As the days grow shorter and the air turns crisp, there’s no better time to embrace the flavors of fall. The autumn season brings a bounty of fresh produce, including pumpkins, squash, apples, and hearty greens, all ripe for culinary exploration.
Whether you’re hosting a cozy family dinner, planning a festive gathering, or simply looking for ways to enjoy seasonal ingredients, this collection of 50+ fall dinner recipes has something for everyone.
From comforting casseroles and warming soups to roasted meats and vibrant vegetarian dishes, these recipes are designed to capture the essence of fall on your plate.
Dive in and discover how to transform your autumn evenings into memorable culinary experiences, filled with warmth, flavor, and the joy of sharing good food with loved ones.
50+ Hearty Fall Dinner Recipes to Savor the Season
With these 50+ fall dinner recipes at your fingertips, you’ll be well-equipped to make the most of the season’s rich flavors and comforting ingredients.
From hearty soups that warm the soul to colorful salads that celebrate the harvest, there’s a dish for every occasion and palate.
As you gather around the table with family and friends, these recipes will not only nourish your body but also create lasting memories that capture the essence of fall.
So, roll up your sleeves, get into the kitchen, and embrace the beauty of autumn cooking. Happy feasting!
Hearty Pumpkin and Sage Risotto
This Hearty Pumpkin and Sage Risotto is the epitome of autumn comfort food. Creamy arborio rice blends perfectly with roasted pumpkin, fresh sage, and a hint of parmesan, creating a dish that’s rich in flavor and texture. Not only is it comforting, but it’s also a fantastic way to incorporate the seasonal bounty of pumpkins into your dinner table.
Ingredients:
- 1 cup arborio rice
- 2 cups pumpkin puree (canned or roasted)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup white wine
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried sage)
- Salt and pepper to taste
- Pumpkin seeds for garnish (optional)
Instructions:
- Prepare the Broth: In a saucepan, heat the vegetable or chicken broth over low heat to keep it warm.
- Sauté the Aromatics: In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and garlic, sautéing until softened, about 3-4 minutes.
- Toast the Rice: Add the arborio rice to the skillet, stirring frequently for about 2-3 minutes until the rice is lightly toasted.
- Deglaze with Wine: Pour in the white wine, stirring until it’s mostly absorbed.
- Add Broth Gradually: Begin adding the warm broth one ladle at a time, stirring constantly. Wait until most of the liquid is absorbed before adding the next ladle. This process should take about 20-25 minutes.
- Incorporate Pumpkin and Sage: Once the rice is creamy and al dente, stir in the pumpkin puree, chopped sage, and Parmesan cheese. Season with salt and pepper to taste.
- Serve: Serve the risotto warm, garnished with pumpkin seeds if desired.
This Hearty Pumpkin and Sage Risotto is a delightful way to celebrate the fall season. Its creamy texture and rich flavors make it a satisfying meal that can stand alone or be paired with a simple salad. Plus, it’s a perfect opportunity to share the warmth of autumn with family and friends. Whether you enjoy it as a weeknight dinner or a special occasion dish, this risotto is sure to please.
Maple-Balsamic Glazed Brussels Sprouts and Butternut Squash
This Maple-Balsamic Glazed Brussels Sprouts and Butternut Squash dish embodies the sweetness and warmth of fall with its perfect balance of flavors. The Brussels sprouts provide a delightful crunch, while the butternut squash adds a creamy texture, all brought together by the sweet and tangy glaze. It’s a vibrant side dish that pairs beautifully with any main course.
Ingredients:
- 1 pound Brussels sprouts, halved
- 1 pound butternut squash, peeled and cubed
- 1/4 cup maple syrup
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup pecans or walnuts, chopped (optional)
- Fresh parsley for garnish (optional)
Instructions:
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare the Vegetables: In a large bowl, toss the halved Brussels sprouts and cubed butternut squash with olive oil, garlic powder, salt, and pepper.
- Make the Glaze: In a small bowl, whisk together the maple syrup and balsamic vinegar until combined.
- Roast the Vegetables: Spread the Brussels sprouts and butternut squash evenly on a baking sheet. Roast in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized.
- Add the Glaze: Remove the vegetables from the oven and drizzle the maple-balsamic glaze over them. Toss to coat evenly and return to the oven for an additional 5-10 minutes.
- Serve: Transfer to a serving dish and sprinkle with chopped nuts and parsley if desired.
