25+ Irresistible Late Summer Early Fall Recipes to Cook Right Now

As the golden days of summer slowly give way to the crisp mornings of fall, our kitchens become a reflection of the changing seasons.

Late summer and early fall offer a unique overlap of seasonal produce — the last of the juicy tomatoes and berries meet the first arrivals of squash, apples, and root vegetables.

It’s a time when the air turns cooler, appetites shift toward cozier meals, and cooking feels more intentional.

To help you celebrate this in-between season, we’ve gathered 25+ late summer and early fall recipes that showcase the best of both worlds.

From light and fresh salads that make the most of summer’s bounty, to warm, hearty dishes that hint at the comfort food ahead — these recipes are as transitional as the season itself.

Whether you’re planning a casual family dinner, a weekend brunch, or a cozy meal to enjoy fireside, this collection is full of flavor, inspiration, and that just-right seasonal balance.

25+ Irresistible Late Summer Early Fall Recipes to Cook Right Now

Cooking during this late summer to early fall transition is a chance to get creative in the kitchen.

With vibrant ingredients from both ends of the seasonal spectrum, your meals can be refreshing and hearty, colorful and comforting — all at once.

These 25+ recipes offer a wide range of dishes to suit changing moods and menus, from easy weeknight dinners to cozy weekend indulgences.

So whether you’re savoring the last peaches or welcoming the first pumpkins, let these recipes guide your cooking through one of the most flavorful times of year.

Roasted Tomato and Corn Galette

Juicy late-summer tomatoes and sweet corn meet flaky, buttery pastry in this rustic galette that bridges the seasons.

The sweetness of corn and acidity of tomatoes pair perfectly with creamy ricotta, making this dish a stunning vegetarian main or a hearty side.

Ingredients:

• 1 sheet of pie crust (store-bought or homemade)
• 1 cup ricotta cheese
• 2 tablespoons grated Parmesan
• 2 cloves garlic, minced
• 1 ear corn, kernels removed
• 2 medium ripe tomatoes, sliced
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, mix ricotta, Parmesan, garlic, salt, and pepper.
3. Roll out pie crust on the prepared sheet. Spread the ricotta mixture in the center, leaving a 2-inch border.
4. Top with tomato slices and corn kernels. Sprinkle with thyme, salt, and pepper. Drizzle with olive oil.
5. Fold the edges of the crust over the filling, pleating as needed.
6. Brush the crust with egg wash.
7. Bake for 35–40 minutes until golden brown and the filling is bubbling.
8. Let cool slightly before slicing.

This galette captures the very essence of the changing seasons. Serve warm or at room temperature, paired with a leafy green salad or a glass of chilled white wine for a meal that tastes like sunshine slowly fading into autumn.

Apple Cider Glazed Chicken Thighs

This dish is where summer grilling meets fall comfort.

Juicy, pan-seared chicken thighs are coated in a sticky, tangy apple cider glaze spiced with hints of Dijon and thyme. It’s a sweet-savory symphony that plays well with roasted vegetables or creamy polenta.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 cup apple cider (not vinegar)
• 1 tablespoon Dijon mustard
• 1 tablespoon brown sugar
• 1 teaspoon chopped fresh thyme (or ½ tsp dried)
• 1 tablespoon butter

Instructions:

1. Season chicken thighs with salt and pepper.
2. In a large skillet, heat oil over medium-high heat. Sear chicken skin-side down until golden, about 6 minutes. Flip and cook another 6 minutes. Remove and set aside.
3. In the same pan, add cider, mustard, brown sugar, and thyme. Bring to a boil, scraping up brown bits.
4. Reduce heat and simmer until the sauce thickens slightly, about 10 minutes.
5. Return chicken to the pan. Cook, turning occasionally, until cooked through and well glazed, about 10 minutes.
6. Stir in butter to finish the sauce.

The apple cider glaze brings a subtle sweetness and depth that speaks of crisp evenings and cozy meals.

This dish is excellent for easing into fall dinners while still celebrating the brightness of the season.

Butternut Squash and Poblano Tacos

These tacos are a flavorful celebration of late harvest produce.

Roasted butternut squash, smoky poblano peppers, and black beans come together with a dash of cumin and chili powder, offering a nourishing vegetarian option that feels both fresh and comforting.

