As the leaves begin to change color and the air turns crisp, fall brings with it a wonderful opportunity to gather with family and enjoy the season’s bounty.
There’s something uniquely comforting about the flavors of autumn—think apples, pumpkins, sweet potatoes, and warming spices like cinnamon and nutmeg.
This is the perfect time to explore new recipes and enjoy cozy, home-cooked meals with your loved ones.
In this article, we’ve compiled a collection of 50+ fall family recipes that are sure to delight your taste buds and bring warmth to your home.
From hearty soups and stews to comforting casseroles and decadent desserts, there’s something here for everyone.
So, grab your apron, gather your ingredients, and let’s celebrate the flavors of fall together!
50+ Cozy Fall Family Recipes to Warm Your Heart
Fall is a season of warmth, comfort, and togetherness, and what better way to celebrate it than with a feast of delicious, home-cooked meals?
Our collection of 50+ fall family recipes is designed to bring the best of autumn to your table, offering a variety of dishes that highlight the rich flavors and ingredients of the season.
Whether you’re in the mood for a hearty stew, a savory casserole, or a sweet and spiced dessert, you’ll find plenty of inspiration here. These recipes are perfect for family dinners, holiday gatherings, or simply enjoying a cozy night at home.
So, embrace the season, enjoy the time spent in the kitchen, and create lasting memories with your loved ones through the shared joy of food. Happy cooking, and happy fall!
Spiced Pumpkin Soup
As the leaves begin to turn and the air grows crisp, nothing warms the soul quite like a bowl of spiced pumpkin soup. This hearty, flavorful dish is perfect for cozy family dinners on chilly fall evenings. Made with fresh pumpkin and a blend of aromatic spices, it’s a delightful way to celebrate the season’s bounty.
Ingredients:
- 2 pounds pumpkin, peeled and cubed
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
- 1 cup heavy cream
- Fresh parsley, chopped (for garnish)
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until they are soft and fragrant.
- Add the cubed pumpkin to the pot and cook for about 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 20-25 minutes, or until the pumpkin is tender.
- Using an immersion blender, puree the soup until it is smooth. Alternatively, you can transfer the soup to a blender in batches and blend until smooth.
- Stir in the cinnamon, nutmeg, and ginger. Season with salt and pepper to taste.
- Add the heavy cream and stir until well combined. Heat the soup gently until it is warmed through.
- Ladle the soup into bowls and garnish with fresh parsley.
This spiced pumpkin soup is a true autumn delight, combining the rich, earthy flavors of pumpkin with a hint of warming spices. It’s a versatile dish that can be served as a starter or a main course, and it pairs beautifully with crusty bread or a fresh salad. Gather your family around the table and enjoy this seasonal favorite, perfect for making memories on a cool fall night.
Apple Cinnamon Pork Chops
Celebrate the harvest season with apple cinnamon pork chops, a dish that brings together the sweetness of apples and the savory richness of pork. This recipe is a wonderful way to embrace the flavors of fall, making it an ideal choice for family gatherings and weeknight dinners alike.
Ingredients:
- 4 boneless pork chops
- 2 apples, peeled, cored, and sliced
- 1 onion, thinly sliced
- 2 tablespoons butter
- 1/2 cup apple cider
- 1/2 cup chicken broth
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- Salt and pepper to taste
- Fresh thyme, for garnish
Instructions:
- Season the pork chops with salt and pepper. In a large skillet, melt the butter over medium heat.
- Add the pork chops to the skillet and cook for 4-5 minutes on each side, or until they are golden brown and cooked through. Remove the pork chops from the skillet and set aside.
- In the same skillet, add the sliced apples and onions. Cook, stirring occasionally, until they are softened and lightly caramelized.
- Pour in the apple cider and chicken broth, stirring to combine. Add the cinnamon and cloves.
- Return the pork chops to the skillet, nestling them among the apples and onions. Simmer for an additional 5-10 minutes, allowing the flavors to meld together.
- Transfer the pork chops and apple mixture to a serving platter. Garnish with fresh thyme.