This Maple-Balsamic Glazed Brussels Sprouts and Butternut Squash is not only a feast for the eyes with its vibrant colors, but it also delivers a delicious punch of flavor with every bite. The sweet and tangy glaze enhances the natural flavors of the vegetables, making it a standout side dish for fall dinners. Pair it with roasted meats or serve it as a part of a vegetarian spread; either way, it will surely impress your guests and family.
Creamy Mushroom and Spinach Pasta Bake
This Creamy Mushroom and Spinach Pasta Bake is the ultimate comfort food for the cooler months. It’s a delightful combination of earthy mushrooms, fresh spinach, and cheesy pasta, all baked to golden perfection. This dish is perfect for busy evenings, as it can be prepared ahead of time and baked just before serving, making it an ideal choice for family dinners.
Ingredients:
- 8 ounces pasta (penne or rotini work well)
- 2 cups mushrooms, sliced
- 2 cups fresh spinach
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 cups marinara sauce
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Cook the Pasta: Cook the pasta according to package instructions until al dente. Drain and set aside.
- Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add minced garlic and sliced mushrooms, cooking until the mushrooms are softened. Stir in the fresh spinach and cook until wilted. Season with Italian seasoning, salt, and pepper.
- Combine Ingredients: In a large bowl, combine the cooked pasta, mushroom and spinach mixture, ricotta cheese, and marinara sauce. Mix well until everything is evenly coated.
- Layer the Pasta Bake: Transfer the mixture to a greased baking dish. Sprinkle mozzarella and Parmesan cheese evenly on top.
- Bake: Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Serve: Let it cool slightly before serving. Garnish with fresh basil if desired.
The Creamy Mushroom and Spinach Pasta Bake is a hearty and satisfying dish that captures the essence of fall in every bite. Its creamy texture combined with the earthy flavors of mushrooms and the vibrant green of spinach creates a beautifully balanced meal. This dish is not only comforting but also versatile, making it an excellent choice for family gatherings or potluck dinners. Plus, it’s a great way to sneak in some veggies for a healthy twist. Serve it warm, and watch it disappear from the table!
Apple Cider Glazed Pork Chops
Apple Cider Glazed Pork Chops are a perfect harmony of savory and sweet, showcasing the best of fall flavors. The juicy pork chops are seared to perfection and then finished with a rich glaze made from apple cider, Dijon mustard, and fresh herbs. This dish pairs beautifully with roasted vegetables or creamy mashed potatoes, making it an ideal centerpiece for your autumn dinners.
Ingredients:
- 4 bone-in pork chops
- 1 cup apple cider
- 2 tablespoons Dijon mustard
- 2 tablespoons brown sugar
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1 teaspoon fresh rosemary (or 1/2 teaspoon dried rosemary)
- Salt and pepper to taste
Instructions:
- Prepare the Pork Chops: Season the pork chops with salt and pepper on both sides.
- Sear the Chops: In a large skillet, heat olive oil over medium-high heat. Add the pork chops and sear for about 4-5 minutes per side until golden brown. Remove the chops from the skillet and set aside.
- Make the Glaze: In the same skillet, add the apple cider, Dijon mustard, brown sugar, thyme, and rosemary. Bring the mixture to a simmer, scraping the bottom of the skillet to release any brown bits. Cook until the glaze thickens slightly, about 5-7 minutes.
- Glaze the Chops: Return the pork chops to the skillet, coating them in the glaze. Cook for an additional 5 minutes, turning occasionally, until the chops are cooked through and reach an internal temperature of 145°F (63°C).
- Serve: Remove the chops from the skillet and drizzle with the remaining glaze.
These Apple Cider Glazed Pork Chops bring a delightful combination of sweet and savory to your fall dinner table. The juicy pork, enhanced by the warm flavors of apple cider and herbs, creates a comforting meal that’s both elegant and easy to prepare. Serve alongside roasted Brussels sprouts or a hearty grain salad for a complete autumn feast. This dish is sure to impress your family and guests, making it a go-to recipe for your fall gatherings.
Butternut Squash and Kale Stuffed Shells
Butternut Squash and Kale Stuffed Shells are a delicious and nutritious twist on a classic Italian dish. Large pasta shells are filled with a creamy mixture of roasted butternut squash, sautéed kale, and ricotta cheese, all topped with a savory marinara sauce and baked until bubbly. This hearty meal is perfect for cool evenings and is a fantastic way to incorporate seasonal produce into your dinner plans.
