21 Flavorful Fall Vegetarian Dinners Recipes for Busy Nights

As the leaves change color and the air turns crisp, our cravings shift toward comforting, hearty meals.

Fall is the perfect season to embrace the rich flavors of seasonal vegetables like squash, pumpkins, sweet potatoes, kale, and mushrooms.

For vegetarians—or anyone looking to add more plant-based meals to their week—fall offers a bounty of ingredients that create warming, flavorful dinners.

In this article, we’ve compiled 21 fall vegetarian dinner recipes that range from creamy pastas and savory casseroles to hearty stews and roasted vegetable bowls.

Each recipe celebrates the season’s produce, offering satisfying meals that are perfect for weeknight dinners, family gatherings, or cozy nights in.

Whether you’re craving something creamy and indulgent like pumpkin risotto, or light yet filling like roasted vegetable quinoa bowls, there’s a recipe here for every palate.

These dishes not only highlight the best flavors of fall but are also easy to prepare, wholesome, and entirely vegetarian.

21 Flavorful Fall Vegetarian Dinners Recipes for Busy Nights

Fall is the season to embrace cozy, comforting, and flavorful meals that nourish the body and delight the senses.

With these 21 fall vegetarian dinner recipes, you can enjoy the richness of autumn vegetables while keeping your meals plant-based and satisfying.

From creamy pastas to hearty stews, roasted vegetables, and casseroles, these recipes will bring warmth, color, and flavor to your dinner table.

Try incorporating these recipes into your weekly meal planning, and discover how easy it is to create delicious, seasonal vegetarian meals that your whole family will love.

Roasted Butternut Squash and Sage Risotto

This creamy risotto celebrates the flavors of fall with roasted butternut squash, earthy sage, and a touch of Parmesan.

It’s a comforting vegetarian dinner that’s perfect for cooler evenings and pairs beautifully with a crisp salad or crusty bread.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 tablespoon butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 5 cups vegetable broth, kept warm
• 1 teaspoon fresh sage, finely chopped
• ½ cup grated Parmesan cheese (optional for strict vegetarian)
• 2 tablespoons chopped fresh parsley

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, until tender and lightly caramelized.
2. In a large saucepan, melt butter over medium heat. Add onion and cook until translucent, about 4–5 minutes. Stir in garlic and cook for an additional minute.
3. Add Arborio rice to the pan, stirring to coat each grain in the butter and onion mixture. Toast the rice for 2–3 minutes.
4. Pour in the white wine and cook until it is mostly absorbed.
5. Begin adding warm vegetable broth, one ladle at a time, stirring constantly and allowing the liquid to absorb before adding more. Continue until the rice is creamy and tender, about 20–25 minutes.
6. Fold in roasted butternut squash and chopped sage. Stir in Parmesan cheese if using, and season with salt and pepper to taste.
7. Garnish with fresh parsley before serving.

This risotto is rich, creamy, and full of comforting fall flavors.

The sweetness of roasted butternut squash and the aroma of sage make it a perfect vegetarian centerpiece for any dinner table.

Autumn Harvest Stuffed Peppers

Colorful bell peppers are stuffed with a hearty mixture of quinoa, mushrooms, cranberries, and warm spices, making a nutrient-packed vegetarian dinner that feels indulgent yet wholesome.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup mushrooms, finely chopped
• 1 carrot, grated
• ½ cup dried cranberries
• 1 teaspoon ground cumin
• ½ teaspoon cinnamon
• ½ teaspoon smoked paprika
• Salt and pepper, to taste
• ¼ cup chopped walnuts (optional)
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Preheat oven to 375°F (190°C). Slice the tops off the bell peppers and remove seeds and membranes. Set aside.
2. In a medium saucepan, cook quinoa in vegetable broth according to package instructions. Fluff with a fork when done.
3. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until softened. Add mushrooms and carrot, cooking until tender.
4. Stir in cooked quinoa, cranberries, cumin, cinnamon, smoked paprika, salt, and pepper. Mix until well combined. Remove from heat and fold in walnuts and parsley.
5. Stuff each bell pepper with the quinoa mixture, pressing down gently. Place in a baking dish with ¼ cup water at the bottom to keep peppers moist. Cover with foil.
6. Bake for 30 minutes. Remove foil and bake for an additional 10 minutes, until peppers are tender and tops are lightly browned.