Apple cinnamon pork chops are a delightful dish that captures the essence of fall with every bite. The combination of tender pork, sweet apples, and warm spices creates a harmonious balance of flavors that will leave your family satisfied and happy. This recipe is a testament to the beauty of seasonal cooking, perfect for enjoying the bountiful harvest of autumn.
Harvest Vegetable Casserole
Embrace the abundance of fall with a harvest vegetable casserole, a hearty and nutritious dish that showcases the best of the season’s produce. This casserole is packed with a variety of vegetables, making it a wholesome and satisfying meal for the entire family.
Ingredients:
- 2 cups butternut squash, peeled and cubed
- 2 cups Brussels sprouts, halved
- 2 large carrots, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions:
- Preheat the oven to 400°F (200°C). In a large bowl, combine the butternut squash, Brussels sprouts, carrots, bell peppers, and red onion.
- Add the minced garlic, olive oil, thyme, rosemary, salt, and pepper to the bowl. Toss the vegetables until they are evenly coated.
- Transfer the vegetable mixture to a large baking dish. Spread them out in an even layer.
- Cover the baking dish with foil and bake for 25-30 minutes, or until the vegetables are tender.
- Remove the foil and sprinkle the shredded mozzarella and grated Parmesan cheese over the top of the vegetables.
- Return the dish to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Allow the casserole to cool slightly before serving.
This harvest vegetable casserole is a celebration of fall’s finest produce, combining vibrant colors and robust flavors in one comforting dish. It’s an excellent way to enjoy a variety of vegetables, and the cheesy topping adds an irresistible finish. Perfect for family dinners or potluck gatherings, this casserole is sure to become a seasonal favorite.
Butternut Squash and Sage Risotto
As the temperatures drop and the days grow shorter, nothing is more comforting than a warm, creamy bowl of risotto. This butternut squash and sage risotto brings together the earthy sweetness of roasted butternut squash with the aromatic warmth of fresh sage, creating a dish that embodies the essence of fall. Perfect for family dinners, this risotto is sure to be a hit with both kids and adults.
Ingredients:
- 1 small butternut squash, peeled and diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 cups chicken or vegetable broth
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh sage
- Fresh sage leaves for garnish
Instructions:
- Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for 20-25 minutes, or until tender and caramelized.
- In a medium saucepan, heat the broth over low heat and keep it warm.
- In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic, cooking until soft and translucent.
- Add the Arborio rice to the skillet, stirring to coat it in the butter. Cook for 2-3 minutes until the rice is lightly toasted.
- Pour in the white wine, stirring constantly until it is absorbed.
- Begin adding the warm broth to the rice, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- Stir in the roasted butternut squash, Parmesan cheese, and chopped sage. Season with salt and pepper to taste.
- Serve the risotto hot, garnished with fresh sage leaves.
This butternut squash and sage risotto is a luxurious and satisfying dish that perfectly captures the flavors of fall. The creamy texture of the risotto combined with the sweet, nutty flavor of the squash and the aromatic sage makes for an unforgettable meal. Gather your family around the table and enjoy this delightful dish that brings warmth and comfort to cool autumn evenings.
Cranberry and Pecan Stuffed Acorn Squash
Cranberry and pecan stuffed acorn squash is a festive and delicious way to celebrate the flavors of fall. This dish combines the natural sweetness of acorn squash with a savory stuffing made of cranberries, pecans, and wild rice, creating a delightful blend of textures and tastes. It’s a beautiful addition to any family dinner, especially during the holiday season.
Ingredients:
- 2 acorn squashes, halved and seeded
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup wild rice, cooked
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup maple syrup
- Fresh parsley for garnish
Instructions:
- Preheat the oven to 375°F (190°C). Brush the cut sides of the acorn squash halves with olive oil and season with salt and pepper. Place them cut side down on a baking sheet and roast for 30-35 minutes, or until tender.
- In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, cooking until soft and fragrant.
- Stir in the cooked wild rice, dried cranberries, chopped pecans, thyme, cinnamon, and nutmeg. Cook for 2-3 minutes until everything is well combined and heated through.
