2. In another bowl, whisk milk, pumpkin puree, egg, melted butter, and vanilla.
3. Combine wet and dry ingredients, stirring until just mixed.
4. Heat a nonstick skillet over medium heat and cook pancakes 2–3 minutes per side until golden.
5. Serve warm with maple syrup.

Cinnamon pumpkin pancakes are a festive and comforting breakfast, perfect for autumn mornings and weekend brunches.

Autumn Lentil and Vegetable Stew

Hearty lentils combined with root vegetables and aromatic herbs make a nourishing and warming fall stew.

It’s an ideal vegetarian main for chilly evenings.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 2 carrots, diced
• 2 parsnips, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon thyme
• 1/2 teaspoon rosemary
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. In a large pot, heat olive oil and sauté onion and garlic until translucent.
2. Add carrots and parsnips, cooking 3–4 minutes.
3. Stir in lentils, broth, thyme, rosemary, bay leaf, salt, and pepper. Bring to a boil.
4. Reduce heat and simmer for 25–30 minutes until lentils and vegetables are tender. Remove bay leaf before serving.

Autumn lentil and vegetable stew is a hearty, healthy dish that fills your kitchen with the warm aromas of fall.

Pecan Caramel Apple Crisp

This dessert combines tender baked apples with a crunchy pecan topping and rich caramel drizzle.

It’s a perfect fall treat for family gatherings or cozy nights in.

Ingredients:

• 6 medium apples, peeled, cored, and sliced
• 1/2 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 tablespoon lemon juice
• 1/2 cup rolled oats
• 1/3 cup chopped pecans
• 1/4 cup butter, melted
• Caramel sauce for drizzling

Instructions:

1. Preheat oven to 350°F (175°C). Toss apples with brown sugar, cinnamon, nutmeg, and lemon juice. Spread in a greased 9×13-inch baking dish.
2. In a bowl, combine oats, pecans, and melted butter. Sprinkle over apples.
3. Bake for 35–40 minutes until apples are tender and topping is golden brown. Drizzle with caramel sauce before serving.

Pecan caramel apple crisp is a sweet, nutty, and comforting dessert that perfectly captures the essence of fall.

Roasted Butternut Squash and Sage Risotto

Creamy risotto with roasted butternut squash and aromatic sage is a luxurious fall dish.

The natural sweetness of squash complements the richness of the risotto beautifully.

Ingredients:

• 1 small butternut squash, peeled and diced
• 2 tablespoons olive oil
• 1 cup Arborio rice
• 4 cups vegetable or chicken broth, warmed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 1 teaspoon fresh sage, chopped
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with 1 tablespoon olive oil, salt, and pepper. Roast 25–30 minutes until tender.
2. In a large saucepan, heat remaining olive oil over medium heat. Sauté onion and garlic until translucent.
3. Add Arborio rice and cook 1–2 minutes. Gradually add broth, stirring frequently until absorbed. Continue until rice is creamy and tender.
4. Stir in roasted squash, Parmesan, butter, and sage. Adjust seasoning with salt and pepper.

Roasted butternut squash and sage risotto is an elegant, creamy dish perfect for fall dinners, combining seasonal flavors in every bite.

Brown Butter Pumpkin Pasta

This cozy pasta dish combines roasted pumpkin with nutty brown butter, sage, and a hint of Parmesan.

It’s a comforting, flavorful meal perfect for crisp fall evenings.

Ingredients:

• 12 oz fettuccine or pasta of choice
• 2 cups pumpkin puree
• 4 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried)
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package instructions; drain and set aside.
2. In a skillet, melt butter over medium heat, allowing it to brown slightly. Add onion and garlic, sautéing until soft.
3. Stir in pumpkin puree and sage, cooking 2–3 minutes until heated through.
4. Toss cooked pasta with pumpkin sauce, season with salt and pepper, and sprinkle with Parmesan before serving.

Brown butter pumpkin pasta is a rich, flavorful fall dish that’s simple yet indulgent, perfect for weeknight dinners or seasonal gatherings.

