Fall Dinner Ideas | Cozy and Seasonal Recipes

Fall Dinner Ideas – This is the season when one feels like eating something warm, comforting, and delicious. As soon as the fall season arrives, the cool breeze and golden sunshine start soothing the heart. In such a season, one feels like preparing something special and tasty for dinner, which fills the stomach and also makes the heart happy.

Fall Dinner Ideas means meal ideas that taste extra good this season — like warm soups, spicy vegetables, delicious dals, and dishes made with fresh seasonal fruits and vegetables. These recipes are easy to make and taste amazing. Eating them with family or friends makes autumn evenings even more special.

Fall Dinner Ideas

Here’s a big list — 40+ Fall Dinner Ideas — with recipe ideas you can either cook directly or use as inspiration:

Soups & Stews

1. Butternut Squash Soup with Sage
2. Pumpkin Curry Soup
3. Creamy Sweet Potato and Carrot Soup
4. Beef and Barley Stew
5. Chicken and Wild Rice Soup
6. White Bean and Kale Soup
7. Mushroom and Thyme Soup
8. Turkey Chili with Black Beans
9. Sausage, Potato, and Kale Soup (Zuppa Toscana)
10. Apple Cider Chicken Stew

Casseroles & Bakes

1. Cheesy Butternut Squash Casserole
2. Chicken and Stuffing Bake
3. Sweet Potato and Black Bean Enchilada Bake
4. Pumpkin Lasagna with Spinach and Ricotta
5. Beef and Mushroom Shepherd’s Pie
6. Broccoli Cheddar Rice Casserole
7. Cranberry Chicken Bake
8. Roasted Vegetable and Quinoa Casserole
9. Mac and Cheese with Caramelized Onions
10. Ham and Potato Gratin

Pasta Dishes

1. Pumpkin Alfredo Pasta
2. Butternut Squash Ravioli with Brown Butter Sage Sauce
3. Creamy Mushroom and Spinach Pasta
4. Baked Ziti with Italian Sausage
5. Sweet Potato Gnocchi with Maple Butter
6. Harvest Bow Tie Pasta Salad (cranberries, pecans, goat cheese)
7. Spaghetti Carbonara with Roasted Pumpkin
8. Autumn Pesto Pasta (kale and walnut pesto)
9. Roasted Red Pepper and Goat Cheese Penne
10. Three-Cheese Baked Macaroni

Chicken & Turkey

1. Maple Dijon Roasted Chicken Thighs
2. Cider-Glazed Chicken with Sweet Potatoes
3. Cranberry Balsamic Roasted Chicken
4. Herb-Roasted Turkey Breast
5. Skillet Chicken Pot Pie
6. Pumpkin Seed-Crusted Chicken Tenders
7. Chicken and Mushroom Stroganoff
8. Apple-Glazed Turkey Meatballs
9. BBQ Chicken and Sweet Potato Bowls
10. Rosemary Lemon Chicken Drumsticks

Beef, Pork & Lamb

1. Apple Cider Braised Short Ribs
2. Maple Mustard Pork Tenderloin
3. Slow Cooker Beef Stew
4. Balsamic Glazed Meatloaf
5. Honey Garlic Pork Chops
6. Lamb Chops with Rosemary and Garlic
7. Pulled Pork Sliders with Apple Slaw
8. Beef and Pumpkin Chili
9. Stuffed Acorn Squash with Ground Beef
10. Cranberry BBQ Ribs

Vegetarian & Vegan

1. Stuffed Bell Peppers with Quinoa and Lentils
2. Vegan Pumpkin Chili

Recipes

1. Butternut Squash Soup with Sage Recipe

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup coconut milk (or heavy cream)
• 2 tbsp olive oil
• 1 tsp ground sage
• Salt and pepper to taste
• Fresh sage leaves for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté the onion and garlic until softened. This usually takes about 5 minutes.
2. Add the diced butternut squash, ground sage, salt, and pepper. Stir for a few minutes.
3. Pour the vegetable broth into the pot and bring it up to a simmer. Cook for approximately 20-25 minutes until the squash is tender.
4. Use an immersion blender to puree soup untthe the il smooth. Or if preferred, carefully add the soup in batches to a blender.
5. Whisk in the coconut milk or cream and adjust your seasonings to taste.
6. Garnish with fresh sage leaves served as a garnish.

2. Pumpkin Curry Soup Recipe

Ingredients:

• 1 can (15 oz) pumpkin puree
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat one tablespoon of olive oil in a large pot or crockpot over medium heat. Add the onion and garlic, and sauté until softened.
2. Stir in as much curry powder as you think necessary and cook for another minute until fragrant.
3. Add the pumpkin puree, coconut milk, and vegetable broth. Combine thoroughly.
4. Turn the heat down to low and simmer the soup for 15-20 minutes.15
5. Puree the soup with a stick blender or an immersion blender.
6. Season with salt and pepper to taste. Garnish with a sprig of fresh cilantro and serve.

3. Creamy Sweet Potato and Carrot Soup Recipe

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 3 large carrots, peeled and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup coconut milk
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Over medium heat, put the large pot with olive oil in it. Warm the oil. Then add the onion and garlic, and cook until softened.
2. After 5 to 7 minutes, add the sweet potatoes and the carrots.
3. When it comes to a boil, lower the heat and let simmer for 20 -25 minutes until vegetables are soft. Then pour in vegetable broth.h
4. Use a hand blender to achieve a smooth soup.
5. Stir in coconut milk and season with salt and pepper.
6. If you want, fresh herbs will make a nice addition after all this effort.

