Fall Recipes-14 Best Dinner Recipes For Fall

Fall brings a bounty of delicious seasonal foods that are perfect for creating comforting and flavorful dishes. Here are some popular fall dinner ideas:

if you are looking for quick and healthy sweet recipes to try out after these delicious dinner ideas check out: Sweeten Your Day: 10 Quick and Healthy Apple Dessert Recipes.

Wondering what to make for dinner tonight in 30 minutes check out 30-Minute Dinner Recipes That’ll Save Your Weeknights.

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup is a delicious and comforting dish that is perfect for the colder months. Made with roasted butternut squash, onions, garlic, and a blend of warming spices, this soup is rich and velvety in texture, with a subtly sweet and nutty flavor.

Ingredients:

• 1 large butternut squash, peeled, seeded, and cut into cubes
• 1 onion, diced
• 2 cloves of garlic, minced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• Optional toppings: roasted pumpkin seeds, fresh parsley, or a dollop of sour cream

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place the butternut squash cubes on a baking sheet and drizzle with olive oil. Season with salt and pepper. Toss to coat evenly. Roast in the preheated oven for about 30-35 minutes or until the squash is tender and slightly caramelized.
3. In a large pot, heat the remaining olive oil over medium heat. Add the diced onion and minced garlic. Cook until the onion becomes translucent and aromatic.
4. Add the roasted butternut squash cubes to the pot, along with the vegetable broth, ground cinnamon, and ground nutmeg. Stir well to combine.
5. Bring the mixture to a boil, then reduce the heat to low. Simmer for about 10-15 minutes to allow the flavors to meld together.
6. Using an immersion blender or a countertop blender, carefully puree the soup until smooth and creamy. If using a countertop blender, work in batches and vent the lid to allow steam to escape.
7. Return the blended soup to the pot and season with additional salt and pepper if needed. Warm it up over low heat if necessary.
8. Serve the Roasted Butternut Squash Soup hot, garnished with roasted pumpkin seeds, fresh parsley, or a dollop of sour cream if desired.

Serve the roasted butternut squash soup hot, garnished with a drizzle of olive oil, a sprinkle of fresh herbs like parsley or thyme, and some toasted pumpkin seeds for crunch. This soup pairs well with a crusty baguette or a simple green salad for a complete meal.

Whether you’re hosting a dinner party or simply craving a cozy night in, this roasted butternut squash soup is sure to warm your soul and please your taste buds.

Enjoy!

Apple and Sage Stuffed Pork Chops

Looking for something absolutely scrumptious? Look no further than this delightful recipe for Apple and Sage Stuffed Pork Chops! Get ready to tantalize your taste buds with this mouthwatering dish that combines the flavors of juicy apples, savory sage, and tender pork chops. Let’s dive into the recipe!

Ingredients:

• 4 bone-in pork chops
• 1 tablespoon of olive oil
• Salt and pepper (to add that perfect touch of seasoning)
• 1 large apple (finely diced)
• 1 small onion (diced to perfection)
• 2 cloves of garlic (minced and aromatic)
• 1 teaspoon of dried sage (to awaken your senses)
• 1/2 cup of breadcrumbs (for that satisfying crunch)
• 1/4 cup of grated Parmesan cheese (to add a burst of flavor)
• 2 tablespoons of butter (to enhance the richness)

Instructions:

1. Start by preheating your oven to 375°F (190°C). The anticipation builds as you know something incredibly delicious is about to be prepared.
2. Take those beautiful bone-in pork chops and drizzle them with a tablespoon of olive oil. Sprinkle salt and pepper to taste. Feel free to add a little extra love and seasoning if that’s your style.
3. Heat things up by searing the pork chops in a large skillet over medium heat. Use those cooking skills to achieve a golden brown color on both sides. Once done, set them aside and let them rest.
4. In the same skillet, sauté the diced apple, onion, minced garlic, and dried sage. Take a moment to appreciate the enchanting aromas that will fill your kitchen. When the onion becomes translucent and the apples soften, you’ll know it’s time to proceed.
5. Off the heat, add the breadcrumbs and grated Parmesan cheese to the skillet. Mix everything together until it forms a harmonious stuffing. Taste it, if you dare, and embrace the delightful flavors.
6. With a spoonful of excitement, generously fill the pocket of each pork chop with the glorious stuffing. Be sure to distribute the deliciousness evenly because every bite is an opportunity for pure bliss.
7. In a small skillet, melt the butter over medium heat. Gently place the stuffed pork chops in the skillet and allow them to brown ever so slightly. The sizzling sound will make your heart skip a beat.
8. Tenderly transfer the skillet to the preheated oven and let the magic happen. Bake the stuffed pork chops for around 15-20 minutes, or until their internal temperature reaches 145°F (63°C).
9. Remove the skillet from the oven and let the stuffed pork chops rest for a few precious moments. This will allow the flavors to settle and prepare you for the masterpiece you’re about to indulge in.
10. Serve your Apple and Sage Stuffed Pork Chops with your favorite side dishes. Brace yourself for the symphony of flavors that awaits you as you take that first glorious bite. Savor every tender, flavorful morsel, and let the world around you fade away as you revel in the pleasure of this delectable dish.

Note: Don’t hesitate to infuse this recipe with your personal culinary touch. Let your taste buds guide you on a journey of flavors. Enjoy the experience and relish every bite!

Pumpkin Risotto

Creamy and savory, pumpkin risotto is a great way to incorporate seasonal flavors into your meal.

Ingredients:

• 1 small pumpkin, peeled and diced into small cubes
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 ½ cups Arborio rice
• ½ cup white wine
• 4 cups vegetable broth
• ½ cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until they become translucent.
2. Add the Arborio rice to the pot and stir well to coat the grains with the oil. Cook for about 2 minutes, stirring frequently.
3. Pour in the white wine and cook until it’s mostly absorbed by the rice.
4. Gradually add the vegetable broth, one ladle at a time, stirring continuously. Allow each ladle of broth to be absorbed before adding the next one. This process should take about 20 minutes.
5. While the rice cooks, steam or roast the diced pumpkin until it becomes tender.
6. Once all the broth has been absorbed and the rice is cooked al dente, stir in the cooked pumpkin cubes.
7. Add the grated Parmesan cheese and season with salt and pepper to taste. Stir well to combine all the ingredients.
8. Remove the pot from the heat and let the risotto rest for a few minutes before serving.
9. Serve the pumpkin risotto hot, garnished with fresh chopped parsley on top.

Enjoy this creamy and delightful pumpkin risotto as a main course or as a side dish. It’s perfect for autumn and will surely impress your guests!

Beef Stew

Here’s a delicious and hearty beef stew recipe that is perfect for those cozy winter evenings. It’s packed with tender beef, vegetables, and flavorful broth. Let’s get started!

Ingredients:

• 2 pounds (900g) beef stew meat, cut into chunks
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves of garlic, minced
• 4 carrots, peeled and sliced into thick rounds
• 2 potatoes, peeled and cut into chunks
• 1 cup frozen peas
• 4 cups beef broth
• 1 cup red wine (optional)
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef stew meat and brown it on all sides. Remove the beef from the pot and set it aside.
2. In the same pot, add the chopped onion and minced garlic. Sauté until fragrant and lightly golden.
3. Add the carrots and potatoes to the pot. Stir everything together and cook for a few minutes.
4. Return the beef to the pot and pour in the beef broth and red wine (if using). Stir in the tomato paste, dried thyme, bay leaves, salt, and black pepper. Bring the stew to a boil.
5. Reduce the heat to low, cover the pot, and let the stew simmer for about 2-3 hours or until the beef is tender. Stir occasionally.
6. About 15 minutes before serving, add the frozen peas to the pot and let them cook through.
7. Remove the bay leaves from the stew. Taste and adjust seasoning if needed.
8. Serve the beef stew hot, garnished with fresh chopped parsley. It pairs well with crusty bread or a side of mashed potatoes.

Enjoy this comforting beef stew with its rich flavors and tender meat. Stay warm and cozy!

Roast Chicken with Root Vegetables

A one-pan meal with roasted chicken and an assortment of root vegetables, like carrots, parsnips, and potatoes.