Maple Roasted Acorn Squash

Sweet and tender acorn squash roasted with maple syrup and warm spices makes a perfect fall side dish or vegetarian main.

Its caramelized edges and earthy flavor are irresistible.

Ingredients:

• 2 acorn squashes, halved and seeded
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Brush squash halves with olive oil and maple syrup. Sprinkle with cinnamon, nutmeg, salt, and pepper.
3. Place cut side down on a baking sheet and roast 25–30 minutes until tender.
4. Flip cut side up and roast an additional 10 minutes for caramelized edges.

Maple roasted acorn squash is a simple yet flavorful fall dish that brings warmth and sweetness to any meal.

Harvest Chicken and Rice Skillet

A one-pan meal featuring tender chicken, fall vegetables, and seasoned rice.

This hearty, comforting dish is perfect for busy weeknights or seasonal dinners.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup long-grain rice
• 2 cups chicken broth
• 1 cup diced butternut squash
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper and sear until golden, about 3–4 minutes per side. Remove from skillet.
2. In the same skillet, sauté onion, garlic, and squash until tender.
3. Stir in rice and thyme, then add chicken broth. Bring to a simmer.
4. Return chicken to skillet, cover, and cook 18–20 minutes until rice is tender and chicken is cooked through.

Harvest chicken and rice skillet is a hearty, flavorful one-pan meal that embodies the warmth and bounty of fall.

Spiced Pear and Almond Tart

A delicate tart filled with tender spiced pears and a nutty almond cream. This dessert is elegant yet approachable, perfect for fall dinner parties.

Ingredients:

• 1 sheet puff pastry or tart crust
• 3 ripe pears, peeled and sliced
• 1/2 cup almond flour
• 1/4 cup sugar
• 1/4 cup butter, softened
• 1 egg
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat oven to 375°F (190°C). Roll out pastry in a tart pan.
2. In a bowl, mix almond flour, sugar, butter, egg, cinnamon, nutmeg, and vanilla. Spread evenly over tart crust.
3. Arrange pear slices on top of almond cream. Bake for 30–35 minutes until crust is golden and filling is set.
4. Cool slightly before serving.

Spiced pear and almond tart is a sweet, nutty, and aromatic dessert that perfectly captures fall flavors.

Butternut Squash and Sage Flatbread

A rustic flatbread topped with roasted butternut squash, caramelized onions, sage, and melted cheese. Perfect as an appetizer or light dinner.

Ingredients:

• 1 prepared flatbread or pizza dough
• 1 cup roasted butternut squash, diced
• 1 small onion, caramelized
• 1 teaspoon fresh sage, chopped
• 1/2 cup shredded mozzarella or Gruyère
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C). Roll out dough on a baking sheet.
2. Brush dough with olive oil. Spread roasted squash and caramelized onions evenly. Sprinkle with sage and cheese.
3. Bake for 12–15 minutes until crust is golden and cheese is melted.
4. Slice and serve warm.

Butternut squash and sage flatbread is a flavorful, cozy dish that works beautifully for fall gatherings or weeknight dinners.

Apple Cider Glazed Meatballs

Tender meatballs coated in a sweet and tangy apple cider glaze. Perfect as an appetizer, main dish, or part of a fall-themed buffet.

Ingredients:

• 1 lb ground turkey or beef
• 1/4 cup breadcrumbs
• 1 egg
• 1 small onion, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup apple cider
• 2 tablespoons brown sugar
• 1 teaspoon Dijon mustard

Instructions:

1. Preheat oven to 375°F (190°C). Mix meat, breadcrumbs, egg, onion, salt, and pepper. Form into 1-inch meatballs and place on a greased baking sheet.
2. Bake for 15–20 minutes until cooked through.
3. In a small saucepan, combine apple cider, brown sugar, and Dijon mustard. Simmer until slightly thickened.
4. Toss baked meatballs in apple cider glaze and serve warm.

Apple cider glazed meatballs are a sweet, tangy, and hearty fall dish, perfect for entertaining or cozy dinners.