These stuffed peppers are a colorful and satisfying fall dinner.

Each bite offers a balance of earthy, sweet, and nutty flavors, making them a crowd-pleasing vegetarian option.

Creamy Pumpkin and White Bean Pasta

This pasta dish combines a creamy pumpkin sauce with protein-packed white beans, garlic, and sage for a cozy, meatless fall dinner that’s both filling and flavorful.

Ingredients:

• 12 oz (340g) pasta of choice
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon fresh sage, chopped
• 1 cup canned pumpkin puree
• 1 cup vegetable broth
• 1 cup cooked white beans (cannellini or navy)
• ½ teaspoon nutmeg
• Salt and pepper, to taste
• ¼ cup grated Parmesan cheese (optional)
• Fresh parsley for garnish

Instructions:

1. Cook pasta according to package instructions. Drain and set aside, reserving ½ cup of pasta water.
2. Heat olive oil in a large skillet over medium heat. Sauté onion until translucent, then add garlic and cook 1 minute.
3. Stir in pumpkin puree, vegetable broth, sage, and nutmeg. Bring to a gentle simmer and cook for 5–7 minutes until slightly thickened.
4. Add cooked white beans and toss to combine. Season with salt and pepper.
5. Add the cooked pasta to the skillet, tossing to coat. Use reserved pasta water to adjust the sauce consistency if needed.
6. Sprinkle with Parmesan and garnish with fresh parsley before serving.

This pumpkin and white bean pasta is a creamy, comforting dish perfect for autumn evenings.

The combination of pumpkin, sage, and beans creates a hearty vegetarian meal that’s both nutritious and satisfying.

Maple-Glazed Roasted Root Vegetables with Lentils

This hearty fall dinner features a medley of roasted root vegetables tossed in a sweet maple glaze, served over a bed of protein-rich lentils.

It’s a colorful, flavorful, and filling vegetarian meal perfect for cozy evenings.

Ingredients:

• 2 medium carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 1 small sweet potato, peeled and cubed
• 1 tablespoon olive oil
• 2 tablespoons maple syrup
• Salt and pepper, to taste
• 1 cup green or brown lentils, rinsed
• 2 ½ cups vegetable broth
• 1 teaspoon fresh thyme leaves
• 1 tablespoon balsamic vinegar
• 2 tablespoons chopped fresh parsley

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots, parsnips, and sweet potato with olive oil, maple syrup, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and caramelized.
2. In a medium saucepan, bring vegetable broth to a boil. Add lentils, reduce heat, and simmer for 20–25 minutes until tender but not mushy. Drain excess liquid if necessary.
3. Stir in fresh thyme and balsamic vinegar to the cooked lentils.
4. Serve roasted vegetables over a bed of lentils and garnish with fresh parsley.

This dish balances the natural sweetness of roasted root vegetables with the earthy lentils, creating a wholesome vegetarian dinner full of autumn flavors.

Wild Mushroom and Spinach Polenta Bake

Creamy polenta is topped with sautéed wild mushrooms, fresh spinach, and melted cheese, then baked until golden.

This vegetarian dinner is indulgent yet healthy, highlighting the earthy flavors of fall.

Ingredients:

• 1 cup polenta
• 4 cups vegetable broth
• 1 tablespoon butter
• ½ cup grated Parmesan cheese
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 small onion, diced
• 3 cups mixed wild mushrooms, sliced
• 2 cloves garlic, minced
• 4 cups fresh spinach
• ½ teaspoon dried thyme
• ½ cup shredded mozzarella cheese

Instructions:

1. Preheat oven to 375°F (190°C). In a saucepan, bring vegetable broth to a boil. Gradually whisk in polenta and cook until thickened, about 5–7 minutes. Stir in butter, Parmesan, salt, and pepper.
2. In a skillet, heat olive oil and sauté onion until translucent. Add mushrooms and garlic, cooking until mushrooms release their moisture and become golden. Stir in spinach and thyme, cooking until wilted.
3. Pour polenta into a greased baking dish. Spread the mushroom and spinach mixture evenly over the top. Sprinkle with mozzarella cheese.
4. Bake for 15–20 minutes until cheese is melted and lightly golden.