Ingredients:
- 12-15 large pasta shells
- 2 cups butternut squash, peeled and cubed
- 2 cups kale, chopped
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1 cup marinara sauce
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Roast the Squash: Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
- Sauté the Kale: In a skillet, heat the remaining olive oil over medium heat. Add the chopped kale and garlic powder, sautéing until the kale is wilted and tender. Set aside.
- Prepare the Filling: In a large bowl, combine the roasted butternut squash, sautéed kale, ricotta cheese, and half of the mozzarella cheese. Mix until well combined.
- Stuff the Shells: Cook the pasta shells according to package instructions until al dente. Drain and cool slightly. Fill each shell with the butternut squash mixture.
- Assemble the Dish: Spread half of the marinara sauce in the bottom of a baking dish. Arrange the stuffed shells in the dish and cover with the remaining marinara sauce. Sprinkle the remaining mozzarella cheese on top.
- Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Serve: Let it cool slightly before serving. Garnish with fresh parsley if desired.
These Butternut Squash and Kale Stuffed Shells offer a delightful blend of flavors and textures that are perfect for fall. The creamy filling and rich marinara sauce create a comforting and satisfying dish, ideal for family dinners or special occasions. This recipe not only highlights seasonal ingredients but also provides a nutritious option that everyone will love. Enjoy this comforting dish with a side salad for a complete and wholesome meal!
Savory Sweet Potato and Black Bean Chili
This Savory Sweet Potato and Black Bean Chili is a hearty, comforting dish perfect for chilly fall evenings. Packed with nutrient-rich sweet potatoes, hearty black beans, and a blend of spices, this chili is both delicious and filling. It’s an excellent one-pot meal that’s easy to prepare and perfect for meal prep, making it ideal for busy weeknights.
Ingredients:
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 cup vegetable broth
- 1 bell pepper, diced (any color)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh cilantro for garnish (optional)
Instructions:
- Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and bell pepper, cooking until softened, about 5-7 minutes. Add the minced garlic and cook for an additional minute.
- Add Sweet Potatoes and Spices: Stir in the diced sweet potatoes, chili powder, cumin, smoked paprika, salt, and pepper. Cook for about 5 minutes, stirring occasionally.
- Combine Remaining Ingredients: Add the black beans, diced tomatoes (with their juice), and vegetable broth to the pot. Stir to combine.
- Simmer the Chili: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 25-30 minutes, or until the sweet potatoes are tender.
- Serve: Ladle the chili into bowls and garnish with fresh cilantro if desired.
This Savory Sweet Potato and Black Bean Chili is a warm and satisfying meal that encapsulates the essence of fall. The natural sweetness of the sweet potatoes balances perfectly with the hearty black beans and spices, creating a chili that’s both flavorful and comforting. This dish is not only great for weeknight dinners but also perfect for entertaining, as it can easily be doubled or prepared in advance. Enjoy it with a side of crusty bread or cornbread for a complete meal that warms the soul!
Maple Glazed Brussels Sprouts with Bacon
Maple Glazed Brussels Sprouts with Bacon are a perfect blend of sweet and savory, making them a standout side dish or a hearty vegetarian option when bacon is omitted. The Brussels sprouts are roasted until crispy and then tossed in a luscious maple glaze, enhanced with the richness of crispy bacon. This dish showcases the flavors of fall beautifully, making it a must-try for your autumn dinner gatherings.
Ingredients:
- 1 pound Brussels sprouts, trimmed and halved
- 4 slices of bacon, chopped (optional)
- 1/4 cup pure maple syrup
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon red pepper flakes (optional)
- Chopped walnuts for garnish (optional)
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Bacon: If using, cook the chopped bacon in a skillet over medium heat until crispy. Remove and drain on paper towels, leaving a little grease in the skillet.
- Toss the Brussels Sprouts: In a large bowl, combine the halved Brussels sprouts, olive oil, maple syrup, apple cider vinegar, salt, and pepper. If you like a bit of heat, add red pepper flakes.
- Roast the Brussels Sprouts: Spread the Brussels sprouts on a baking sheet in a single layer. Roast for 20-25 minutes, stirring halfway through, until they are tender and caramelized.
- Glaze and Serve: Once out of the oven, toss the Brussels sprouts with the cooked bacon (if using). Serve warm, garnished with chopped walnuts for added crunch if desired.
Maple Glazed Brussels Sprouts with Bacon are a delightful way to incorporate seasonal vegetables into your meals. The sweetness of the maple syrup beautifully complements the earthy flavors of the Brussels sprouts, while the crispy bacon adds a savory touch that elevates this dish. This recipe is versatile enough to serve as a side dish for holiday gatherings or as a satisfying main when paired with grains or legumes. Enjoy this delicious dish as a staple in your fall dinner repertoire!
