17 Flavorful Fall Dinner Recipes That Capture the Essence of Autumn

As the leaves change colors and the weather gets cooler, it’s time to cook delicious fall dinner recipes.

These recipes are special because they use ingredients that are available during the fall season, like apple cider and roasted vegetables.

They also have warm spices that make your house smell cozy and inviting.

Fall is a great time to try new recipes that are hearty and comforting, like stews and soups.

You can also bake meats with autumnal flavors that will make your taste buds happy.

With these 17 flavorful fall dinner recipes, you’ll have plenty of ideas to make your family and friends happy and full.

Hearty Beef Stew With Root Vegetables

Hearty Beef Stew With Root Vegetables is a comforting fall dish.

Ingredients

• 2 pounds beef stew meat
• 3 medium carrots
• 2 medium potatoes
• 1 large onion
• 3 cloves garlic
• 1 cup beef broth
• 1 teaspoon dried thyme
• Salt and pepper

Instructions

1. Heat oil in a large Dutch oven over medium-high heat.
2. Add the beef and cook until browned, about 5 minutes.
3. Add the onion and garlic and cook until the onion is translucent.
4. Add the carrots and potatoes, beef broth, and thyme.
5. Bring to a boil, then reduce heat and simmer, covered, until the vegetables are tender.
6. Season with salt and pepper to taste.
7. Serve hot.

Pumpkin Ravioli With Sage Brown Butter

Pumpkin Ravioli With Sage Brown Butter is a seasonal dish combining roasted pumpkin and sage.

Ingredients

• 1 package of fresh ravioli
• 1/4 cup of unsalted butter
• 2 tablespoons of chopped fresh sage
• 1/2 cup of roasted pumpkin puree
• Salt and pepper to taste
• Grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil and cook the ravioli according to package instructions.
2. In a large skillet, melt the butter over medium heat until it turns golden brown.
3. Add the chopped sage to the brown butter and cook for 1 minute, stirring constantly.
4. Add the roasted pumpkin puree to the skillet and stir to combine with the sage brown butter.
5. Drain the cooked ravioli and add it to the skillet, tossing to coat with the pumpkin sage sauce.
6. Season with salt and pepper to taste, then serve hot topped with grated Parmesan cheese.

Roasted Butternut Squash and Apple Soup

Roasted Butternut Squash and Apple Soup is a delicious fall dish.

Ingredients

• 1 large butternut squash
• 2 apples
• 2 tablespoons butter
• 1 onion
• 4 cloves garlic
• 1 teaspoon cumin
• 1 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups chicken broth

Instructions

1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half and scoop out seeds.
3. Place squash on a baking sheet, cut side up, and roast for 45 minutes.
4. Peel, core, and chop the apples into large pieces.
5. In a large pot, melt butter over medium heat and sauté the onion and garlic until softened.
6. Add the roasted squash, chopped apples, cumin, nutmeg, salt, and pepper to the pot.
7. Pour in the chicken broth and bring to a boil.
8. Reduce heat and simmer for 20 minutes.
9. Purée the soup using an immersion blender or a regular blender.
10. Serve hot, garnished with chopped fresh herbs if desired.

Baked Chicken With Caramelized Onions and Mushrooms

Baked chicken with caramelized onions and mushrooms is a savory fall dish.

Ingredients

• 1 1/2 pounds boneless chicken breasts
• 1 large onion
• 2 cups mixed mushrooms
• 2 cloves garlic
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Slice the onion and caramelize it in a pan with olive oil over low heat.
3. Add sliced mushrooms and garlic to the pan and cook until mushrooms release their liquid.
4. Season the chicken breasts with salt, pepper, and thyme.
5. Place the chicken in a baking dish and top with caramelized onions and mushrooms.
6. Bake for 30-35 minutes or until the chicken is cooked through.
7. Let the chicken rest for 10 minutes before serving.

Creamy Tomato and Spinach Pasta Bake

Creamy Tomato and Spinach Pasta Bake is a hearty, comforting dish.

