22 Delicious Fall Pumpkin Dinner Recipes for Busy Nights

Fall is the perfect season to bring warmth, comfort, and seasonal flavors into your dinner table.

And nothing embodies autumn better than pumpkin.

Beyond pies and lattes, pumpkin is a versatile ingredient that can elevate savory meals with its naturally sweet, creamy, and earthy flavors.

Whether you’re looking for hearty soups, comforting pastas, or innovative main courses, pumpkin can be the star of your dinner.

Its subtle sweetness pairs beautifully with meats, vegetables, grains, and aromatic spices, creating dishes that are both cozy and satisfying.

In this blog post, we’ve compiled 22 fall pumpkin dinner recipes that are perfect for weeknight meals, family gatherings, or special fall celebrations.

From creamy pastas and risottos to hearty stews and stuffed vegetables, there’s a recipe for every taste and occasion.

22 Delicious Fall Pumpkin Dinner Recipes for Busy Nights

Fall dinners don’t have to be ordinary.

With pumpkin as the star ingredient, you can create meals that are flavorful, nutritious, and seasonally appropriate.

These 22 fall pumpkin dinner recipes offer a variety of options to satisfy every craving—from creamy pastas to hearty stews, roasted vegetables to stuffed squashes.

Embrace the flavors of the season and enjoy cooking meals that bring warmth and comfort to your family and friends.

With pumpkin in your pantry, the possibilities for a cozy autumn dinner are endless.

Pumpkin Sage Chicken Skillet

This cozy one-pan dinner combines tender chicken with the warm, earthy flavors of pumpkin and sage.

It’s perfect for a crisp fall evening when you want something hearty but effortless.

The creamy pumpkin sauce wraps the chicken in a comforting layer of autumn goodness.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup pumpkin puree (canned or fresh)
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried sage)
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt, pepper, and paprika. Sear chicken for 4-5 minutes per side until golden brown and cooked through. Remove chicken and set aside.
2. In the same skillet, add onion and sauté until translucent, about 3 minutes. Add garlic and cook for 1 minute until fragrant.
3. Stir in pumpkin puree, chicken broth, and heavy cream. Mix well and bring to a gentle simmer. Add sage and adjust salt and pepper to taste.
4. Return chicken to the skillet and coat with the pumpkin sauce. Simmer for another 2-3 minutes to let flavors meld.
5. Garnish with chopped parsley before serving.

This pumpkin sage chicken is a comforting, fall-inspired dish that balances creamy pumpkin flavors with savory chicken and aromatic herbs.

Serve with roasted vegetables or mashed potatoes for a complete autumn meal.

Pumpkin and Mushroom Risotto

Creamy, rich, and bursting with the flavors of fall, this pumpkin and mushroom risotto is an elegant dinner that feels indulgent without being heavy.

The pumpkin adds a subtle sweetness that perfectly complements the earthiness of the mushrooms.

Ingredients:

• 1 cup Arborio rice
• 2 tablespoons butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1 cup pumpkin puree
• 4 cups vegetable or chicken broth, warmed
• 1/4 cup grated Parmesan cheese
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

1. In a large pan, melt butter over medium heat. Add onion and cook until translucent, 3-4 minutes. Add garlic and mushrooms, cooking until mushrooms soften.
2. Stir in Arborio rice and toast for 1-2 minutes until slightly translucent at the edges.
3. Add warm broth one ladle at a time, stirring frequently. Wait until liquid is mostly absorbed before adding the next ladle. Continue until rice is tender and creamy, about 18-20 minutes.
4. Stir in pumpkin puree, Parmesan cheese, and thyme. Adjust salt and pepper to taste.
5. Serve hot, garnished with fresh parsley.

This pumpkin and mushroom risotto is a luscious, fall-inspired dinner that’s creamy, comforting, and perfect for a chilly evening.

Pair with a crisp white wine to elevate the experience.

Pumpkin Lentil Stew

A hearty, nutritious, and deeply flavorful stew perfect for fall, this pumpkin lentil stew is packed with fiber and warming spices.

The pumpkin gives the dish a natural sweetness while the lentils provide satisfying protein, making it a filling vegetarian option.

