I’ve attached a video for every recipe below from my favorite home cooks.
Fall is the perfect time to enjoy warm, comforting meals that are easy to make. As the weather cools down, you might crave hearty dishes that fill your home with cozy aromas. With simple ingredients and quick prep times, these easy fall dinners will help you get a tasty meal on the table without spending hours in the kitchen.
You’ll find a variety of options to suit your tastes, from one-pot wonders to slow cooker recipes. These meals take advantage of seasonal flavors like pumpkin, squash, and apples. Whether you’re in the mood for a creamy pasta dish or a savory pork chop dinner, there’s something here for everyone.
Maple Sheet Pan Smoked Sausage
Ingredients:
- 12 oz smoked sausage, sliced
- 16 oz sweet potatoes, cubed
- 16 oz Brussels sprouts, halved
- 1 red onion, sliced
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Directions:
Preheat your oven to 400°F (200°C).
Spread the sausage, sweet potatoes, Brussels sprouts, and onion on a large sheet pan.
Mix olive oil, maple syrup, and Dijon mustard in a small bowl.
Pour the mixture over the ingredients on the sheet pan. Toss to coat everything well.
Sprinkle with salt and pepper.
Roast in the oven for 20-25 minutes, stirring once halfway through.
Your dish is ready when the veggies are tender and the sausage is lightly browned.
Enjoy your tasty and easy fall dinner!
Classic Chili
You’ll need:
- 1 lb ground beef
- 1 onion, diced
- 2 garlic cloves, minced
- 1 can kidney beans, drained
- 1 can diced tomatoes
- 2 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Optional toppings: cheese, sour cream, green onions
Here’s how to make it:
Brown the ground beef in a large pot over medium heat. Drain excess fat.
Add onions and garlic. Cook until onions are soft, about 5 minutes.
Stir in beans, tomatoes, chili powder, and cumin.
Bring to a boil, then reduce heat and simmer for 30 minutes.
Season with salt and pepper to taste.
Serve hot with your choice of toppings.
This classic chili is perfect for chilly fall evenings. It’s quick to make and warms you right up. You can easily double the recipe to feed a crowd or have leftovers for lunch.
Pumpkin Risotto
You’ll need:
- 1 1/2 cups Arborio rice
- 1 can pumpkin puree
- 4 cups vegetable broth
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tbsp butter
- 1/2 cup grated Parmesan cheese
- 2 tbsp fresh sage, chopped
- Salt and pepper to taste
Here’s how to make it:
Heat the broth in a pot and keep it warm. In a large pan, melt the butter and sauté the onion until soft. Add the garlic and rice, stirring for a minute.
Pour in 1 cup of broth and the pumpkin puree. Stir until the liquid is absorbed. Add more broth, 1/2 cup at a time, stirring constantly.
Keep adding broth and stirring until the rice is creamy and tender. This takes about 20-25 minutes.
Stir in the Parmesan cheese and sage. Season with salt and pepper. Your pumpkin risotto is ready to enjoy!
French Onion Soup
You’ll need:
- 4 large onions, thinly sliced
- 4 tablespoons butter
- 6 cups beef broth
- 1/4 cup dry white wine
- 1 bay leaf
- Salt and pepper to taste
- 4 slices French bread
- 1 cup shredded Gruyere cheese
Here’s how to make it:
Melt the butter in a large pot over medium heat. Add the onions and cook for about 30-40 minutes, stirring often, until they turn a deep golden brown.
Pour in the wine and scrape up any browned bits from the bottom of the pot. Add the beef broth and bay leaf. Let it simmer for 30 minutes.
While the soup simmers, toast your bread slices in the oven until lightly browned.
Ladle the soup into oven-safe bowls. Top each bowl with a slice of toasted bread and sprinkle generously with cheese.
Pop the bowls under the broiler for a few minutes until the cheese is melted and bubbly.
Your French onion soup is ready! Be careful, it’s hot. Enjoy the rich flavors and gooey cheese with every spoonful.
Chicken Pot Pie
Here’s what you’ll need for this cozy fall dinner:
- 1 package frozen mixed vegetables
- 2 cups cooked chicken, diced
- 1 can cream of chicken soup
- 1 cup milk
- 2 pie crusts (homemade or store-bought)
- Salt and pepper to taste
Now, let’s make your chicken pot pie:
Preheat your oven to 350°F (175°C).
Mix the veggies, chicken, soup, and milk in a bowl. Add a pinch of salt and pepper.
Pour the mixture into a pie crust in a 2-quart dish.
