17 Easy Dinner Recipes for Fall

ByViolet ParkerEditorial Policy

Do you love creating cozy, easy recipes during the fall months? You’re in the right place, because I’ve put together this ultimate guide to 17 of the most delicious fall dinner recipes that are quick and simple to create, making them perfect for busy weeknights when you want comfort food without the fuss. Including pasta dishes, risotto, hearty stews, warming soups, autumnal salads, and lots more. Let’s dive straight in… 

1. Garlic Mushroom Pasta

creamy garlic mushroom pasta

This garlic mushroom pasta is a simple yet delicious dish that combines earthy mushrooms with aromatic garlic and creamy sauce. Perfect for a cozy dinner at home.

Serves: 4

Ingredients:

  • 12 oz pasta (any type)
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 4 cloves garlic, minced
  • 2 cups sliced mushrooms
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. Cook the pasta according to package instructions. Drain and set aside.
  2. In a large skillet, heat olive oil and butter over medium heat.
  3. Add garlic and sauté until fragrant, about 1 minute.
  4. Add mushrooms and cook until they are tender and browned, about 5-7 minutes.
  5. Stir in heavy cream and Parmesan cheese, and cook until the sauce thickens, about 3-4 minutes.
  6. Season with salt and pepper.
  7. Add the cooked pasta to the skillet and toss to coat with the sauce.
  8. Garnish with fresh parsley and serve immediately.

2. Maple Mustard Glazed Chicken

maple mustard glazed chicken

This maple mustard glazed chicken is a perfect blend of sweet and tangy flavors. The chicken is juicy and tender, making it a delightful fall dinner option.

Serves: 4

Ingredients:

  • 4 boneless chicken breasts
  • 1/4 cup maple syrup
  • 1/4 cup Dijon mustard
  • 2 tablespoons soy sauce
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh thyme for garnish

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. In a small bowl, whisk together maple syrup, Dijon mustard, soy sauce, and olive oil.
  3. Season the chicken breasts with salt and pepper.
  4. Place the chicken in a baking dish and pour the maple mustard glaze over them.
  5. Bake for 25-30 minutes, or until the chicken is cooked through and the glaze is caramelized.
  6. Garnish with fresh thyme and serve immediately.

3. Feta and Beetroot Salad

feta and beetroot salad

This feta and beetroot salad is a refreshing and vibrant dish that combines sweet roasted beets with tangy feta cheese. It’s a perfect light dinner for fall.

Serves: 4

Ingredients:

  • 4 medium beets, roasted and sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped walnuts
  • 2 cups mixed greens
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Wrap the beets in foil and roast for 45-60 minutes, or until tender. Let them cool, then peel and slice.
  3. In a large bowl, combine mixed greens, sliced beets, feta cheese, and walnuts.
  4. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
  5. Drizzle the dressing over the salad and toss to combine.
  6. Serve immediately.

4. Fig and Goat Cheese Tart

fig and goat cheese tart

This fig and goat cheese tart is a sophisticated and flavorful dish that makes for a perfect fall dinner. The combination of sweet figs and creamy goat cheese is irresistible.

Serves: 4

Ingredients:

  • 1 sheet puff pastry, thawed
  • 4 oz goat cheese, crumbled
  • 6-8 fresh figs, sliced
  • 2 tablespoons honey
  • 1 tablespoon fresh thyme leaves
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Roll out the puff pastry on a lightly floured surface and place it on a baking sheet.
  3. Spread the crumbled goat cheese evenly over the pastry.
  4. Arrange the fig slices on top of the cheese.
  5. Drizzle with honey and sprinkle with fresh thyme, salt, and pepper.
  6. Bake for 20-25 minutes, or until the pastry is golden and crisp.
  7. Serve warm.

5. Pumpkin and Mushroom Risotto

pumpkin and mushroom risotto

This creamy pumpkin and mushroom risotto is a hearty and comforting dish that’s perfect for fall. The earthy mushrooms and sweet pumpkin make a delightful combination.