Ingredients:

• 1 cup red or green lentils, rinsed
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 2 cups pumpkin puree
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh cilantro, chopped for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and celery. Sauté until vegetables soften, about 5 minutes.
2. Stir in cumin, cinnamon, and smoked paprika. Cook for 1 minute to toast the spices.
3. Add lentils, pumpkin puree, and vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 25-30 minutes until lentils are tender.
4. Season with salt and pepper. If desired, use an immersion blender to slightly puree the stew for a creamier texture.
5. Garnish with fresh cilantro before serving.

This pumpkin lentil stew is a soul-warming, autumn-friendly dinner that’s healthy, flavorful, and easy to make.

Serve with crusty bread or over rice for a complete meal.

Pumpkin and Sausage Pasta

This rich and flavorful pasta dish brings together the sweetness of pumpkin with savory sausage and aromatic herbs.

It’s a cozy, fall-inspired dinner that’s perfect for a weeknight or special occasion.

Ingredients:

• 8 oz pasta (penne or fettuccine works well)
• 2 tablespoons olive oil
• 1/2 pound Italian sausage, casings removed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup pumpkin puree
• 1/2 cup heavy cream
• 1/2 teaspoon ground nutmeg
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese
• Fresh sage or parsley for garnish

Instructions:

1. Cook pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. Heat olive oil in a large skillet over medium heat. Add sausage and cook until browned and cooked through, breaking it into small pieces. Remove and set aside.
3. In the same skillet, sauté onion until translucent, about 3 minutes. Add garlic and cook 1 minute more.
4. Stir in pumpkin puree, heavy cream, nutmeg, salt, and pepper. Simmer for 5 minutes until heated through and slightly thickened.
5. Return sausage to the skillet, then add cooked pasta. Toss to coat, adding reserved pasta water a little at a time if needed to loosen the sauce.
6. Serve with grated Parmesan and fresh herbs.

This pumpkin and sausage pasta is a comforting, autumnal dinner with a perfect balance of creamy pumpkin, savory sausage, and aromatic herbs.

It’s sure to become a seasonal favorite.

Pumpkin Chickpea Curry

A hearty, flavorful, and mildly spiced curry, this pumpkin chickpea dish is perfect for a fall dinner that’s both comforting and nutritious.

Creamy pumpkin pairs beautifully with aromatic spices and tender chickpeas.

Ingredients:

• 1 tablespoon coconut oil or olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup pumpkin puree
• 1 can (14 oz) coconut milk
• 1 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cinnamon
• Salt and pepper, to taste
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions:

1. Heat oil in a large skillet or saucepan over medium heat. Add onion, garlic, and ginger, sautéing until fragrant and soft, about 4 minutes.
2. Stir in curry powder, cumin, and cinnamon. Cook for 1 minute to bloom the spices.
3. Add chickpeas, pumpkin puree, and coconut milk. Stir well and bring to a gentle simmer.
4. Cook for 15-20 minutes until curry thickens slightly and flavors meld. Season with salt and pepper.
5. Garnish with fresh cilantro and serve over rice or with naan bread.

This pumpkin chickpea curry is a delicious, warming dinner that’s perfect for fall.

Its creamy texture and rich spices make it a satisfying vegetarian option that everyone will enjoy.

Stuffed Pumpkin with Quinoa and Vegetables

A stunning fall centerpiece, this stuffed pumpkin is filled with quinoa, seasonal vegetables, and aromatic herbs.

It’s both a visually impressive and nutritious dinner option for autumn gatherings.

Ingredients:

• 1 small sugar pumpkin (about 3-4 lbs)
• 1 cup cooked quinoa
• 1/2 cup diced bell peppers
• 1/2 cup diced zucchini
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1/4 cup dried cranberries or raisins
• 1/4 cup toasted pumpkin seeds
• 1 teaspoon dried thyme
• 1/2 teaspoon cinnamon
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Optional: 1/4 cup feta or goat cheese

Instructions:

1. Preheat oven to 375°F (190°C). Cut the top off the pumpkin and scoop out seeds and stringy pulp. Brush the inside with olive oil and season with salt and pepper.
2. In a skillet, sauté onion, garlic, bell peppers, and zucchini in olive oil until tender, about 5 minutes.
3. In a bowl, combine cooked vegetables, quinoa, cranberries, pumpkin seeds, thyme, cinnamon, and cheese if using. Season with salt and pepper.
4. Stuff the pumpkin with the quinoa mixture, pressing lightly to fill. Place the top back on the pumpkin.
5. Place pumpkin on a baking sheet and bake for 45-50 minutes until tender when pierced with a knife.
6. Remove from oven and let rest 5 minutes before serving.

