50+ Delicious Fall Skillet Recipes to Warm You Up This Season

As the crisp autumn air begins to settle in and the leaves change to brilliant shades of red and gold, it’s the perfect time to embrace the flavors of fall in your kitchen.

And what better way to do that than with skillet recipes that are easy, comforting, and bursting with seasonal ingredients?

Skillet dishes are ideal for fall – they’re quick to prepare, require minimal clean-up, and are endlessly versatile.

Whether you’re in the mood for hearty proteins, savory root vegetables, or warming spices, this collection of 50+ fall skillet recipes will have something to satisfy every craving.

From cozy dinners to indulgent brunches, these one-pan meals are perfect for the season, bringing together autumn’s best flavors in just one skillet.

Let’s dive into some mouthwatering meals that will fill your home with the scents of autumn and your table with warmth.

50+ Delicious Fall Skillet Recipes to Warm You Up This Season

As the crisp autumn air begins to settle in and the leaves change to brilliant shades of red and gold, it’s the perfect time to embrace the flavors of fall in your kitchen.

And what better way to do that than with skillet recipes that are easy, comforting, and bursting with seasonal ingredients?

Skillet dishes are ideal for fall – they’re quick to prepare, require minimal clean-up, and are endlessly versatile.

Whether you’re in the mood for hearty proteins, savory root vegetables, or warming spices, this collection of 50+ fall skillet recipes will have something to satisfy every craving.

From cozy dinners to indulgent brunches, these one-pan meals are perfect for the season, bringing together autumn’s best flavors in just one skillet.

Let’s dive into some mouthwatering meals that will fill your home with the scents of autumn and your table with warmth.

Autumn Harvest Skillet with Sweet Potatoes and Brussels Sprouts

This Autumn Harvest Skillet is a celebration of fall’s finest vegetables, featuring sweet potatoes, Brussels sprouts, and crispy bacon. The earthy flavors blend perfectly with the sweet and savory notes, making it a comforting and colorful meal. This one-pan dish is not only easy to prepare but also packed with nutrients, making it a perfect weeknight dinner for fall.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 lb Brussels sprouts, halved
• 4 slices bacon, chopped
• 1 small red onion, thinly sliced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp balsamic vinegar
• Fresh parsley, for garnish

Instructions:

1. Heat a large skillet over medium heat and add the chopped bacon. Cook until crispy, then remove the bacon pieces and set aside, leaving the bacon grease in the skillet.
2. Add the olive oil to the skillet and toss in the sweet potatoes. Cook for 5-7 minutes, stirring occasionally, until they begin to soften.
3. Add the Brussels sprouts and red onion to the skillet. Season with salt, pepper, and smoked paprika. Continue cooking, stirring often, for another 10 minutes, or until the vegetables are tender and caramelized.
4. Stir in the minced garlic and cook for another minute until fragrant.
5. Drizzle the balsamic vinegar over the vegetables, then toss to combine. Return the crispy bacon to the skillet and mix well.
6. Garnish with fresh parsley and serve hot.

This dish is perfect for an autumnal meal that’s hearty, flavorful, and colorful. The balance between the sweet potatoes and Brussels sprouts, enhanced by the smoky bacon and tangy balsamic, creates a satisfying fall dinner that pairs well with any protein or can be enjoyed on its own.

Skillet Apple and Sausage Fall Hash

This Skillet Apple and Sausage Fall Hash is the perfect combination of sweet and savory, making it a satisfying dish for a cozy autumn evening. Apples and sausage are a classic fall pairing, and when combined with caramelized onions and crispy potatoes, it becomes an irresistible meal packed with seasonal flavors.

Ingredients:

• 1 lb breakfast sausage, crumbled
• 1 large apple (Granny Smith or Honeycrisp), diced
• 1 large russet potato, diced
• 1 small red onion, chopped
• 1 bell pepper, diced
• 2 tbsp butter
• 1 tsp dried thyme
• 1/2 tsp ground cinnamon
• Salt and pepper, to taste
• 1/4 cup apple cider vinegar
• Fresh sage, for garnish

Instructions:

1. Heat a large skillet over medium heat and melt the butter. Add the crumbled sausage and cook until browned and fully cooked. Remove from the skillet and set aside.
2. In the same skillet, add the diced potatoes and cook for 8-10 minutes until they begin to crisp up and soften.
3. Add the onions and bell pepper to the skillet, and cook for another 5 minutes until the vegetables are tender.
4. Stir in the diced apple, dried thyme, cinnamon, salt, and pepper. Cook for another 5 minutes until the apples are tender and lightly caramelized.
5. Add the apple cider vinegar and stir well, scraping any browned bits from the bottom of the skillet.
6. Return the sausage to the skillet and toss to combine. Garnish with fresh sage and serve hot.

