23 Delicious Fall Veggie Dinner Recipes for Every Nights

As the leaves turn golden and the air grows crisp, there’s nothing more comforting than a hearty, flavorful dinner made from seasonal vegetables.

Fall is the perfect time to explore root vegetables, squash, leafy greens, and legumes in creative, satisfying ways.

Whether you’re looking for a quick weeknight meal or an impressive dinner for guests, these 23 fall veggie dinner recipes will warm your heart and nourish your body.

From creamy pumpkin pastas to roasted vegetable medleys and wholesome grain bowls, there’s something for every palate.

These recipes showcase the vibrant colors, earthy flavors, and cozy textures that make fall cooking so special.

23 Delicious Fall Veggie Dinner Recipes for Every Nights

Fall is a season of abundance, and these 23 fall veggie dinner recipes make the most of it.

They are nutritious, comforting, and versatile, perfect for family dinners, meal prep, or entertaining guests.

With recipes ranging from creamy soups and hearty casseroles to roasted vegetable bowls and stuffed squash, there’s no shortage of ways to enjoy the flavors of the season.

Embrace the warmth of autumn with these wholesome dishes and make your evenings cozy, flavorful, and satisfying.

Roasted Autumn Vegetable Medley with Herbed Quinoa

Celebrate the flavors of fall with a vibrant roasted vegetable medley paired with fluffy herbed quinoa.

Sweet carrots, earthy butternut squash, and tender Brussels sprouts are roasted to perfection and combined with a fragrant mix of fresh herbs, creating a comforting and nutritious dinner that’s both satisfying and visually stunning.

Ingredients:

• 2 cups butternut squash, peeled and cubed
• 2 cups Brussels sprouts, halved
• 2 large carrots, sliced diagonally
• 1 red onion, cut into wedges
• 3 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 cup quinoa
• 2 cups vegetable broth
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh sage, chopped
• 2 tbsp toasted pumpkin seeds (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large mixing bowl, toss the butternut squash, Brussels sprouts, carrots, and red onion with olive oil, salt, pepper, smoked paprika, and dried thyme.
3. Spread the vegetables on a baking sheet in a single layer and roast for 25–30 minutes, flipping halfway, until tender and lightly caramelized.
4. Meanwhile, rinse the quinoa under cold water. In a medium saucepan, bring vegetable broth to a boil, add quinoa, reduce heat, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and stir in chopped parsley and sage.
5. Serve the roasted vegetables over a bed of herbed quinoa and sprinkle with toasted pumpkin seeds for a crunchy finish.

This dish is a perfect fall dinner—hearty yet light, packed with nutrients, and full of autumnal flavors.

It pairs wonderfully with a crisp white wine or a warm herbal tea for a cozy evening meal.

Maple-Glazed Root Vegetable and Lentil Bake

Sweet and savory collide in this hearty maple-glazed root vegetable and lentil bake.

With layers of tender carrots, parsnips, sweet potatoes, and earthy lentils, this dinner is ideal for cool autumn nights.

A touch of maple syrup and warming spices makes it irresistible, even for those new to plant-based meals.

Ingredients:

• 2 medium carrots, sliced
• 2 parsnips, sliced
• 1 medium sweet potato, cubed
• 1 cup green or brown lentils, rinsed
• 2 cups vegetable broth
• 2 tbsp olive oil
• 2 tbsp pure maple syrup
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt
• ¼ tsp black pepper
• 2 cloves garlic, minced
• 1 small onion, chopped
• Fresh thyme for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Sauté onions and garlic until fragrant, about 3 minutes.
3. Add lentils and vegetable broth to the skillet, bring to a boil, then reduce heat and simmer for 15–20 minutes until lentils are tender.
4. In a large bowl, toss carrots, parsnips, and sweet potato with olive oil, maple syrup, cinnamon, nutmeg, salt, and pepper.
5. Spread the vegetables evenly in a baking dish and pour cooked lentils on top. Mix gently to combine.
6. Bake uncovered for 25–30 minutes, until vegetables are tender and lightly caramelized. Garnish with fresh thyme before serving.

This maple-glazed root vegetable and lentil bake is a wholesome, comforting dinner that embraces the flavors of fall.

It’s rich in protein and fiber, making it filling and satisfying for a cool evening.

Creamy Pumpkin and Spinach Pasta

Indulge in the creamy, cozy flavors of autumn with this pumpkin and spinach pasta.