This stuffed pumpkin is a show-stopping fall dinner that’s nutritious, hearty, and full of seasonal flavors.

It’s perfect for a special autumn meal or festive dinner with family and friends.

Pumpkin Black Bean Chili

A warm, hearty, and nutrient-packed chili perfect for fall evenings.

The pumpkin adds a subtle sweetness that balances the smoky spices, while black beans provide a filling protein boost.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup pumpkin puree
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• Optional toppings: avocado, sour cream, fresh cilantro

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and bell pepper until softened, about 5 minutes.
2. Stir in chili powder, cumin, and smoked paprika, cooking 1 minute to release flavors.
3. Add black beans, pumpkin puree, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes.
4. Season with salt and pepper. Serve hot with optional toppings like avocado, sour cream, or cilantro.

This pumpkin black bean chili is a cozy, satisfying dinner with a perfect mix of sweetness, spice, and protein. Ideal for chilly fall nights.

Creamy Pumpkin Spinach Lasagna

Layers of tender pasta, creamy pumpkin sauce, and fresh spinach make this lasagna a fall favorite.

It’s a comforting vegetarian meal that’s rich in flavor and texture.

Ingredients:

• 9 lasagna noodles, cooked according to package
• 2 tablespoons olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 2 cups pumpkin puree
• 1/2 cup ricotta cheese
• 1/4 cup Parmesan cheese, grated
• 2 cups fresh spinach
• 1 teaspoon dried sage
• Salt and pepper, to taste
• 1/2 teaspoon nutmeg
• 1 cup shredded mozzarella cheese

Instructions:

1. Preheat oven to 375°F (190°C). In a skillet, heat olive oil and sauté onion and garlic until soft.
2. Add pumpkin puree, sage, nutmeg, salt, and pepper. Simmer 5 minutes, then remove from heat and stir in ricotta cheese.
3. In a baking dish, layer noodles, pumpkin mixture, spinach, and mozzarella cheese. Repeat layers, finishing with mozzarella and Parmesan on top.
4. Cover with foil and bake 25 minutes. Remove foil and bake another 10 minutes until cheese is golden and bubbly.
5. Let rest 5 minutes before serving.

This creamy pumpkin spinach lasagna is a warm, comforting fall dinner that is both vegetarian and indulgent.

Its rich flavors and creamy texture will delight any crowd.

Pumpkin Shrimp Curry

A fragrant, creamy curry with the perfect combination of pumpkin sweetness and tender shrimp.

It’s a quick and elegant dinner that brings autumn flavors to the table.

Ingredients:

• 1 tablespoon coconut oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric
• 1 cup pumpkin puree
• 1 can (14 oz) coconut milk
• 1/2 pound shrimp, peeled and deveined
• Salt and pepper, to taste
• Fresh cilantro for garnish
• Cooked rice for serving

Instructions:

1. Heat coconut oil in a skillet over medium heat. Sauté onion, garlic, and ginger until fragrant, about 3-4 minutes.
2. Stir in curry powder and turmeric, cooking 1 minute to release aroma.
3. Add pumpkin puree and coconut milk. Simmer for 10 minutes, stirring occasionally.
4. Add shrimp and cook 5-7 minutes until pink and cooked through. Season with salt and pepper.
5. Serve over rice and garnish with fresh cilantro.

This pumpkin shrimp curry is a flavorful and creamy fall dinner.

The combination of pumpkin and spices creates a unique and aromatic meal that’s perfect for cooler evenings.

Pumpkin Turkey Meatballs

These tender turkey meatballs are infused with pumpkin for extra moisture and fall flavor.

