22 Delicious Fall Sunday Dinner Recipes for Every Taste

As the leaves turn golden and the air turns crisp, there’s nothing more comforting than gathering around a table for a warm, hearty meal.

Fall is the perfect season for rich flavors, seasonal vegetables, and cozy dishes that make your Sunday dinners feel extra special.

From succulent roasts and creamy casseroles to vibrant vegetable sides and decadent desserts, these 22 fall Sunday dinner recipes celebrate everything we love about autumn.

Whether you’re cooking for family, friends, or just yourself, these recipes will bring warmth, flavor, and the spirit of fall to your table.

These dishes incorporate the best of the season—pumpkin, squash, apples, root vegetables, and aromatic herbs—making each bite a comforting experience.

Whether you want a classic roast, a vegetarian main, or a sweet finish to your meal, there’s something here to satisfy every palate.

22 Delicious Fall Sunday Dinner Recipes for Every Taste

Fall Sundays are for savoring food, family, and the cozy vibes of the season.

With these 22 fall Sunday dinner recipes, you’ll have everything you need to create memorable meals that capture the essence of autumn.

From hearty mains to decadent desserts, each dish is designed to make your Sunday dinner table warm, welcoming, and full of seasonal flavor.

So grab your favorite ingredients, preheat your oven, and celebrate fall with these comforting and delicious recipes.

Here are three fully detailed fall Sunday dinner recipes in the format you requested:

Harvest Roasted Chicken with Root Vegetables

This golden roasted chicken is the perfect centerpiece for a cozy fall Sunday dinner.

Infused with herbs and paired with tender root vegetables, it delivers warm, comforting flavors that embody the essence of autumn.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 4 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 4 carrots, peeled and cut into chunks
• 3 parsnips, peeled and cut into chunks
• 1 large sweet potato, peeled and cubed
• 1 onion, quartered
• 4 garlic cloves, smashed
• 1 cup chicken broth
• Fresh thyme sprigs for garnish

Instructions:

1. Preheat oven to 425°F (220°C).
2. Rinse the chicken and pat dry. Rub it all over with olive oil, then season with salt, pepper, paprika, garlic powder, thyme, and rosemary.
3. In a large roasting pan, arrange carrots, parsnips, sweet potato, onion, and garlic. Drizzle with a little olive oil and season with salt and pepper.
4. Place the chicken on top of the vegetables. Pour chicken broth into the pan to keep everything moist.
5. Roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear. Baste the chicken occasionally with pan juices.
6. Let the chicken rest for 10 minutes before carving. Serve with roasted vegetables, garnished with fresh thyme.

This roast is hearty, flavorful, and perfectly suited for a leisurely fall Sunday dinner.

The combination of crispy skin, tender meat, and caramelized vegetables is sure to become a family favorite.

Autumn Harvest Pork Tenderloin with Apple Cider Glaze

Sweet, tangy, and savory, this pork tenderloin is glazed with apple cider and paired with roasted seasonal vegetables.

It’s elegant enough for Sunday dinner but simple enough to make on a crisp fall afternoon.

Ingredients:

• 2 lbs pork tenderloin
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp dried sage
• 2 apples, sliced
• 1 cup apple cider
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1 cup Brussels sprouts, halved
• 1 cup butternut squash, cubed

Instructions:

1. Preheat oven to 400°F (200°C).
2. Season the pork with salt, pepper, cinnamon, nutmeg, and sage. Heat olive oil in a skillet over medium-high heat. Sear the pork on all sides until browned.
3. Arrange apple slices, Brussels sprouts, and butternut squash in a roasting pan. Place the seared pork on top.
4. In a small bowl, whisk together apple cider, Dijon mustard, and honey. Pour the glaze over the pork and vegetables.
5. Roast for 25–30 minutes, or until the pork reaches an internal temperature of 145°F (63°C). Baste occasionally with glaze.
6. Remove from oven and let rest for 5 minutes. Slice pork and serve with roasted vegetables and pan glaze.

This dish balances the natural sweetness of fall produce with the savory warmth of roasted pork.

The apple cider glaze elevates it into a Sunday dinner that feels both comforting and refined.

Creamy Pumpkin Sage Pasta with Roasted Butternut Squash

A vegetarian-friendly fall dinner that is creamy, flavorful, and brimming with seasonal goodness.