The velvety pumpkin sauce, infused with garlic and sage, coats tender pasta perfectly, while fresh spinach adds a pop of color and nutrition.

This dish is a comforting, meatless dinner that feels indulgent without being heavy.

Ingredients:

• 12 oz pasta of your choice (penne, fettuccine, or bowtie work well)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 1 cup pumpkin puree (canned or homemade)
• 1 cup coconut milk or cream
• ½ tsp ground nutmeg
• ½ tsp salt
• ¼ tsp black pepper
• 3 cups fresh spinach
• ¼ cup grated Parmesan or vegan alternative
• 2 tbsp toasted pine nuts (optional)

Instructions:

1. Cook pasta according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Sauté garlic and onion until soft and fragrant.
3. Add pumpkin puree, coconut milk, nutmeg, salt, and pepper. Stir to combine and simmer for 5 minutes.
4. Add spinach and cook until just wilted. If the sauce is too thick, stir in reserved pasta water gradually until desired consistency is reached.
5. Toss the cooked pasta in the pumpkin sauce until well coated. Sprinkle with Parmesan or vegan cheese and toasted pine nuts before serving.

This creamy pumpkin and spinach pasta is a warm, comforting meal that highlights fall flavors beautifully.

It’s easy to make yet feels indulgent—perfect for a weeknight dinner or a special seasonal treat.

Harvest Stuffed Acorn Squash

This dish turns the humble acorn squash into a spectacular centerpiece.

Roasted until caramelized and stuffed with a savory mix of quinoa, cranberries, pecans, and aromatic spices, it’s a visually stunning and nutrient-packed fall dinner that’s both cozy and festive.

Ingredients:

• 2 medium acorn squash, halved and seeds removed
• 1 cup cooked quinoa
• ½ cup dried cranberries
• ¼ cup chopped pecans, toasted
• 1 small apple, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp olive oil
• ½ tsp cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt
• ¼ tsp black pepper
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Brush the cut sides of the acorn squash with a little olive oil and place cut-side down on a baking sheet. Roast for 25–30 minutes until tender.
2. In a skillet, heat olive oil over medium heat. Sauté onion, garlic, and apple until softened, about 5 minutes.
3. In a mixing bowl, combine cooked quinoa, sautéed mixture, cranberries, pecans, cinnamon, nutmeg, salt, and pepper.
4. Remove squash from the oven, flip cut-side up, and stuff with the quinoa mixture. Return to the oven and bake for another 10–15 minutes until heated through.
5. Garnish with fresh parsley before serving.

This harvest stuffed acorn squash is a comforting and elegant fall dinner. Each bite delivers a balance of sweet, savory, and nutty flavors that make it a seasonal favorite.

Autumn Ratatouille with Roasted Garlic

A rustic fall take on the classic French dish, this autumn ratatouille features eggplant, zucchini, bell peppers, and tomatoes roasted with fragrant garlic and herbs.

It’s a colorful, nutrient-dense dinner that’s hearty enough to satisfy but still light and healthy.

Ingredients:

• 1 medium eggplant, cubed
• 2 zucchini, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 2 cups cherry tomatoes
• 4 cloves garlic, minced
• 3 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• Fresh basil for garnish

Instructions:

1. Preheat oven to 425°F (220°C). In a large bowl, toss eggplant, zucchini, bell peppers, and cherry tomatoes with olive oil, garlic, thyme, oregano, salt, and pepper.
2. Spread vegetables evenly on a baking sheet and roast for 25–30 minutes, stirring halfway, until tender and lightly caramelized.
3. Transfer roasted vegetables to a serving dish and garnish with fresh basil before serving.
4. Optionally, serve over cooked couscous, rice, or pasta for a heartier meal.

This autumn ratatouille is a vibrant, flavorful dish that celebrates seasonal produce.

It’s simple to prepare, visually appealing, and perfect for a cozy fall evening.

Sweet Potato and Black Bean Enchiladas

These enchiladas are a delicious plant-based dinner packed with roasted sweet potatoes, black beans, and a smoky, spicy sauce.

Topped with melted cheese or a vegan alternative, they’re a comforting fall meal with bold, satisfying flavors.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 8 small flour or corn tortillas
• 1 cup shredded cheese or vegan alternative
• 1 cup enchilada sauce (store-bought or homemade)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp olive oil
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• Fresh cilantro for garnish

Instructions:

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

Sweet potato and black bean enchiladas are a hearty, comforting dinner full of fall flavors.

They’re easy to make, family-friendly, and perfect for a chilly autumn night.