This polenta bake is creamy, earthy, and comforting.

The combination of mushrooms, spinach, and melted cheese makes it a perfect fall vegetarian dinner that’s both satisfying and flavorful.

Sweet Potato and Chickpea Curry

This fragrant curry combines tender sweet potatoes and chickpeas in a rich coconut and tomato sauce, spiced with turmeric, cumin, and coriander.

It’s a warming vegetarian dinner perfect for chilly fall nights.

Ingredients:

• 1 tablespoon coconut oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 sweet potato, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• Salt and pepper, to taste
• 2 cups fresh spinach
• Cooked rice or naan, for serving
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Sauté onion until soft, then add garlic, ginger, turmeric, cumin, and coriander. Cook for 1–2 minutes until fragrant.
2. Add sweet potato, chickpeas, diced tomatoes, and coconut milk. Bring to a simmer, cover, and cook for 20–25 minutes until sweet potatoes are tender.
3. Stir in fresh spinach until wilted. Season with salt and pepper.
4. Serve hot over rice or with naan and garnish with fresh cilantro.

This sweet potato and chickpea curry is hearty, aromatic, and nourishing.

It’s a cozy vegetarian dinner that celebrates the rich flavors of fall with every spoonful.

Caramelized Onion and Butternut Squash Tart

This savory tart features sweet caramelized onions and roasted butternut squash atop a flaky puff pastry crust.

It’s an elegant vegetarian dinner that’s perfect for fall gatherings or a cozy weeknight meal.

Ingredients:

• 1 sheet puff pastry, thawed
• 2 tablespoons olive oil
• 2 large onions, thinly sliced
• 1 teaspoon brown sugar
• 1 small butternut squash, peeled and diced
• Salt and pepper, to taste
• ½ teaspoon fresh thyme leaves
• ½ cup crumbled goat cheese or feta
• 1 tablespoon balsamic glaze

Instructions:

1. Preheat oven to 400°F (200°C). Roast butternut squash on a baking sheet with a drizzle of olive oil, salt, and pepper for 20–25 minutes until tender.
2. In a skillet, heat olive oil and cook onions over medium heat with brown sugar, stirring occasionally until golden and caramelized, about 20 minutes.
3. Roll puff pastry onto a baking sheet. Prick lightly with a fork. Spread caramelized onions evenly on the pastry, leaving a 1-inch border. Top with roasted butternut squash, thyme, and crumbled cheese.
4. Fold the edges of the pastry over slightly. Bake for 20–25 minutes until golden brown. Drizzle with balsamic glaze before serving.

This tart balances sweet, savory, and earthy flavors for a sophisticated vegetarian dinner.

It’s visually stunning and perfect for fall entertaining.

Harvest Grain Bowl with Roasted Vegetables

A nourishing bowl packed with roasted seasonal vegetables, farro, pumpkin seeds, and a tangy maple-tahini dressing.

This vegetarian dinner is filling, colorful, and perfect for fall.

Ingredients:

• 1 cup farro or quinoa, cooked
• 1 cup Brussels sprouts, halved
• 1 cup sweet potatoes, cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• ½ cup roasted pumpkin seeds
• ¼ cup dried cranberries
• 2 tablespoons tahini
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• 2 tablespoons warm water

Instructions:

1. Preheat oven to 400°F (200°C). Toss Brussels sprouts and sweet potatoes with olive oil, salt, and pepper. Roast for 20–25 minutes until tender and golden.
2. In a small bowl, whisk together tahini, maple syrup, apple cider vinegar, and warm water to make a smooth dressing.
3. Divide cooked farro among bowls. Top with roasted vegetables, pumpkin seeds, and dried cranberries. Drizzle with tahini dressing.

This harvest grain bowl combines nutty grains, roasted vegetables, and a slightly sweet dressing for a hearty and healthy vegetarian dinner that celebrates fall flavors.

Creamy Cauliflower and White Bean Soup

A velvety soup made with roasted cauliflower, white beans, and aromatic herbs.