Roasted butternut squash, pumpkin puree, and fresh sage come together for a comforting pasta perfect for Sunday evenings.

Ingredients:

• 12 oz fettuccine or pappardelle
• 2 tbsp olive oil
• 1 small butternut squash, peeled and cubed
• Salt and pepper, to taste
• 1 tsp smoked paprika
• 2 tbsp unsalted butter (or dairy-free alternative)
• 3 cloves garlic, minced
• 1 cup pumpkin puree
• 1 cup vegetable broth
• 1/2 cup heavy cream (or coconut cream for dairy-free)
• 1/4 cup grated Parmesan (optional)
• 1 tsp fresh sage, chopped
• 1/4 tsp nutmeg

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, pepper, and smoked paprika. Roast for 20–25 minutes until tender and caramelized.
2. Cook pasta according to package directions. Reserve 1/2 cup of pasta water before draining.
3. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute until fragrant. Stir in pumpkin puree, vegetable broth, cream, nutmeg, and sage. Simmer for 5 minutes.
4. Add roasted squash and cooked pasta to the sauce. Toss to coat, adding reserved pasta water as needed to reach desired creaminess.
5. Serve with a sprinkle of Parmesan if desired and additional sage for garnish.

This creamy pumpkin sage pasta is warm, comforting, and packed with autumn flavors.

It’s a perfect Sunday dinner that feels indulgent without being heavy, making it ideal for fall family meals.

Maple-Glazed Roast Turkey Breast with Cranberry Relish

A succulent roast turkey breast, brushed with a sweet and savory maple glaze, paired with tart cranberry relish.

This dish captures the cozy, festive flavors of fall and is perfect for a Sunday family meal.

Ingredients:

• 3–4 lb turkey breast, skin-on
• 3 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1/2 cup pure maple syrup
• 2 tbsp Dijon mustard
• 1/4 tsp smoked paprika
• 1 cup fresh cranberries
• 1/4 cup orange juice
• 2 tbsp honey
• 1 tsp grated orange zest

Instructions:

1. Preheat oven to 375°F (190°C).
2. Pat turkey breast dry. Rub with olive oil, salt, pepper, garlic powder, and thyme.
3. Roast turkey on a rack in a roasting pan for 60–70 minutes, or until internal temperature reaches 165°F (74°C).
4. Meanwhile, make cranberry relish: combine cranberries, orange juice, honey, and zest in a small saucepan. Simmer for 10 minutes until cranberries soften and release their juices. Let cool slightly.
5. Mix maple syrup, Dijon mustard, and smoked paprika. Brush the mixture over the turkey during the last 15 minutes of roasting.
6. Let the turkey rest for 10 minutes before slicing. Serve with cranberry relish.

This maple-glazed turkey breast is moist, flavorful, and paired with a bright cranberry relish for the perfect balance of sweet and tart—ideal for a comforting fall Sunday dinner.

Braised Beef with Caramelized Onions and Root Vegetables

Tender, slow-braised beef infused with rich autumn flavors of onions, carrots, and parsnips.

This hearty dish is perfect for a cozy Sunday evening and fills the home with irresistible aromas.

Ingredients:

• 3 lbs beef chuck roast
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 large onions, thinly sliced
• 4 carrots, cut into chunks
• 2 parsnips, cut into chunks
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 cup dry red wine
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 2 bay leaves
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 325°F (160°C).
2. Season beef with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Brown beef on all sides. Remove from pot and set aside.
3. Add onions to the pot and caramelize for 10 minutes. Add garlic and cook for 1 minute. Stir in tomato paste.
4. Deglaze with red wine, scraping up browned bits from the bottom. Add beef broth, thyme, and bay leaves. Return beef to pot and add carrots and parsnips.
5. Cover and braise in oven for 3 hours, until beef is fork-tender.
6. Garnish with fresh parsley and serve hot with braised vegetables and pan juices.

This braised beef is rich, tender, and packed with the flavors of fall.

It’s a perfect Sunday dinner dish to serve with mashed potatoes or crusty bread for soaking up the luscious sauce.

Butternut Squash and Sage Risotto

Creamy, comforting, and full of fall flavor, this risotto combines roasted butternut squash with fresh sage and Parmesan for an elegant yet cozy Sunday dinner.