Serves: 4

Ingredients:

  • 1 cup Arborio rice
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup pumpkin puree
  • 2 cups sliced mushrooms
  • 4 cups vegetable broth, warmed
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh sage leaves for garnish

Instructions:

  1. In a large skillet, heat olive oil over medium heat.
  2. Add the onion and garlic, and sauté until translucent, about 3-4 minutes.
  3. Add the Arborio rice and cook, stirring constantly, for 2 minutes.
  4. Add the pumpkin puree and mushrooms, and cook for another 2-3 minutes.
  5. Gradually add the warm vegetable broth, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
  6. Continue adding broth and stirring until the rice is creamy and tender, about 20-25 minutes.
  7. Stir in the Parmesan cheese and season with salt and pepper.
  8. Garnish with fresh sage leaves and serve immediately.

6. Turkey Bolognese

turkey bolognese

This turkey bolognese is a lighter take on the classic Italian dish. It’s rich, flavorful, and perfect for a cozy fall dinner.

Serves: 4

Ingredients:

  • 1 lb ground turkey
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1 can (28 oz) crushed tomatoes
  • 1/4 cup tomato paste
  • 1/2 cup chicken broth
  • 1/4 cup red wine (optional)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Fresh basil leaves for garnish

Instructions:

  1. In a large skillet, heat olive oil over medium heat.
  2. Add the onion, garlic, carrot, and celery, and sauté until softened, about 5-7 minutes.
  3. Add the ground turkey and cook until browned, breaking it up with a spoon, about 5-7 minutes.
  4. Stir in the crushed tomatoes, tomato paste, chicken broth, red wine (if using), oregano, and basil.
  5. Bring to a simmer and cook for 20-25 minutes, until the sauce has thickened.
  6. Season with salt and pepper.
  7. Serve over your favorite pasta and garnish with fresh basil leaves.

7. Old Fashioned Beef Stew

old fashioned beef stew

This old fashioned beef stew is a classic comfort food that’s perfect for a chilly fall evening. It’s hearty, flavorful, and filled with tender beef and vegetables.

Serves: 4

Ingredients:

  • 1 lb beef stew meat, cut into cubes
  • 2 tablespoons flour
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups beef broth
  • 1 cup red wine (optional)
  • 2 carrots, chopped
  • 2 potatoes, chopped
  • 2 celery stalks, chopped
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Instructions:

  1. Toss the beef stew meat in flour, shaking off any excess.
  2. In a large pot, heat olive oil over medium-high heat. Add the beef and brown on all sides, about 5-7 minutes. Remove and set aside.
  3. Add the onion and garlic to the pot and sauté until softened, about 3-4 minutes.
  4. Return the beef to the pot and add the beef broth, red wine (if using), carrots, potatoes, celery, bay leaf, thyme, salt, and pepper.
  5. Bring to a boil, then reduce heat to low and simmer for 1.5-2 hours, until the beef is tender and the vegetables are cooked.
  6. Remove the bay leaf and adjust seasoning as needed.
  7. Serve hot.

8. Chicken in Creamy Cider Sauce

chicken in creamy cider sauce

This chicken in creamy cider sauce is a rich and flavorful dish that’s perfect for fall. The apple cider adds a touch of sweetness that complements the creamy sauce.

Serves: 4

Ingredients:

  • 4 boneless chicken breasts
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup apple cider
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste
  • Fresh thyme for garnish

Instructions:

  1. Season the chicken breasts with salt and pepper.
  2. In a large skillet, heat olive oil over medium heat. Add the chicken breasts and cook until browned on both sides, about 5-7 minutes per side. Remove and set aside.
  3. Add the onion and garlic to the skillet and sauté until softened, about 3-4 minutes.
  4. Pour in the apple cider and chicken broth, scraping up any browned bits from the bottom of the skillet.
  5. Stir in the heavy cream and Dijon mustard.
  6. Return the chicken to the skillet and simmer for 20-25 minutes, until the chicken is cooked through and the sauce has thickened.
  7. Garnish with fresh thyme and serve immediately.