4. Beef and Barley Stew Recipe

Ingredients:

• 1 lb beef stew meat, cubed
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 cup pearl barley
• 4 cups beef broth
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Reheat olive oil in a large pot over medium heat. Break beef stew meat into pieces in batches and put to one side.
2. Add the onion, carrot, and celery to the same pot. Fry for 5-7 minutes until softened.
3. Garlic, thyme, and bay leaf can be added.
4. Put the beef back in the pot with barley,  beef broth, salt, and pepper.
5. Bring to a boil, then turn heat to medium-low and simmer for 1-1.5 hours until beef is tender and barley is cooked.
6. Adjust the seasoning with a little salt and pepper,  and serve at once.

5. Chicken and Wild Rice Soup Recipe

Ingredients:

• 1 lb boneless, skinless chicken breasts, cooked and shredded
• 1 cup wild rice, cooked
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cups chicken broth
• 1 cup heavy cream or coconut milk
• 2 tbsp butter
• Salt and pepper to taste
• Fresh thyme for garnish (optional)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the onion, carrot, thyme, and celery and saute until softened
2. Pour in the chicken broth and bring to a simmer.
3. Add this to cooked wild rice along with shredded chicken and heavy cream or coconut milk.
4. Simmer over medium-high heat and continue for 1075 minutes or until heated through. Season to taste with salt and pepper.
5. Garnish with fresh thyme and serve immediately.

6. White Bean and Kale Soup Recipe

Ingredients:

• 1 can (15 oz) white beans, drained and rinsed
• 4 cups vegetable broth
• 3 cups kale, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 1 tsp thyme
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat 2 teaspoons of oil in a pot over medium heat. Add onion, garlic, and carrots, sauté until golden brown, about 5-7 minutes.
2. Add white beans, vegetable broth, thyme, salt, and pepper. Bring to a boil.
3. Turn down the he, at a simmer for 15-20 minutes.
4. Add the chopped kale and cook for another 5 minutes. The kale should be wilted but still green.
5. Adjust the seasoning and serve hot.

7. Mushroom and Thyme Soup Recipe

Ingredients:

• 1 lb mushrooms, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 2 tbsp butter
• 1 tsp thyme
• Salt and pepper to taste

Instructions:

1. In a large pot, melt the butter over medium heat; add the onion, garlic, and mushrooms. Cook until the mushrooms start to release their liquid and turn brown.
2. Put in the thyme leaves. After 60 seconds, stir and serve.
3. Pour in the stock. Boil, then simmer for 20 minutes.
4. Stir in the cream and cook for five seconds more.
5. Taste with salt and pepper, and hot for eating!

8. Turkey Chili with Black Beans Recipe

Ingredients:

• 1 lb ground turkey
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup chicken broth
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Place a large pot full of olive oil over medium heat. When it is heated, add ground turkey and fry in oil until browned.
2. Add onion and garlic, and continue cooking until both are softened.
3. Stir in cumin, sapepper per and chilli powder.
4. Add black beans, diced tomatoes, onions, and chicken broth. Bring the mixture to a good boil.
5. Lower the heat. Allow the mixture to simmer for 20-30 minutes, until all the flavors intermingle.
6. Serve with toppings of your choice – on this particular grab a  chance at some of their sour cream or cheddar cheese.

9. Sausage, Potato, and Kale Soup (Zuppa Toscana) Recipe

Ingredients:

• 1 lb Italian sausage, crumbled
• 3 large potatoes, peeled and sliced
• 4 cups chicken broth
• 3 cups kale, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat. Once the oil is shimmering, add the sausage and cook it until it is no longer pink.
2. Add onions and garlic; then sauté them for a few minutes until onions are soft.
3. Add potatoes and chicken broth. Bring to a boil, then reduce it down simmer fand and or 15-20 minutes until the potatoes are tender.
4. Add the chopped Italian kale and cook it for a further 5-7 minutes.
5. Add the cream, salt, and pepper to taste.
6. Serve with a loaf of crusty bread, hot.

10. Apple Cider Chicken Stew Recipe

Ingredients:

• 2 lbs chicken thighs, boneless and skinless, cubed
• 2 cups apple cider
• 4 cups chicken broth
• 3 apples, peeled and chopped
• 3 carrots, chopped
• 2 celery stalks, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat, put in the chicken, nd brown on all sides.
2. Add the onion, garlic, carrots, and celery, frying until softened.
3. Pour in chicken broth and apple cider, bring to a simmer.
4. Add the chopped apples, and cook for twenty minutes.
5. Season with salt and pepper, garnish with fresh thyme.
6. Serve hot, enjoy the combined sweet and savory flavors.

11. Cheesy Butternut Squash Casserole Recipe

Ingredients:

• 4 cups butternut squash, peeled and diced (about 1 medium squash)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup shredded sharp cheddar cheese
• ½ cup grated Parmesan cheese
• ½ cup sour cream
• ½ cup milk
• 2 eggs, beaten
• ½ cup panko breadcrumbs
• 2 tablespoons melted butter

Instructions:

1. Preheat the oven to 375°F (190 °C. Smooth a 9×9-inch baking dish.
   
2. Add diced butter squash, onion, garlic, olive oil, thyme, salt, and pepper to a large bowl. Toss to coat evenly.
   
3. Transfer the squash mixture to the prepared baking dish and bakee the dish in the oven for 20-25 minutes until it is tender.
   
4. In a separate bowl, mix eggs, sour creams, milk, chopped cakes, and half of the permene cheese together.
   
5. Remove the baked squash from the oven and let it cool slightly. Stir in a mixture ofcheese and eggss until everything is coated well.
   
6. Mix the panko breadcrumbs with melted butter and the remaining Parmesan cheese in a small bowl.
   
7. Sprinkle the breadcrumb mixture evenly at the top of the casserole.
   
8. Bake for an additional 20–25 minutes, or until the top is golden and the casserole is bubbly.
   
9. Allow to cool for 5 minutes before serving.