Ingredients:

• 1 small butternut squash, peeled and diced
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp butter (or dairy-free alternative)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 4 cups vegetable or chicken broth, warmed
• 1/4 cup grated Parmesan (optional)
• 1 tsp fresh sage, chopped
• 1/4 tsp nutmeg

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
2. In a large skillet, melt butter over medium heat. Add onion and garlic, cooking until translucent.
3. Add Arborio rice and toast for 2 minutes. Pour in white wine and cook until mostly absorbed.
4. Gradually add warm broth, one ladle at a time, stirring constantly, allowing each addition to absorb before adding the next.
5. Stir in roasted squash, sage, nutmeg, and Parmesan. Cook for 2 more minutes until creamy. Adjust seasoning with salt and pepper.
6. Serve hot, garnished with additional sage if desired.

This risotto is luxuriously creamy and captures the flavors of fall perfectly.

It’s a sophisticated yet comforting dish, ideal for a Sunday dinner that impresses without being overwhelming.

Apple Cider Braised Chicken Thighs

Juicy chicken thighs slowly braised in a sweet and tangy apple cider sauce with autumn spices.

This dish is comforting, flavorful, and perfect for a cozy fall Sunday dinner.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 2 cups apple cider
• 1 tbsp Dijon mustard
• 1 tsp dried thyme
• 1/2 tsp cinnamon
• 2 apples, sliced
• 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
• Fresh parsley, for garnish

Instructions:

1. Season chicken thighs with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Brown chicken on both sides, about 5 minutes per side. Remove and set aside.
2. In the same skillet, sauté onion and garlic until softened.
3. Stir in apple cider, Dijon mustard, thyme, and cinnamon. Bring to a simmer.
4. Return chicken to the skillet, add apple slices, and cover. Reduce heat to low and simmer for 25–30 minutes until chicken is cooked through.
5. Optional: Remove chicken and simmer sauce for 5 minutes, then thicken with cornstarch slurry.
6. Serve chicken with apples and sauce, garnished with fresh parsley.

This apple cider braised chicken is tender, aromatic, and slightly sweet, making it an ideal centerpiece for a fall Sunday dinner that feels warm and inviting.

Roasted Vegetable and Sausage Sheet Pan Dinner

A one-pan fall feast featuring savory sausage, caramelized root vegetables, and seasonal herbs.

Quick to prepare but full of flavor—perfect for a relaxed Sunday dinner.

Ingredients:

• 1 lb smoked sausage, sliced into 1-inch pieces
• 2 carrots, cut into chunks
• 2 parsnips, cut into chunks
• 1 small butternut squash, cubed
• 1 red onion, cut into wedges
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 2 cloves garlic, minced
• Fresh parsley, for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss all vegetables with olive oil, salt, pepper, rosemary, thyme, and garlic. Spread on a sheet pan.
3. Roast for 15 minutes. Add sausage slices to the pan and toss everything together.
4. Roast for another 15–20 minutes, until vegetables are tender and slightly caramelized, and sausage is heated through.
5. Serve directly from the pan, garnished with fresh parsley.

This sheet pan dinner is simple yet packed with rich autumn flavors.

The combination of roasted vegetables and savory sausage makes it a hearty, fuss-free fall Sunday meal.

Pumpkin and Sage Lasagna

A comforting twist on traditional lasagna, layered with creamy pumpkin, ricotta, and fresh sage.

This dish is rich, flavorful, and perfect for a cozy fall Sunday dinner.

Ingredients:

• 9 lasagna noodles, cooked according to package directions
• 2 cups pumpkin puree
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/2 tsp nutmeg
• Salt and pepper, to taste
• 2 cups shredded mozzarella
• 1/4 cup fresh sage, chopped
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups béchamel sauce (or dairy-free alternative)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil and sauté onion and garlic until soft. Stir in pumpkin puree, nutmeg, salt, pepper, and half of the chopped sage. Cook for 2–3 minutes.
3. Mix pumpkin mixture with ricotta cheese.
4. Spread a thin layer of béchamel sauce on the bottom of a baking dish. Layer 3 lasagna noodles, half of the pumpkin-ricotta mixture, 1/3 of the mozzarella, and a sprinkle of sage. Repeat layers, ending with noodles, béchamel, and remaining mozzarella.
5. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until bubbly and golden.
6. Let stand 5 minutes before slicing.