Ingredients:

• 1 whole chicken (about 4 pounds or 1.8 kg)
• 4 medium-sized carrots, peeled and cut into chunks
• 4 medium-sized potatoes, peeled and cut into chunks
• 1 large onion, roughly chopped
• 4 cloves of garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Rinse the chicken inside and out with cold water and pat it dry with paper towels. Season the chicken generously with salt and pepper.
3. In a large roasting pan, add the carrots, potatoes, onions, and garlic. Drizzle with olive oil and sprinkle with rosemary, thyme, salt, and pepper. Toss to coat the vegetables evenly.
4. Place the seasoned chicken on top of the vegetables in the roasting pan.
5. Roast the chicken and vegetables in the preheated oven for 1 hour or until the internal temperature of the chicken reaches 165°F (75°C) and the juices run clear when pierced with a knife.
6. Remove the chicken from the oven and let it rest for about 10 minutes before carving.
7. Serve the roasted chicken with the root vegetables on a platter. You can garnish it with fresh herbs for added flavor.

Enjoy your delicious and wholesome roast chicken with root vegetables!

Tip: You can customize this recipe by adding other root vegetables of your choice, such as parsnips or turnips. Feel free to experiment with different herbs and spices to suit your taste.

Baked Acorn Squash with Quinoa and Cranberries

A vegetarian option that features roasted acorn squash halves filled with quinoa, cranberries, and spices.

Ingredients:

• 2 acorn squash, halved and seeded
• 1 cup quinoa
• 2 cups vegetable broth
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans
• 2 tablespoons maple syrup
• 1 tablespoon olive oil
• 1 teaspoon cinnamon
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place the halved acorn squash on a baking sheet, cut side up.
3. Drizzle olive oil over the squash halves and season with salt, pepper, and a sprinkle of cinnamon.
4. Bake the squash in the preheated oven for about 30-35 minutes, or until the flesh is tender and easily pierced with a fork.
5. While the squash is baking, rinse the quinoa under cold water to remove any bitter taste.
6. In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy.
7. In a small bowl, combine the cooked quinoa, dried cranberries, chopped pecans, maple syrup, and a pinch of cinnamon. Mix well.
8. Once the squash is cooked, remove it from the oven and let it cool slightly.
9. Spoon the quinoa mixture into the center of each squash half, filling it generously.
10. Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until the filling is heated through.
11. Serve the baked acorn squash with quinoa and cranberries warm, and enjoy!

Note: You can garnish with additional chopped pecans or fresh herbs if desired. This recipe makes 4 servings.

Mushroom and Spinach Stuffed Chicken Breast

Chicken breasts stuffed with a savory mixture of sautéed mushrooms, spinach, and cheese.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup sliced mushrooms
• 1 cup chopped spinach
• 1/2 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
2. In a skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
3. Add sliced mushrooms to the skillet and sauté until they have softened and released their liquid, about 5 minutes.
4. Stir in chopped spinach and cook until wilted, about 2 minutes. Remove from heat and allow the mixture to cool slightly.
5. Butterfly each chicken breast by making a horizontal cut through the thickest part of the breast, being careful not to cut all the way through. Open the breast like a book.
6. Season the inside of each chicken breast with salt, black pepper, and dried thyme.
7. Spoon the mushroom and spinach mixture onto one side of each chicken breast. Top with shredded mozzarella cheese.
8. Fold the other side of the chicken breast over the filling, pressing gently to secure it closed. You can also use toothpicks if needed.
9. Place the stuffed chicken breasts in the greased baking dish. Sprinkle with additional salt, thyme, and black pepper if desired.
10. Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
11. Remove from the oven and let the stuffed chicken breasts rest for a few minutes before serving.
12. Serve hot and enjoy!

Note: Feel free to customize this recipe by adding your favorite herbs, spices, or vegetables to the filling. Serve with a side of roasted vegetables or a fresh salad for a complete meal.