Cover with the second crust. Seal the edges and cut a few slits on top.
Bake for about 30 minutes until the crust turns golden brown.
Your chicken pot pie will be warm and comforting – perfect for chilly evenings!
Stuffed Peppers
You’ll love this easy stuffed peppers recipe! Here’s what you need:
Ingredients:
- 4 large bell peppers
- 1 pound ground beef
- 1 cup cooked rice
- 1 can diced tomatoes
- 1 cup shredded cheese
- Salt and pepper to taste
Directions:
Cut the peppers in half and remove the seeds.
Place peppers cut-side up in a baking dish.
Mix the beef, rice, and tomatoes in a bowl. Add salt and pepper.
Spoon the mixture into the pepper halves.
Top with shredded cheese.
Bake at 350°F for 25-30 minutes until peppers are tender.
Let cool for a few minutes before serving.
This tasty meal is perfect for chilly fall evenings. The peppers come out of the oven piping hot and full of flavor. You can customize the filling with your favorite ingredients too!
Cider Glazed Chicken Thighs
You’ll need:
- 1.5 pounds boneless chicken thighs
- 1 cup apple cider
- 3 tablespoons flour
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1 rosemary sprig
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Directions:
Mix flour, salt, and pepper in a bowl. Coat chicken thighs in the mixture.
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side until golden brown.
Remove chicken from the pan and set aside.
Add minced garlic to the skillet and cook for 20 seconds.
Pour in apple cider and add Dijon mustard. Whisk to combine.
Add the rosemary sprig and let the sauce simmer for 8 minutes to reduce.
Return chicken to the pan and coat with the glaze. Cook for 2-3 more minutes until chicken is fully cooked.
Serve your delicious cider glazed chicken thighs hot and enjoy your cozy fall meal!
Beef Stew
You’ll love this cozy beef stew on chilly fall evenings. It’s easy to make and packed with flavor.
Ingredients:
- 2 lbs beef chuck, cubed
- 4 carrots, chopped
- 3 potatoes, diced
- 1 onion, diced
- 2 celery stalks, sliced
- 4 cups beef broth
- 1 can diced tomatoes
- 2 tbsp tomato paste
- 2 garlic cloves, minced
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
Directions:
Brown the beef in a large pot over medium-high heat. Remove and set aside.
Add veggies to the pot and cook until softened, about 5 minutes.
Return beef to the pot. Add broth, tomatoes, tomato paste, garlic, and herbs.
Bring to a boil, then reduce heat and simmer for 2-3 hours until beef is tender.
Season with salt and pepper before serving.
Enjoy your hearty beef stew with crusty bread for dipping. It’s the perfect comfort food for cool autumn nights!
Butternut Squash Soup
You’ll love this easy and comforting butternut squash soup! Here’s what you’ll need:
Ingredients:
- 1 butternut squash, peeled and cubed
- 1 onion, chopped
- 2 carrots, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1/2 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- Optional: maple syrup, bacon bits for topping
Directions:
Melt the butter in a large pot over medium heat. Add onions, carrots, and garlic. Cook until softened, about 5 minutes.
Add cubed squash and broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until squash is tender.
Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer to a blender in batches.
Stir in the cream and season with salt and pepper. Simmer for another 5 minutes.
Serve hot, topped with a drizzle of maple syrup and bacon bits if desired. Enjoy your cozy fall dinner!
Baked Ziti
Get ready for a cozy fall dinner with this easy baked ziti recipe! Here’s what you’ll need:
Ingredients:
- 1 pound ziti pasta
- 1 pound Italian sausage
- 24 oz marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Directions:
Preheat your oven to 375°F (190°C). Cook the ziti in salted water until al dente. Drain and set aside.
In a large skillet, brown the sausage with onion and garlic. Drain excess fat.
Add marinara sauce to the sausage mixture and simmer for 5 minutes.
In a large baking dish, layer half the ziti, then half the sauce, and half the cheeses. Repeat layers.
Bake for 20-25 minutes until the cheese is melted and bubbly.
Let it cool for a few minutes before serving. This comforting dish is perfect for chilly autumn evenings!
Sweet Potato Gnocchi
Here’s what you’ll need:
- 1 large sweet potato
- 1 cup all-purpose flour
- 1 egg yolk
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 cup butter
- 5-6 sage leaves
Now, let’s make some yummy gnocchi!
Cook the sweet potato in the microwave for about 7 minutes. Scoop out the flesh.
Mash the sweet potato in a bowl. Add the egg yolk and mix well.