Creamy Pumpkin Pasta with Spinach
Creamy Pumpkin Pasta with Spinach is a warm and comforting dish that captures the essence of fall with its rich pumpkin flavor and creamy texture. The combination of garlic, spinach, and pumpkin creates a luscious sauce that clings to your pasta, making it a satisfying meal perfect for busy weeknights. This dish is not only delicious but also an excellent way to incorporate seasonal produce into your dinner routine.
Ingredients:
- 12 ounces pasta (penne or fettuccine work well)
- 1 cup pumpkin puree (canned or fresh)
- 1 cup fresh spinach
- 1/2 cup heavy cream (or a dairy-free alternative)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- Grated Parmesan cheese for serving (optional)
Instructions:
- Cook the Pasta: Cook the pasta according to package instructions until al dente. Drain, reserving about 1 cup of pasta water.
- Sauté the Garlic: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Make the Sauce: Stir in the pumpkin puree and heavy cream, mixing until well combined. Add the nutmeg, salt, and pepper, cooking for another 2-3 minutes until heated through.
- Combine with Pasta: Add the cooked pasta and spinach to the skillet, tossing to coat the pasta in the creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency.
- Serve: Serve warm, topped with grated Parmesan cheese if desired.
Creamy Pumpkin Pasta with Spinach is a delightful autumn dish that brings comfort to your dinner table. The creaminess of the pumpkin pairs beautifully with the earthiness of the spinach, creating a satisfying meal that is quick to prepare. This pasta dish is perfect for busy weeknights or a cozy weekend dinner, showcasing the best of fall flavors while being adaptable for different dietary preferences. Enjoy a bowl of this creamy goodness alongside a crisp salad for a complete meal!
Hearty Vegetable and Lentil Stew
Hearty Vegetable and Lentil Stew is a nourishing and filling dish that showcases the bounty of fall vegetables and lentils. Packed with protein and fiber, this stew is not only delicious but also incredibly healthy. It’s perfect for meal prep, as it stores well and tastes even better the next day, making it an excellent choice for a cozy autumn dinner.
Ingredients:
- 1 cup lentils (green or brown), rinsed and drained
- 4 cups vegetable broth
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 1 tablespoon olive oil
- 1 teaspoon thyme
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions:
- Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add the chopped onion, carrots, and celery, sautéing until the vegetables are softened, about 5-7 minutes. Add the garlic and cook for another minute.
- Add Remaining Ingredients: Stir in the zucchini, bell pepper, lentils, diced tomatoes, vegetable broth, thyme, cumin, salt, and pepper.
- Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 30-40 minutes, or until the lentils are tender.
- Serve: Taste and adjust seasoning as necessary. Serve warm, garnished with fresh parsley if desired.
This Hearty Vegetable and Lentil Stew is the perfect comfort food for fall, bringing warmth and nourishment to your dinner table. The variety of vegetables and the protein-rich lentils create a satisfying meal that is both filling and wholesome. This stew is excellent for batch cooking, as it can be stored in the fridge or freezer for quick meals throughout the week. Serve it with crusty bread for a complete and comforting dinner that celebrates the flavors of the season!
Apple Cider Braised Chicken Thighs
Apple Cider Braised Chicken Thighs are a delightful way to embrace the flavors of fall with their juicy, tender meat and a sweet, tangy sauce. This dish features chicken thighs slow-cooked in a fragrant blend of apple cider, onions, and herbs, creating a comforting meal that’s perfect for chilly evenings. Serve it with mashed potatoes or crusty bread to soak up the rich sauce, making it a cozy dinner option for family gatherings.
Ingredients:
- 4 bone-in, skin-on chicken thighs
- 1 cup apple cider
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions:
- Sear the Chicken: In a large skillet, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper. Add the chicken thighs, skin-side down, and sear for about 5-7 minutes until the skin is golden brown. Flip and cook for another 3-4 minutes. Remove the chicken and set aside.
- Sauté the Aromatics: In the same skillet, add the sliced onion and garlic, sautéing until the onion is soft and translucent, about 3-4 minutes.
- Make the Braising Liquid: Pour in the apple cider, scraping up any brown bits from the bottom of the skillet. Stir in the thyme and Dijon mustard, then return the chicken thighs to the skillet.
- Braise the Chicken: Bring the liquid to a simmer, then cover the skillet and reduce the heat to low. Let it braise for about 25-30 minutes or until the chicken is cooked through and tender.
