27 Delicious Fall Sunday Supper Recipes for Every Taste

As the leaves turn golden and the air grows crisp, there’s nothing better than gathering around the table for a comforting Sunday supper.

Fall brings an abundance of seasonal flavors—from roasted root vegetables and savory squash dishes to warm, spiced desserts—that make every meal feel cozy and celebratory.

Whether you’re looking for hearty mains, flavorful sides, or indulgent desserts, these 27 fall Sunday supper recipes will inspire your autumn menu and bring warmth to your family gatherings.

Each recipe is crafted to highlight the best of fall produce, seasonal spices, and comforting flavors that make Sunday dinners truly special.

27 Delicious Fall Sunday Supper Recipes for Every Taste

These 27 fall Sunday supper recipes are perfect for embracing the flavors of the season and creating memorable meals with family and friends.

From comforting roasts and savory casseroles to spiced desserts and one-pot wonders, there’s a recipe here for every taste and skill level.

Fall is the perfect time to slow down, enjoy wholesome meals, and savor the warmth of home-cooked comfort.

Harvest Chicken with Roasted Root Vegetables

This comforting fall dish features tender roasted chicken paired with a medley of autumn root vegetables, seasoned with aromatic herbs.

Perfect for a cozy Sunday supper, it fills the kitchen with inviting fall scents.

Ingredients:

• 1 whole chicken (about 4 lbs)
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1 tsp dried thyme
• 4 carrots, peeled and cut into chunks
• 3 parsnips, peeled and cut into chunks
• 2 sweet potatoes, peeled and cubed
• 1 large onion, cut into wedges
• 4 cloves garlic, smashed
• 1/2 cup chicken broth

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Rub the chicken with olive oil, salt, pepper, paprika, and thyme, making sure to season inside the cavity as well.
3. Arrange the carrots, parsnips, sweet potatoes, onion, and garlic around the chicken in a roasting pan. Drizzle vegetables with a little olive oil and sprinkle with salt and pepper.
4. Pour the chicken broth into the pan to keep the vegetables moist during roasting.
5. Roast for about 1 hour and 20 minutes, basting occasionally, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
6. Remove the chicken from the oven and let it rest for 10 minutes before carving. Serve alongside the roasted vegetables.

This Harvest Chicken with Roasted Root Vegetables is a classic fall Sunday supper that’s both satisfying and fragrant, perfect for bringing family together around the table.

Butternut Squash and Sage Risotto

A creamy, comforting risotto featuring roasted butternut squash and fragrant sage, ideal for a chilly autumn evening.

Its velvety texture and earthy flavors make it a standout Sunday supper dish.

Ingredients:

• 1 small butternut squash, peeled and diced
• 2 tbsp olive oil
• Salt and pepper to taste
• 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, kept warm
• 2 tbsp unsalted butter
• 1/2 cup grated Parmesan cheese
• 1 tbsp fresh sage, chopped

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced butternut squash with 1 tbsp olive oil, salt, and pepper. Roast for 25-30 minutes until tender and slightly caramelized.
2. In a large skillet, heat remaining olive oil over medium heat. Sauté onion until translucent, about 5 minutes. Add garlic and cook for 1 minute.
3. Stir in Arborio rice and cook for 2 minutes, allowing it to lightly toast.
4. Pour in white wine and stir until fully absorbed.
5. Gradually add warm broth, one ladle at a time, stirring frequently until liquid is absorbed before adding more. Continue until rice is creamy and cooked through, about 20 minutes.
6. Gently fold in roasted squash, butter, Parmesan, and sage. Season with salt and pepper to taste.

This Butternut Squash and Sage Risotto offers a rich, creamy flavor that embodies the essence of fall, making your Sunday supper feel indulgent yet cozy.

Apple Cider Braised Pork Shoulder

A fall-inspired pork dish, braised in apple cider with warm spices, resulting in tender, flavorful meat that pairs beautifully with mashed potatoes or roasted vegetables.