This skillet hash is a perfect balance of sweet and savory, with the apples bringing a subtle sweetness that complements the hearty sausage and potatoes. The fresh sage and warm spices add a fragrant finish, making it an ideal autumn dish that can be enjoyed for breakfast, lunch, or dinner.

Butternut Squash and Kale Skillet with Garlic Parmesan

This Butternut Squash and Kale Skillet is a healthy, vibrant dish that captures the essence of fall. With tender cubes of butternut squash, nutrient-rich kale, and a punch of garlic, the dish is brought together with a generous sprinkle of Parmesan cheese. It’s a simple, nourishing meal that’s perfect for chilly autumn nights.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 bunch kale, stems removed and roughly chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried rosemary
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese
• 1/4 cup vegetable broth
• Crushed red pepper flakes (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the butternut squash cubes and cook for 10-12 minutes, stirring occasionally, until they begin to soften and caramelize.
2. Stir in the minced garlic, dried rosemary, salt, and pepper. Cook for another 2 minutes, allowing the garlic to become fragrant.
3. Add the chopped kale to the skillet along with the vegetable broth. Stir to combine, and cover the skillet for 5 minutes to wilt the kale.
4. Uncover the skillet and continue cooking for another 2-3 minutes until the broth has mostly evaporated and the vegetables are tender.
5. Sprinkle the Parmesan cheese over the vegetables and stir until everything is evenly coated and the cheese has melted.
6. Serve hot with a sprinkle of crushed red pepper flakes for an extra kick, if desired.

This butternut squash and kale skillet is a wonderful way to enjoy seasonal vegetables with a burst of flavor. The Parmesan adds a rich, savory element that ties the dish together, while the garlic and rosemary enhance the overall warmth. It’s a nutrient-packed side or main dish that will leave you feeling cozy and satisfied.

Autumn Chicken Skillet with Apples and Rosemary

This Autumn Chicken Skillet with Apples and Rosemary brings the warm, comforting flavors of fall into one savory dish. Juicy chicken thighs are seared to perfection and paired with sweet apples, aromatic rosemary, and a hint of garlic. It’s a wholesome, one-pan meal that’s ideal for a cozy fall dinner, combining savory and sweet in perfect harmony.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 large apples (Honeycrisp or Gala), sliced
• 1 small red onion, sliced
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 2 tbsp butter
• 1 tsp dried rosemary
• 1/2 cup chicken broth
• Salt and pepper, to taste
• Fresh rosemary, for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Season the chicken thighs with salt and pepper, then place them skin-side down in the skillet. Sear for 7-8 minutes until the skin is golden and crispy, then flip and cook the other side for 5-6 minutes. Remove from the skillet and set aside.
2. In the same skillet, melt the butter and add the sliced apples and red onion. Cook for 5 minutes until they begin to soften and caramelize.
3. Add the minced garlic and dried rosemary, cooking for another minute until fragrant.
4. Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the skillet. Return the chicken to the skillet, placing it on top of the apples and onions.
5. Cover and cook for another 10 minutes, or until the chicken is cooked through.
6. Garnish with fresh rosemary and serve hot.

This dish is a beautiful blend of savory chicken, sweet apples, and fragrant rosemary, making it a comforting fall meal. The skillet method allows the chicken to soak up the rich flavors of the apples and broth, creating a tender and flavorful dinner that’s perfect for cooler evenings.

Skillet Pumpkin and Sausage Pasta

This Skillet Pumpkin and Sausage Pasta brings a delightful twist to traditional pasta dishes, incorporating the rich flavors of fall. The creamy pumpkin sauce, combined with the savory sausage, garlic, and Parmesan, creates a comforting meal that’s both hearty and full of seasonal flavors. It’s an easy one-pan dinner that’s perfect for a busy autumn night.

