10 Easy Fall Dinner Recipes

You'll find these 10 fall dinner recipes are perfectly suited for those busy autumn evenings when you want comfort without complexity. Each dish combines seasonal ingredients like butternut squash, root vegetables, and warming spices into effortless meals that'll feed your family well. From one-pot soups to sheet pan dinners, these recipes prioritize both flavor and simplicity. Let's explore how you can transform classic fall ingredients into satisfying meals that'll make your weeknight cooking both manageable and memorable.

One-Pot Autumn Vegetable Soup

Autumn Vegetable Soup captures the essence of fall cooking, combining hearty root vegetables, seasonal squash, and warming herbs in a single pot. The rich, golden broth develops deep flavors as the vegetables slowly simmer together, creating a comforting meal perfect for chilly evenings.

This rustic one-pot recipe is both practical and nourishing, requiring minimal cleanup while delivering maximum satisfaction. The soup can be customized based on available fall vegetables, making it an adaptable option for using seasonal produce throughout autumn months.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 carrots, chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 1 butternut squash, peeled and cubed
• 2 medium potatoes, diced
• 2 parsnips, chopped
• 8 cups vegetable broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 cup chopped kale
• Salt and pepper to taste

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking until softened, about 5 minutes. Add garlic and cook for another minute. Add butternut squash, potatoes, and parsnips, stirring to combine. Pour in vegetable broth, add bay leaves and thyme, then bring to a boil. Reduce heat and simmer for 20-25 minutes until vegetables are tender. Add kale in the last 5 minutes of cooking, then season with salt and pepper to taste.

For the best results, cut vegetables into similarly sized pieces to ensure even cooking. The soup can be stored in an airtight container in the refrigerator for up to 5 days, and the flavors often improve the next day. Consider toasting some crusty bread for dipping, and garnish with fresh herbs like parsley or sage before serving.

Sheet Pan Maple-Glazed Chicken and Root Vegetables

This hearty sheet pan dinner captures the essence of fall flavors, combining tender chicken with seasonal root vegetables, all glazed in sweet maple syrup. The natural sugars in the maple complement the earthy vegetables while creating a beautiful caramelized exterior on the chicken.

The beauty of this one-pan meal lies in its simplicity and minimal cleanup. Root vegetables like carrots, parsnips, and sweet potatoes are cut into similar sizes to ensure even cooking, while bone-in chicken pieces provide rich flavor and remain juicy throughout the roasting process.

• 6-8 bone-in, skin-on chicken thighs
• 3 medium carrots, cut into 2-inch pieces
• 2 parsnips, cut into 2-inch pieces
• 2 sweet potatoes, cut into 1-inch cubes
• 1 red onion, cut into wedges
• 1/3 cup pure maple syrup
• 3 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 4 cloves garlic, minced
• 2 tablespoons fresh thyme leaves
• 1 tablespoon fresh rosemary, chopped
• Salt and black pepper to taste

Preheat the oven to 425°F (220°C). In a bowl, whisk together maple syrup, olive oil, Dijon mustard, garlic, thyme, and rosemary. Pat chicken thighs dry with paper towels and season generously with salt and pepper. Toss root vegetables with 2 tablespoons of the maple mixture in a large bowl.

Arrange vegetables on a large rimmed baking sheet, leaving space for the chicken. Place chicken thighs skin-side up among the vegetables and brush with remaining maple mixture. Roast for 35-40 minutes, or until chicken is cooked through (internal temperature of 165°F) and vegetables are tender, basting halfway through with pan juices.

For best results, bring chicken to room temperature 30 minutes before cooking, and ensure vegetables are cut uniformly for even cooking. If the chicken skin isn't crispy enough at the end, broil for 2-3 minutes, watching carefully to prevent burning. The maple glaze can burn easily, so position the rack in the middle of the oven rather than too close to the heating element.

Creamy Butternut Squash Mac and Cheese

Creamy Butternut Squash Mac and Cheese combines the comforting warmth of traditional macaroni and cheese with the earthy sweetness of autumn's favorite squash. This elevated twist on a classic transforms ordinary mac and cheese into a sophisticated dish that delivers both nutrition and indulgence, perfect for cool fall evenings.

The secret to this recipe's success lies in roasting the butternut squash until caramelized, which intensifies its natural sweetness and creates a velvety smooth sauce when blended. Sharp cheddar and Parmesan cheese complement the squash's subtle flavor, while a hint of nutmeg and sage adds classic fall aromatics to the dish.