Ingredients:

• 3 lbs pork shoulder
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 large onion, sliced
• 3 cloves garlic, minced
• 2 cups apple cider
• 1 cup chicken broth
• 2 tbsp Dijon mustard
• 1 tsp dried thyme
• 1/2 tsp ground cinnamon
• 2 apples, sliced

Instructions:

1. Preheat oven to 325°F (160°C). Season the pork shoulder generously with salt and pepper.
2. Heat olive oil in a large oven-safe pot over medium-high heat. Sear pork on all sides until golden brown. Remove and set aside.
3. Sauté onion and garlic in the same pot until softened. Stir in apple cider, chicken broth, Dijon mustard, thyme, and cinnamon.
4. Return pork to the pot, cover, and braise in the oven for 2 1/2 to 3 hours, or until the pork is tender and easily shredded.
5. Add sliced apples during the last 30 minutes of cooking.
6. Remove pork from the pot, let rest for 10 minutes, then slice or shred. Serve with the braising liquid and apples spooned over the top.

Apple Cider Braised Pork Shoulder is a hearty, autumnal dish that delivers warm, comforting flavors perfect for a relaxed Sunday supper with family or friends.

Maple-Glazed Roasted Brussels Sprouts with Pecans

These roasted Brussels sprouts are coated in a sweet and savory maple glaze and finished with toasted pecans, making them a perfect fall side dish for Sunday supper.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• Salt and pepper to taste
• 3 tbsp pure maple syrup
• 1/2 tsp smoked paprika
• 1/4 cup pecans, roughly chopped
• 1 tbsp balsamic vinegar

Instructions:

1. Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, pepper, and smoked paprika.
2. Spread them on a baking sheet in a single layer. Roast for 20 minutes, shaking the pan halfway through.
3. Drizzle maple syrup over the Brussels sprouts and toss to coat. Continue roasting for another 10 minutes until caramelized and tender.
4. In a small skillet, toast pecans over medium heat for 3-4 minutes until fragrant.
5. Remove Brussels sprouts from the oven, drizzle with balsamic vinegar, and sprinkle with toasted pecans. Serve warm.

Maple-Glazed Roasted Brussels Sprouts with Pecans are a sweet, nutty, and earthy side that perfectly complements any main dish for a cozy fall Sunday supper.

Sweet Potato and Black Bean Enchiladas

A hearty, vegetarian-friendly fall dish featuring roasted sweet potatoes and black beans wrapped in corn tortillas and baked with a smoky enchilada sauce.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup shredded cheese (optional: cheddar or Mexican blend)
• 8 corn tortillas
• 1 1/2 cups red enchilada sauce
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Fresh cilantro for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper. Roast for 20-25 minutes until tender.
2. In a bowl, combine roasted sweet potatoes and black beans.
3. Spread a thin layer of enchilada sauce on the bottom of a baking dish.
4. Fill each tortilla with sweet potato and black bean mixture, roll it up, and place seam-side down in the baking dish.
5. Pour remaining enchilada sauce over the top and sprinkle with shredded cheese if using.
6. Bake for 20 minutes until sauce is bubbly and cheese is melted. Garnish with fresh cilantro before serving.

Sweet Potato and Black Bean Enchiladas bring together earthy, sweet, and smoky flavors that make this a satisfying and festive fall Sunday supper.

Autumn Apple and Sage Stuffed Pork Chops

Juicy pork chops stuffed with a savory apple and sage mixture, roasted to perfection for a flavorful and elegant fall supper.

Ingredients:

• 4 bone-in pork chops (about 1 inch thick)
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 apple, peeled and diced
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh sage, chopped
• 1 small onion, finely chopped
• 1/4 cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C). Season pork chops with salt and pepper.
2. In a skillet, heat olive oil and sauté onion until translucent. Add diced apple and cook for 2-3 minutes until slightly softened. Remove from heat and mix in breadcrumbs, Parmesan, and sage.
3. Cut a pocket into each pork chop and stuff with the apple mixture. Secure with toothpicks if needed.
4. In the same skillet, sear pork chops on both sides until golden brown.
5. Transfer skillet to the oven and roast for 20-25 minutes, or until pork reaches an internal temperature of 145°F (63°C).
6. Add chicken broth to the pan during the last 5 minutes of roasting for extra moisture.

Autumn Apple and Sage Stuffed Pork Chops combine sweet and savory flavors, creating a comforting yet elegant dish perfect for a fall Sunday supper.