Ingredients:

• 2 cups peeled, cubed butternut squash
• 1 large poblano pepper, sliced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• ½ teaspoon chili powder
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• Corn tortillas, for serving
• Crumbled cotija cheese, fresh cilantro, and lime wedges, for garnish

Instructions:

1. Preheat oven to 425°F (220°C). Toss squash and poblano with olive oil, cumin, chili powder, salt, and pepper. Spread on a baking sheet.
2. Roast for 25–30 minutes, stirring once, until vegetables are tender and caramelized.
3. Warm black beans in a small saucepan.
4. Heat tortillas in a dry skillet or directly over a flame until pliable.
5. Assemble tacos with roasted vegetables, black beans, cotija, cilantro, and a squeeze of lime.

These tacos are the ultimate seasonal crossover — warm, earthy, and vibrant.

The squash adds sweetness, the poblano a touch of heat, and together they create a taco night worth remembering as summer fades and fall takes root.

Grilled Peach and Burrata Salad

This simple yet elegant salad combines the sweetness of perfectly grilled peaches with the creaminess of burrata, all drizzled with a tangy balsamic reduction.

It’s a perfect light meal or appetizer for a warm late-summer evening as the air begins to cool.

Ingredients:

• 4 ripe peaches, halved and pitted
• 2 tablespoons olive oil
• Salt and pepper to taste
• 8 oz burrata cheese
• 4 cups mixed greens (arugula, spinach, or baby kale)
• ¼ cup balsamic vinegar
• 1 tablespoon honey
• Fresh basil leaves, for garnish

Instructions:

1. Preheat grill to medium-high heat.
2. Brush peach halves with olive oil and season with salt and pepper.
3. Grill peaches cut-side down for about 4-5 minutes, until grill marks appear and peaches soften. Remove from the grill and set aside.
4. In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and reduce until thickened, about 5-7 minutes.
5. On a large platter, arrange mixed greens, top with grilled peaches, and tear the burrata over the salad.
6. Drizzle with balsamic reduction and garnish with fresh basil.

This salad beautifully balances the rich flavors of the season: the grilled peaches bring smoky sweetness while the burrata adds creaminess.

The balsamic reduction ties it all together, making this dish the perfect transition from summer to fall.

Spicy Sweet Potato and Black Bean Chili

A hearty chili filled with chunks of sweet potatoes, smoky black beans, and a kick of heat from chipotle peppers.

This dish is the perfect way to embrace the cool nights of early fall, offering a filling, flavorful meal that’s warm and satisfying.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 chipotle pepper in adobo sauce, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro and sour cream for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
2. Add diced sweet potatoes, black beans, tomatoes, chipotle pepper, cumin, chili powder, smoked paprika, and vegetable broth. Stir to combine.
3. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until sweet potatoes are tender.
4. Season with salt and pepper to taste.
5. Ladle chili into bowls and top with fresh cilantro and a dollop of sour cream.

This sweet potato and black bean chili is the perfect comfort food as the nights grow cooler.

The sweet heat from the chipotle and the earthiness of the sweet potatoes create a warm, filling dish that will satisfy even the heartiest of appetites.

Zucchini Fritters with Lemon-Dill Yogurt Sauce

These crispy, savory fritters are a wonderful way to use up late summer zucchinis while adding a bright, tangy kick from a yogurt sauce infused with lemon and dill.

They make a great appetizer, side dish, or even a light lunch.

Ingredients:

• 2 medium zucchinis, grated
• 1 egg, lightly beaten
• ½ cup breadcrumbs
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons olive oil (for frying)
• 1 cup Greek yogurt
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• Zest of 1 lemon

Instructions:

1. Place the grated zucchini in a clean kitchen towel and squeeze out any excess moisture.
2. In a large bowl, combine zucchini, egg, breadcrumbs, parsley, garlic powder, salt, and pepper. Mix well.
3. Heat olive oil in a skillet over medium heat.
4. Scoop tablespoon-sized portions of the zucchini mixture into the skillet, pressing them into flat fritters. Fry until golden brown on both sides, about 3-4 minutes per side.
5. In a small bowl, mix together Greek yogurt, dill, lemon juice, and lemon zest. Season with salt and pepper.
6. Serve the fritters hot with the lemon-dill yogurt sauce on the side.