Butternut Squash and Kale Curry

This creamy butternut squash and kale curry is a warming fall dinner that’s packed with flavor.

The sweetness of roasted squash balances the earthiness of kale, all brought together in a spiced coconut curry sauce.

It’s perfect served over rice or quinoa for a comforting meal.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 cups chopped kale, stems removed
• 1 can (14 oz) coconut milk
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp olive oil
• 1 tbsp curry powder
• ½ tsp turmeric
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup vegetable broth
• Cooked rice or quinoa, for serving

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with 1 tbsp olive oil, salt, and pepper. Roast for 25 minutes until tender.
2. In a large skillet, heat remaining olive oil over medium heat. Sauté onion, garlic, and ginger until fragrant, about 3–4 minutes.
3. Stir in curry powder and turmeric, cooking for 1 minute. Add roasted squash, kale, coconut milk, and vegetable broth. Simmer for 10 minutes until kale is tender and flavors meld.
4. Serve over rice or quinoa, garnished with fresh cilantro if desired.

This butternut squash and kale curry is a vibrant, comforting fall dinner.

It’s rich, hearty, and full of nutrients, perfect for chilly evenings.

Roasted Cauliflower Steaks with Garlic-Tahini Sauce

Thick-cut roasted cauliflower steaks are elevated with a creamy garlic-tahini sauce in this simple yet impressive fall dinner.

The combination of roasted caramelized edges and a tangy, nutty sauce makes this dish both satisfying and elegant.

Ingredients:

• 1 large cauliflower, cut into 1-inch thick steaks
• 3 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp tahini
• 1 clove garlic, minced
• 1 tbsp lemon juice
• 2–3 tbsp water, to thin sauce
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 425°F (220°C). Brush cauliflower steaks with olive oil, sprinkle with salt and pepper, and place on a baking sheet. Roast for 20–25 minutes, flipping halfway, until golden brown.
2. In a small bowl, whisk together tahini, garlic, lemon juice, and water until smooth and creamy. Adjust consistency as needed.
3. Drizzle garlic-tahini sauce over roasted cauliflower steaks and garnish with fresh parsley before serving.

Roasted cauliflower steaks with garlic-tahini sauce are a hearty, flavorful vegetarian dinner that feels special.

The sauce adds richness while keeping it light enough for a satisfying fall meal.

Autumn Vegetable Shepherd’s Pie

This vegetarian shepherd’s pie is a comforting fall dinner featuring a savory vegetable filling topped with creamy mashed potatoes.

Sweet potatoes, carrots, peas, and mushrooms combine for a hearty, flavorful dish perfect for a cozy evening.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup carrots, diced
• 1 cup peas
• 1 cup mushrooms, chopped
• 1 tsp thyme
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup vegetable broth
• 2 tbsp butter or vegan alternative
• ¼ cup milk or plant-based milk

Instructions:

1. Preheat oven to 400°F (200°C). Boil sweet potatoes until tender, about 15 minutes. Mash with butter and milk, seasoning with salt and pepper.
2. In a skillet, heat olive oil over medium heat. Sauté onion and garlic until fragrant, about 3 minutes. Add carrots, mushrooms, peas, thyme, salt, pepper, and vegetable broth. Cook for 10 minutes until vegetables are tender.
3. Transfer vegetable mixture to a baking dish and spread mashed sweet potatoes evenly on top.
4. Bake for 20–25 minutes until the top is lightly golden.

This autumn vegetable shepherd’s pie is a warm, comforting dish full of fall flavors.

It’s hearty enough to satisfy, but still healthy and packed with nutrients.

Stuffed Portobello Mushrooms with Spinach and Walnuts

Large portobello mushrooms are filled with a savory mixture of spinach, garlic, walnuts, and cheese for a rich, earthy fall dinner.

This dish is elegant, flavorful, and perfect as a main course for a cozy evening.

Ingredients:

• 4 large portobello mushrooms, stems removed
• 2 cups fresh spinach
• 2 cloves garlic, minced
• ¼ cup walnuts, chopped
• ¼ cup grated Parmesan or vegan alternative
• 2 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. Preheat oven to 375°F (190°C). Brush mushrooms with olive oil and place on a baking sheet.
2. In a skillet, sauté garlic in olive oil until fragrant. Add spinach and cook until wilted. Remove from heat and mix in walnuts and cheese. Season with salt and pepper.
3. Stuff each mushroom cap with the spinach mixture and bake for 20 minutes until mushrooms are tender and topping is golden.