Creamy Pumpkin and Sage Pasta

A velvety, comforting pasta featuring pumpkin puree, cream, and fresh sage, perfect for a cozy autumn evening.

Ingredients:

• 12 oz fettuccine or your favorite pasta
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup pumpkin puree
• 1/2 cup heavy cream
• 1/2 tsp ground nutmeg
• Salt and pepper to taste
• 2 tbsp fresh sage, chopped
• 1/4 cup grated Parmesan cheese

Instructions:

1. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water.
2. In a large skillet, heat olive oil over medium heat. Sauté garlic until fragrant, about 1 minute.
3. Add pumpkin puree, cream, nutmeg, salt, and pepper. Stir to combine and heat through.
4. Toss cooked pasta into the sauce, adding reserved pasta water a little at a time to reach desired creaminess.
5. Stir in chopped sage and sprinkle with Parmesan cheese before serving.

Creamy Pumpkin and Sage Pasta is a rich, comforting dish with the warm flavors of fall, ideal for a Sunday supper that feels indulgent yet simple.

Beef and Root Vegetable Stew

A hearty stew filled with tender beef, carrots, parsnips, and potatoes, slow-cooked in a savory broth with aromatic herbs—a perfect meal to warm up a crisp fall day.

Ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• Salt and pepper to taste
• 3 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 cups red wine (optional, can use more broth)
• 3 carrots, sliced
• 2 parsnips, sliced
• 2 potatoes, cubed
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 2 bay leaves
• 2 tbsp flour (optional, for thickening)

Instructions:

1. Season beef with salt and pepper. In a large pot, heat olive oil over medium-high heat and brown the beef on all sides. Remove and set aside.
2. In the same pot, sauté onion and garlic until translucent. Stir in tomato paste and cook 1 minute.
3. Add beef back to the pot along with broth, wine, thyme, and bay leaves. Bring to a simmer.
4. Cover and cook on low heat for 1.5–2 hours until beef is tender.
5. Add carrots, parsnips, and potatoes. Simmer 30 minutes until vegetables are soft.
6. If desired, mix flour with a little water and stir in to thicken the stew. Adjust seasoning before serving.

Beef and Root Vegetable Stew is a comforting, filling dish that embodies the heart of fall, making it a perfect centerpiece for Sunday supper.

Spiced Pear and Walnut Crisp

A warm, spiced pear dessert with a crunchy walnut topping, perfect as a sweet ending to a fall Sunday supper.

Ingredients:

• 5 ripe pears, peeled, cored, and sliced
• 1/4 cup brown sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp lemon juice
• 1/2 cup rolled oats
• 1/2 cup chopped walnuts
• 1/3 cup all-purpose flour
• 1/4 cup butter, melted
• 2 tbsp maple syrup

Instructions:

1. Preheat oven to 350°F (175°C). Toss pear slices with brown sugar, cinnamon, nutmeg, and lemon juice. Transfer to a greased baking dish.
2. In a bowl, mix oats, walnuts, flour, melted butter, and maple syrup until crumbly.
3. Sprinkle the oat mixture evenly over the pears.
4. Bake for 35-40 minutes until the topping is golden brown and pears are tender.
5. Serve warm, optionally with a scoop of vanilla ice cream.

Spiced Pear and Walnut Crisp is a cozy, aromatic dessert that captures the flavors of fall, providing a sweet and satisfying finish to your Sunday supper.

Autumn Harvest Lentil Soup

A hearty, comforting soup packed with lentils, root vegetables, and warming spices, perfect for a cozy fall evening.

Ingredients:

• 1 cup brown or green lentils, rinsed
• 2 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 3 carrots, diced
• 2 celery stalks, diced
• 1 sweet potato, peeled and diced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 6 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped

Instructions:

1. In a large pot, heat olive oil over medium heat. Sauté onion and garlic until translucent.
2. Add carrots, celery, and sweet potato, cooking for 5 minutes. Stir in cumin and smoked paprika.
3. Add lentils, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 30–35 minutes until lentils are tender.
4. Season with salt and pepper to taste. Stir in fresh parsley before serving.

Autumn Harvest Lentil Soup is nutritious, flavorful, and deeply satisfying—perfect for a Sunday supper that warms both the body and soul.