These zucchini fritters are crispy on the outside and tender on the inside.

Paired with the cool, zesty yogurt sauce, they make a delightful dish that celebrates the best of late summer vegetables while adding a refreshing, fall-inspired twist.

Butternut Squash Risotto with Sage and Parmesan

This creamy and comforting risotto is a perfect dish for the cooler nights of early fall.

Roasted butternut squash adds natural sweetness, while fresh sage and Parmesan bring an earthy, savory richness. It’s an indulgent yet comforting meal that pairs beautifully with a glass of white wine.

Ingredients:

• 1 small butternut squash, peeled, seeded, and diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 4 cups vegetable broth, kept warm
• ½ cup dry white wine
• ½ cup freshly grated Parmesan
• ¼ cup fresh sage leaves, chopped
• Extra Parmesan for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper, then spread it in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized.
2. In a large pan, melt butter over medium heat. Add onion and garlic, cooking until softened, about 4 minutes.
3. Add the Arborio rice to the pan, stirring constantly to toast the rice, about 2 minutes.
4. Pour in the white wine and cook, stirring, until absorbed by the rice.
5. Begin adding the warm broth, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
6. Continue adding the broth until the rice is tender and creamy, about 18-20 minutes.
7. Stir in the roasted butternut squash, Parmesan, and fresh sage. Season with salt and pepper.
8. Serve the risotto with extra Parmesan and a few extra sage leaves for garnish.

This butternut squash risotto is a perfect fall comfort dish, combining sweet roasted squash with the rich, creamy texture of risotto and the earthiness of sage.

It’s a wonderful way to savor the season’s produce.

Spiced Apple and Pear Crumble

A warm, spiced fruit crumble featuring apples and pears, this dessert is a nostalgic celebration of fall. The combination of cinnamon, nutmeg, and brown sugar makes the fruits feel cozy, while the crisp topping adds texture and crunch.

This dish is best served with a scoop of vanilla ice cream or whipped cream.

Ingredients:

• 2 medium apples, peeled, cored, and sliced
• 2 ripe pears, peeled, cored, and sliced
• 1 tablespoon lemon juice
• ¼ cup brown sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 tablespoon cornstarch
• 1 cup rolled oats
• ½ cup flour
• ½ cup cold unsalted butter, cubed
• ¼ cup granulated sugar
• ¼ teaspoon salt

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch baking dish.
2. In a large bowl, toss the sliced apples and pears with lemon juice, brown sugar, cinnamon, nutmeg, and cornstarch. Spread the fruit mixture evenly in the prepared dish.
3. In a separate bowl, combine oats, flour, granulated sugar, and salt. Add the cold butter and use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Sprinkle the crumble topping evenly over the fruit.
5. Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling.
6. Serve warm, topped with ice cream or whipped cream for an extra indulgence.

This spiced apple and pear crumble is the epitome of fall in a dish.

The juicy, sweet fruit is perfectly balanced with the warm, spiced crumble topping, making it an irresistible dessert to share with friends and family during the cooler months.

Charred Corn and Avocado Salad with Lime Dressing

A fresh, vibrant salad that celebrates the flavors of late summer corn, this dish features charred corn, creamy avocado, and a zesty lime dressing.

It’s a light and refreshing side dish that pairs well with grilled meats or as a standalone vegetarian option.

Ingredients:

• 4 ears of corn, husked
• 2 ripe avocados, diced
• 1 small red onion, finely chopped
• 1 jalapeño, minced (optional, for heat)
• ½ cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste

Instructions:

1. Preheat a grill or grill pan to medium-high heat.
2. Grill the corn for about 10 minutes, turning occasionally, until the kernels are charred and golden.
3. Let the corn cool slightly, then cut the kernels off the cob and place them in a large bowl.
4. Add the diced avocado, red onion, jalapeño (if using), and cilantro to the bowl with the corn.
5. In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper.
6. Pour the dressing over the salad and toss gently to combine.

This charred corn and avocado salad is light, vibrant, and full of flavor.