- Serve: Serve the chicken thighs warm, drizzled with the apple cider sauce and garnished with fresh parsley if desired.
Apple Cider Braised Chicken Thighs offer a delightful mix of flavors that embody the spirit of fall. The sweet and tangy apple cider sauce infuses the chicken with a rich depth of flavor, while the tender meat makes for a satisfying meal. This dish is perfect for family gatherings or cozy dinners, and it pairs beautifully with sides like roasted vegetables or creamy mashed potatoes. Enjoy the essence of autumn with every bite of this comforting meal!
Pumpkin and Black Bean Chili
Pumpkin and Black Bean Chili is a hearty and flavorful dish that brings together the best of fall ingredients. This chili is not only packed with nutrients but also offers a satisfying warmth that’s perfect for cool evenings. The combination of pumpkin and black beans provides a delightful texture and a depth of flavor, making it a favorite among vegetarians and meat-eaters alike. Serve with cornbread or tortilla chips for a complete meal that’s sure to please everyone at the table.
Ingredients:
- 1 can (15 oz) pumpkin puree
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil for sautéing
- Fresh cilantro for garnish (optional)
Instructions:
- Sauté the Vegetables: In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion, bell pepper, and garlic, sautéing until the vegetables are softened, about 5-7 minutes.
- Add the Chili Ingredients: Stir in the chili powder and cumin, cooking for another minute until fragrant. Add the pumpkin puree, black beans, diced tomatoes (with juices), and vegetable broth. Stir well to combine.
- Simmer the Chili: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 20-25 minutes, stirring occasionally. Season with salt and pepper to taste.
- Serve: Serve the chili hot, garnished with fresh cilantro if desired, and accompany with cornbread or tortilla chips.
Pumpkin and Black Bean Chili is a deliciously comforting dish that highlights the flavors of fall while being rich in nutrients and fiber. The pumpkin adds a creamy texture and a hint of sweetness, perfectly balancing the spices in the chili. This dish is an excellent choice for meal prep, as it tastes even better the next day and can be easily frozen for future dinners. Whether enjoyed on a chilly night or at a gathering, this chili is sure to warm your heart and satisfy your taste buds!
Sweet Potato and Chickpea Curry
Sweet Potato and Chickpea Curry is a vibrant and wholesome dish that combines the sweetness of roasted sweet potatoes with the hearty goodness of chickpeas. This curry is infused with aromatic spices and coconut milk, creating a rich and creamy sauce that pairs beautifully with rice or naan. Perfect for weeknight dinners, this dish is not only comforting but also packed with nutrition, making it a fantastic addition to your fall dinner repertoire.
Ingredients:
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 tablespoon olive oil
- 1 cup vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Cooked rice or naan for serving
Instructions:
- Sauté the Onion and Garlic: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes.
- Add Spices: Stir in the curry powder and cumin, cooking for another minute until fragrant.
- Add Sweet Potatoes and Chickpeas: Add the diced sweet potatoes, chickpeas, vegetable broth, and coconut milk to the pot. Stir well to combine.
- Simmer the Curry: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 20-25 minutes, or until the sweet potatoes are tender. Season with salt and pepper to taste.
- Serve: Serve the curry hot, garnished with fresh cilantro, alongside cooked rice or naan.
Sweet Potato and Chickpea Curry is a delightful dish that beautifully combines sweet and savory flavors, making it an excellent choice for fall dinners. The creamy coconut milk and aromatic spices create a satisfying and comforting meal that can be enjoyed any night of the week. This curry is not only easy to prepare but also offers a wonderful way to enjoy seasonal produce while providing plenty of nutrition. Whether you’re serving it for a cozy family dinner or a gathering with friends, this dish is sure to impress!
Butternut Squash Risotto
Butternut Squash Risotto is a creamy, comforting dish that captures the essence of fall in every bite. The natural sweetness of roasted butternut squash pairs beautifully with the rich, creamy arborio rice, making it an indulgent yet wholesome meal. This risotto is infused with garlic, onions, and Parmesan cheese, creating a decadent experience that is perfect for special occasions or a cozy weeknight dinner. Serve it with a crisp salad to balance the richness of the dish.
Ingredients:
- 1 cup arborio rice
- 2 cups butternut squash, peeled and diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup dry white wine (optional)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh sage or parsley for garnish (optional)
Instructions:
- Roast the Squash: Preheat the oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it on a baking sheet and roast for about 25-30 minutes until tender and caramelized.