Cranberry and Sage Stuffed Chicken Breasts

Juicy chicken breasts stuffed with a savory-sweet mixture of cranberries, sage, and breadcrumbs, perfect for a festive fall supper.

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 2 tbsp olive oil
• 1/2 cup dried cranberries
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 small onion, finely chopped
• 1 tbsp fresh sage, chopped
• 1/4 cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C). Cut a pocket into each chicken breast.
2. In a skillet, heat olive oil and sauté onion until softened. Combine with cranberries, breadcrumbs, Parmesan, and sage.
3. Stuff each chicken breast with the mixture and secure with toothpicks if needed.
4. Sear chicken in the skillet for 2–3 minutes per side until golden. Transfer to oven and bake for 20–25 minutes.
5. Pour chicken broth over the chicken during baking to keep it moist. Remove toothpicks before serving.

Cranberry and Sage Stuffed Chicken Breasts combine sweet and savory flavors that celebrate fall, making them a stunning main course for Sunday supper.

Roasted Acorn Squash with Quinoa and Cranberries

Roasted acorn squash filled with a flavorful quinoa and cranberry mixture—a colorful, wholesome vegetarian dish perfect for fall evenings.

Ingredients:

• 2 medium acorn squash, halved and seeds removed
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup cooked quinoa
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans
• 1/2 tsp cinnamon
• 1 tbsp maple syrup
• 1 tbsp fresh parsley, chopped

Instructions:

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 for 25–30 minutes until tender.
2. In a bowl, combine cooked quinoa, cranberries, pecans, cinnamon, and maple syrup.
3. Remove squash from oven and fill each half with the quinoa mixture. Return to oven for 10 minutes to warm through.
4. Garnish with fresh parsley before serving.

Roasted Acorn Squash with Quinoa and Cranberries is a vibrant, nutritious, and hearty vegetarian option that perfectly captures the flavors of fall for a Sunday supper.

Cheesy Autumn Vegetable Casserole

A warm, comforting casserole packed with seasonal vegetables and melted cheese, perfect for a cozy fall Sunday dinner.

Ingredients:

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 2 cups diced carrots
• 1 cup frozen corn
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup milk
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1/2 cup breadcrumbs

Instructions:

1. Preheat oven to 375°F (190°C). Steam broccoli, cauliflower, and carrots until slightly tender.
2. In a saucepan, melt butter over medium heat. Stir in flour to make a roux, cooking 1–2 minutes. Gradually whisk in milk, cooking until thickened. Add garlic powder, salt, and pepper.
3. Combine steamed vegetables and corn in a large bowl. Pour sauce over vegetables and stir in cheddar cheese.
4. Transfer mixture to a greased baking dish. Sprinkle with Parmesan cheese and breadcrumbs.
5. Bake for 25–30 minutes until top is golden and bubbly.

Cheesy Autumn Vegetable Casserole is a comforting, hearty dish that showcases fall vegetables in a creamy, cheesy sauce, perfect for Sunday supper.

Slow-Cooked Apple Cider Pot Roast

A tender, flavorful pot roast braised in apple cider and herbs, served with soft, caramelized vegetables—a perfect Sunday meal for fall.

Ingredients:

• 3 lbs beef chuck roast
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 large onion, sliced
• 3 carrots, cut into chunks
• 2 parsnips, cut into chunks
• 2 cups apple cider
• 1 cup beef broth
• 2 cloves garlic, minced
• 2 tsp fresh thyme leaves
• 1 tsp dried rosemary

Instructions:

1. Season roast with salt and pepper. In a large skillet, heat olive oil and sear roast on all sides until browned.
2. Transfer roast to a slow cooker. Add onion, carrots, parsnips, garlic, thyme, rosemary, apple cider, and beef broth.
3. Cover and cook on low for 8 hours or high for 4–5 hours until meat is tender and easily shredded.
4. Remove roast and vegetables. Strain the cooking liquid and reduce in a saucepan if desired to make a rich gravy.
5. Serve roast with vegetables and drizzle with gravy.

Slow-Cooked Apple Cider Pot Roast is a fall classic, delivering rich, savory flavors with a hint of sweetness from the cider, perfect for a hearty Sunday supper.