9. Butternut Squash Curry

butternut squash curry

This butternut squash curry is a warm and comforting dish that’s perfect for fall. The creamy coconut milk and fragrant spices make it a delicious and hearty meal.

Serves: 4

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 butternut squash, peeled and cubed
  • 1 can (14 oz) coconut milk
  • 1 cup vegetable broth
  • 1 can (14 oz) chickpeas, drained and rinsed
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions:

  1. In a large pot, heat olive oil over medium heat. Add the onion, garlic, and ginger, and sauté until softened, about 3-4 minutes.
  2. Stir in the curry powder, cumin, and coriander, and cook for 1 minute until fragrant.
  3. Add the butternut squash, coconut milk, and vegetable broth. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, until the squash is tender.
  4. Stir in the chickpeas and cook for another 5 minutes.
  5. Season with salt and pepper.
  6. Garnish with fresh cilantro and serve hot.

10. Pork and Apple Meatballs

pork and apple meatballs

These pork and apple meatballs are a delicious fall dish that combines savory pork with sweet apples. They’re perfect for a cozy dinner.

Serves: 4

Ingredients:

  • 1 lb ground pork
  • 1 apple, grated
  • 1/4 cup breadcrumbs
  • 1 egg
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 cup apple cider
  • 1 cup chicken broth
  • 1/2 cup heavy cream

Instructions:

  1. In a large bowl, combine ground pork, grated apple, breadcrumbs, egg, Dijon mustard, thyme, salt, and pepper. Mix until well combined.
  2. Form the mixture into meatballs.
  3. In a large skillet, heat olive oil over medium heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
  4. Add apple cider and chicken broth to the skillet, scraping up any browned bits from the bottom.
  5. Stir in heavy cream and bring to a simmer.
  6. Return the meatballs to the skillet and cook for another 10-15 minutes, until the meatballs are cooked through and the sauce has thickened.
  7. Serve hot over your favorite pasta or mashed potatoes.

11. Creamy Butternut Squash Spaghetti

creamy butternut squash spaghetti

This creamy butternut squash spaghetti is a comforting and flavorful dish that’s perfect for fall. The creamy sauce is made from roasted butternut squash, making it both healthy and delicious.

Serves: 4

Ingredients:

  • 1 butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 12 oz spaghetti
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • Fresh sage leaves for garnish

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Toss the butternut squash cubes with olive oil, salt, and pepper, and spread on a baking sheet. Roast for 25-30 minutes, until tender.
  3. Cook the spaghetti according to package instructions. Drain and set aside.
  4. In a blender, combine roasted butternut squash, heavy cream, Parmesan cheese, and garlic. Blend until smooth.
  5. In a large skillet, heat the butternut squash sauce over medium heat.
  6. Add the cooked spaghetti to the skillet and toss to coat with the sauce.
  7. Garnish with fresh sage leaves and serve immediately.

12. Easy Thai Shrimp Curry

easy thai shrimp curry

This easy Thai shrimp curry is a quick and flavorful dish that’s perfect for a weeknight dinner. The creamy coconut milk and fragrant spices make it a delicious and satisfying meal.

Serves: 4

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon red curry paste
  • 1 can (14 oz) coconut milk
  • 1 cup vegetable broth
  • 1 lb shrimp, peeled and deveined
  • 1 red bell pepper, sliced
  • 1 cup snap peas
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions:

  1. In a large pot, heat olive oil over medium heat. Add the onion, garlic, and ginger, and sauté until softened, about 3-4 minutes.
  2. Stir in the red curry paste and cook for 1 minute until fragrant.
  3. Add the coconut milk and vegetable broth, and bring to a simmer.
  4. Add the shrimp, red bell pepper, and snap peas, and cook for 5-7 minutes, until the shrimp are cooked through and the vegetables are tender.
  5. Season with salt and pepper.
  6. Garnish with fresh cilantro and serve hot over rice.

13. Roasted Vegetable Quinoa Bowl

roasted vegetable quinoa bowl

This roasted vegetable quinoa bowl is a healthy and hearty fall dish that’s packed with flavor and nutrients. It’s perfect for a light dinner or a filling lunch.