Stuffed portobello mushrooms with spinach and walnuts are an elegant, earthy, and satisfying fall dinner.

Each bite is rich in flavor and perfect for a meatless meal.

Spaghetti Squash Primavera

This colorful spaghetti squash primavera transforms tender roasted squash strands into a pasta-like base for sautéed fall vegetables.

It’s light, healthy, and bursting with seasonal flavors, perfect for a weeknight dinner.

Ingredients:

• 1 medium spaghetti squash
• 1 zucchini, sliced
• 1 yellow bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 2 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup grated Parmesan or vegan alternative
• Fresh basil for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise, remove seeds, and roast cut-side down on a baking sheet for 40 minutes until tender.
2. In a skillet, heat olive oil over medium heat. Sauté garlic, zucchini, bell pepper, and cherry tomatoes until tender. Season with salt and pepper.
3. Scrape roasted squash into strands with a fork and toss with sautéed vegetables. Sprinkle with Parmesan and garnish with fresh basil.

Spaghetti squash primavera is a light yet satisfying fall dinner.

It’s full of vibrant colors, seasonal vegetables, and comforting flavors that make a perfect weeknight meal.

Creamy Mushroom and Barley Risotto

This hearty fall risotto features earthy mushrooms and nutty barley simmered in a creamy, flavorful base.

It’s a warm, comforting dinner that’s perfect for cooler evenings, offering a satisfying alternative to traditional rice risotto.

Ingredients:

• 1 cup pearl barley
• 4 cups vegetable broth
• 2 cups mushrooms, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• ½ cup grated Parmesan or vegan alternative
• ½ tsp thyme
• ½ tsp salt
• ¼ tsp black pepper
• Fresh parsley for garnish

Instructions:

1. In a large saucepan, heat olive oil over medium heat. Sauté onion and garlic until fragrant. Add mushrooms and cook until tender.
2. Stir in barley, then gradually add vegetable broth, 1 cup at a time, stirring frequently until barley is tender and creamy, about 35–40 minutes.
3. Remove from heat and stir in Parmesan, thyme, salt, and pepper. Garnish with fresh parsley before serving.

Creamy mushroom and barley risotto is a hearty, comforting fall dinner.

Its earthy flavors and creamy texture make it a perfect choice for a cozy evening meal.

Caramelized Onion and Roasted Beet Tart

This savory tart combines sweet caramelized onions with earthy roasted beets in a flaky pastry crust.

Topped with a sprinkle of goat cheese or a vegan alternative, it’s a visually stunning and flavorful fall dinner that’s both comforting and elegant.

Ingredients:

• 1 sheet puff pastry, thawed
• 2 medium beets, peeled and sliced thinly
• 2 large onions, thinly sliced
• 2 tbsp olive oil
• 1 tsp balsamic vinegar
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup crumbled goat cheese or vegan alternative
• Fresh thyme for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss beet slices with 1 tbsp olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
2. In a skillet, heat remaining olive oil and caramelize onions over medium heat for 15–20 minutes until golden brown. Stir in balsamic vinegar.
3. Roll out puff pastry on a baking sheet. Spread caramelized onions evenly, then top with roasted beet slices. Sprinkle with goat cheese.
4. Bake for 20–25 minutes until pastry is golden and crisp. Garnish with fresh thyme before serving.

This caramelized onion and roasted beet tart is an elegant and hearty fall dinner.

Its sweet, earthy flavors and flaky crust make it a perfect centerpiece for a seasonal meal.

Autumn Veggie Chili

This hearty autumn chili is packed with fall vegetables like butternut squash, bell peppers, and corn, along with beans for protein.

Seasoned with smoky spices, it’s a comforting one-pot dinner perfect for cool fall evenings.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 cup butternut squash, diced
• 1 cup corn kernels
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 2 tsp chili powder
• 1 tsp cumin
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant, about 3 minutes.
2. Add bell pepper, butternut squash, and corn. Cook for 5–7 minutes until slightly softened.
3. Stir in beans, tomatoes, chili powder, cumin, smoked paprika, salt, and pepper. Simmer for 20–25 minutes until vegetables are tender and flavors meld.
4. Serve hot, garnished with fresh cilantro.

This autumn veggie chili is a hearty, warming fall dinner.

It’s packed with vegetables, protein, and flavor, making it perfect for a cozy evening.

Pumpkin and Sage Gnocchi

Tender gnocchi tossed in a creamy pumpkin and sage sauce is the ultimate fall comfort meal.