Roasted Mushroom and Butternut Squash Risotto

Creamy risotto with roasted mushrooms and butternut squash, infused with garlic and Parmesan—a rich and comforting fall dish.

Ingredients:

• 1 small butternut squash, peeled and diced
• 8 oz mushrooms, sliced
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 4 cups vegetable or chicken broth, kept warm
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• 1 tsp fresh thyme leaves

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash and mushrooms with 1 tbsp olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
2. In a large skillet, heat remaining olive oil. Sauté onion and garlic until soft. Stir in Arborio rice and cook 1–2 minutes.
3. Add white wine and stir until absorbed. Gradually add warm broth, one ladle at a time, stirring frequently until rice is creamy and cooked through.
4. Fold in roasted squash, mushrooms, butter, Parmesan, and thyme. Adjust seasoning with salt and pepper.

Roasted Mushroom and Butternut Squash Risotto is a luxurious, creamy dish that brings the flavors of autumn to the table, ideal for a cozy fall Sunday supper.

Savory Sweet Potato and Sausage Bake

A comforting one-pan dish with roasted sweet potatoes, Italian sausage, and caramelized onions, perfect for a hearty fall Sunday supper.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 lb Italian sausage, sliced or crumbled
• 1 large onion, sliced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• Salt and pepper to taste
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, smoked paprika, thyme, salt, and pepper. Spread in a single layer on a baking sheet.
2. Roast sweet potatoes for 15 minutes. Add sausage, onion, and garlic to the pan. Toss gently and continue roasting for 20–25 minutes until sweet potatoes are tender and sausage is cooked through.
3. Remove from oven and sprinkle with fresh parsley before serving.

Savory Sweet Potato and Sausage Bake is a simple yet flavorful fall dish, perfect for a Sunday supper that’s both hearty and satisfying.

Autumn Harvest Stuffed Bell Peppers

Colorful bell peppers filled with a mixture of quinoa, roasted vegetables, and warm spices—a wholesome vegetarian fall supper.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 cup roasted butternut squash, diced
• 1/2 cup roasted mushrooms, chopped
• 1/4 cup dried cranberries
• 1/4 cup chopped walnuts
• 1 tsp ground cinnamon
• 1/2 tsp nutmeg
• Salt and pepper to taste
• 1/2 cup shredded cheese (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, combine quinoa, roasted butternut squash, mushrooms, cranberries, walnuts, cinnamon, nutmeg, salt, and pepper. Mix well.
3. Stuff each bell pepper with the quinoa mixture and place in a baking dish. Sprinkle with cheese if desired.
4. Cover with foil and bake for 25–30 minutes. Remove foil and bake an additional 10 minutes until peppers are tender.

Autumn Harvest Stuffed Bell Peppers are a colorful, nutritious, and flavorful vegetarian option that highlights the best flavors of fall.

Creamy Roasted Cauliflower Soup

A velvety soup made with roasted cauliflower, onions, and garlic, finished with cream and herbs—a comforting starter or main for a fall Sunday supper.

Ingredients:

• 1 large head of cauliflower, chopped
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1/2 cup heavy cream
• 1/2 tsp smoked paprika
• 2 tbsp fresh parsley, chopped

Instructions:

1. Preheat oven to 400°F (200°C). Toss cauliflower 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 translucent. Add roasted cauliflower and broth, bringing to a simmer for 10 minutes.
3. Blend the soup using an immersion blender or in batches until smooth. Stir in cream and smoked paprika. Adjust seasoning with salt and pepper.
4. Serve warm, garnished with fresh parsley.

Creamy Roasted Cauliflower Soup is a rich, comforting dish that perfectly captures the cozy flavors of fall, ideal for a Sunday supper.

Herb-Roasted Chicken with Apples and Onions

Tender roasted chicken infused with fresh herbs, paired with sweet caramelized apples and onions—a perfect centerpiece for a fall Sunday supper.

Ingredients:

• 1 whole chicken (about 4 lbs)
• 3 tbsp olive oil
• Salt and pepper to taste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 apples, cored and sliced
• 1 large onion, sliced
• 1/2 cup chicken broth

Instructions:

1. Preheat oven to 425°F (220°C). Rub chicken with olive oil, salt, pepper, thyme, and rosemary.
2. Arrange apples and onions around the chicken in a roasting pan. Pour chicken broth into the pan.
3. Roast for 1 hour 15 minutes to 1 hour 30 minutes, basting occasionally, until the chicken reaches an internal temperature of 165°F (74°C).
4. Let chicken rest for 10 minutes before carving. Serve with roasted apples and onions.