Ingredients:

• 8 oz Italian sausage, crumbled
• 8 oz pasta (penne or fusilli)
• 1 cup canned pumpkin puree
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried sage
• 1/2 tsp ground nutmeg
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 cup chicken or vegetable broth
• Fresh parsley, for garnish

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat and add the crumbled sausage. Cook until browned and fully cooked. Remove the sausage and set aside.
3. In the same skillet, add the chopped onion and garlic. Cook until softened, about 3-4 minutes.
4. Stir in the pumpkin puree, heavy cream, dried sage, and nutmeg. Cook for another 3 minutes, allowing the sauce to thicken slightly.
5. Add the chicken broth and cooked sausage back into the skillet. Stir well, then toss in the cooked pasta and Parmesan cheese. Season with salt and pepper.
6. Stir everything together and cook for another 2 minutes until heated through.
7. Garnish with fresh parsley and serve warm.

This pumpkin and sausage pasta is the epitome of fall comfort food. The creamy pumpkin sauce adds a rich depth of flavor, while the sausage provides a savory contrast. It’s a deliciously satisfying dish that feels indulgent yet simple to make, perfect for any fall evening.

Caramelized Apple and Onion Skillet Pork Chops

These Caramelized Apple and Onion Skillet Pork Chops are a perfect representation of fall flavors. Tender pork chops are seared and simmered with caramelized onions and apples, creating a sweet and savory combination that’s bursting with warmth and comfort. This dish is simple to make and feels like a gourmet meal, perfect for any special autumn dinner.

Ingredients:

• 4 bone-in pork chops
• 2 large apples, sliced
• 1 large onion, sliced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp butter
• 1/2 cup apple cider
• 1 tsp dried thyme
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Season the pork chops with salt and pepper, then sear them in the skillet for 4-5 minutes on each side until golden brown. Remove from the skillet and set aside.
2. Add the butter to the same skillet, then toss in the sliced onions. Cook for 5-6 minutes until they begin to caramelize.
3. Add the sliced apples and garlic to the skillet, and cook for another 3-4 minutes until the apples are slightly softened.
4. Pour in the apple cider and stir in the dried thyme, scraping up any browned bits from the bottom of the skillet.
5. Return the pork chops to the skillet, nestling them among the apples and onions. Cover and cook for 10 minutes, or until the pork chops are cooked through and tender.
6. Garnish with fresh thyme and serve hot.

This skillet meal perfectly captures the sweet and savory notes of autumn, with the pork chops soaking up the caramelized flavors of the apples and onions. The apple cider adds a touch of sweetness, enhancing the overall warmth of the dish. It’s a satisfying and elegant fall dinner that’s sure to impress.

Savory Beef and Butternut Squash Skillet

This Savory Beef and Butternut Squash Skillet is a hearty, flavorful dish perfect for a cozy fall dinner. The tender ground beef pairs wonderfully with the sweet, nutty flavor of butternut squash, while earthy spices like cumin and paprika give the dish a warm, satisfying depth. It’s a simple, one-pan meal that’s not only easy to prepare but also comforting and wholesome.

Ingredients:

• 1 lb ground beef
• 1 medium butternut squash, peeled and cubed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 1/2 cup beef broth
• Fresh parsley, for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spatula as it cooks. Season with salt and pepper. Once cooked, remove the beef from the skillet and set it aside.
2. In the same skillet, add the chopped onion and cubed butternut squash. Cook for about 8-10 minutes until the squash starts to soften.
3. Stir in the garlic, cumin, and smoked paprika, and cook for another minute until fragrant.
4. Add the beef broth and return the cooked ground beef to the skillet. Stir well, cover, and cook for another 5 minutes, or until the butternut squash is tender.
5. Remove from heat and garnish with fresh parsley before serving.

This savory skillet is a wonderful blend of textures and flavors, with the sweetness of the butternut squash perfectly balancing the hearty beef. It’s a simple yet nourishing meal that’s perfect for enjoying on a cool fall evening, offering both warmth and comfort in every bite.