This fall vegetarian dinner is comforting, protein-rich, and perfect with crusty bread.

Ingredients:

• 1 large head cauliflower, cut into florets
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups vegetable broth
• ½ teaspoon dried thyme
• ¼ cup nutritional yeast or Parmesan
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 425°F (220°C). Toss cauliflower with olive oil, salt, and pepper. Roast for 20–25 minutes until golden.
2. In a large pot, sauté onion and garlic until soft. Add roasted cauliflower, white beans, vegetable broth, and thyme. Bring to a simmer for 10 minutes.
3. Use an immersion blender to puree the soup until smooth. Stir in nutritional yeast or Parmesan, and adjust seasoning.
4. Serve hot, garnished with fresh parsley.

Conclusion:
This creamy cauliflower soup is rich, savory, and satisfying—a perfect vegetarian comfort food for crisp fall evenings.

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Autumn Ratatouille with Polenta

A hearty fall twist on classic ratatouille, served over creamy polenta.

This vegetarian dinner is both rustic and elegant, highlighting seasonal vegetables in a flavorful tomato-based sauce.

Ingredients:

• 1 small eggplant, diced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 can (14 oz) diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon fresh thyme leaves
• Salt and pepper, to taste
• 1 cup polenta
• 4 cups vegetable broth
• 2 tablespoons butter
• ¼ cup grated Parmesan

Instructions:

1. Heat olive oil in a large skillet. Sauté onion and garlic until fragrant. Add eggplant, zucchini, and bell peppers. Cook until vegetables soften, about 10 minutes.
2. Stir in diced tomatoes, oregano, thyme, salt, and pepper. Simmer for 15–20 minutes until sauce thickens and flavors meld.
3. Meanwhile, cook polenta in vegetable broth according to package instructions. Stir in butter and Parmesan.
4. Serve ratatouille over a bed of creamy polenta.

This autumn ratatouille with polenta is a wholesome and comforting vegetarian dinner.

The combination of roasted vegetables and creamy polenta makes it both satisfying and nourishing.

Spinach, Ricotta, and Pumpkin Lasagna

Layers of pasta, creamy ricotta, roasted pumpkin, and spinach come together in a hearty vegetarian lasagna.

This dish is rich, comforting, and perfect for fall evenings.

Ingredients:

• 9 lasagna noodles, cooked
• 2 cups pumpkin puree
• 2 cups ricotta cheese
• 4 cups fresh spinach
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups marinara sauce
• 1 teaspoon nutmeg
• Salt and pepper, to taste
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F (190°C). Sauté onion and garlic in a skillet until soft. Add spinach and cook until wilted.
2. In a bowl, mix ricotta, pumpkin puree, nutmeg, salt, and pepper.
3. In a baking dish, layer noodles, pumpkin-ricotta mixture, spinach, and marinara sauce. Repeat layers, finishing with mozzarella and Parmesan on top.
4. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until cheese is golden and bubbly.

This pumpkin and spinach lasagna is creamy, hearty, and full of fall flavors.

It’s a comforting vegetarian dinner that’s perfect for family meals or special occasions.

Roasted Vegetable and Pesto Flatbread

Crispy flatbread topped with roasted seasonal vegetables and a vibrant basil pesto.

This vegetarian dinner is quick to prepare and perfect for a light yet satisfying fall meal.

Ingredients:

• 1 store-bought flatbread or pizza crust
• 1 cup cherry tomatoes, halved
• 1 small zucchini, sliced
• 1 small red onion, sliced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• ¼ cup prepared basil pesto
• ½ cup shredded mozzarella or vegan cheese
• Fresh arugula for topping

Instructions:

1. Preheat oven to 400°F (200°C). Toss cherry tomatoes, zucchini, and red onion with olive oil, salt, and pepper. Roast for 15–20 minutes until tender.
2. Spread basil pesto over the flatbread. Top with roasted vegetables and shredded cheese.
3. Bake for 10–12 minutes until cheese melts and edges are golden.
4. Remove from oven and top with fresh arugula before serving.

This roasted vegetable and pesto flatbread is colorful, fresh, and satisfying.

It’s a quick and versatile vegetarian dinner that celebrates the flavors of fall.