Ingredients

• 8 oz pasta
• 2 cups cherry tomatoes
• 1 cup fresh spinach
• 2 cloves garlic
• 1 cup grated mozzarella
• 1/2 cup grated parmesan
• 1/4 cup olive oil
• Salt and pepper

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta according to package directions until al dente.
3. In a large skillet, heat the olive oil over medium heat.
4. Add the garlic and cook for 1-2 minutes until fragrant.
5. Add the cherry tomatoes and cook for 3-4 minutes until they start to release their juices.
6. Stir in the fresh spinach and cook until wilted.
7. In a large bowl, combine the cooked pasta, tomato and spinach mixture, and grated mozzarella.
8. Transfer the pasta mixture to a baking dish and top with grated parmesan.
9. Bake for 15-20 minutes until the cheese is melted and bubbly.
10. Season with salt and pepper to taste before serving.

Pan-Seared Duck Breast With Cherry Compote

Pan-Seared Duck Breast With Cherry Compote is a sweet and savory dish.

Ingredients

• 4 duck breasts
• 1 cup cherry compote
• 2 tablespoons honey
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika

Instructions

1. Preheat the oven to 400°F (200°C).
2. Season the duck breasts with salt, black pepper, and paprika.
3. Heat the olive oil in a skillet over medium-high heat.
4. Sear the duck breasts for 2-3 minutes on each side.
5. Transfer the skillet to the preheated oven and cook for 10-12 minutes.
6. Remove the duck breasts from the oven and let rest for 5 minutes.
7. Serve the duck breasts with cherry compote spooned over the top.

Vegetable and Bean Chili With Crusty Bread

Hearty and flavorful Vegetable and Bean Chili With Crusty Bread for a cozy fall evening.

Ingredients

• 1 can diced tomatoes
• 1 can kidney beans
• 1 can black beans
• 1 onion
• 2 cloves garlic
• 1 red bell pepper
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper
• 4 slices of crusty bread
• Olive oil

Instructions

1. Preheat the oven to 400°F (200°C).
2. Chop the onion, garlic, and red bell pepper.
3. Heat olive oil in a large pot over medium heat and sauté the chopped vegetables.
4. Add chili powder, cumin, smoked paprika, salt, and pepper, and cook for 1 minute.
5. Add diced tomatoes, kidney beans, and black beans, and stir well.
6. Bring the chili to a simmer and let it cook for 20-25 minutes.
7. Slice the crusty bread and place it on a baking sheet.
8. Drizzle the bread with olive oil and bake in the oven for 5-7 minutes, or until crispy.
9. Serve the chili hot with crusty bread on the side.

Slow Cooker Lentil Stew With Crispy Bacon

Hearty slow cooker lentil stew with crispy bacon is a perfect fall dish.

Ingredients

• 1 cup dried green or brown lentils
• 4 cups vegetable broth
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 large carrot, chopped
• 1 large celery stalk, chopped
• 6 slices of bacon
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. In a large slow cooker, combine lentils, vegetable broth, onion, garlic, carrot, and celery.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. In a large skillet, cook the bacon over medium heat until crispy.
4. Remove the bacon from the skillet and set aside.
5. Once the lentil stew is cooked, season with thyme, salt, and pepper.
6. Serve the stew hot, topped with crispy bacon.

Grilled Pork Chops With Maple Glaze and Roasted Carrots

Grilled pork chops with a sweet maple glaze served alongside roasted carrots.

Ingredients

• 4 pork chops
• 1/2 cup maple syrup
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 4 large carrots, peeled and chopped

Instructions

1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together maple syrup, olive oil, Dijon mustard, and thyme.
3. Season pork chops with salt and pepper.
4. Brush the maple glaze on both sides of the pork chops.
5. Grill the pork chops for 5-7 minutes per side, or until cooked through.
6. Toss the chopped carrots with olive oil, salt, and pepper on a baking sheet.
7. Roast the carrots in the oven at 425°F for 20-25 minutes, or until tender.
8. Serve the grilled pork chops with the roasted carrots.

Spiced Cranberry and Orange Glazed Ham

Spiced Cranberry and Orange Glazed Ham is a sweet and savory dish perfect for fall.