The smoky, sweet corn is balanced by creamy avocado and a tangy lime dressing, making it a perfect dish for late summer barbecues or as a refreshing side for a fall meal.

Sweet Corn and Roasted Red Pepper Quesadillas

These crispy quesadillas are a vibrant and delicious way to enjoy the last of the summer corn while adding a bit of smoky sweetness with roasted red peppers.

They’re easy to prepare and perfect for a quick dinner or snack, especially with a dollop of sour cream or salsa on the side.

Ingredients:

• 2 cups sweet corn kernels (fresh or frozen)
• 1 red bell pepper, roasted, peeled, and diced
• 1 cup shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 4 flour tortillas
• 1 tablespoon olive oil
• Salt and pepper to taste
• Sour cream, salsa, or guacamole for serving

Instructions:

1. Heat a skillet over medium-high heat. Add the sweet corn kernels and cook for about 5 minutes, stirring occasionally, until the corn is slightly charred. Remove from heat and set aside.
2. Lay out two tortillas and sprinkle one side of each with a generous amount of mozzarella and cheddar cheese.
3. Add a handful of roasted red pepper and a few spoonfuls of charred corn on top of the cheese.
4. Place the second tortilla on top and press down gently.
5. Heat olive oil in a skillet over medium heat. Once hot, cook the quesadilla on both sides until golden and crispy, about 3-4 minutes per side.
6. Remove from the skillet and slice into wedges. Serve with sour cream, salsa, or guacamole.

These sweet corn and roasted red pepper quesadillas are a simple yet satisfying meal with great flavors.

The combination of sweet corn, smoky peppers, and melted cheese creates a perfect balance of textures and tastes that capture the essence of the season.

Caramelized Onion and Apple Tart

This savory-sweet tart is a wonderful way to celebrate the arrival of early fall.

The combination of caramelized onions and apples atop a flaky pastry crust is rich and comforting, while the addition of thyme adds an herby warmth. Perfect as an appetizer or a light lunch.

Ingredients:

• 1 sheet puff pastry, thawed
• 2 medium apples (such as Honeycrisp or Gala), thinly sliced
• 2 medium onions, thinly sliced
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 tablespoon fresh thyme leaves
• 1 tablespoon balsamic vinegar
• 1 teaspoon sugar
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)
• 1/4 cup crumbled goat cheese or feta (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Heat butter and olive oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until soft and caramelized, about 20 minutes. Stir in balsamic vinegar and sugar, and season with salt and pepper.
3. While the onions cook, arrange the puff pastry on the prepared baking sheet and lightly score a border around the edges.
4. Layer the caramelized onions, apple slices, and thyme on top of the pastry.
5. Fold the edges of the pastry up over the filling, leaving the center exposed. Brush the edges with the beaten egg.
6. Bake for 25–30 minutes, or until the pastry is golden brown and the apples are tender.
7. Optionally, sprinkle with crumbled goat cheese or feta before serving.

The caramelized onion and apple tart is a wonderful way to enjoy the flavors of fall while still using some late summer apples.

The sweet and savory contrast in each bite makes this dish a delicious treat for any occasion.

Pumpkin and Spinach Stuffed Shells

These hearty stuffed shells are perfect for those cozy, early fall nights when you want a dish that’s both comforting and flavorful.

The creamy pumpkin and spinach filling adds a richness to the shells, while the marinara sauce ties everything together in a beautiful marriage of flavors.

Ingredients:

• 20 jumbo pasta shells
• 1 cup canned pumpkin puree
• 1 ½ cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 cups marinara sauce
• Fresh basil, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Cook the pasta shells according to package instructions, drain, and set aside to cool slightly.
2. In a large bowl, combine pumpkin puree, spinach, ricotta, mozzarella, Parmesan, garlic powder, basil, salt, and pepper. Mix until well combined.
3. Spoon the pumpkin mixture into each cooked pasta shell, making sure the filling is evenly distributed.
4. Spread a thin layer of marinara sauce in the bottom of a 9×13-inch baking dish. Place the stuffed shells on top of the sauce, and cover them with the remaining marinara sauce.
5. Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes, or until the shells are bubbling and golden on top.
6. Garnish with fresh basil before serving.