Herb-Roasted Chicken with Apples and Onions is a flavorful and aromatic fall Sunday supper dish that combines savory and sweet in every bite.

Autumn Vegetable and Bean Chili

A hearty, comforting chili packed with fall vegetables, beans, and warming spices—perfect for a chilly Sunday evening.

Ingredients:

• 1 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (28 oz) diced tomatoes
• 2 tbsp tomato paste
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp cumin
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until softened.
2. Add carrots, celery, bell pepper, and zucchini. Cook 5–7 minutes until slightly tender.
3. Stir in beans, diced tomatoes, tomato paste, and spices. Bring to a boil, then reduce heat and simmer for 30–40 minutes.
4. Adjust seasoning with salt and pepper before serving.

Autumn Vegetable and Bean Chili is a warming, nutritious, and hearty dish that embodies the flavors of fall, perfect for a cozy Sunday supper.

Pumpkin and Sage Risotto with Toasted Pine Nuts

A creamy risotto with pumpkin, fresh sage, and crunchy toasted pine nuts—a luxurious, comforting fall dish.

Ingredients:

• 1 small pumpkin, peeled and diced
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 4 cups vegetable or chicken broth, warmed
• 2 tbsp butter
• 1/2 cup grated Parmesan cheese
• 1 tbsp fresh sage, chopped
• 1/4 cup toasted pine nuts

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin with 1 tbsp olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
2. In a large skillet, heat remaining olive oil. Sauté onion and garlic until soft. Stir in Arborio rice for 1–2 minutes.
3. Add wine and stir until absorbed. Gradually add warm broth, one ladle at a time, stirring frequently until rice is creamy and cooked through.
4. Fold in roasted pumpkin, butter, Parmesan, and sage. Top with toasted pine nuts before serving.

Pumpkin and Sage Risotto with Toasted Pine Nuts is a rich, flavorful dish that perfectly captures the essence of fall, making it ideal for a cozy Sunday supper.

One-Pot Autumn Chicken and Rice

A comforting one-pot meal with tender chicken, fall vegetables, and fragrant rice—a simple and hearty Sunday supper.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 red bell pepper, diced
• 1 cup long-grain rice
• 2 1/2 cups chicken broth
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• 1/4 cup chopped fresh parsley

Instructions:

1. Season chicken with salt and pepper. Heat olive oil in a large pot over medium-high heat and brown chicken on both sides. Remove and set aside.
2. Sauté onion and garlic in the same pot until soft. Add carrots and bell pepper and cook 3–4 minutes.
3. Stir in rice, thyme, and smoked paprika. Pour in chicken broth and bring to a simmer.
4. Return chicken to the pot, cover, and cook over low heat for 25–30 minutes, until rice is tender and chicken is fully cooked.
5. Sprinkle with fresh parsley before serving.

One-Pot Autumn Chicken and Rice is a simple, cozy dish that combines savory chicken and fall vegetables, making it perfect for an easy Sunday supper.

Baked Butternut Squash Mac and Cheese

A creamy, cheesy mac and cheese with roasted butternut squash—comfort food with a seasonal twist for fall.

Ingredients:

• 12 oz elbow macaroni
• 2 cups roasted butternut squash, mashed
• 2 tbsp butter
• 2 tbsp flour
• 2 cups milk
• 1 cup shredded cheddar cheese
• 1/2 cup Parmesan cheese
• 1/2 tsp nutmeg
• Salt and pepper to taste
• 1/2 cup breadcrumbs

Instructions:

1. Preheat oven to 375°F (190°C). Cook macaroni according to package directions. Drain and set aside.
2. In a saucepan, melt butter over medium heat. Stir in flour to form a roux. Gradually whisk in milk until smooth. Add cheddar, Parmesan, nutmeg, salt, and pepper. Stir in mashed butternut squash.
3. Combine pasta and sauce, then transfer to a greased baking dish. Top with breadcrumbs.
4. Bake for 20–25 minutes until golden and bubbly.