Sweet Potato and Black Bean Chili

A hearty and flavorful vegetarian chili that’s perfect for those cool fall evenings.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 jalapeno pepper, seeded and minced (optional for heat)
• 2 cans black beans, rinsed and drained
• 1 can diced tomatoes
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and garlic, and cook until the onion is translucent.
2. Add the sweet potatoes, bell peppers, and jalapeno pepper (if using). Cook for about 5 minutes, until the vegetables are slightly softened.
3. Stir in the black beans, diced tomatoes, vegetable broth, chili powder, cumin, paprika, salt, and pepper. Bring the mixture to a boil.
4. Reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the sweet potatoes are tender.
5. Taste and adjust the seasonings as needed.
6. Serve the chili hot, garnished with fresh cilantro and lime wedges.
7. Enjoy!

This hearty and flavorful Sweet Potato and Black Bean Chili is perfect for a cozy dinner or for entertaining friends. The combination of sweet potatoes, black beans, and spices creates a delicious and satisfying meal.

Pumpkin and Sage Gnocchi

Soft potato gnocchi served with a creamy pumpkin and sage sauce.

Ingredients:

• 2 cups pumpkin puree
• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• ½ teaspoon ground nutmeg
• ¼ cup finely grated Parmesan cheese
• 2 tablespoons chopped fresh sage
• 4 tablespoons unsalted butter
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the pumpkin puree, flour, salt, and nutmeg. Mix until a dough forms.
2. Divide the dough into small portions and roll each portion into a long rope, about ½ inch in diameter.
3. Cut the ropes into 1-inch pieces, then lightly press each piece with the back of a fork to create ridges.
4. Bring a large pot of salted water to a boil and drop in the gnocchi. Cook until they float to the surface, about 2-3 minutes.
5. While the gnocchi are cooking, heat the butter in a large skillet over medium heat. Add the sage leaves and cook until they become crispy.
6. Using a slotted spoon, transfer the cooked gnocchi to the skillet with the sage butter. Gently toss to coat the gnocchi with the butter and sage.
7. Sprinkle grated Parmesan cheese over the gnocchi and continue to cook for another minute.
8. Season with salt and pepper to taste.
9. Serve the pumpkin and sage gnocchi immediately, garnished with additional Parmesan cheese and fresh sage leaves if desired.

Enjoy your homemade Pumpkin and Sage Gnocchi meal!

Maple Glazed Salmon

Baked or pan-seared salmon with a delicious maple glaze that adds a touch of sweetness to your meal.

Ingredients:

• 4 salmon fillets
• 1/4 cup maple syrup
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 1 tablespoon Dijon mustard
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, whisk together the maple syrup, soy sauce, minced garlic, Dijon mustard, salt, and pepper.
3. Place the salmon fillets on a baking sheet lined with parchment paper.
4. Pour the maple glaze mixture over the salmon fillets, making sure to coat them evenly.
5. Bake the salmon for about 12-15 minutes, or until cooked through and flaky.
6. While the salmon is baking, occasionally spoon some of the glaze from the baking sheet over the top of the fillets.
7. Once cooked, remove the salmon from the oven and let it rest for a few minutes.
8. Garnish with fresh chopped parsley before serving.

Enjoy this tasty and flavorful Maple Glazed Salmon with your favorite side dish, such as roasted vegetables or a refreshing salad. Bon appétit!

Cider-Glazed Pork Tenderloin

Pork tenderloin cooked in a cider-based glaze, which gives it a sweet and tangy flavor.

Ingredients:

• 1 pork tenderloin (about 1 lb)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1/2 cup apple cider
• 2 tablespoons maple syrup
• 2 cloves garlic, minced
• 1 tablespoon Dijon mustard
• Fresh thyme sprigs, for garnish

Instructions:

1. Preheat your oven to 375°F/190°C.
2. Season the pork tenderloin with salt and pepper.
3. Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, add the pork tenderloin and sear on all sides until browned, about 4-5 minutes per side.
4. In a small bowl, whisk together the apple cider, maple syrup, minced garlic, and Dijon mustard.
5. Pour the cider mixture over the seared pork tenderloin in the skillet.
6. Transfer the skillet to the preheated oven and roast for about 15-20 minutes, or until the internal temperature of the pork reaches 145°F/63°C.
7. Baste the pork with the glaze every 5 minutes while it roasts.
8. Remove the skillet from the oven and let the pork rest for about 5 minutes before slicing.
9. Garnish with fresh thyme sprigs and serve with the remaining glaze on the side.
10. Enjoy your cider-glazed pork tenderloin!