These pumpkin and spinach stuffed shells are a perfect dish for the season, bringing together the creamy richness of pumpkin and the freshness of spinach in a comforting pasta dish.

It’s great for a family dinner or a cozy weekend meal.

Roasted Beet and Citrus Salad with Goat Cheese

This vibrant salad combines the earthiness of roasted beets with the bright, refreshing flavors of citrus and creamy goat cheese.

The honey-mustard dressing adds a perfect balance of sweetness and tang, making this dish a delightful and healthy way to transition into the cooler months.

Ingredients:

• 3 medium beets, peeled and quartered
• 2 oranges, peeled and sliced
• 1 grapefruit, peeled and sliced
• 2 cups mixed greens (arugula, spinach, or baby kale)
• 4 oz goat cheese, crumbled
• ¼ cup walnuts, toasted
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast for about 40-50 minutes, until tender. Once done, let the beets cool, then peel and cut them into quarters.
2. In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper to make the dressing.
3. Arrange the mixed greens on a large platter, then top with roasted beets, orange and grapefruit slices, crumbled goat cheese, and toasted walnuts.
4. Drizzle the dressing over the salad and toss gently.

This roasted beet and citrus salad is light yet satisfying, with a perfect balance of flavors.

The sweetness of the citrus complements the earthy beets, while the goat cheese adds creaminess and the walnuts provide a crunchy texture. It’s the perfect salad to celebrate the transition to fall.

Spaghetti Squash with Lemon Garlic Shrimp

This dish is a healthy and flavorful take on pasta, with roasted spaghetti squash serving as a low-carb alternative to noodles.

Topped with succulent shrimp in a lemony garlic butter sauce, it’s a light yet filling meal that’s ideal for an early fall dinner.

Ingredients:

• 1 medium spaghetti squash
• 1 lb large shrimp, peeled and deveined
• 3 tablespoons olive oil, divided
• 4 cloves garlic, minced
• 1 teaspoon red pepper flakes (optional)
• 1 lemon, zested and juiced
• ¼ cup fresh parsley, chopped
• Salt and pepper to taste
• Parmesan cheese (optional, for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with 1 tablespoon of olive oil, salt, and pepper, then roast for 35-40 minutes, cut side down, until the squash is tender.
2. While the squash roasts, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the shrimp, garlic, and red pepper flakes (if using), and cook until the shrimp are pink and cooked through, about 3-4 minutes per side.
3. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands.
4. Toss the spaghetti squash with the lemon zest, lemon juice, and shrimp mixture. Season with salt, pepper, and fresh parsley.
5. Serve with a sprinkle of Parmesan cheese, if desired.

This spaghetti squash with lemon garlic shrimp is light, fresh, and packed with flavor.

The garlic butter sauce with lemon complements the sweet shrimp perfectly, while the spaghetti squash provides a satisfying base without the heaviness of traditional pasta.

Pear and Gorgonzola Crostini with Honey Drizzle

This easy-to-make appetizer combines the sweetness of ripe pears with the rich tang of Gorgonzola cheese, all on top of crispy baguette slices.

A drizzle of honey adds a touch of sweetness, making this crostini a perfect starter for fall gatherings or a casual snack.

Ingredients:

• 1 baguette, sliced into ½-inch pieces
• 2 ripe pears, cored and thinly sliced
• 4 oz Gorgonzola cheese, crumbled
• 1 tablespoon olive oil
• 1 tablespoon fresh thyme leaves
• 2 tablespoons honey
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and brush both sides with olive oil. Toast in the oven for about 10 minutes, or until golden and crispy.
2. Once the crostini are done, top each slice with a few pear slices and crumbles of Gorgonzola cheese.
3. Return the crostini to the oven for another 3-4 minutes, or until the cheese starts to melt.
4. Drizzle with honey and sprinkle with fresh thyme leaves.
5. Season with salt and pepper to taste and serve immediately.

These pear and Gorgonzola crostini are an ideal appetizer to serve at any fall gathering.

The contrast of the sweet pear and rich Gorgonzola, combined with the honey drizzle, creates a flavor explosion that’s perfect for the season.

Apple Cider Braised Chicken with Root Vegetables

This hearty and comforting dish features tender chicken braised in apple cider, creating a rich, slightly sweet sauce that pairs perfectly with root vegetables.