Autumn Vegetable and Barley Stew

A hearty stew packed with seasonal vegetables and nutty barley, simmered in a savory broth.

This fall vegetarian dinner is filling, nutritious, and perfect for chilly evenings.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 parsnips, diced
• 1 cup mushrooms, sliced
• 1 cup pearl barley
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 2 tablespoons chopped fresh parsley

Instructions:

1. Heat olive oil in a large pot. Sauté onion and garlic until fragrant. Add carrots, parsnips, and mushrooms, cooking for 5–7 minutes.
2. Stir in barley, vegetable broth, thyme, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 40–45 minutes until barley is tender.
3. Adjust seasoning and sprinkle with fresh parsley before serving.

This autumn vegetable and barley stew is comforting, wholesome, and hearty.

The combination of root vegetables and barley makes it a perfect vegetarian dinner for fall nights.

Baked Sweet Potato and Black Bean Enchiladas

Soft tortillas filled with roasted sweet potatoes and black beans, smothered in a flavorful tomato-based sauce and baked until bubbly.

A colorful and satisfying fall vegetarian dinner.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 can (15 oz) black beans, drained and rinsed
• 8 small tortillas
• 2 cups enchilada sauce
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• 1 cup shredded cheese or vegan alternative
• Fresh cilantro for garnish

Instructions:

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

These baked sweet potato and black bean enchiladas are vibrant, flavorful, and satisfying.

They make a delicious vegetarian dinner with a cozy fall twist.

Butternut Squash and Spinach Curry

A creamy coconut curry with tender butternut squash, fresh spinach, and aromatic spices.

This fall vegetarian dinner is comforting, warming, and packed with flavor.

Ingredients:

• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 small butternut squash, peeled and cubed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 cups fresh spinach
• Salt and pepper, to taste
• Cooked rice or naan, for serving

Instructions:

1. Heat coconut oil in a large skillet. Sauté onion, garlic, and ginger until fragrant.
2. Add turmeric, cumin, and coriander; cook for 1 minute.
3. Stir in butternut squash, coconut milk, and vegetable broth. Simmer for 20 minutes until squash is tender.
4. Add spinach and cook until wilted. Season with salt and pepper. Serve over rice or with naan.

This butternut squash and spinach curry is creamy, comforting, and full of fall spices. A perfect vegetarian dinner for chilly evenings.

Roasted Cauliflower and Chickpea Bowl

A nutrient-packed bowl with roasted cauliflower, spiced chickpeas, quinoa, and tahini drizzle.

This vegetarian dinner is colorful, filling, and full of autumnal flavors.

Ingredients:

• 1 head cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• Salt and pepper, to taste
• 1 cup cooked quinoa
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1–2 tablespoons water
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss cauliflower and chickpeas with olive oil, smoked paprika, cumin, salt, and pepper. Roast for 25–30 minutes until golden and tender.
2. Whisk tahini, lemon juice, and water in a small bowl to make a smooth drizzle.
3. Serve roasted cauliflower and chickpeas over quinoa, drizzling with tahini sauce and garnishing with fresh parsley.

This roasted cauliflower and chickpea bowl is wholesome, flavorful, and perfect for a quick fall vegetarian dinner.

Pumpkin and Sage Risotto Cakes

Golden, pan-fried risotto cakes made with pumpkin, Parmesan, and sage.

Crispy on the outside, creamy on the inside, perfect for a comforting fall vegetarian dinner.

Ingredients:

• 2 cups cooked risotto (made with pumpkin puree)
• ½ cup grated Parmesan cheese
• 1 teaspoon fresh sage, chopped
• 1 egg (or flax egg for vegan)
• ½ cup breadcrumbs
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. In a bowl, combine risotto, Parmesan, sage, and egg. Form mixture into small patties.
2. Coat each patty lightly with breadcrumbs.
3. Heat olive oil in a skillet over medium heat. Fry patties for 3–4 minutes per side until golden brown.
4. Serve warm with a dollop of yogurt or a simple salad.

These pumpkin and sage risotto cakes are crispy, creamy, and full of autumn flavors.

A satisfying vegetarian dinner that’s perfect for fall evenings.