The natural sweetness of pumpkin paired with aromatic sage makes this dish indulgent yet wholesome.

Ingredients:

• 1 lb potato gnocchi
• 1 cup pumpkin puree
• ½ cup heavy cream or coconut cream
• 2 tbsp butter or olive oil
• 2 cloves garlic, minced
• 1 tsp fresh sage, chopped
• ½ tsp salt
• ¼ tsp black pepper
• Grated Parmesan or vegan alternative for serving

Instructions:

1. Cook gnocchi according to package instructions. Drain and set aside.
2. In a skillet, heat butter or olive oil over medium heat. Sauté garlic and sage until fragrant. Stir in pumpkin puree and cream, season with salt and pepper, and simmer for 5 minutes.
3. Add cooked gnocchi to the sauce, tossing to coat evenly.
4. Serve hot, sprinkled with Parmesan or vegan cheese.

Pumpkin and sage gnocchi is a rich, comforting fall dinner. Its creamy texture and autumn flavors make it a perfect dish for chilly evenings.

Roasted Vegetable and Chickpea Bowl

This roasted vegetable and chickpea bowl is a wholesome fall dinner packed with nutrients and flavor.

Roasted root vegetables and chickpeas are drizzled with a tangy tahini dressing, making it both satisfying and nourishing.

Ingredients:

• 1 cup cauliflower florets
• 1 cup carrots, chopped
• 1 cup sweet potatoes, cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tbsp olive oil
• ½ tsp paprika
• ½ tsp cumin
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1–2 tbsp water to thin
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss cauliflower, carrots, sweet potatoes, and chickpeas with olive oil, paprika, cumin, salt, and pepper. Roast for 25–30 minutes until tender.
2. In a small bowl, whisk tahini with lemon juice and water until smooth.
3. Serve roasted vegetables and chickpeas in bowls, drizzled with tahini dressing and garnished with parsley.

This roasted vegetable and chickpea bowl is a colorful, nutritious fall dinner.

Its balance of roasted flavors and creamy dressing makes it both comforting and light.

Butternut Squash and Spinach Lasagna

Layers of tender pasta, roasted butternut squash, spinach, and creamy ricotta create a hearty and comforting fall lasagna.

This vegetarian twist on a classic Italian dish is perfect for seasonal dinners.

Ingredients:

• 9 lasagna noodles
• 2 cups roasted butternut squash, cubed
• 3 cups fresh spinach
• 1 cup ricotta or vegan alternative
• 2 cups marinara sauce
• 1 cup shredded mozzarella or vegan alternative
• 1 tsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp nutmeg

Instructions:

1. Preheat oven to 375°F (190°C). Cook lasagna noodles according to package directions.
2. In a skillet, sauté spinach with olive oil, salt, and nutmeg until wilted.
3. Spread a thin layer of marinara in a baking dish. Layer noodles, roasted squash, spinach, ricotta, and marinara. Repeat layers, finishing with noodles, sauce, and mozzarella.
4. Bake for 25–30 minutes until bubbly and golden.

Butternut squash and spinach lasagna is a rich, comforting fall dinner.

Its layers of flavors and textures make it a satisfying meal for family or guests.

Lentil and Roasted Vegetable Stew

This hearty lentil and roasted vegetable stew is a nutrient-packed, comforting fall dinner.

Slow-simmered lentils and caramelized vegetables create a rich, warming dish perfect for chilly evenings.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 parsnip, diced
• 1 cup roasted pumpkin or squash, cubed
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp thyme
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant.
2. Add carrots, parsnip, lentils, broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 25–30 minutes until lentils and vegetables are tender.
3. Stir in roasted pumpkin and simmer for an additional 5 minutes. Serve hot.

Lentil and roasted vegetable stew is a hearty, nourishing fall dinner.

Its earthy flavors and thick, warming texture make it perfect for cozy autumn nights.

Roasted Fennel and Carrot Salad with Lemon Tahini Dressing

This roasted fennel and carrot salad is a light yet flavorful fall dinner.

Sweet roasted carrots and anise-scented fennel are tossed with a creamy lemon tahini dressing, creating a refreshing balance of textures and flavors.

Ingredients:

• 2 medium fennel bulbs, sliced
• 3 large carrots, sliced into sticks
• 3 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp warm water
• 1 tsp maple syrup
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss fennel and carrots with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and lightly caramelized.
2. In a small bowl, whisk together tahini, lemon juice, water, and maple syrup until smooth. Adjust consistency as needed.
3. Toss roasted vegetables with the dressing and garnish with fresh parsley. Serve warm or at room temperature.