• 1 medium butternut squash, peeled and cubed
• 1 pound elbow macaroni
• 3 cups sharp cheddar cheese, grated
• 1 cup Parmesan cheese, grated
• 2 cups whole milk
• 4 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 teaspoon ground nutmeg
• 2 tablespoons fresh sage, chopped
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil

Preheat the oven to 400°F and toss butternut squash cubes with olive oil, salt, and pepper. Roast for 25-30 minutes until tender and lightly caramelized.

While the squash roasts, cook the macaroni in salted water until al dente. In a large saucepan, make a roux by melting butter and whisking in flour until golden brown. Gradually add milk, whisking constantly until smooth and thickened.

Transfer the roasted squash to a food processor and blend until smooth. Add the squash puree to the milk mixture, then stir in both kinds of cheese, nutmeg, and sage until melted and well combined. Fold in the cooked macaroni, ensuring even coating. Transfer to a baking dish, top with additional cheese if desired, and bake at 350°F for 20-25 minutes until bubbly and lightly golden on top.

For best results, avoid pre-shredded cheese as it contains anti-caking agents that can make the sauce grainy. The squash puree can be made up to two days in advance and stored in the refrigerator. For a crunchier top, sprinkle with panko breadcrumbs tossed in melted butter before the final bake.

30-Minute Beef and Mushroom Stroganoff

Beef Stroganoff is a classic comfort dish that perfectly captures the essence of fall cooking with its rich, creamy sauce and hearty ingredients. Originally from Russia, this dish has become a worldwide favorite, combining tender beef strips with earthy mushrooms in a sour cream-based sauce.

This quick version of the traditional recipe maintains all the signature flavors while significantly reducing the cooking time, making it perfect for busy weeknight dinners. The combination of mushrooms and beef creates a deep, satisfying flavor, while the sour cream adds luxurious creaminess to the finished dish.

Ingredients:

• 1 pound beef sirloin, cut into thin strips
• 8 ounces mushrooms, sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 1 cup beef broth
• 1 cup sour cream
• 2 tablespoons all-purpose flour
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• Salt and pepper to taste
• 8 ounces egg noodles
• Fresh parsley for garnish

Season the beef strips with salt and pepper. Heat oil in a large skillet over medium-high heat and brown the meat in batches until golden, about 2-3 minutes per side. Remove and set aside. In the same pan, melt butter and sauté onions and mushrooms until golden brown. Add garlic and cook for another minute. Sprinkle flour over the vegetables and stir for 1-2 minutes. Gradually add beef broth, stirring constantly to prevent lumps. Return beef to the pan, add Worcestershire sauce and mustard, and simmer for 5 minutes. Stir in sour cream until heated through, but don't boil. Serve over cooked egg noodles.

For best results, slice the beef against the grain and partially freeze it for 20 minutes before cutting – this makes it easier to achieve thin, even slices. Avoid boiling the sauce after adding sour cream as it may curdle. If the sauce becomes too thick, thin it with additional beef broth. Always taste and adjust seasoning before serving.

Harvest Apple and Sausage Skillet

A hearty skillet meal that brings together the sweetness of autumn apples with savory sausage creates the perfect fall comfort food. This one-pan dinner combines crisp Honeycrisp or Granny Smith apples with seasoned pork sausage, aromatic herbs, and tender vegetables for a satisfying meal that captures the essence of harvest season.

The beauty of this recipe lies in its simplicity and the way the ingredients complement each other. As the apples cook, they release their natural sugars, creating a subtle sweetness that balances the rich, savory flavors of the sausage. The result is a rustic dish that's both filling and flavorful, perfect for cool autumn evenings.

• 1 pound Italian pork sausage, casings removed
• 2 large apples, cored and sliced
• 1 large onion, sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon fresh sage, chopped
• 1 teaspoon fresh thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup apple cider
• 2 tablespoons apple cider vinegar
• 2 cups fresh spinach

Heat a large cast-iron skillet over medium-high heat and add olive oil. Brown the sausage, breaking it into chunks as it cooks, until no longer pink, about 7-8 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pan. Add the sliced onions to the same skillet and cook until softened and starting to caramelize, about 5 minutes. Add the garlic, sage, and thyme, cooking for another minute until fragrant.

Add the sliced apples to the skillet, arranging them in a single layer as much as possible. Cook for 3-4 minutes until they begin to soften and brown slightly. Return the sausage to the pan, add the apple cider and vinegar, and let simmer for 5 minutes until the liquid reduces slightly. Stir in the spinach and cook until just wilted. Season with salt and pepper to taste.