It’s a one-pot meal that’s easy to prepare and perfect for the cool evenings of early fall.

Ingredients:

• 4 bone-in chicken thighs, skin-on
• 2 tablespoons olive oil
• 1 large onion, sliced
• 2 medium carrots, peeled and cut into chunks
• 2 parsnips, peeled and cut into chunks
• 2 medium potatoes, peeled and cut into chunks
• 2 cups apple cider
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper, then brown them on both sides, about 4-5 minutes per side. Remove from the pot and set aside.
3. In the same pot, add the sliced onion and cook until softened, about 5 minutes.
4. Add the carrots, parsnips, and potatoes, and stir for a minute. Pour in the apple cider and bring to a simmer.
5. Add the chicken back into the pot, along with the thyme and bay leaf. Cover and transfer the pot to the oven.
6. Braise for 40-45 minutes, or until the chicken is cooked through and the vegetables are tender.
7. Garnish with chopped parsley before serving.

This apple cider braised chicken with root vegetables is a perfect autumn dish, offering savory, sweet, and earthy flavors in each bite.

The apple cider adds a light sweetness that complements the tender chicken and roasted vegetables, making it a comforting meal for a fall evening.

Roasted Acorn Squash with Quinoa and Cranberry Salad

A vibrant and nutritious dish, roasted acorn squash filled with quinoa and cranberry salad offers a perfect combination of sweet, savory, and tart flavors.

This vegetarian dish works wonderfully as a main course or as a side to complement your favorite fall meats.

Ingredients:

• 2 acorn squash, halved and seeds removed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup cooked quinoa
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans, toasted
• 1 tablespoon fresh parsley, chopped
• 2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup

Instructions:

1. Preheat the oven to 400°F (200°C). Drizzle the acorn squash halves with olive oil and season with salt and pepper. Place the squash cut-side down on a baking sheet and roast for 30-35 minutes, until the flesh is tender.
2. While the squash is roasting, prepare the quinoa according to package instructions.
3. In a small bowl, combine the cooked quinoa, dried cranberries, toasted pecans, and parsley. Toss to combine.
4. In a separate small bowl, whisk together the balsamic vinegar and maple syrup to make a simple dressing.
5. Once the squash is done, turn it cut-side up and fill each half with the quinoa salad.
6. Drizzle the balsamic-maple dressing over the stuffed squash and serve.

This roasted acorn squash with quinoa and cranberry salad is a delightful fall dish that combines sweetness, crunch, and warmth.

The nutty quinoa and tart cranberries provide a perfect balance for the sweet and savory roasted squash, making it a seasonal favorite.

Pecan-Crusted Salmon with Maple Dijon Glaze

This pecan-crusted salmon is rich in flavor and texture, with a crunchy, nutty coating that perfectly complements the delicate salmon.

The maple Dijon glaze brings a subtle sweetness and tang, creating a beautifully balanced dish for a cozy fall meal.

Ingredients:

• 4 salmon fillets
• 1 cup crushed pecans
• 1/2 cup breadcrumbs
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 tablespoons Dijon mustard
• 2 tablespoons maple syrup
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• Fresh thyme for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
2. Season the salmon fillets with salt and pepper. In a shallow dish, combine the crushed pecans, breadcrumbs, and garlic powder.
3. Brush each salmon fillet with Dijon mustard and dip it into the pecan-breadcrumb mixture, pressing gently to coat evenly.
4. Heat olive oil in a skillet over medium heat. Sear the pecan-crusted salmon fillets for 2-3 minutes on each side until golden and crispy.
5. Transfer the salmon to the prepared baking sheet and bake for 10-12 minutes, or until the salmon is cooked through.
6. While the salmon bakes, whisk together the maple syrup, lemon juice, and additional Dijon mustard in a small bowl.
7. Once the salmon is done, drizzle with the maple Dijon glaze and garnish with fresh thyme.

This pecan-crusted salmon with maple Dijon glaze is a beautifully flavorful dish that combines nutty crunch with a sweet and tangy sauce.

The richness of the salmon pairs wonderfully with the caramelized pecans and glaze, making it a perfect dish for a fall dinner.