This roasted fennel and carrot salad is a light and vibrant fall dinner.

Its combination of sweet roasted vegetables and tangy dressing makes it perfect for a wholesome weeknight meal.

Autumn Stuffed Bell Peppers

Bell peppers are stuffed with a savory mixture of quinoa, black beans, corn, and autumn spices for a colorful and satisfying fall dinner.

Baked until tender, this dish is both hearty and nutritious.

Ingredients:

• 4 large bell peppers, tops removed and seeds discarded
• 1 cup cooked quinoa
• 1 cup black beans, drained and rinsed
• ½ cup corn kernels
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp olive oil
• ¼ cup shredded cheese or vegan alternative (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Lightly brush bell peppers with olive oil and set aside.
2. In a skillet, heat olive oil over medium heat. Sauté onion and garlic until fragrant. Stir in quinoa, black beans, corn, chili powder, cumin, salt, and pepper. Cook for 5 minutes.
3. Stuff each bell pepper with the quinoa mixture and place in a baking dish. Top with cheese if desired. Bake for 25–30 minutes until peppers are tender.

Autumn stuffed bell peppers are a hearty and colorful fall dinner.

Packed with protein and vegetables, they’re a perfect vegetarian option for any weeknight or gathering.

Roasted Acorn Squash with Sage Brown Butter

Simple yet elegant, roasted acorn squash is drizzled with nutty sage brown butter for a rich and comforting fall dinner.

The sweet and savory combination highlights the best of autumn produce.

Ingredients:

• 2 acorn squash, halved and seeds removed
• 3 tbsp butter or vegan alternative
• 6 fresh sage leaves
• ½ tsp salt
• ¼ tsp black pepper
• 1 tsp maple syrup (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Brush acorn squash halves with a little olive oil, season with salt and pepper, and roast cut-side down for 25–30 minutes until tender.
2. In a small skillet, melt butter over medium heat. Add sage leaves and cook until butter turns golden brown and fragrant. Stir in maple syrup if desired.
3. Drizzle sage brown butter over roasted squash and serve warm.

Roasted acorn squash with sage brown butter is a simple, elegant, and comforting fall dinner.

Its rich, nutty flavors make it a standout seasonal dish.

Autumn Vegetable Stir-Fry with Ginger Soy Sauce

A quick and vibrant stir-fry featuring fall vegetables like broccoli, carrots, and bell peppers tossed in a savory ginger soy sauce.

This dinner is healthy, colorful, and full of bold flavors.

Ingredients:

• 2 cups broccoli florets
• 2 carrots, sliced thinly
• 1 red bell pepper, sliced
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce or tamari
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 1 tsp rice vinegar
• Sesame seeds for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Sauté onion, garlic, and ginger for 2–3 minutes.
2. Add broccoli, carrots, and bell pepper. Stir-fry for 5–7 minutes until vegetables are tender-crisp.
3. Stir in soy sauce, sesame oil, and rice vinegar. Toss to coat evenly.
4. Serve hot, garnished with sesame seeds.

This autumn vegetable stir-fry is a quick, colorful, and flavorful fall dinner. Perfect for a busy weeknight, it’s both healthy and satisfying.

Creamy Roasted Cauliflower Soup

A warm, creamy roasted cauliflower soup perfect for chilly fall evenings.

Caramelized cauliflower blended with garlic and herbs creates a silky, comforting soup that’s both nourishing and flavorful.

Ingredients:

• 1 large cauliflower, cut into florets
• 2 cloves garlic, minced
• 1 small onion, chopped
• 3 tbsp olive oil
• 4 cups vegetable broth
• ½ cup coconut milk or cream
• ½ tsp salt
• ¼ tsp black pepper
• Fresh thyme for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss cauliflower with 2 tbsp olive oil, salt, and pepper. Roast for 25–30 minutes until golden and tender.
2. In a large pot, heat remaining olive oil over medium heat. Sauté onion and garlic until soft. Add roasted cauliflower and vegetable broth. Simmer for 10 minutes.
3. Blend the soup with an immersion blender until smooth. Stir in coconut milk and adjust seasoning.
4. Serve hot, garnished with fresh thyme.

Creamy roasted cauliflower soup is a cozy and comforting fall dinner.

Its rich, velvety texture and roasted flavors make it a perfect seasonal starter or main course.