For best results, choose firm apples that will hold their shape during cooking and avoid softer varieties that might turn mushy. The dish can be customized by using different types of sausage, such as chicken or turkey sausage for a lighter option. Let the skillet rest for 5 minutes before serving to allow the flavors to meld together properly.

Classic Pot Roast With Fall Vegetables

Classic pot roast epitomizes comfort food, especially during the crisp autumn months when hearty, warming meals become essential. This traditional dish transforms an affordable cut of beef into a tender, flavorful masterpiece through slow cooking, while seasonal root vegetables absorb the rich meat juices.

The key to a perfect pot roast lies in proper browning and patient, slow cooking that allows collagen to break down, creating fork-tender meat. Fall vegetables like carrots, parsnips, and potatoes not only complement the beef perfectly but also provide a complete one-pot meal that's both satisfying and nutritious.

• 3-4 pound chuck roast
• 4 carrots, cut into 2-inch pieces
• 3 parsnips, cut into 2-inch pieces
• 4 medium potatoes, quartered
• 2 medium onions, roughly chopped
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine
• 2 tablespoons vegetable oil
• 2 bay leaves
• 2 sprigs fresh thyme
• 2 tablespoons tomato paste
• Salt and black pepper to taste

Season the meat generously with salt and pepper, then heat oil in a large Dutch oven over medium-high heat. Brown the roast on all sides until deeply caramelized, about 4-5 minutes per side. Remove the meat and set aside. In the same pot, sauté onions and garlic until softened, then add tomato paste and cook for another minute. Deglaze with wine, scraping up all browned bits from the bottom.

Return the meat to the pot and add beef broth, bay leaves, and thyme. Bring to a simmer, cover, and transfer to a preheated 325°F oven. Cook for 2 hours, then add the vegetables. Continue cooking for another 1-1.5 hours until both meat and vegetables are tender. Let rest for 15-20 minutes before serving.

For best results, choose a well-marbled chuck roast and avoid opening the oven door frequently during cooking. The dish can be made a day ahead and reheated, as the flavors often improve overnight. If the sauce is too thin after cooking, remove the meat and vegetables, then simmer the liquid on the stovetop until it reaches desired consistency.

Pumpkin and Sage Pasta Bake

This hearty pumpkin and sage pasta bake combines the quintessential flavors of fall in a comforting casserole that's perfect for chilly evenings. The natural sweetness of pumpkin pairs beautifully with earthy sage, while the combination of cheeses creates a rich, creamy sauce that coats every bite.

The dish can be prepared ahead of time and baked just before serving, making it ideal for busy weeknights or casual entertaining. While fresh pumpkin can be used, canned pumpkin puree offers convenience without sacrificing flavor, and the sage can be either fresh or dried depending on availability.

• 1 pound rigatoni or penne pasta
• 2 cups pumpkin puree
• 2 cups whole milk
• 1 cup heavy cream
• 2 cups shredded mozzarella
• 1 cup grated Parmesan
• 3 tablespoons fresh sage, chopped
• 4 cloves garlic, minced
• 1 medium onion, diced
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 teaspoon nutmeg
• Salt and pepper to taste
• 1/2 cup breadcrumbs
• 2 tablespoons olive oil

Cook pasta in salted water until al dente, then drain and set aside. In a large saucepan, sauté onion and garlic in butter until softened. Add flour and cook for 2 minutes, then gradually whisk in milk and cream. Add pumpkin puree, sage, nutmeg, salt, and pepper. Simmer until thickened, then stir in mozzarella and half the Parmesan until melted.

Combine the sauce with pasta and transfer to a greased 9×13 baking dish. Mix breadcrumbs with remaining Parmesan and olive oil, then sprinkle over the top. Bake at 375°F for 25-30 minutes until golden brown and bubbly.

For best results, avoid overcooking the pasta during the initial boiling as it will continue to cook in the oven. The sauce can be made thinner by adding more milk if it becomes too thick, and the dish can be frozen before baking for up to 3 months. Fresh sage leaves can be fried in butter until crisp and used as a garnish for added texture and visual appeal.

Quick Turkey and Sweet Potato Chili

Fall brings the perfect weather for hearty, warming dishes, and this Quick Turkey and Sweet Potato Chili delivers both comfort and nutrition. This modern twist on traditional chili incorporates lean ground turkey and nutrient-rich sweet potatoes, creating a healthier version that doesn't sacrifice flavor.

The combination of smoky spices, tender sweet potatoes, and protein-packed turkey makes this chili a complete meal in one pot. Ready in under an hour, this recipe offers a convenient weeknight dinner solution while providing leftovers that taste even better the next day.