- Remove the squash from the oven and flip them over. Drizzle the insides with maple syrup.
- Spoon the wild rice mixture into each squash half, pressing it down gently to fill the cavities.
- Return the stuffed squash to the oven and bake for an additional 15-20 minutes, or until heated through.
- Garnish with fresh parsley before serving.
Cranberry and pecan stuffed acorn squash is a vibrant and flavorful dish that brings a touch of elegance to any fall meal. The combination of sweet, tart cranberries, crunchy pecans, and savory wild rice stuffing makes each bite a delightful experience. This recipe is perfect for family gatherings and holiday feasts, adding a festive flair to your autumn table.
Maple Glazed Roast Chicken with Root Vegetables
Maple glazed roast chicken with root vegetables is a comforting and hearty dish that embodies the essence of fall. The sweet and savory maple glaze complements the succulent roast chicken, while the root vegetables provide a perfect balance of flavors and textures. This one-pan meal is ideal for family dinners, offering a delicious and nutritious option that everyone will love.
Ingredients:
- 1 whole chicken (4-5 pounds)
- 1/4 cup pure maple syrup
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper to taste
- 2 large carrots, peeled and cut into chunks
- 2 parsnips, peeled and cut into chunks
- 1 large sweet potato, peeled and cut into chunks
- 1 large red onion, cut into wedges
Instructions:
- Preheat the oven to 375°F (190°C). Rinse the chicken inside and out and pat dry with paper towels.
- In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, thyme, rosemary, salt, and pepper.
- Place the chicken in a large roasting pan. Brush the maple glaze all over the chicken, making sure to coat it evenly.
- Arrange the carrots, parsnips, sweet potato, and red onion around the chicken in the roasting pan. Drizzle the vegetables with a little olive oil and season with salt and pepper.
- Roast the chicken and vegetables in the preheated oven for about 1 1/2 to 2 hours, or until the chicken is golden brown and the internal temperature reaches 165°F (75°C).
- Baste the chicken with the pan juices every 30 minutes to keep it moist and flavorful.
- Let the chicken rest for 10 minutes before carving. Serve the chicken with the roasted root vegetables.
Maple glazed roast chicken with root vegetables is a delightful and satisfying dish that brings the flavors of fall to your table. The maple glaze adds a lovely sweetness to the tender, juicy chicken, while the roasted root vegetables provide a hearty, earthy complement. This recipe is perfect for family dinners, offering a warm and comforting meal that will have everyone asking for seconds.
Caramelized Onion and Apple Tart
As autumn sets in, it’s the perfect time to indulge in the sweet and savory flavors that the season has to offer. This caramelized onion and apple tart is an exquisite dish that combines the sweetness of caramelized onions and apples with the rich, buttery taste of puff pastry. Ideal as a starter or a main course for a cozy family dinner, this tart will surely impress with its elegant presentation and delightful taste.
Ingredients:
- 1 sheet puff pastry, thawed
- 2 large onions, thinly sliced
- 2 tablespoons butter
- 2 apples, peeled, cored, and thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon brown sugar
- 1 teaspoon fresh thyme leaves
- 1/2 cup crumbled goat cheese
- Salt and pepper to taste
- Fresh thyme sprigs for garnish
Instructions:
- Preheat the oven to 400°F (200°C). Roll out the puff pastry on a lightly floured surface and transfer it to a parchment-lined baking sheet. Score a 1-inch border around the edges.
- In a large skillet, melt the butter over medium heat. Add the onions and cook, stirring frequently, until they are soft and caramelized, about 20-25 minutes.
- Add the brown sugar and fresh thyme to the onions, stirring to combine. Cook for an additional 2-3 minutes.
- In a separate skillet, heat the olive oil over medium heat. Add the apple slices and cook until they are tender and lightly browned, about 5-7 minutes.
- Spread the caramelized onions evenly over the puff pastry, staying within the scored border. Arrange the apple slices on top of the onions.
- Sprinkle the crumbled goat cheese over the tart, and season with salt and pepper.