Ingredients

• 1 (4-6 pound) bone-in ham
• 1 cup cranberry sauce
• 1/2 cup orange marmalade
• 2 tablespoons Dijon mustard
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup brown sugar
• 2 tablespoons olive oil

Instructions

1. Preheat the oven to 325°F (160°C).
2. Score the fat layer on the surface of the ham in a diamond pattern, cutting about 1/4 inch deep.
3. In a small bowl, whisk together cranberry sauce, orange marmalade, Dijon mustard, cinnamon, cloves, salt, and pepper.
4. Place the ham in a roasting pan and brush the cranberry-orange glaze all over the surface of the ham.
5. Sprinkle the brown sugar over the glaze, making sure to get some into the scored lines.
6. Drizzle the olive oil over the ham, then cover the roasting pan with aluminum foil.
7. Bake the ham for 15 minutes per pound, or until it reaches an internal temperature of 140°F (60°C).
8. Remove the foil and continue baking for an additional 20-30 minutes, or until the glaze is caramelized and sticky.
9. Remove the ham from the oven and let it rest for 10-15 minutes before slicing and serving.

Creamy Broccoli and Potato Soup With Croutons

Creamy broccoli and potato soup with a crunchy crouton topping.

Ingredients

• 2 tablespoons butter
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups broccoli florets
• 2 cups diced potatoes
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1 cup croutons

Instructions

1. Melt butter in a large pot over medium heat, then add chopped onion and cook until softened.
2. Add minced garlic and cook for an additional minute, until fragrant.
3. Add broccoli florets and diced potatoes, cook for 5 minutes, stirring occasionally.
4. Pour in chicken broth and bring the mixture to a boil, then reduce heat and simmer until potatoes are tender.
5. Use an immersion blender to puree the soup until smooth, or allow it to cool and puree it in a blender.
6. Stir in heavy cream and dried thyme, then season with salt and pepper to taste.
7. Serve the soup hot, topped with croutons.

Baked Acorn Squash With Wild Rice and Mushrooms

Baked Acorn Squash With Wild Rice and Mushrooms is a hearty, flavorful fall dish.

Ingredients

• 1 large acorn squash
• 1 cup wild rice
• 2 cups water
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cups mixed mushrooms, sliced
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with 1 tablespoon of olive oil.
4. Bake the squash for 30 minutes, or until tender.
5. In a medium saucepan, bring the water to a boil and add the wild rice.
6. Reduce the heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender.
7. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
8. Add the chopped onion and cook until softened, about 5 minutes.
9. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
10. Stir in the cooked wild rice, thyme, salt, and pepper.
11. Divide the wild rice and mushroom mixture between the two squash halves.
12. Serve warm, garnished with fresh herbs if desired.

Chicken and Mushroom Crepes With Caramelized Onions

Chicken and Mushroom Crepes With Caramelized Onions is a French-inspired dish filled with savory chicken and mushroom filling.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 1/2 teaspoons sugar
• 1/2 teaspoon salt
• 2 large eggs
• 1 1/2 cups milk
• 2 tablespoons butter, melted
• 1/2 cup caramelized onions
• 1 cup mixed mushrooms
• 1 pound boneless, skinless chicken breast
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika

Instructions

1. In a large mixing bowl, whisk together flour, sugar, and salt.
2. In a separate bowl, whisk together eggs, milk, and melted butter.
3. Gradually pour the wet ingredients into the dry ingredients and mix until smooth.
4. Heat a small non-stick pan over medium heat and pour a small amount of batter into the pan, tilting to evenly coat the bottom.
5. Cook the crepe for 1-2 minutes, until the bottom is light brown, then flip and cook the other side.
6. Repeat the process until all the batter is used up, making about 8-10 crepes.
7. In a separate pan, sauté the mixed mushrooms and diced chicken breast until the chicken is cooked through.
8. Add thyme and paprika to the chicken and mushroom mixture and stir to combine.
9. To assemble the crepes, lay a cooked crepe flat and spoon some of the chicken and mushroom mixture onto the center of the crepe.
10. Top the filling with caramelized onions and fold the crepe in half to enclose the filling.
11. Serve the crepes hot, garnished with additional caramelized onions if desired.

Roasted Vegetable and Goat Cheese Quiche

A savory quiche filled with roasted vegetables and goat cheese.