• 1 lb ground turkey
• 2 medium sweet potatoes, peeled and diced
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 cans (14.5 oz each) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon oregano
• 2 cups chicken broth
• 2 tablespoons olive oil
• Salt and pepper to taste

Heat olive oil in a large pot over medium heat. Add ground turkey, breaking it up while cooking until browned, about 5-7 minutes. Add onions and garlic, cooking until softened, then stir in all spices. Add diced sweet potatoes, tomatoes, black beans, and chicken broth. Bring to a boil, then reduce heat and simmer covered for 20-25 minutes or until sweet potatoes are tender.

For optimal texture, check the sweet potatoes periodically during cooking – they should be tender but not mushy. The chili can be topped with various garnishes like shredded cheese, diced avocado, sour cream, or fresh cilantro. This recipe also freezes well for up to 3 months in an airtight container.

Slow Cooker Maple-Cider Pulled Pork

Slow Cooker Maple-Cider Pulled Pork is a quintessential fall dish that combines sweet and savory flavors with tender, juicy meat. The combination of pure maple syrup and apple cider creates a rich depth of flavor while the slow cooking process ensures the pork becomes perfectly tender and easy to shred.

This versatile dish can be served on warm rolls as sandwiches, used as a topping for baked potatoes, or paired with roasted autumn vegetables. The leftovers freeze well and can be reheated for quick weeknight meals, making it an excellent choice for meal prep during busy fall schedules.

• 4-5 lb pork shoulder (Boston butt)
• 1 cup apple cider
• 1/3 cup pure maple syrup
• 1/4 cup apple cider vinegar
• 2 tablespoons Dijon mustard
• 1 large onion, sliced
• 4 cloves garlic, minced
• 2 tablespoons smoked paprika
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon ground coriander
• 1/2 teaspoon red pepper flakes

Trim excess fat from the pork shoulder and cut any large pieces into manageable portions. Mix the apple cider, maple syrup, apple cider vinegar, and Dijon mustard in the slow cooker. In a small bowl, combine all dry seasonings and rub thoroughly over the pork. Place the sliced onions and minced garlic in the bottom of the slow cooker, then add the seasoned pork on top.

Cook on low for 8-10 hours or on high for 5-6 hours, until the meat is tender enough to shred easily with two forks. Remove the pork from the slow cooker and shred, discarding any remaining fat. Return the meat to the slow cooker and stir to combine with the cooking liquid. Let it cook for an additional 15-30 minutes to absorb the flavors.

For best results, choose a well-marbled pork shoulder and avoid lean cuts as they can become dry during the long cooking process. The sauce can be reduced on the stovetop if it's too thin after cooking, and additional maple syrup or apple cider vinegar can be added to adjust the sweet-tangy balance to taste. Store leftovers in an airtight container with some cooking liquid to maintain moisture during reheating.

Golden Harvest Rice Bowl

Golden Harvest Rice Bowl celebrates the vibrant colors and flavors of autumn, combining nutty brown rice with roasted seasonal vegetables and protein-rich ingredients. The dish draws inspiration from traditional harvest meals while offering a modern, nutritious twist that's perfect for cool fall evenings.

This versatile bowl can be customized based on available seasonal produce, making it an ideal recipe for using farmers' market finds or garden vegetables. The combination of whole grains, roasted vegetables, and optional protein creates a filling meal that's both healthy and satisfying.

• 2 cups brown rice
• 1 medium butternut squash, cubed
• 2 sweet potatoes, diced
• 2 cups Brussels sprouts, halved
• 1 red onion, sliced
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 teaspoon ground cinnamon
• 1 teaspoon dried thyme
• 1/2 cup pepitas (pumpkin seeds)
• Salt and pepper to taste
• Optional: 2 cups chickpeas or diced chicken

Cook brown rice according to package instructions. While the rice cooks, preheat oven to 400°F (200°C). Toss butternut squash, sweet potatoes, Brussels sprouts, and red onion with olive oil, maple syrup, cinnamon, thyme, salt, and pepper. Spread vegetables on a large baking sheet and roast for 25-30 minutes, stirring halfway through, until vegetables are tender and lightly caramelized.

Assemble bowls by placing a portion of brown rice in each bowl, topping with roasted vegetables. If using chickpeas or chicken, add them now. Sprinkle with pepitas and any additional seasonings to taste.

For best results, cut vegetables into similarly sized pieces to ensure even cooking. The dish can be meal-prepped and stored in the refrigerator for up to 4 days – simply reheat individual portions as needed. To add extra flavor, consider drizzling with tahini sauce or adding a splash of balsamic vinegar before serving.