- Bake the tart in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed.
- Garnish with fresh thyme sprigs before serving.
The caramelized onion and apple tart is a sophisticated and flavorful dish that brings together the best of fall ingredients. The combination of sweet caramelized onions, tender apples, and tangy goat cheese on a crisp puff pastry base creates a harmonious blend of textures and tastes. This tart is perfect for a family dinner or a special gathering, offering a delicious and elegant way to enjoy the season’s bounty.
Autumn Harvest Chicken Stew
Autumn harvest chicken stew is a hearty and comforting dish that’s perfect for warming up on a cool fall evening. Packed with tender chicken, seasonal vegetables, and aromatic herbs, this stew is a delightful celebration of fall’s abundance. It’s an easy one-pot meal that brings together the wholesome flavors of the season, making it ideal for family dinners.
Ingredients:
- 1 pound boneless, skinless chicken thighs, cut into chunks
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 parsnips, peeled and sliced
- 2 potatoes, peeled and diced
- 1 cup butternut squash, peeled and cubed
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions:
- In a large pot, heat the olive oil over medium-high heat. Add the chicken and cook until browned on all sides. Remove the chicken from the pot and set aside.
- In the same pot, add the onion and garlic, cooking until soft and fragrant.
- Add the carrots, parsnips, potatoes, and butternut squash to the pot. Cook for 5-7 minutes, stirring occasionally.
- Return the chicken to the pot and pour in the chicken broth. Add the dried thyme, dried rosemary, and bay leaf. Season with salt and pepper.
- Bring the stew to a boil, then reduce the heat and let it simmer for 30-35 minutes, or until the vegetables are tender and the flavors are well blended.
- Remove the bay leaf and stir in the fresh parsley before serving.
This autumn harvest chicken stew is a perfect example of comfort food at its finest. The rich and savory flavors of the chicken and vegetables are enhanced by the aromatic herbs, creating a stew that is both hearty and delicious. It’s a wonderful way to bring the family together and enjoy a warm, satisfying meal that celebrates the best of the fall season.
Pear and Cranberry Crisp
As the weather turns crisp, so does the craving for warm, comforting desserts that showcase the best of fall’s fruit harvest. This pear and cranberry crisp is a delightful combination of sweet, juicy pears and tart cranberries, topped with a buttery, crunchy oat crumble. It’s an easy and delicious dessert that’s perfect for family gatherings and holiday celebrations.
Ingredients:
- 4 ripe pears, peeled, cored, and sliced
- 1 cup fresh or frozen cranberries
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- Vanilla ice cream or whipped cream for serving (optional)
Instructions:
- Preheat the oven to 350°F (175°C). In a large bowl, combine the sliced pears, cranberries, granulated sugar, lemon juice, cinnamon, and nutmeg. Toss to coat the fruit evenly.
- Transfer the fruit mixture to a greased 9×13-inch baking dish.
- In a separate bowl, combine the rolled oats, flour, brown sugar, and melted butter. Mix until the ingredients are well combined and form a crumbly texture.
- Sprinkle the oat mixture evenly over the fruit in the baking dish.
- Bake the crisp in the preheated oven for 40-45 minutes, or until the topping is golden brown and the fruit is bubbly.
- Allow the crisp to cool slightly before serving. Serve warm, topped with vanilla ice cream or whipped cream if desired.
Pear and cranberry crisp is a delightful dessert that captures the essence of fall with every bite. The combination of sweet pears and tart cranberries creates a perfect balance of flavors, while the oat crumble adds a satisfying crunch. This dessert is not only delicious but also easy to make, making it a great choice for family gatherings and holiday celebrations. Enjoy this warm, comforting treat with your loved ones and make lasting memories this autumn.
Pumpkin and Sage Risotto
Pumpkin and sage risotto is a quintessential fall dish that brings together the rich, creamy texture of risotto with the earthy sweetness of pumpkin and the aromatic essence of sage. This comforting and elegant meal is perfect for family dinners, showcasing the seasonal flavors in a delightful, satisfying way.