This pumpkin and sage lasagna is creamy, savory, and comforting.

Its rich autumn flavors make it a standout dish for a fall Sunday dinner that’s perfect for family gatherings.

Cinnamon-Spiced Roast Pork Loin with Pears

A tender pork loin roasted with sweet, caramelized pears and warm autumn spices.

This dish combines savory and fruity flavors for a comforting and elegant fall Sunday dinner.

Ingredients:

• 3 lb pork loin
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground allspice
• 2 pears, cored and sliced
• 1 onion, sliced
• 1 cup apple cider or apple juice
• 2 tbsp Dijon mustard
• Fresh thyme for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Rub the pork loin with olive oil, salt, pepper, cinnamon, nutmeg, and allspice.
3. In a roasting pan, arrange sliced pears and onion. Place the pork loin on top.
4. Mix apple cider and Dijon mustard, then pour around the pork.
5. Roast for 60–70 minutes, basting occasionally, until the internal temperature reaches 145°F (63°C).
6. Let rest 10 minutes before slicing. Serve with roasted pears and pan juices, garnished with thyme.

The combination of tender pork and sweet, spiced pears makes this dish a warm, flavorful choice for a fall Sunday dinner.

Autumn Vegetable and Lentil Stew

A hearty, plant-based stew packed with fall vegetables and lentils. This dish is rich, comforting, and perfect for a cozy Sunday evening.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 parsnips, diced
• 1 small butternut squash, cubed
• 1 cup dried green or brown lentils
• 4 cups vegetable broth
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp dried thyme
• Salt and pepper, to taste
• 2 cups kale or spinach, chopped
• 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 squash. Cook for 5 minutes, stirring occasionally.
3. Stir in lentils, vegetable broth, paprika, cumin, thyme, salt, and pepper. Bring to a boil.
4. Reduce heat and simmer for 25–30 minutes, until lentils and vegetables are tender.
5. Stir in chopped kale or spinach and cook for an additional 5 minutes.
6. Serve hot, garnished with fresh parsley.

This autumn vegetable and lentil stew is wholesome, hearty, and full of fall flavors. It makes a satisfying main dish for a comforting Sunday dinner.

Cranberry-Orange Glazed Salmon

A festive, flavorful salmon dish with a tangy cranberry-orange glaze.

This simple, elegant recipe brings bright autumn flavors to the table for a special Sunday dinner.

Ingredients:

• 4 salmon fillets (6 oz each)
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1/2 cup fresh cranberries
• 1/4 cup orange juice
• 2 tbsp honey or maple syrup
• 1 tsp grated orange zest
• 1/2 tsp ground ginger
• Fresh thyme for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Season salmon with salt and pepper. Heat olive oil in an oven-safe skillet over medium-high heat. Sear salmon 2 minutes per side.
3. In a small saucepan, combine cranberries, orange juice, honey, orange zest, and ginger. Simmer for 5–7 minutes until cranberries burst and sauce thickens slightly.
4. Pour cranberry-orange glaze over salmon and transfer skillet to oven. Bake for 6–8 minutes, until salmon is cooked through.
5. Serve with glaze spooned over fillets and garnish with fresh thyme.

This cranberry-orange glazed salmon is bright, festive, and full of autumn flavor.

It’s a lighter but elegant option for a fall Sunday dinner that impresses without effort.

Sweet Potato and Sage Gratin

A creamy, cheesy sweet potato gratin infused with fresh sage and warm autumn spices.

This side dish is perfect for a comforting fall Sunday dinner and pairs beautifully with roasted meats.

Ingredients:

• 3 large sweet potatoes, peeled and thinly sliced
• 2 tbsp butter (or dairy-free alternative)
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 1/2 cups heavy cream (or coconut cream for dairy-free)
• 1/2 tsp nutmeg
• Salt and pepper, to taste
• 1 tsp fresh sage, chopped
• 1/2 cup grated Gruyère or cheddar cheese (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Butter a baking dish.
2. In a skillet, sauté onion and garlic in butter until soft. Stir in nutmeg, salt, pepper, and sage.
3. Arrange half of the sweet potato slices in the dish, sprinkle with some cheese, then layer with sautéed onions. Top with remaining sweet potato slices and pour cream over the top. Finish with remaining cheese.
4. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 25–30 minutes until golden and tender.
5. Let rest 5 minutes before serving.