Autumn Veggie and Quinoa Skillet

The Autumn Veggie and Quinoa Skillet is a healthy, vibrant dish bursting with fall flavors. Roasted root vegetables like carrots and sweet potatoes are paired with nutty quinoa, earthy kale, and tangy cranberries for a nutrient-dense meal. It’s a colorful, wholesome dish that’s perfect for those looking to enjoy a plant-based autumn meal.

Ingredients:

• 1 cup quinoa, rinsed
• 1 medium sweet potato, peeled and cubed
• 2 carrots, chopped
• 1 small red onion, sliced
• 2 cups kale, chopped
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp cinnamon
• Salt and pepper, to taste
• 1/4 cup dried cranberries
• 2 tbsp pumpkin seeds
• 2 tbsp balsamic vinegar

Instructions:

1. Cook the quinoa according to package instructions and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the sweet potato, carrots, and red onion. Season with salt, pepper, thyme, and cinnamon. Cook for about 8-10 minutes, stirring occasionally, until the vegetables are tender.
3. Add the chopped kale to the skillet and cook for another 3 minutes, allowing the kale to wilt slightly.
4. Stir in the cooked quinoa, dried cranberries, and pumpkin seeds. Drizzle the balsamic vinegar over the mixture and toss to combine.
5. Serve warm, garnished with additional pumpkin seeds if desired.

This autumn skillet is a healthy, plant-based dish that highlights the best of seasonal vegetables. The combination of roasted veggies with quinoa and cranberries provides a balance of textures and flavors, while the balsamic vinegar adds a subtle tang that ties the dish together. It’s a nutritious and colorful meal, perfect for fall.

Skillet Potatoes with Mushrooms and Rosemary

Skillet Potatoes with Mushrooms and Rosemary is a rustic, comforting dish that embodies the flavors of fall. The golden-crisp potatoes are tossed with savory mushrooms, fragrant rosemary, and a hint of garlic, creating a hearty and flavorful side or main dish. It’s an easy, one-pan recipe that’s perfect for bringing warmth to any autumn meal.

Ingredients:

• 1 lb baby potatoes, halved
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp butter
• 1 tsp dried rosemary
• Salt and pepper, to taste
• 1/4 cup vegetable broth
• Fresh rosemary, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the halved baby potatoes and season with salt and pepper. Cook for about 10-12 minutes, stirring occasionally, until the potatoes are golden and crispy.
2. Add the butter to the skillet, followed by the sliced mushrooms and minced garlic. Cook for another 5 minutes until the mushrooms are tender and the garlic is fragrant.
3. Stir in the dried rosemary and pour in the vegetable broth. Cover and cook for another 5 minutes, allowing the potatoes to become tender and the flavors to meld together.
4. Remove from heat and garnish with fresh rosemary before serving.

This skillet dish brings together the heartiness of potatoes with the savory richness of mushrooms and the aromatic touch of rosemary. It’s a simple, yet deeply satisfying dish that works beautifully as a side or even as a standalone vegetarian meal. The crispy potatoes combined with the earthy mushrooms make it a perfect comfort food for fall.

Skillet Maple Dijon Chicken with Brussels Sprouts

This Skillet Maple Dijon Chicken with Brussels Sprouts is a sweet and tangy fall-inspired dish that combines tender chicken breasts with roasted Brussels sprouts. The combination of maple syrup and Dijon mustard creates a flavorful glaze that coats the chicken and veggies, adding a hint of fall sweetness with a savory punch. It’s a quick, satisfying one-pan dinner perfect for busy autumn evenings.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 lb Brussels sprouts, halved
• 2 tbsp olive oil
• 2 tbsp Dijon mustard
• 3 tbsp pure maple syrup
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper, to taste
• 1/2 cup chicken broth
• Fresh thyme, for garnish

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken breasts with garlic powder, paprika, salt, and pepper. Sear the chicken for 5-6 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
2. Add the remaining tablespoon of olive oil to the skillet and toss in the halved Brussels sprouts. Season with salt and pepper and cook for about 5 minutes, stirring occasionally, until they begin to caramelize.
3. In a small bowl, whisk together the Dijon mustard, maple syrup, and chicken broth.
4. Return the chicken to the skillet, pour the maple-Dijon mixture over the chicken and Brussels sprouts, and simmer for 5 minutes until the sauce thickens slightly and everything is coated.
5. Garnish with fresh thyme and serve hot.