Ingredients:
- 1 small pumpkin, peeled, seeded, and diced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 4 cups chicken or vegetable broth, warmed
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh sage, chopped
- Salt and pepper to taste
- Fresh sage leaves for garnish
Instructions:
- Preheat the oven to 400°F (200°C). Toss the diced pumpkin with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender.
- In a large saucepan, melt the butter over medium heat. Add the onion and garlic, cooking until softened.
- Stir in the Arborio rice, coating it well with the butter and onion mixture. Cook for 2-3 minutes, until the rice is slightly translucent.
- Pour in the white wine and cook, stirring constantly, until the liquid is absorbed.
- Gradually add the warmed broth, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue until the rice is creamy and cooked through, about 18-20 minutes.
- Stir in the roasted pumpkin, Parmesan cheese, and chopped sage. Season with salt and pepper to taste.
- Garnish with fresh sage leaves before serving.
Pumpkin and sage risotto is a luxurious and flavorful dish that beautifully captures the essence of autumn. The creamy risotto, combined with the sweet roasted pumpkin and fragrant sage, creates a harmonious blend of tastes and textures. This elegant meal is sure to impress your family and guests, making it a perfect choice for cozy fall dinners and special occasions.
Maple-Glazed Pork Chops with Apples
Maple-glazed pork chops with apples is a deliciously savory and sweet dish that perfectly captures the flavors of fall. The tender pork chops are complemented by a rich maple glaze and the natural sweetness of sautéed apples, making it a comforting and satisfying meal for the whole family.
Ingredients:
- 4 bone-in pork chops
- Salt and pepper to taste
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 apples, cored and sliced
- 1/4 cup pure maple syrup
- 1/4 cup apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon ground cinnamon
- Fresh thyme for garnish
Instructions:
- Season the pork chops with salt and pepper.
- In a large skillet, heat the olive oil over medium-high heat. Add the pork chops and cook until browned on both sides and cooked through, about 4-5 minutes per side. Remove from the skillet and set aside.
- In the same skillet, melt the butter over medium heat. Add the sliced apples and cook until tender, about 5 minutes.
- Stir in the maple syrup, apple cider vinegar, Dijon mustard, and ground cinnamon. Cook for 2-3 minutes, until the sauce thickens slightly.
- Return the pork chops to the skillet, coating them with the glaze. Cook for an additional 2-3 minutes, until heated through.
- Garnish with fresh thyme before serving.
Maple-glazed pork chops with apples is a delightful fall dish that combines the savory flavor of pork with the sweet and tangy taste of apples and maple syrup. This recipe is simple to prepare yet offers a gourmet experience, making it an excellent choice for family dinners or special occasions. Enjoy the comforting flavors of autumn with this delicious and satisfying meal.
Butternut Squash and Spinach Lasagna
Butternut squash and spinach lasagna is a hearty and nutritious dish that brings together the earthy flavors of roasted butternut squash, fresh spinach, and creamy ricotta cheese. This vegetarian lasagna is perfect for fall family dinners, offering a delicious and wholesome meal that everyone will love.
Ingredients:
- 1 butternut squash, peeled, seeded, and diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 package lasagna noodles
- 2 cups ricotta cheese
- 1 cup grated Parmesan cheese
- 1 large egg
- 2 cups fresh spinach, chopped
- 2 cups shredded mozzarella cheese
- 3 cups marinara sauce
- Fresh basil for garnish
Instructions:
- Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender.
- Cook the lasagna noodles according to package instructions. Drain and set aside.
- In a bowl, combine the ricotta cheese, Parmesan cheese, and egg. Stir in the chopped spinach.
- In a 9×13-inch baking dish, spread a layer of marinara sauce. Arrange a layer of lasagna noodles over the sauce, followed by a layer of the ricotta and spinach mixture, a layer of roasted butternut squash, and a layer of shredded mozzarella. Repeat the layers, ending with a final layer of noodles and sauce. Sprinkle the remaining mozzarella cheese on top.
- Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
- Garnish with fresh basil before serving.