Sweet Potato and Kale Gratin

Layers of thinly sliced sweet potatoes, sautéed kale, and a creamy cheese sauce baked until golden.

This fall vegetarian dinner is hearty, comforting, and full of seasonal flavors.

Ingredients:

• 2 large sweet potatoes, thinly sliced
• 1 tablespoon olive oil
• 1 onion, sliced
• 2 cups kale, chopped
• 1 cup heavy cream or plant-based cream
• ½ teaspoon nutmeg
• Salt and pepper, to taste
• 1 cup grated Gruyère or cheddar cheese
• ¼ cup breadcrumbs

Instructions:

1. Preheat oven to 375°F (190°C). Sauté onion and kale in olive oil until softened.
2. In a baking dish, layer sweet potatoes, kale mixture, and cheese sauce. Repeat layers, finishing with cheese and breadcrumbs on top.
3. Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes until golden and bubbly.

This sweet potato and kale gratin is creamy, cheesy, and packed with fall flavors. A perfect vegetarian dinner for a cozy night in.

Roasted Acorn Squash with Quinoa and Cranberries

Tender roasted acorn squash halves are stuffed with a savory-sweet mixture of quinoa, cranberries, and toasted pecans.

This fall vegetarian dinner is festive, hearty, and packed with autumn flavors.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 cup cooked quinoa
• ½ cup dried cranberries
• ¼ cup toasted pecans, chopped
• 1 teaspoon ground cinnamon
• 1 tablespoon maple syrup
• 2 tablespoons 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 roast cut-side down for 25–30 minutes until tender.
2. In a bowl, mix cooked quinoa, cranberries, pecans, cinnamon, and maple syrup. Adjust seasoning with salt and pepper.
3. Spoon the quinoa mixture into roasted squash halves and return to the oven for 10 minutes to warm through.
4. Garnish with fresh parsley before serving.

This roasted acorn squash with quinoa and cranberries is a wholesome, visually appealing vegetarian dinner.

The sweet and nutty flavors make it perfect for cozy fall nights.

Spaghetti Squash with Autumn Vegetables

Roasted spaghetti squash strands tossed with a medley of seasonal vegetables, garlic, and fresh herbs.

This vegetarian dinner is light yet satisfying, celebrating the flavors of fall.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 cup mushrooms, sliced
• 1 red bell pepper, diced
• 1 small zucchini, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 2 tablespoons grated Parmesan or nutritional yeast
• Fresh basil for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Cut spaghetti squash in half, remove seeds, and brush with olive oil. Roast cut-side down for 35–40 minutes until tender.
2. While squash roasts, sauté mushrooms, bell pepper, zucchini, and garlic in olive oil with thyme until vegetables are tender. Season with salt and pepper.
3. Scrape out spaghetti squash strands with a fork and toss with roasted vegetables. Sprinkle with Parmesan or nutritional yeast.
4. Garnish with fresh basil before serving.

This spaghetti squash with autumn vegetables is light, nutritious, and packed with seasonal flavors.

A perfect vegetarian dinner that’s both comforting and colorful.

Pumpkin, Kale, and White Bean Bake

A hearty casserole layered with pumpkin puree, white beans, kale, and a creamy cheese topping.

This fall vegetarian dinner is warm, filling, and perfect for weeknight meals.

Ingredients:

• 2 cups pumpkin puree
• 1 can (15 oz) white beans, drained and rinsed
• 3 cups fresh kale, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground sage
• Salt and pepper, to taste
• ½ cup ricotta or cream cheese
• ½ cup shredded mozzarella
• ¼ cup grated Parmesan

Instructions:

1. Preheat oven to 375°F (190°C). Sauté onion and garlic until soft, then add kale and cook until wilted.
2. In a large bowl, combine pumpkin puree, white beans, cooked kale mixture, sage, salt, and pepper. Mix well.
3. Transfer mixture to a greased baking dish. Spread ricotta or cream cheese on top, then sprinkle with mozzarella and Parmesan.
4. Bake for 25–30 minutes until cheese is melted and golden.

This pumpkin, kale, and white bean bake is creamy, hearty, and packed with fall flavors.

It’s a comforting vegetarian dinner perfect for chilly autumn evenings.