This gratin is rich, creamy, and aromatic, making it a standout side dish for any fall Sunday dinner.

Its combination of sweet potatoes and sage perfectly embodies autumn flavors.

Braised Red Cabbage with Apples and Balsamic

A tangy and sweet side dish of red cabbage braised with apples, onions, and balsamic vinegar.

This vibrant dish adds color and flavor to any fall Sunday dinner table.

Ingredients:

• 1 small red cabbage, shredded
• 2 tbsp olive oil
• 1 onion, thinly sliced
• 2 apples, peeled and sliced
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar or maple syrup
• 1/2 tsp ground cloves
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Sauté onion until softened.
2. Add shredded cabbage and apples, stir to combine. Cook for 5 minutes.
3. Stir in apple cider vinegar, brown sugar, cloves, salt, and pepper. Cover and reduce heat to low.
4. Simmer for 25–30 minutes, stirring occasionally, until cabbage is tender and flavors meld.
5. Serve warm alongside roasted meats or hearty main dishes.

This braised red cabbage is tangy, sweet, and deeply flavorful. It’s a classic fall side dish that brings warmth and color to any Sunday dinner spread.

Butternut Squash and Sage Risotto with Toasted Pecans

A creamy risotto featuring roasted butternut squash, fresh sage, and crunchy toasted pecans.

This dish is hearty yet elegant, making it perfect for a cozy fall Sunday dinner.

Ingredients:

• 1 small butternut squash, peeled and cubed
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp butter (or dairy-free alternative)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 4 cups warm vegetable or chicken broth
• 1 tsp fresh sage, chopped
• 1/4 tsp nutmeg
• 1/4 cup grated Parmesan (optional)
• 1/4 cup toasted pecans, roughly chopped

Instructions:

1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper. Roast for 20–25 minutes until tender and caramelized.
2. In a large skillet, melt butter over medium heat. Sauté onion and garlic until soft. Add Arborio rice and toast for 2 minutes.
3. Pour in white wine and cook until mostly absorbed. Gradually add warm broth, one ladle at a time, stirring constantly until each addition is absorbed.
4. Stir in roasted squash, sage, nutmeg, and Parmesan. Cook 2–3 minutes until creamy.
5. Serve risotto garnished with toasted pecans for crunch and extra flavor.

This risotto is creamy, savory, and comforting, with the added texture of toasted pecans and sweet roasted squash.

It’s a refined yet cozy dish ideal for a fall Sunday dinner.

Glazed Carrot and Parsnip Medley

A simple yet elegant side dish featuring tender carrots and parsnips glazed with maple syrup and butter.

It’s sweet, savory, and perfectly suited for a cozy fall Sunday dinner.

Ingredients:

• 4 large carrots, peeled and sliced into sticks
• 3 parsnips, peeled and sliced into sticks
• 2 tbsp butter (or dairy-free alternative)
• 2 tbsp pure maple syrup
• Salt and pepper, to taste
• 1 tsp fresh thyme leaves

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss carrots and parsnips with butter, maple syrup, salt, and pepper. Spread on a baking sheet in a single layer.
3. Roast for 20–25 minutes, stirring halfway through, until vegetables are tender and caramelized.
4. Sprinkle with fresh thyme before serving.

This glazed carrot and parsnip medley is naturally sweet, slightly caramelized, and full of autumn flavor.

It’s an easy, elegant side that complements any Sunday dinner main course.

Sage and Brown Butter Butternut Squash Pasta

A cozy, comforting pasta dish featuring roasted butternut squash tossed in nutty brown butter and fragrant sage.

Perfect for a fall Sunday dinner, it’s rich without being heavy.

Ingredients:

• 12 oz pasta (fettuccine or penne)
• 1 small butternut squash, peeled and cubed
• 3 tbsp olive oil
• Salt and pepper, to taste
• 4 tbsp butter (or dairy-free alternative)
• 10 fresh sage leaves
• 1/4 cup grated Parmesan cheese (optional)
• 1/4 tsp nutmeg

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
2. Cook pasta according to package instructions; reserve 1/2 cup pasta water and drain.
3. In a skillet, melt butter over medium heat until it turns golden brown and smells nutty. Add sage leaves and cook for 1 minute.
4. Toss roasted squash and pasta with the brown butter-sage mixture. Add reserved pasta water if needed to loosen the sauce.
5. Sprinkle with Parmesan and a pinch of nutmeg before serving.