Serves: 4

Ingredients:

  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 zucchini, chopped
  • 1 red bell pepper, chopped
  • 1 sweet potato, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1/4 cup crumbled feta cheese
  • Fresh parsley for garnish

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. In a pot, bring the quinoa and vegetable broth to a boil. Reduce heat to low, cover, and simmer for 15 minutes, until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.
  3. Toss the zucchini, red bell pepper, and sweet potato with olive oil, thyme, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender.
  4. In a large bowl, combine the cooked quinoa and roasted vegetables.
  5. Top with crumbled feta cheese and garnish with fresh parsley.
  6. Serve immediately.

14. Lemon Herb Chicken Skewers

lemon herb chicken skewers

These lemon herb chicken skewers are a light and flavorful dish that’s perfect for a fall barbecue or an easy weeknight dinner.

Serves: 4

Ingredients:

  • 1 lb boneless, skinless chicken breasts, cut into cubes
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh lemon wedges for serving

Instructions:

  1. In a bowl, combine olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper.
  2. Add the chicken cubes and toss to coat. Let marinate for at least 30 minutes.
  3. Preheat the grill to medium-high heat.
  4. Thread the chicken cubes onto skewers.
  5. Grill the skewers for 8-10 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
  6. Serve with fresh lemon wedges.

15. Spinach and Ricotta Stuffed Shells

spinach and ricotta stuffed shells

These spinach and ricotta stuffed shells are a comforting and cheesy dish that’s perfect for a cozy fall dinner. The combination of spinach and ricotta makes it both delicious and nutritious.

Serves: 4

Ingredients:

  • 12 oz jumbo pasta shells
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 2 cups fresh spinach, chopped
  • 1 jar (24 oz) marinara sauce
  • Salt and pepper to taste
  • Fresh basil leaves for garnish

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Cook the pasta shells according to package instructions. Drain and set aside.
  3. In a bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, egg, spinach, salt, and pepper.
  4. Spread half of the marinara sauce in the bottom of a baking dish.
  5. Stuff each pasta shell with the ricotta mixture and place in the baking dish.
  6. Pour the remaining marinara sauce over the stuffed shells.
  7. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly.
  8. Garnish with fresh basil leaves and serve immediately.

16. Sweet Potato and Black Bean Chili

sweet potato and black bean chili

This sweet potato and black bean chili is a hearty and flavorful dish that’s perfect for a chilly fall evening. It’s packed with nutrients and delicious spices.

Serves: 4

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 sweet potato, peeled and cubed
  • 1 red bell pepper, chopped
  • 1 can (14 oz) black beans, drained and rinsed
  • 1 can (14 oz) diced tomatoes
  • 1 cup vegetable broth
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions:

  1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 3-4 minutes.
  2. Add the sweet potato and red bell pepper, and cook for another 5 minutes.
  3. Stir in the black beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper.
  4. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, until the sweet potato is tender.
  5. Garnish with fresh cilantro and serve hot.

17. Sausage and Kale Soup

sausage and kale soup

This sausage and kale soup is a hearty and comforting dish that’s perfect for fall. The savory sausage and nutrient-rich kale make it a delicious and healthy meal.

Serves: 4

Ingredients:

  • 1 tablespoon olive oil
  • 1 lb Italian sausage, removed from casing
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 can (14 oz) diced tomatoes
  • 2 cups chopped kale
  • 1 can (14 oz) cannellini beans, drained and rinsed
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Instructions:

  1. In a large pot, heat olive oil over medium heat. Add the sausage and cook until browned, breaking it up with a spoon, about 5-7 minutes.
  2. Add the onion and garlic, and sauté until softened, about 3-4 minutes.
  3. Stir in the chicken broth, diced tomatoes, kale, cannellini beans, thyme, salt, and pepper.
  4. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, until the kale is tender.
  5. Serve hot.

These 17 easy fall dinner ideas are perfect for bringing warmth and comfort to your dinner table. Enjoy experimenting with these delicious recipes and savoring the flavors of the season.