In another bowl, combine flour, Parmesan, and salt. Add this to the sweet potato mix.
Knead the dough gently on a floured surface.
Roll the dough into ropes and cut into small pieces.
Bring a pot of salted water to a boil. Drop in the gnocchi.
When they float to the top, they’re done! Scoop them out.
In a pan, melt butter and add sage leaves. Cook until the butter turns golden.
Toss your gnocchi in this yummy sage butter sauce.
There you have it! A cozy fall dinner that’s sure to impress.
Turkey Pot Pie
Ingredients:
- 2 pie crusts
- 2 cups cooked turkey, chopped
- 1 can mixed vegetables
- 1 can cream of chicken soup
- 1/2 cup milk
- 1/2 cup shredded cheddar cheese
- Salt and pepper to taste
Directions:
Preheat your oven to 375°F (190°C).
Line a pie dish with one crust.
Mix turkey, vegetables, soup, milk, and cheese in a bowl.
Pour the mixture into the pie crust.
Cover with the second crust and seal the edges.
Cut a few slits in the top crust to let steam escape.
Bake for 45-50 minutes until the crust is golden brown.
Let it cool for 10 minutes before serving.
Enjoy your warm and comforting turkey pot pie!
Harvest Bowls
You’ll love these easy fall harvest bowls! They’re packed with seasonal goodness and so simple to make.
Here’s what you’ll need:
- 1 sweet potato, cubed
- 1 cup chickpeas
- 2 cups kale, chopped
- 1 cup Brussels sprouts, halved
- 1/4 cup dried cranberries
- 1/4 cup pumpkin seeds
- Olive oil
- Salt and pepper
- Your favorite dressing
Now let’s put it all together:
Preheat your oven to 375°F (190°C).
Toss the sweet potato cubes and chickpeas with olive oil, salt, and pepper on a baking sheet.
Roast for 20-25 minutes, stirring halfway through, until golden brown.
While that’s cooking, massage the kale with a bit of salt to soften it.
Assemble your bowls: Start with the kale, then add the roasted sweet potatoes and chickpeas.
Top with Brussels sprouts, cranberries, and pumpkin seeds.
Drizzle with your favorite dressing and enjoy your fall feast!
You can prep these bowls ahead of time for quick weeknight dinners. Just store the components separately and assemble when you’re ready to eat.
Creamy Mushroom Pasta
Ready for a cozy fall dinner? Try this creamy mushroom pasta! Here’s what you’ll need:
Ingredients:
- 8 oz pasta (any shape)
- 2 cups sliced mushrooms
- 2 cloves garlic, minced
- 2 tbsp butter
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh thyme (optional)
Directions:
Cook your pasta according to the package instructions. Save 1/2 cup of pasta water before draining.
While the pasta cooks, melt butter in a large pan over medium heat. Add mushrooms and cook for 5-7 minutes until golden.
Toss in the garlic and cook for another minute until fragrant.
Pour in the cream and bring to a simmer. Add Parmesan cheese and stir until melted.
Mix in the cooked pasta. If the sauce is too thick, add some pasta water to thin it out.
Season with salt and pepper. Sprinkle with fresh thyme if you like.
Enjoy your creamy mushroom pasta! It’s perfect for those chilly fall evenings when you want something quick and comforting.
Sausage-Stuffed Acorn Squash
You’ll need:
- 2 acorn squash
- 1 pound ground sausage
- 1 cup diced onion
- 2 cloves minced garlic
- 1 cup chopped spinach
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Directions:
Cut acorn squash in half and scoop out seeds. Place cut-side down on a baking sheet.
Bake at 400°F for about 30 minutes until tender.
While squash bakes, cook sausage in a skillet over medium heat. Break it up as it cooks.
Add onions and garlic to the sausage. Cook until onions are soft.
Stir in spinach and cook until wilted.
Mix in breadcrumbs and Parmesan cheese. Season with salt and pepper.
Flip squash halves over and fill with sausage mixture.
Bake for another 15-20 minutes until tops are golden brown.
Your stuffed squash is ready! It’s a warm, cozy meal perfect for chilly fall evenings. Enjoy the mix of savory sausage and sweet squash in every bite.
Apple Cider Pork Chops
You’ll need:
- 4 pork chops
- 1 cup apple cider
- 2 tablespoons apple cider vinegar
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Here’s how to make them:
Mix apple cider, vinegar, soy sauce, garlic, and thyme in a bowl.
Put pork chops in a bag and pour the mixture over them. Seal and refrigerate for 2 hours or overnight.