This dish is a delightful balance of flavors— the sweetness of maple syrup, the tang of Dijon mustard, and the hearty bite of Brussels sprouts. It’s a simple, yet elevated skillet meal that brings the cozy essence of fall to the table in a nutritious and flavorful way.

Autumn Harvest Skillet with Sausage, Sweet Potatoes, and Apples

This Autumn Harvest Skillet with Sausage, Sweet Potatoes, and Apples is the perfect blend of savory and sweet. The smoky sausage pairs beautifully with caramelized sweet potatoes and tender apples, all cooked together in one pan. It’s a comforting, hearty dish that highlights the best flavors of the fall season.

Ingredients:

• 1 lb smoked sausage, sliced
• 2 medium sweet potatoes, peeled and cubed
• 2 apples, peeled and sliced
• 1 small red onion, chopped
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cinnamon
• Salt and pepper, to taste
• 1/2 cup apple cider
• Fresh sage leaves, for garnish

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced sausage and cook for 4-5 minutes until browned. Remove the sausage from the skillet and set aside.
2. In the same skillet, add the remaining olive oil, sweet potatoes, and red onion. Cook for about 10 minutes, stirring occasionally, until the sweet potatoes are golden and beginning to soften.
3. Stir in the apples, smoked paprika, cinnamon, salt, and pepper. Cook for another 5 minutes until the apples are tender and lightly caramelized.
4. Pour in the apple cider and return the sausage to the skillet. Simmer for 5 minutes, allowing the flavors to meld and the liquid to reduce slightly.
5. Garnish with fresh sage leaves and serve warm.

This autumn harvest skillet is the essence of fall in a dish. The sweet potatoes and apples caramelize beautifully, while the smoky sausage adds a satisfying savory depth. It’s a rustic, comforting meal that’s easy to make and packed with fall flavors.

Skillet Parmesan and Sage Risotto with Mushrooms

Skillet Parmesan and Sage Risotto with Mushrooms is a creamy, comforting dish that captures the earthy essence of fall. This one-pan risotto features tender mushrooms, fragrant sage, and rich Parmesan cheese, creating a satisfying meal that feels indulgent but is surprisingly easy to prepare. It’s a warm, hearty dish that’s perfect for chilly autumn evenings.

Ingredients:

• 1 1/2 cups Arborio rice
• 8 oz mushrooms, sliced
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 2 tbsp butter
• 1 tbsp olive oil
• 1/2 cup dry white wine
• 4 cups vegetable or chicken broth
• 1/2 cup grated Parmesan cheese
• 1 tsp dried sage
• Salt and pepper, to taste
• Fresh sage leaves, for garnish

Instructions:

1. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the chopped onion and garlic, cooking until softened, about 3 minutes.
2. Add the sliced mushrooms and cook for 5 minutes until they release their moisture and begin to brown.
3. Stir in the Arborio rice and cook for 2 minutes until the rice is slightly toasted.
4. Pour in the white wine and cook, stirring constantly, until the wine is fully absorbed.
5. Gradually add the broth, 1 cup at a time, stirring frequently. Wait until each cup of broth is absorbed before adding the next. This process should take about 18-20 minutes.
6. Once the risotto is creamy and the rice is tender, stir in the Parmesan cheese, dried sage, and the remaining tablespoon of butter. Season with salt and pepper to taste.
7. Garnish with fresh sage leaves and serve immediately.

This Parmesan and sage risotto is a comforting, indulgent dish that brings the rich, earthy flavors of fall to life. The mushrooms add an umami depth, while the creamy Parmesan and fragrant sage make each bite irresistible. It’s the perfect dish to warm up with on a cool fall evening, offering both elegance and comfort.

Skillet Rosemary Garlic Pork Chops with Apples and Onions

This Skillet Rosemary Garlic Pork Chops with Apples and Onions is a deliciously savory and sweet dish that perfectly captures the essence of fall. The tender, juicy pork chops are infused with the aromatic flavors of garlic and rosemary, while the caramelized apples and onions add a touch of natural sweetness. This one-pan meal is quick, simple, and packed with cozy autumn flavors.