Stuffed Acorn Squash with Wild Rice and Sausage

This hearty dish combines the sweet, tender acorn squash with a savory stuffing made from wild rice, sausage, and spices.

It’s an ideal fall meal that’s filling, flavorful, and packed with seasonal ingredients. It’s perfect for a cozy dinner or even as a showstopping dish for a fall gathering.

Ingredients:

• 2 acorn squash, halved and seeds removed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 lb sausage (pork or turkey)
• 1/2 cup wild rice, cooked
• 1/4 cup chopped onion
• 1/2 cup sliced mushrooms
• 2 cloves garlic, minced
• 1/4 cup dried cranberries
• 1/4 cup chopped walnuts or pecans
• 1 teaspoon fresh thyme, chopped
• 1 tablespoon maple syrup

Instructions:

1. Preheat the oven to 375°F (190°C). Drizzle the acorn squash halves with olive oil and season with salt and pepper. Place the squash cut-side down on a baking sheet and roast for 30-35 minutes, until the flesh is soft and tender.
2. While the squash roasts, heat a large skillet over medium heat. Add the sausage and cook until browned and crumbled, about 5-7 minutes.
3. Add the chopped onion, mushrooms, and garlic to the skillet. Sauté until softened, about 4-5 minutes.
4. Stir in the cooked wild rice, cranberries, nuts, and thyme. Cook for another 2-3 minutes, and season with salt and pepper to taste.
5. Once the squash is done, flip the halves over and stuff them with the sausage and wild rice mixture. Drizzle with maple syrup for added sweetness.
6. Return the stuffed squash to the oven and bake for an additional 10 minutes. Serve hot.

This stuffed acorn squash with wild rice and sausage is a perfect fall dish that balances sweet and savory flavors.

The combination of the tender squash, flavorful sausage, and the nuttiness of wild rice makes for a comforting, seasonal meal.

Autumn Vegetable Frittata

A warm and satisfying frittata filled with roasted fall vegetables, this dish is ideal for breakfast, brunch, or even a light dinner.

Packed with seasonal produce like butternut squash, kale, and mushrooms, it’s a nutritious and flavorful way to enjoy the bounty of fall.

Ingredients:

• 1 small butternut squash, peeled and diced
• 1 cup baby kale or spinach
• 1 cup sliced mushrooms
• 1 small red onion, thinly sliced
• 8 large eggs
• 1/2 cup milk or cream
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh thyme or rosemary for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Toss the diced butternut squash with olive oil, salt, and pepper, and spread it on a baking sheet. Roast for about 20 minutes until tender and slightly caramelized.
2. In a large skillet, heat a little more olive oil over medium heat. Add the mushrooms and onion, and sauté until softened, about 5-7 minutes.
3. Add the roasted squash and kale to the skillet and cook for another 2-3 minutes until the kale wilts.
4. In a large bowl, whisk together the eggs, milk, Parmesan cheese, salt, and pepper.
5. Pour the egg mixture over the vegetables in the skillet and stir to combine.
6. Transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is set and lightly golden on top.
7. Garnish with fresh herbs like thyme or rosemary before serving.

This autumn vegetable frittata is a delightful way to enjoy the seasonal vegetables in a quick and easy dish.

It’s a light yet filling meal that’s perfect for any time of day, and the balance of flavors from the roasted squash, mushrooms, and greens is just right for fall.

Cinnamon-Apple Oatmeal with Pecans and Maple Syrup

This warm and comforting oatmeal is the perfect breakfast for a crisp fall morning.

The cinnamon and apples bring a delightful sweetness, while the pecans add a crunchy texture. A drizzle of maple syrup ties everything together, making this a delicious and hearty start to your day.

Ingredients:

• 1 cup rolled oats
• 2 cups milk (or almond milk)
• 1 apple, peeled, cored, and diced
• 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 1/4 cup chopped pecans, toasted
• 2 tablespoons maple syrup
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the oats, milk, and a pinch of salt. Bring to a simmer over medium heat and cook for about 5 minutes, stirring occasionally, until the oats are tender.
2. While the oats cook, sauté the diced apple in a small skillet with a little cinnamon and a splash of water for 4-5 minutes, until softened and caramelized.
3. Once the oatmeal is cooked, stir in the cinnamon, vanilla extract, and cooked apple.
4. Divide the oatmeal between bowls and top with toasted pecans, a drizzle of maple syrup, and a sprinkle of extra cinnamon.