Take the chops out and pat them dry. Sprinkle with salt and pepper.
Heat oil in a large skillet over medium-high heat.
Cook pork chops for 3-4 minutes per side until golden brown and cooked through.
Remove chops and let them rest for a few minutes.
Pour the leftover marinade into the skillet and simmer for 5 minutes until it thickens.
Serve the pork chops with the sauce drizzled on top.
These chops are juicy and full of fall flavors. They’re perfect for a cozy dinner at home!
Meatballs With Tomato Sauce
Want to make yummy meatballs in tomato sauce? Here’s what you’ll need:
Ingredients:
- 1 pound ground beef
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 can (28 oz) crushed tomatoes
- 1 teaspoon sugar
- Fresh basil leaves
Directions:
Mix the ground beef, breadcrumbs, cheese, egg, half the garlic, oregano, salt, and pepper in a bowl. Shape into small balls.
Heat olive oil in a large pot. Add the meatballs and cook until browned on all sides. Remove and set aside.
In the same pot, cook the remaining garlic for a minute. Add crushed tomatoes, sugar, salt, and pepper. Simmer for 15 minutes.
Return the meatballs to the pot. Cover and simmer for about 20 minutes until the meatballs are cooked through.
Serve hot, garnished with fresh basil leaves. Enjoy your tasty meatballs!
Pumpkin Carbonara
Ready to add a fall twist to a classic pasta dish? Try this pumpkin carbonara! Here’s what you’ll need:
Ingredients:
- 1 pound spaghetti
- 1 1/2 cups pumpkin puree
- 3 egg yolks
- 3/4 cup grated Parmesan cheese
- 1/3 cup heavy cream
- 3 cloves garlic, minced
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 4 slices bacon, diced
Directions:
Cook the spaghetti in salted water until al dente. Save 1 cup of pasta water before draining.
While the pasta cooks, fry the bacon in a large skillet until crispy. Remove and set aside.
In a bowl, mix pumpkin puree, egg yolks, Parmesan, cream, garlic, nutmeg, salt, and pepper.
Add the drained pasta to the skillet with bacon fat. Toss to coat.
Pour the pumpkin mixture over the pasta. Stir quickly to prevent eggs from scrambling.
Add pasta water as needed to create a creamy sauce.
Top with crispy bacon and extra Parmesan. Enjoy your cozy fall meal!
Roasted Vegetable Quinoa Bowl
Here’s what you’ll need:
- 1 cup quinoa
- 2 cups water
- 1 butternut squash, cubed
- 1 cup Brussels sprouts, halved
- 1 red onion, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 tablespoons lemon juice
- 1 tablespoon tahini (optional)
Now, let’s get cooking!
Preheat your oven to 425°F (220°C).
Rinse the quinoa and cook it with water in a pot. Bring to a boil, then simmer for 15 minutes. Turn off the heat and let it sit, covered, for 5 more minutes.
While the quinoa cooks, toss the veggies with olive oil, salt, and pepper on a baking sheet.
Roast the veggies for about 20 minutes, stirring halfway through.
Fluff the quinoa with a fork and divide it into bowls.
Top the quinoa with your roasted veggies.
Mix lemon juice and tahini (if using) in a small bowl.
Drizzle the dressing over your bowls and enjoy your cozy fall dinner!
This meal is super easy to customize. You can swap in your favorite veggies or add some nuts for extra crunch. It’s a great way to use up any leftover roasted veggies too!
Chicken And Rice Casserole
You’ll love this cozy chicken and rice casserole on chilly fall evenings. It’s quick to throw together with just a few simple ingredients.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 1/2 cups uncooked white rice
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 1/2 cups water
- 1 packet onion soup mix
- Salt and pepper to taste
Directions:
Preheat your oven to 350°F and grease a 9×13 inch baking dish.
Mix the rice, soups, water, and onion soup mix in a bowl.
Pour the mixture into your prepared baking dish.
Place the chicken breasts on top and season with salt and pepper.
Cover the dish tightly with foil and bake for about 1 hour 15 minutes.
Check that the rice is tender and the chicken is cooked through.
Your delicious one-pan meal is ready! Serve it up and enjoy the warmth and comfort of this easy fall dinner.
Beef Stroganoff
Ready for a cozy fall dinner? Try this easy beef stroganoff recipe! Here’s what you’ll need:
Ingredients:
- 1 pound beef sirloin, cut into strips
- 1 onion, sliced
- 8 oz mushrooms, sliced
- 2 tablespoons flour
- 1 cup beef broth
- 1/4 cup sour cream
- 2 tablespoons Worcestershire sauce
- Salt and pepper to taste
- Egg noodles
Directions:
Brown the beef strips in a hot skillet for about 1 minute per side. Set aside.