Baked Butternut Squash Mac and Cheese is creamy, cheesy, and comforting with a subtle sweetness from the squash, making it an irresistible fall Sunday supper side or main.

Spiced Pear and Almond Galette

A rustic fall dessert with spiced pears and a flaky almond-filled crust—perfect to finish a cozy Sunday supper.

Ingredients:

• 1 sheet puff pastry or pie dough
• 3 ripe pears, thinly sliced
• 2 tbsp brown sugar
• 1 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp nutmeg
• 1/4 cup almond meal
• 1 egg, beaten (for egg wash)
• 1 tbsp sliced almonds

Instructions:

1. Preheat oven to 400°F (200°C). Roll out pastry on a baking sheet lined with parchment.
2. Mix almond meal with brown sugar and sprinkle over the center of the pastry. Layer pear slices on top. Sprinkle cinnamon, ginger, and nutmeg over the pears.
3. Fold edges of the pastry over the filling, leaving the center exposed. Brush pastry edges with egg wash and sprinkle with sliced almonds.
4. Bake for 25–30 minutes until golden and puffed. Let cool slightly before serving.

Spiced Pear and Almond Galette is a warm, fragrant, and rustic fall dessert that perfectly rounds out a Sunday supper with its sweet and spiced flavors.

Roasted Garlic and Herb Pork Loin

A juicy pork loin roasted with garlic, rosemary, and thyme, served with caramelized vegetables—a perfect hearty fall Sunday supper.

Ingredients:

• 3 lbs pork loin
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 3 carrots, sliced
• 2 parsnips, sliced
• 1 large onion, sliced
• 1/2 cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C). Rub pork loin with olive oil, garlic, salt, pepper, rosemary, and thyme.
2. Arrange carrots, parsnips, and onion around the pork in a roasting pan. Pour chicken broth over the vegetables.
3. Roast for 1 hour 15 minutes to 1 hour 30 minutes, basting occasionally, until the internal temperature reaches 145°F (63°C).
4. Let rest 10 minutes before slicing and serving with the roasted vegetables.

Roasted Garlic and Herb Pork Loin is a flavorful, tender, and comforting dish that highlights the rich flavors of fall, perfect for Sunday supper.

Autumn Vegetable and Sausage Skillet

A one-pan fall dinner with sausage, sweet potatoes, Brussels sprouts, and apples, seasoned with warm spices for a hearty meal.

Ingredients:

• 1 lb Italian sausage, sliced or crumbled
• 2 tbsp olive oil
• 2 sweet potatoes, diced
• 1 lb Brussels sprouts, halved
• 1 apple, diced
• 1 tsp smoked paprika
• 1/2 tsp cinnamon
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Brown sausage until cooked through. Remove and set aside.
2. Add sweet potatoes and Brussels sprouts to the skillet. Cook 10–12 minutes until vegetables start to soften.
3. Stir in apple, smoked paprika, cinnamon, salt, and pepper. Cook another 5 minutes until everything is tender.
4. Return sausage to the skillet and toss to combine. Garnish with fresh parsley before serving.

Autumn Vegetable and Sausage Skillet is a quick, flavorful, and wholesome fall meal that’s perfect for a cozy Sunday supper.

Caramel Apple Bread Pudding

A warm, spiced bread pudding loaded with apples and drizzled with caramel sauce—a comforting fall dessert to end Sunday supper.

Ingredients:

• 6 cups cubed day-old bread
• 3 apples, peeled and diced
• 4 eggs
• 2 cups milk
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp vanilla extract
• 1/2 cup caramel sauce
• 2 tbsp butter, melted

Instructions:

1. Preheat oven to 350°F (175°C). Grease a baking dish.
2. In a bowl, whisk together eggs, milk, brown sugar, cinnamon, nutmeg, and vanilla.
3. Toss bread cubes and apples together in a large bowl. Pour egg mixture over the bread and gently mix until absorbed.
4. Transfer to prepared baking dish. Drizzle with melted butter and bake 45–50 minutes until set and golden.
5. Serve warm with caramel sauce drizzled on top.

Caramel Apple Bread Pudding is a sweet, cozy, and spiced dessert that captures the essence of fall, making it a perfect finish to Sunday supper.