Perfect over pasta, rice, or roasted vegetables.

Ingredients:

• 1 pound ground turkey
• 1/2 cup pumpkin puree
• 1/4 cup breadcrumbs
• 1/4 cup Parmesan cheese, grated
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 2 tablespoons olive oil for cooking

Instructions:

1. Preheat oven to 375°F (190°C). In a large bowl, combine turkey, pumpkin, breadcrumbs, Parmesan, egg, garlic, thyme, salt, and pepper. Mix until just combined.
2. Form mixture into 1.5-inch meatballs.
3. Heat olive oil in a skillet over medium heat. Brown meatballs on all sides, then transfer to a baking sheet.
4. Bake 15-20 minutes until cooked through.
5. Serve with tomato sauce, pasta, or roasted vegetables.

Pumpkin turkey meatballs are moist, flavorful, and perfect for a fall dinner.

They’re an easy way to incorporate seasonal flavors into a family-friendly meal.

Pumpkin and Lentil Shepherd’s Pie

A fall twist on a classic, this shepherd’s pie replaces mashed potatoes with creamy pumpkin, layered over savory lentils and vegetables.

Ingredients:

• 1 cup lentils, rinsed
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 teaspoon thyme
• 1/2 teaspoon rosemary
• Salt and pepper, to taste
• 1 1/2 cups pumpkin puree
• 2 tablespoons butter or olive oil
• 1/4 cup milk

Instructions:

1. Preheat oven to 375°F (190°C). Cook lentils in water until tender, about 20 minutes, then drain.
2. Heat olive oil in a skillet, sauté onion, garlic, carrot, and celery until soft. Add thyme, rosemary, lentils, salt, and pepper. Cook 5 minutes and transfer to a baking dish.
3. In a saucepan, heat pumpkin puree with butter and milk, season with salt and pepper, and mash until smooth.
4. Spread pumpkin mixture over lentil mixture. Bake 25-30 minutes until top is slightly golden.
5. Let cool slightly before serving.

Pumpkin lentil shepherd’s pie is a hearty and comforting fall dinner.

Its creamy pumpkin topping and savory lentil base make it perfect for cozy evenings.

Pumpkin Alfredo with Spinach and Mushrooms

A creamy and indulgent pasta dish that features pumpkin in a silky Alfredo sauce, combined with sautéed spinach and mushrooms for a complete fall dinner.

Ingredients:

• 8 oz fettuccine or spaghetti
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 cup pumpkin puree
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan
• 1 cup mushrooms, sliced
• 2 cups fresh spinach
• Salt, pepper, and nutmeg, to taste

Instructions:

1. Cook pasta according to package directions. Drain and set aside.
2. In a skillet, melt butter and sauté garlic and mushrooms until mushrooms are tender. Add spinach and cook until wilted.
3. Stir in pumpkin puree, heavy cream, Parmesan, nutmeg, salt, and pepper. Simmer 3-5 minutes until sauce thickens.
4. Toss pasta with sauce until fully coated. Serve warm.

This pumpkin Alfredo with spinach and mushrooms is a decadent fall dinner.

Creamy, flavorful, and packed with seasonal vegetables, it’s perfect for a special weeknight meal.

Pumpkin and Bacon Risotto

A creamy, savory risotto infused with pumpkin and crispy bacon.

This dish perfectly balances the sweetness of pumpkin with the smoky richness of bacon, making it an ideal fall dinner.

Ingredients:

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth, warmed
• 2 tablespoons butter
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup pumpkin puree
• 4 slices bacon, chopped
• 1/2 cup Parmesan cheese, grated
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. In a skillet, cook bacon over medium heat until crispy. Remove and set aside, leaving a little bacon fat in the pan.
2. In a large pot, melt butter and sauté onion and garlic until translucent. Add Arborio rice and toast 1-2 minutes.
3. Add warm broth one ladle at a time, stirring frequently, until rice is creamy and tender, about 18-20 minutes.
4. Stir in pumpkin puree, cooked bacon, and Parmesan cheese. Adjust salt and pepper to taste.
5. Serve garnished with fresh parsley.