This pasta is rich, fragrant, and comforting, perfectly showcasing the flavors of fall.

It makes a satisfying and elegant addition to any Sunday dinner.

Pear and Pecan Stuffed Acorn Squash

A visually stunning and flavorful vegetarian main or side dish.

Acorn squash is roasted and stuffed with a savory-sweet mixture of pears, pecans, and autumn spices.

Ingredients:

• 2 acorn squash, halved and seeded
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 pear, diced
• 1/4 cup pecans, chopped
• 2 tbsp dried cranberries
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 2 tbsp maple syrup

Instructions:

These stuffed acorn squash halves are sweet, nutty, and aromatic, making them a beautiful and flavorful addition to a fall Sunday dinner table.

1. Preheat oven to 400°F (200°C). Brush acorn squash halves with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast 25–30 minutes until tender.
2. In a bowl, combine diced pear, pecans, cranberries, cinnamon, nutmeg, and maple syrup.
3. Remove squash from oven, flip cut-side up, and fill each half with the pear-pecan mixture. Return to oven and bake another 10 minutes until filling is warm and slightly caramelized.
4. Serve immediately as a side or vegetarian entrée.

Cranberry-Glazed Roast Duck

A succulent roast duck with a tangy-sweet cranberry glaze, perfect for an elegant fall Sunday dinner.

The rich flavor of the duck pairs beautifully with the tart cranberries and warm autumn spices.

Ingredients:

• 1 whole duck (4–5 lbs)
• Salt and pepper, to taste
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 2 cups fresh cranberries
• 1/2 cup orange juice
• 1/4 cup honey or maple syrup
• 1 tbsp Dijon mustard
• Fresh rosemary for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Rinse and pat dry the duck. Season with salt, pepper, cinnamon, and nutmeg.
3. Place duck on a rack in a roasting pan and roast for 1 hour and 20 minutes, basting occasionally.
4. Meanwhile, combine cranberries, orange juice, honey, and Dijon mustard in a small saucepan. Simmer for 10 minutes until cranberries soften and glaze thickens.
5. Brush the glaze over the duck in the last 15 minutes of roasting.
6. Let rest 10 minutes before carving. Garnish with fresh rosemary and serve with extra glaze.

This cranberry-glazed duck is rich, flavorful, and perfect for a festive fall Sunday dinner.

The sweet-tart glaze balances the richness of the duck beautifully.

Creamy Roasted Cauliflower Soup

A silky, comforting soup made with roasted cauliflower, garlic, and a touch of warm spices.

Ideal as a starter or light main for a cozy fall Sunday dinner.

Ingredients:

• 1 large head cauliflower, cut into florets
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1/2 cup heavy cream (or coconut cream for dairy-free)
• 1/4 tsp ground nutmeg
• Fresh chives or parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss cauliflower florets with olive oil, salt, and pepper. Roast for 25–30 minutes until golden and tender.
2. In a large pot, sauté onion and garlic until soft. Add roasted cauliflower and broth, bring to a simmer, and cook 10 minutes.
3. Use an immersion blender (or transfer in batches to a blender) to purée until smooth.
4. Stir in cream and nutmeg, adjusting seasoning with salt and pepper.
5. Serve warm, garnished with fresh chives or parsley.

This roasted cauliflower soup is creamy, comforting, and subtly spiced. It’s a perfect fall starter or light main dish that warms the soul.

Maple-Balsamic Glazed Brussels Sprouts with Bacon

A flavorful, slightly sweet, and savory side dish of roasted Brussels sprouts with crisp bacon, finished with a maple-balsamic glaze.

Perfect for a fall Sunday dinner.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 3 slices bacon, chopped
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 tbsp maple syrup
• 1 tbsp balsamic vinegar

Instructions:

1. Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet.
2. Roast for 15 minutes. Sprinkle chopped bacon over the sprouts and roast another 10–15 minutes until sprouts are tender and bacon is crisp.
3. Drizzle maple syrup and balsamic vinegar over the sprouts, toss gently, and roast for an additional 5 minutes.
4. Serve warm.