This cinnamon-apple oatmeal is a perfect fall breakfast that’s both nutritious and comforting.

The sweet and spicy apples, combined with the creamy oatmeal and crunchy pecans, make this a filling and satisfying way to start the day.

Baked Sweet Potatoes with Spiced Chickpeas and Yogurt

This hearty yet healthy dish combines tender baked sweet potatoes with a flavorful topping of spiced chickpeas, tangy yogurt, and a sprinkle of fresh herbs.

It’s a perfect balance of sweetness, spice, and creaminess, making it a wonderful vegetarian meal for fall.

Ingredients:

• 4 medium sweet potatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground turmeric
• Salt and pepper to taste
• 1/2 cup plain Greek yogurt
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• Fresh parsley or cilantro, chopped for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Pierce the sweet potatoes a few times with a fork, then place them on a baking sheet and bake for 45-50 minutes, or until tender.
2. While the sweet potatoes bake, heat olive oil in a skillet over medium heat. Add the chickpeas, cumin, paprika, turmeric, salt, and pepper. Cook, stirring occasionally, for 5-7 minutes, until the chickpeas are slightly crispy and fragrant.
3. In a small bowl, mix the Greek yogurt, tahini, and lemon juice together to create a creamy sauce.
4. Once the sweet potatoes are done, slice them open and fluff the inside with a fork. Top with the spiced chickpeas and a drizzle of yogurt sauce.
5. Garnish with fresh herbs and serve.

These baked sweet potatoes with spiced chickpeas and yogurt are the perfect autumn dish.

The creamy yogurt balances the warmth of the spices, while the sweet potatoes provide a satisfying base. It’s healthy, flavorful, and filling!

Roasted Root Vegetable and Farro Salad with Feta

A perfect side dish or light main course, this roasted root vegetable and farro salad is a delicious combination of hearty farro, caramelized root vegetables, and tangy feta cheese.

The roasted vegetables bring out deep, earthy flavors, while the lemon dressing ties everything together.

Ingredients:

• 2 medium carrots, peeled and chopped
• 2 medium parsnips, peeled and chopped
• 1 medium sweet potato, peeled and chopped
• 1 cup farro, cooked
• 1/4 cup crumbled feta cheese
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the chopped carrots, parsnips, and sweet potato with 1 tablespoon of olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
2. While the vegetables roast, cook the farro according to package instructions.
3. In a small bowl, whisk together the remaining olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the dressing.
4. Once the vegetables and farro are done, combine them in a large bowl and toss with the dressing.
5. Sprinkle with crumbled feta cheese and fresh parsley before serving.

This roasted root vegetable and farro salad with feta is a hearty, satisfying dish that’s perfect for fall.

The combination of warm roasted vegetables and the nutty farro creates a comforting base, while the tangy feta adds a burst of flavor. It’s a great dish to serve as a side or a light main course.

Maple-Roasted Brussels Sprouts with Bacon and Apple

The flavors of fall come together beautifully in this dish of maple-roasted Brussels sprouts, crispy bacon, and sweet apple slices.

The sweetness of the maple syrup contrasts perfectly with the savory bacon, making this an irresistible side dish for any fall meal.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 slices bacon, chopped
• 1 apple, cored and sliced
• 2 tablespoons maple syrup
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon fresh thyme leaves

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, salt, and pepper, and spread them on a baking sheet.
2. In a separate skillet, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon and set aside.
3. On the same skillet, sauté the apple slices for 2-3 minutes, just until slightly softened.
4. Drizzle the Brussels sprouts with maple syrup and roast in the oven for 20-25 minutes, or until golden and tender, tossing halfway through.
5. Once the Brussels sprouts are done, toss them with the crispy bacon, sautéed apple slices, and fresh thyme. Serve warm.

This maple-roasted Brussels sprouts with bacon and apple dish is the perfect side for any fall meal.

The combination of crispy bacon, sweet apples, and the caramelized Brussels sprouts is both comforting and festive, capturing the essence of autumn flavors.