Ingredients

• 1 pie crust
• 2 cups mixed roasted vegetables
• 1/2 cup goat cheese
• 1/2 cup grated cheddar cheese
• 1/2 cup heavy cream
• 2 large eggs
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F.
2. Roll out the pie crust and place in a tart pan.
3. In a bowl, whisk together heavy cream, eggs, salt, and pepper.
4. Arrange the roasted vegetables and goat cheese in the pie crust.
5. Pour the cream mixture over the vegetables and cheese.
6. Sprinkle grated cheddar cheese on top.
7. Bake for 35-40 minutes or until the quiche is set.
8. Let it cool before serving.

Braised Short Ribs With Red Wine and Mushrooms

Braised short ribs with red wine and mushrooms, a hearty fall dish.

Ingredients

• 4 short ribs
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups red wine
• 1 cup beef broth
• 1 tablespoon tomato paste
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 1 cup mixed mushrooms
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 300°F (150°C).
2. Season the short ribs with salt and pepper.
3. Heat the olive oil in a large Dutch oven over medium-high heat.
4. Sear the short ribs until browned on all sides, about 5 minutes per side.
5. Remove the short ribs from the pot and set them aside.
6. Add the chopped onion to the pot and cook until it’s softened, about 5 minutes.
7. Add the garlic, red wine, beef broth, tomato paste, thyme, rosemary, and bay leaf to the pot.
8. Stir to combine, scraping up any browned bits from the bottom of the pot.
9. Return the short ribs to the pot and bring the mixture to a boil.
10. Cover the pot with a lid and transfer it to the preheated oven.
11. Braise the short ribs for 2 1/2 to 3 hours, or until they’re tender and falling off the bone.
12. Remove the pot from the oven and add the mixed mushrooms.
13. Cover the pot and let it simmer for an additional 30 minutes, or until the mushrooms are tender.
14. Remove the bay leaf and serve the short ribs with the rich, flavorful sauce.

Pan-Seared Salmon With Apple Cider Glaze and Roasted Vegetables

Pan-Seared Salmon With Apple Cider Glaze and Roasted Vegetables is a flavorful fall dish.

Ingredients

• 4 salmon fillets
• 1/2 cup apple cider
• 2 tablespoons honey
• 2 tablespoons olive oil
• 1 large onion
• 3 cloves garlic
• 2 carrots
• 2 Brussels sprouts
• Salt and pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a small saucepan, combine apple cider, honey, and 1 tablespoon of olive oil.
3. Bring the glaze to a boil, then reduce the heat and simmer for 5 minutes.
4. Season the salmon fillets with salt and pepper.
5. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
6. Sear the salmon fillets for 2-3 minutes on each side, then transfer them to a plate.
7. In the same skillet, add the sliced onion and minced garlic and cook until the onion is translucent.
8. Add the carrots and Brussels sprouts to the skillet and cook for an additional 2 minutes.
9. Transfer the skillet to the preheated oven and roast the vegetables for 15-20 minutes.
10. Brush the salmon fillets with the apple cider glaze and serve with the roasted vegetables.

Vegetable and Sausage Stuffed Acorn Squash

Roasted acorn squash filled with savory sausage and vegetables, perfect for fall.

Ingredients

• 2 acorn squash
• 1 pound sweet Italian sausage
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup mixed vegetables
• 1 teaspoon dried sage
• Salt and pepper, to taste
• 1/4 cup chicken broth

Instructions

1. Preheat oven to 400°F (200°C).
2. Cut acorn squash in half and scoop out seeds.
3. Bake squash for 30 minutes, or until tender.
4. Cook sausage in a skillet over medium-high heat, breaking up with a spoon.
5. Add onion, garlic, and mixed vegetables to the skillet and cook until tender.
6. Stir in sage, salt, and pepper.
7. Fill squash halves with sausage mixture and drizzle with chicken broth.
8. Return squash to oven and bake for an additional 15-20 minutes, or until heated through.

Conclusion

You’ll savor each bite, delight in every flavor, and revel in the warmth of these fall dinner recipes, just as you’ll cozy up to the season’s comfort, relax into its tranquility, and indulge in its richness, feeling grateful, feeling satisfied, and feeling at home.