- Sauté the Aromatics: In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes.
- Cook the Rice: Stir in the arborio rice and cook for 1-2 minutes until slightly toasted. Pour in the white wine (if using) and let it absorb, stirring continuously.
- Add Broth Gradually: Begin adding the vegetable broth, one ladleful at a time, stirring frequently. Allow each addition to absorb before adding the next, continuing until the rice is creamy and al dente, about 18-20 minutes.
- Combine and Serve: Gently fold in the roasted butternut squash and Parmesan cheese. Season with salt and pepper to taste. Serve hot, garnished with fresh sage or parsley if desired.
Butternut Squash Risotto is a luxurious dish that transforms simple ingredients into a gourmet meal. The creamy texture of the risotto, combined with the sweet and nutty flavor of the roasted butternut squash, creates a comforting experience perfect for fall. This risotto is not only satisfying on its own but also pairs wonderfully with grilled meats or a refreshing salad. Whether you’re hosting a dinner party or enjoying a cozy night in, this risotto is sure to impress and delight your taste buds.
Maple-Dijon Glazed Salmon
Maple-Dijon Glazed Salmon is a quick and flavorful dish that captures the essence of fall with its sweet and tangy glaze. The combination of maple syrup and Dijon mustard creates a rich sauce that enhances the natural flavors of the salmon. This recipe is perfect for busy weeknights or as a standout dish for dinner parties. Serve it with roasted vegetables or a grain salad for a nutritious and satisfying meal that celebrates the flavors of the season.
Ingredients:
- 4 salmon fillets
- 1/4 cup pure maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Lemon wedges for serving
- Fresh herbs for garnish (optional)
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Make the Glaze: In a small bowl, whisk together the maple syrup, Dijon mustard, soy sauce, and olive oil until well combined.
- Prepare the Salmon: Place the salmon fillets on the prepared baking sheet, skin-side down. Season with salt and pepper, then brush the maple-Dijon glaze generously over the top of each fillet.
- Bake the Salmon: Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork and is cooked through.
- Serve: Serve the salmon warm, garnished with fresh herbs and lemon wedges on the side.
Maple-Dijon Glazed Salmon is a simple yet elegant dish that showcases the best of fall flavors. The sweet and tangy glaze perfectly complements the rich, buttery salmon, creating a delightful meal that’s easy to prepare. This recipe is not only quick but also nutritious, making it an excellent choice for any night of the week. Pair it with seasonal vegetables or a hearty grain salad to create a balanced and satisfying dinner that celebrates the flavors of autumn.
Stuffed Acorn Squash with Quinoa and Cranberries
Stuffed Acorn Squash with Quinoa and Cranberries is a beautiful and nutritious dish that embodies the spirit of fall. The acorn squash is roasted to perfection and filled with a savory mixture of quinoa, cranberries, nuts, and spices. This vegetarian dish is not only visually stunning but also packed with flavor and nutrients, making it an ideal centerpiece for fall dinner gatherings or as a satisfying weeknight meal. Serve it with a simple green salad to complete the meal.
Ingredients:
- 2 acorn squashes, halved and seeds removed
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1/2 cup dried cranberries
- 1/2 cup walnuts or pecans, chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cinnamon
- Salt and pepper to taste
- Olive oil for drizzling
- Fresh parsley for garnish (optional)
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C). Place the acorn squash halves cut-side up on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for about 25-30 minutes until tender.
- Cook the Quinoa: In a medium saucepan, bring the vegetable broth (or water) to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork.
- Sauté the Aromatics: In a skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes.
- Combine Filling Ingredients: In a large bowl, combine the cooked quinoa, sautéed onion and garlic, dried cranberries, chopped nuts, cinnamon, and salt and pepper to taste. Mix until well combined.
- Stuff the Squash: Once the acorn squash is done roasting, carefully fill each half with the quinoa mixture, pressing it down gently. Return to the oven and bake for an additional 10 minutes.
- Serve: Serve the stuffed acorn squash warm, garnished with fresh parsley if desired.
Stuffed Acorn Squash with Quinoa and Cranberries is a delightful and nourishing dish that showcases the colors and flavors of fall. The combination of sweet and savory ingredients makes each bite satisfying and packed with flavor. This recipe is perfect for a meatless dinner, holiday gatherings, or as a unique side dish to complement your main course. With its vibrant presentation and wholesome ingredients, this stuffed squash is sure to impress your family and guests alike!
Note: More recipes are coming soon!