In the same skillet, cook onions and mushrooms until soft.
Sprinkle flour over the vegetables and stir.
Pour in beef broth and Worcestershire sauce. Bring to a boil, then simmer for 5 minutes.
Add the beef back to the skillet and cook for 2 more minutes.
Remove from heat and stir in sour cream.
Serve your stroganoff over cooked egg noodles.
This dish comes together quickly, making it perfect for busy weeknights. The creamy sauce and tender beef will warm you up on chilly autumn evenings. Enjoy your homemade beef stroganoff!
Vegetable Pot Pie
Ingredients:
- 1 sheet puff pastry
- 2 cups mixed vegetables (carrots, peas, corn)
- 1 onion, diced
- 2 cloves garlic, minced
- 1/4 cup butter
- 1/4 cup flour
- 2 cups vegetable broth
- 1/2 cup milk
- Salt and pepper to taste
- 1 teaspoon thyme
Directions:
Preheat your oven to 400°F (200°C).
Melt butter in a large pan. Add onions and cook until soft.
Stir in garlic and mixed vegetables. Cook for 5 minutes.
Sprinkle flour over the vegetables and stir well.
Slowly pour in broth and milk, stirring constantly.
Add salt, pepper, and thyme. Simmer until sauce thickens.
Pour the mixture into a baking dish.
Cover with puff pastry, trimming edges as needed.
Cut a few slits in the pastry to let steam escape.
Bake for 25-30 minutes until the crust is golden brown.
Let it cool for a few minutes before serving. Enjoy your comforting vegetable pot pie!
BBQ Pulled Pork Sandwiches
Here’s what you’ll need to make these tasty sandwiches:
- 3-4 pound pork shoulder roast
- 1 cup BBQ sauce
- 1 cup broth
- 1 onion, sliced
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- Hamburger buns
Now let’s get cooking!
Mix the brown sugar, paprika, garlic powder, pepper, and salt in a bowl.
Rub this spice mix all over your pork roast.
Place the seasoned pork in your slow cooker. Add the sliced onion on top.
Pour in the BBQ sauce and broth.
Cover and cook on low for 8-10 hours or on high for 5-6 hours.
When the pork is tender, remove it from the cooker and shred with two forks.
Mix the shredded pork with some of the cooking liquid to keep it moist.
Pile the pork onto hamburger buns and enjoy your yummy sandwich!
This recipe is super easy and perfect for busy fall days. You’ll love coming home to the smell of BBQ!
Cauliflower Mac And Cheese
You’ll love this cozy twist on a classic comfort food! Here’s what you need:
Ingredients:
- 1 large head cauliflower, cut into florets
- 2 cups shredded cheddar cheese
- 1/4 cup butter
- 1/4 cup flour
- 2 cups milk
- Salt and pepper to taste
Directions:
Preheat your oven to 375°F (190°C).
Steam the cauliflower florets until tender, about 8 minutes. Drain well.
In a saucepan, melt the butter over medium heat. Add flour and stir for 1 minute.
Slowly whisk in the milk until smooth. Cook until the sauce thickens.
Add 1 1/2 cups of cheese to the sauce, stirring until melted.
Mix the cauliflower with the cheese sauce in a baking dish.
Sprinkle the remaining cheese on top.
Bake for 15-20 minutes until golden and bubbly.
Your cheesy cauliflower dish is ready! Enjoy this comforting meal on chilly fall evenings.
Stuffed Acorn Squash
Ingredients:
- 2 acorn squash
- 1 lb ground sausage
- 1 onion, diced
- 1 apple, chopped
- 1/4 cup dried cranberries
- 2 tbsp olive oil
- Salt and pepper to taste
Directions:
Preheat your oven to 400°F (200°C).
Cut the acorn squash in half from top to bottom. Scoop out the seeds.
Brush the squash with olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet.
Roast for 30 minutes until tender.
While the squash cooks, brown the sausage in a skillet over medium heat.
Add onions and cook until soft. Stir in apples and cranberries.
When squash is done, flip them over and fill with the sausage mixture.
Return to the oven for 10 more minutes.
Your stuffed acorn squash is ready to serve! It’s a perfect blend of savory and sweet flavors that capture the essence of fall. Enjoy this cozy meal with your family on a chilly evening.