These maple-balsamic Brussels sprouts are crispy, sweet, and savory, making them an irresistible side dish for any fall Sunday dinner.

Roasted Herb-Crusted Prime Rib

A tender, juicy prime rib roast encrusted with fragrant herbs and garlic. This show-stopping dish is perfect for a special fall Sunday dinner.

Ingredients:

• 4–5 lb prime rib roast
• 3 tbsp olive oil
• Salt and pepper, to taste
• 4 cloves garlic, minced
• 2 tsp fresh rosemary, chopped
• 2 tsp fresh thyme, chopped
• 1 tsp dried oregano

Instructions:

1. Preheat oven to 450°F (230°C).
2. Pat the prime rib dry and rub with olive oil, salt, pepper, garlic, rosemary, thyme, and oregano.
3. Roast for 15 minutes at 450°F, then reduce heat to 325°F (165°C) and continue roasting for 1 1/2–2 hours, until internal temperature reaches 130°F (medium-rare) or desired doneness.
4. Let rest for 20 minutes before slicing. Serve with au jus or horseradish sauce.

This herb-crusted prime rib is tender, flavorful, and a centerpiece-worthy dish for an impressive fall Sunday dinner.

Sweet Potato and Kale Casserole

A hearty and wholesome casserole featuring roasted sweet potatoes, sautéed kale, and a creamy cheese sauce.

Ideal as a side or vegetarian main dish.

Ingredients:

• 3 large sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 bunch kale, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 1/2 cups heavy cream (or coconut cream for dairy-free)
• 1/2 cup grated cheddar or vegan cheese
• 1/4 tsp nutmeg

Instructions:

1. Preheat oven to 375°F (190°C). Toss sweet potatoes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. Sauté onion and garlic in a skillet, add kale, and cook until wilted.
3. In a casserole dish, layer roasted sweet potatoes and kale mixture. Pour cream over the top, sprinkle with cheese and nutmeg.
4. Bake 20–25 minutes until bubbly and golden.

This sweet potato and kale casserole is creamy, nutritious, and full of autumn flavors, making it a perfect fall Sunday side or main.

Apple Cider-Braised Short Ribs

Tender short ribs braised in apple cider with carrots, onions, and aromatic herbs.

The slow cooking results in melt-in-your-mouth beef rich with fall flavors.

Ingredients:

• 3 lbs beef short ribs
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 onion, chopped
• 3 carrots, chopped
• 2 cups apple cider
• 2 cups beef broth
• 2 cloves garlic, minced
• 2 tsp fresh thyme
• 2 bay leaves

Instructions:

1. Preheat oven to 325°F (160°C). Season short ribs with salt and pepper. Sear in olive oil until browned on all sides.
2. Remove ribs and sauté onion, carrots, and garlic in the same pot for 5 minutes.
3. Add apple cider, beef broth, thyme, and bay leaves. Return ribs to the pot, cover, and braise in oven 2 1/2–3 hours until meat is tender.
4. Serve ribs with braising liquid and vegetables.

These apple cider-braised short ribs are tender, flavorful, and ideal for a hearty, comforting fall Sunday dinner.

Pumpkin Bread Pudding with Maple Sauce

A rich and comforting dessert combining pumpkin, warm spices, and a luscious maple sauce.

Perfect for ending a fall Sunday dinner on a sweet note.

Ingredients:

• 6 cups cubed brioche or challah bread
• 2 cups pumpkin puree
• 1 cup milk or dairy-free milk
• 1/2 cup heavy cream
• 3/4 cup brown sugar
• 3 eggs
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves
• 1 tsp vanilla extract
• 1/2 cup maple syrup for sauce

Instructions:

1. Preheat oven to 350°F (175°C). Butter a 9×13-inch baking dish and place bread cubes inside.
2. In a large bowl, whisk together pumpkin, milk, cream, brown sugar, eggs, spices, and vanilla. Pour over bread, pressing lightly to soak.
3. Bake 45–50 minutes until custard is set and top is golden.
4. Warm maple syrup and drizzle over warm bread pudding before serving.

This pumpkin bread pudding is moist, spiced, and indulgent, with the sweet maple sauce enhancing its rich fall flavors.

It’s a perfect dessert to finish a cozy Sunday dinner.