Pumpkin and bacon risotto is rich, creamy, and comforting, with a perfect mix of sweet pumpkin and savory bacon flavors. Ideal for a cozy fall dinner.

Pumpkin and Goat Cheese Tart

A visually stunning and flavorful fall dinner, this tart features creamy pumpkin filling paired with tangy goat cheese and flaky pastry.

Ingredients:

• 1 sheet puff pastry, thawed
• 1 cup pumpkin puree
• 1/2 cup goat cheese, crumbled
• 1 egg, beaten
• 1 teaspoon thyme or sage
• Salt and pepper, to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat oven to 400°F (200°C). Roll out puff pastry on a baking sheet lined with parchment paper.
2. In a bowl, combine pumpkin puree, goat cheese, egg, thyme, salt, and pepper. Mix until smooth.
3. Spread the pumpkin mixture over the puff pastry, leaving a 1-inch border. Fold edges inward to create a rustic tart.
4. Brush the edges with olive oil and bake 25-30 minutes until golden.
5. Serve warm as a main or alongside a fresh salad.

This pumpkin and goat cheese tart is elegant yet simple.

Its creamy filling and flaky crust make it a perfect centerpiece for a fall dinner.

Pumpkin Chicken Curry

A fragrant and warming curry where pumpkin adds a subtle sweetness that complements tender chicken.

This dish is perfect served with rice or naan.

Ingredients:

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 pound chicken breast, cubed
• 1 cup pumpkin puree
• 1 can (14 oz) coconut milk
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Heat oil in a large pan. Sauté onion, garlic, and ginger until fragrant.
2. Add chicken and cook until lightly browned.
3. Stir in curry powder and turmeric, cooking 1 minute.
4. Add pumpkin puree and coconut milk. Simmer for 15-20 minutes until chicken is cooked and sauce thickens.
5. Season with salt and pepper and garnish with cilantro. Serve with rice.

Pumpkin chicken curry is a comforting and flavorful fall dinner, blending creamy pumpkin and aromatic spices for a hearty meal.

Pumpkin Stuffed Bell Peppers

Colorful bell peppers filled with a savory pumpkin and rice mixture, baked to perfection.

A healthy, visually appealing dinner that highlights fall flavors.

Ingredients:

• 4 large bell peppers, tops removed and seeds discarded
• 1 cup cooked rice
• 1 cup pumpkin puree
• 1/2 cup onion, chopped
• 1/2 cup mushrooms, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1/4 cup shredded cheese (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Sauté onion, garlic, and mushrooms in olive oil until softened. Mix with pumpkin puree, rice, thyme, salt, and pepper.
3. Stuff the bell peppers with the pumpkin mixture and place them in a baking dish.
4. Top with shredded cheese if desired. Cover with foil and bake 25 minutes. Remove foil and bake another 10 minutes until peppers are tender.
5. Serve warm.

Pumpkin stuffed bell peppers are hearty, nutritious, and visually stunning.

A perfect fall dinner that combines seasonal vegetables with a creamy pumpkin filling.

Pumpkin and Chickpea Stew

A simple yet hearty vegetarian stew with pumpkin, chickpeas, and warm spices. Perfect for chilly autumn nights.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup pumpkin puree
• 2 cups vegetable broth
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a pot and sauté onion, garlic, and carrot until softened.
2. Stir in cumin and cinnamon for 1 minute.
3. Add chickpeas, pumpkin puree, and vegetable broth. Bring to a simmer and cook 20-25 minutes.
4. Season with salt and pepper. Garnish with fresh cilantro before serving.

This pumpkin and chickpea stew is comforting, healthy, and packed with fall flavors. It makes for an easy and satisfying vegetarian dinner.

Pumpkin and Sausage Sheet Pan Dinner

A quick and flavorful dinner with roasted pumpkin, sausage, and fall vegetables, all cooked on one pan for easy cleanup.

Ingredients:

• 1 pound sausage (Italian or breakfast), sliced
• 2 cups pumpkin, cubed
• 1 cup Brussels sprouts, halved
• 1 red onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon rosemary
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss pumpkin, Brussels sprouts, onion, and sausage with olive oil, rosemary, salt, and pepper on a baking sheet.
3. Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and sausage is cooked.
4. Serve hot as a complete fall dinner.