Ingredients:

• 4 bone-in pork chops
• 2 apples, thinly sliced
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp butter
• 1 tsp dried rosemary
• Salt and pepper, to taste
• 1/2 cup chicken broth
• Fresh rosemary sprigs, for garnish

Instructions:

1. Season the pork chops with salt, pepper, and dried rosemary on both sides.
2. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the pork chops and sear for 4-5 minutes on each side, until golden brown. Remove the pork chops from the skillet and set aside.
3. In the same skillet, add the remaining olive oil and butter. Add the sliced apples and onions, and cook for 5-7 minutes, stirring occasionally, until softened and caramelized.
4. Stir in the minced garlic and cook for 1 minute, until fragrant.
5. Pour in the chicken broth and return the pork chops to the skillet. Simmer for 5 minutes, allowing the flavors to meld and the pork to cook through.
6. Garnish with fresh rosemary sprigs before serving.

This dish is a perfect blend of savory and sweet, with the pork chops soaking up the rich flavors of garlic and rosemary, while the apples and onions add a delightful caramelized sweetness. It’s an easy, comforting meal that brings the warmth of autumn to your dinner table.

Skillet Pumpkin and Spinach Gnocchi

This Skillet Pumpkin and Spinach Gnocchi is a creamy and flavorful fall dish that’s perfect for a cozy night in. The pillowy soft gnocchi is tossed in a luscious pumpkin sauce, complemented by fresh spinach and a hint of sage. It’s a rich, indulgent meal that’s surprisingly easy to make and packed with seasonal goodness.

Ingredients:

• 1 lb potato gnocchi
• 1 cup canned pumpkin puree
• 2 cups fresh spinach
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp dried sage
• 1/4 tsp nutmeg
• Salt and pepper, to taste
• 2 tbsp olive oil
• Fresh sage leaves, for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant.
2. Add the gnocchi to the skillet and cook for 3-4 minutes, allowing them to brown slightly.
3. Stir in the pumpkin puree, heavy cream, dried sage, nutmeg, salt, and pepper. Cook for 3 minutes, until the sauce begins to thicken.
4. Add the fresh spinach and cook for another 2-3 minutes, until the spinach wilts and the gnocchi is fully coated in the pumpkin sauce.
5. Stir in the Parmesan cheese and mix until melted and combined. Garnish with fresh sage leaves and serve warm.

This skillet gnocchi dish is creamy, comforting, and full of rich pumpkin flavor, making it the perfect meal for a crisp fall evening. The spinach adds a healthy twist, while the Parmesan and sage bring depth and complexity to the dish. It’s an easy yet indulgent dinner that’s sure to become a seasonal favorite.

Skillet Turkey and Wild Rice Pilaf

This Skillet Turkey and Wild Rice Pilaf is a wholesome, hearty meal that brings together tender turkey pieces with nutty wild rice, sautéed vegetables, and earthy herbs. It’s a fantastic way to use up leftover turkey from a fall feast, or you can prepare it with fresh turkey breast for a cozy, nutritious dinner. The flavors of sage and thyme complement the turkey and rice beautifully, creating a satisfying and comforting dish.

Ingredients:

• 1 lb turkey breast, diced
• 1 cup wild rice
• 2 cups chicken or turkey broth
• 1 small carrot, diced
• 1 small onion, chopped
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried sage
• Salt and pepper, to taste
• 1/4 cup dried cranberries (optional)
• Fresh parsley, for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the diced turkey breast and season with salt, pepper, thyme, and sage. Cook for about 5-6 minutes until browned and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add the onion, carrot, celery, and garlic. Cook for 4-5 minutes until softened.
3. Add the wild rice to the skillet and stir for 2 minutes, toasting the rice slightly. Pour in the broth, bring to a boil, then reduce the heat to low. Cover and simmer for 35-40 minutes, or until the rice is tender.
4. Once the rice is cooked, return the turkey to the skillet, and stir in the dried cranberries (if using). Cook for another 2 minutes to combine the flavors.
5. Garnish with fresh parsley and serve warm.

This turkey and wild rice skillet is a healthy and filling meal that brings together tender turkey and hearty wild rice in a flavorful way. The sautéed vegetables add color and texture, while the herbs infuse the dish with an earthy aroma. It’s a fantastic fall recipe that’s both comforting and nutritious, perfect for a cozy dinner.

Note: More recipes are coming soon!