Butternut squash and spinach lasagna is a comforting and flavorful dish that showcases the best of fall’s produce. The combination of roasted butternut squash, fresh spinach, and creamy ricotta cheese creates a rich and satisfying meal that is perfect for family dinners. This vegetarian lasagna is not only delicious but also packed with nutrients, making it a wholesome and hearty choice for any autumn evening.
Sweet Potato and Black Bean Chili
Sweet potato and black bean chili is a hearty, nutritious, and flavorful dish that is perfect for the cooler fall months. This vegetarian chili combines the sweetness of roasted sweet potatoes with the earthy richness of black beans, all simmered in a spiced tomato base. It’s a comforting and satisfying meal that will warm you up from the inside out.
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic and red bell pepper, and cook for another 2-3 minutes.
- Stir in the sweet potatoes, black beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, and cinnamon. Season with salt and pepper.
- Bring the mixture to a boil, then reduce the heat and simmer for 30-40 minutes, or until the sweet potatoes are tender.
- Adjust seasoning to taste and garnish with fresh cilantro before serving.
Sweet potato and black bean chili is a wonderful, hearty meal that is both delicious and nutritious. The combination of sweet potatoes, black beans, and a rich, spiced tomato base makes for a satisfying dish that is perfect for fall. Whether you’re serving it for a family dinner or making a big batch for meal prep, this chili is sure to be a hit.
Apple Cinnamon Oatmeal Bake
Apple cinnamon oatmeal bake is a warm, comforting breakfast that is perfect for crisp fall mornings. This baked oatmeal combines the natural sweetness of apples with the warm spice of cinnamon, creating a delicious and nutritious start to your day. It’s easy to prepare and makes for a wonderful family breakfast.
Ingredients:
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 cups milk
- 1/2 cup applesauce
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 2 large apples, peeled, cored, and diced
- 1/2 cup chopped nuts (optional)
- 1/4 cup raisins (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish.
- In a large bowl, combine the oats, baking powder, cinnamon, and salt.
- In another bowl, whisk together the milk, applesauce, maple syrup, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until combined. Stir in the diced apples, nuts, and raisins, if using.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Bake for 35-40 minutes, or until the top is golden brown and the oatmeal is set.
- Let cool slightly before serving.
Apple cinnamon oatmeal bake is a perfect fall breakfast that is both comforting and nutritious. The sweet, spiced flavors of apples and cinnamon combined with hearty oats make for a delicious meal that the whole family will love. It’s easy to prepare and can be enjoyed warm from the oven or reheated for a quick breakfast throughout the week.
Harvest Vegetable Shepherd’s Pie
Harvest vegetable shepherd’s pie is a delightful twist on the classic comfort food, packed with seasonal fall vegetables. This vegetarian dish features a savory vegetable filling topped with creamy mashed potatoes, making it a hearty and satisfying meal that’s perfect for family dinners during the fall season.
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 parsnips, diced
- 1 cup diced butternut squash
- 1 cup frozen peas
- 1 can (15 oz) lentils, drained and rinsed
- 1 tablespoon tomato paste
- 1 cup vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 4 cups mashed potatoes (prepared)
Instructions:
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
- Add the carrots, parsnips, and butternut squash, cooking until they begin to soften, about 10 minutes.
- Stir in the peas, lentils, tomato paste, vegetable broth, thyme, and rosemary. Season with salt and pepper. Simmer for 10-15 minutes, until the vegetables are tender and the mixture is thickened.
- Transfer the vegetable mixture to a baking dish and spread it out evenly. Top with the mashed potatoes, spreading them out to cover the vegetables completely.
- Bake for 25-30 minutes, or until the top is golden brown and the filling is bubbly.
- Let cool slightly before serving.
Harvest vegetable shepherd’s pie is a comforting and delicious dish that is perfect for fall family dinners. The combination of seasonal vegetables and creamy mashed potatoes creates a hearty and satisfying meal that everyone will enjoy. This vegetarian twist on a classic shepherd’s pie is both nutritious and flavorful, making it a wonderful choice for any autumn evening.
Note: More recipes are coming soon!