Tip: You can pair this dish with roasted vegetables or mashed potatoes for a complete meal.

Spaghetti Squash Carbonara

A low-carb alternative to traditional pasta carbonara, using roasted spaghetti squash as the base.

Ingredients:

• 1 medium spaghetti squash
• 4 slices of bacon, chopped
• 2 cloves of garlic, minced
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Place the squash halves cut side down on a baking sheet and bake for about 40-45 minutes, or until the squash is tender and easily scraped with a fork. Allow it to cool slightly.
3. While the squash is baking, cook the bacon in a large skillet over medium heat until crispy. Remove the bacon from the skillet and set it aside, but leave about 1 tablespoon of bacon grease in the pan.
4. In the same skillet with the bacon grease, add the minced garlic and cook for about 1 minute until fragrant.
5. In a separate bowl, whisk together the eggs and grated Parmesan cheese until well combined.
6. Use a fork to scrape the flesh of the spaghetti squash, creating “noodles”. Transfer the spaghetti squash noodles to the skillet with the garlic and bacon grease.
7. Pour the egg and Parmesan mixture over the spaghetti squash noodles, and toss everything together until the noodles are well coated. The heat of the squash will cook the eggs, creating a creamy sauce.
8. Add the cooked bacon back into the skillet and toss to combine. Season with salt and pepper to taste.
9. Serve the Spaghetti Squash Carbonara hot, garnished with chopped parsley for extra freshness.

Enjoy your Spaghetti Squash Carbonara with a side salad or garlic bread for a complete meal!

Sausage and Kale Skillet

Sautéed Italian sausage and kale with garlic, onions, and red pepper flakes for a quick and satisfying dinner.

Ingredients:

• 1 pound sausage links, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 bunch kale, ribs removed and chopped
• 1 red bell pepper, sliced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add the sausage slices and cook until browned and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the diced onion and minced garlic. Sauté until translucent and fragrant.
4. Add the chopped kale and sliced red bell pepper to the skillet. Cook until the kale is wilted and the bell pepper is tender.
5. Return the cooked sausage to the skillet and mix everything together.
6. Season with salt and pepper to taste.
7. Remove from heat and serve hot.

Enjoy this hearty and flavorful Sausage and Kale Skillet!

Pumpkin and Sage Ravioli with Brown Butter Sauce

Store-bought or homemade ravioli filled with pumpkin and sage, served with a brown butter sauce and toasted pine nuts.

Ingredients:

• 1 package of pre-made pumpkin ravioli
• 4 tablespoons unsalted butter
• 8-10 fresh sage leaves
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Fill a large pot with water and bring it to a boil. Add a generous amount of salt to the water.
2. While the water is heating up, melt the butter in a separate skillet over medium heat. Allow the butter to cook until it turns a light golden brown color and starts to smell nutty. Be careful not to burn it.
3. Add the sage leaves to the skillet with the butter and cook for about 2-3 minutes, until the leaves become crispy. Remove the sage leaves from the skillet and set them aside.
4. Once the water is boiling, carefully add the pumpkin ravioli to the pot. Cook according to the package instructions, usually for about 3-5 minutes or until the ravioli floats to the top of the water.
5. Using a slotted spoon, transfer the cooked ravioli to the skillet with the brown butter sauce. Gently toss the ravioli in the sauce to coat evenly.
6. Sprinkle the grated Parmesan cheese over the ravioli and season with salt and pepper to taste. Stir gently to combine.
7. Divide the pumpkin and sage ravioli among plates and garnish with the crispy sage leaves.
8. Serve immediately and enjoy!

Note: You can also add some toasted pine nuts or sprinkle some additional Parmesan cheese on top for extra flavor. Pair this dish with a crisp white wine for a complete meal.

Remember to adapt these recipes to your dietary preferences and restrictions. Enjoy the flavors of fall with these delicious dinner ideas!