Pumpkin and sausage sheet pan dinner is easy, flavorful, and perfect for busy fall evenings.

The roasted vegetables and savory sausage pair beautifully with the natural sweetness of pumpkin.

Pumpkin and Kale Pasta Bake

A cozy, cheesy pasta bake combining pumpkin, kale, and a creamy sauce. This dish is both comforting and nutritious, perfect for a fall dinner.

Ingredients:

• 8 oz pasta (penne or fusilli)
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups kale, chopped
• 1 cup pumpkin puree
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1/2 cup shredded mozzarella cheese

Instructions:

1. Preheat oven to 375°F (190°C). Cook pasta according to package directions and drain.
2. In a skillet, heat olive oil and sauté onion and garlic until soft. Add kale and cook until wilted.
3. Stir in pumpkin puree, heavy cream, Parmesan, thyme, salt, and pepper. Mix well and remove from heat.
4. Combine pasta with pumpkin-kale sauce and transfer to a baking dish. Top with mozzarella cheese.
5. Bake 20-25 minutes until cheese is melted and golden.

Pumpkin and kale pasta bake is a hearty, fall-inspired dinner that’s creamy, cheesy, and packed with seasonal flavors.

Pumpkin Lentil Curry

A rich and warming vegetarian curry that combines pumpkin, lentils, and spices. Perfect for an easy and nutritious fall dinner.

Ingredients:

• 1 tablespoon coconut oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 cup red lentils, rinsed
• 1 cup pumpkin puree
• 1 can (14 oz) coconut milk
• 1 teaspoon curry powder
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a pot over medium heat. Sauté onion, garlic, and ginger until soft.
2. Add curry powder and cumin, cooking 1 minute to release aromas.
3. Stir in lentils, pumpkin puree, and coconut milk. Bring to a simmer and cook 20-25 minutes until lentils are tender.
4. Season with salt and pepper. Garnish with cilantro before serving.

This pumpkin lentil curry is a hearty, flavorful fall dinner that’s perfect for vegetarians or anyone craving warm, comforting flavors.

Pumpkin and Sausage Stuffed Acorn Squash

A festive and filling fall dinner, featuring roasted acorn squash stuffed with a savory pumpkin and sausage mixture.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1/2 pound Italian sausage, casings removed
• 1 cup pumpkin puree
• 1/2 cup cooked quinoa
• 1/4 cup onion, chopped
• 1 clove garlic, minced
• 1/2 teaspoon sage
• Salt and pepper, to taste
• 2 tablespoons olive oil

Instructions:

1. Preheat oven to 400°F (200°C). Brush squash halves with olive oil, season with salt and pepper, and roast cut-side down for 20 minutes.
2. In a skillet, cook sausage until browned. Add onion and garlic, sauté 3-4 minutes.
3. Remove from heat and stir in pumpkin puree, cooked quinoa, and sage.
4. Fill roasted squash halves with the mixture and return to oven for 10-15 minutes.
5. Serve warm as a hearty fall dinner.

Pumpkin and sausage stuffed acorn squash is a visually stunning and flavorful fall dinner, perfect for a cozy night or festive gathering.

Pumpkin and White Bean Soup

A creamy, savory soup that combines pumpkin, white beans, and warm spices. Comforting, filling, and perfect for chilly autumn evenings.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups pumpkin puree
• 1 can (15 oz) white beans, drained and rinsed
• 3 cups vegetable broth
• 1/2 teaspoon thyme
• 1/4 teaspoon nutmeg
• Salt and pepper, to taste
• Optional: cream or croutons for serving

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onion and garlic until soft.
2. Add pumpkin puree, white beans, and vegetable broth. Bring to a simmer and cook 15-20 minutes.
3. Use an immersion blender to puree until smooth. Stir in thyme, nutmeg, salt, and pepper.
4. Serve hot with optional cream or croutons.

Pumpkin and white bean soup is a warm, creamy, and nourishing fall dinner.

Its combination of pumpkin and beans makes it both satisfying and comforting.