30 Easy Fall Dinner Recipes for Busy Weeknights

The first cool evening hits, and dinner is still a blank page. You want something warm. You do not want a project. These 30 easy fall dinner recipes fix that. You get quick skillets, sheet pan meals, cozy soups, bubbling casseroles, and slow cooker dinners. Many have swaps for gluten free, dairy free, vegan, and low carb eaters. Use this list for easy fall dinner ideas for family nights, busy weekdays, or lazy Sundays. Pick one tonight. Save the rest for later.

1. Easy Creamy Tomato Tortellini Soup

This soup is ready in about 20 minutes. Cheese tortellini turns tomato soup into a full meal. It suits busy weeknights, kids, and anyone who wants comfort fast. Serves 4.

Ingredients

Ingredient	Amount
Olive oil	1 tbsp (15 ml)
Yellow onion, diced	1 medium
Garlic cloves, minced	3
Crushed tomatoes	1 can, 28 oz (800 g)
Chicken or vegetable broth	3 cups (710 ml)
Refrigerated cheese tortellini	9 oz (255 g)
Half and half	1/2 cup (120 ml)
Dried basil	1 tsp (1 g)
Salt	1/2 tsp (3 g)
Fresh spinach	2 cups (60 g)

How to Make It

• Warm the oil in a large pot over medium heat.
• Cook the onion until soft and clear, about 4 minutes.
• Stir in the garlic for 30 seconds, until it smells sweet.
• Add the tomatoes, broth, basil, and salt. Simmer for 10 minutes.
• Blend with an immersion blender if you like a smooth soup.
• Add the tortellini. Cook until they float and look plump, about 3 to 5 minutes.
• Stir in the half and half and spinach until the leaves wilt.

Dairy free? Use coconut cream. It adds a faint coconut taste.

Nutrition (per serving, estimate)	Amount
Calories	360 kcal
Protein	14 g
Carbs	45 g
Fat	14 g

2. Brown Butter Sage Ravioli with Mushrooms

This dish looks like restaurant food but uses store bought ravioli. Brown butter tastes nutty and rich. Crisp sage adds a woodsy bite. It suits date nights and tired cooks. Serves 4.

Ingredients

Ingredient	Amount
Fresh cheese ravioli	18 oz (510 g)
Olive oil	1 tbsp (15 ml)
Cremini mushrooms, sliced	8 oz (225 g)
Butter	6 tbsp (85 g)
Fresh sage leaves	12
Garlic cloves, minced	2
Salt	1/2 tsp (3 g)
Black pepper	1/4 tsp (1 g)
Grated Parmesan	1/4 cup (25 g)

How to Make It

• Boil the ravioli until they float, about 3 to 4 minutes. Save 1/2 cup (120 ml) of the water.
• Heat the oil in a wide skillet over medium high heat.
• Cook the mushrooms until deep golden, about 6 minutes.
• Move the mushrooms to a plate.
• Melt the butter in the same pan. Swirl until it foams, then smells nutty and shows amber flecks, about 4 minutes.
• Add the sage and garlic. Cook until the sage turns crisp, about 1 minute.
• Add the ravioli, mushrooms, salt, pepper, and a splash of pasta water. Toss and top with Parmesan.

Butter goes from brown to burnt fast. Pull the pan off the heat when you see dark flecks.

Nutrition (per serving, estimate)	Amount
Calories	520 kcal
Protein	18 g
Carbs	48 g
Fat	29 g

3. Pumpkin Sausage Gnocchi Skillet

This skillet is the fall flavor hit of the list. Pumpkin makes a creamy sauce without much cream. Sausage adds spice and salt. Gnocchi turns golden and chewy. Kids and adults both ask for seconds. Serves 4.

Ingredients

Ingredient	Amount
Italian sausage, casings removed	1 lb (450 g)
Garlic cloves, minced	3
Pumpkin puree	1 cup (245 g)
Chicken broth	3/4 cup (180 ml)
Heavy cream	1/2 cup (120 ml)
Shelf stable gnocchi	16 oz (450 g)
Baby spinach	3 cups (90 g)
Dried sage	1/2 tsp (1 g)
Salt	1/2 tsp (3 g)
Red pepper flakes	1/4 tsp (0.5 g)

How to Make It

• Brown the sausage in a large skillet over medium high heat, breaking it up, about 7 minutes.
• Add the garlic and cook for 30 seconds.
• Stir in the pumpkin, broth, cream, sage, salt, and pepper flakes.
• Simmer until the sauce coats a spoon, about 5 minutes.
• Add the gnocchi. Cook, stirring often, until they turn puffy and lightly golden, about 6 to 8 minutes.
• Fold in the spinach until it wilts.

Use plain pumpkin puree, not pie filling. Pie filling makes the sauce sweet.

Nutrition (per serving, estimate)	Amount
Calories	610 kcal
Protein	24 g
Carbs	50 g
Fat	34 g

4. Easy Sausage and Cabbage Skillet

This cheap, fast skillet turns plain cabbage sweet and golden. Smoked sausage brings the flavor. It is gluten free, dairy free, and low carb. It suits tight budgets and tired weeknights. Serves 4.

Ingredients

Ingredient	Amount
Smoked sausage, sliced	14 oz (400 g)
Olive oil	1 tbsp (15 ml)
Yellow onion, sliced	1 medium
Green cabbage, shredded	6 cups (450 g)
Whole grain mustard	1 tbsp (15 g)
Apple cider vinegar	1 tbsp (15 ml)
Salt	1/2 tsp (3 g)
Black pepper	1/4 tsp (1 g)

How to Make It

• Brown the sausage in a large skillet over medium high heat until the edges turn dark, about 5 minutes.
• Move the sausage to a plate.
• Add the oil and onion. Cook until soft, about 3 minutes.
• Add the cabbage, salt, and pepper. Cook, stirring now and then, until the edges brown, about 8 minutes.
• Return the sausage to the pan.
• Stir in the mustard and vinegar. Cook for 1 minute.

Add one sliced apple with the cabbage for a sweeter, more fall tasting dish.

Nutrition (per serving, estimate)	Amount
Calories	380 kcal
Protein	16 g
Carbs	14 g
Fat	29 g

5. Skillet Pork Chops with Apples and Onions

Apples and pork are a classic fall pair. The apples turn soft and sweet. The pan sauce tastes like cider and mustard. This dinner feels fancy and takes about 30 minutes. Serves 4.

Ingredients

Ingredient	Amount
Boneless pork chops, 1 inch thick	4 (about 1 1/2 lb / 680 g)
Salt	1 tsp (6 g)
Black pepper	1/2 tsp (1 g)
Olive oil	1 tbsp (15 ml)
Butter	1 tbsp (14 g)
Apples, sliced	2 medium
Yellow onion, sliced	1 medium
Fresh thyme leaves	1 tbsp (3 g)
Dijon mustard	1 tbsp (15 g)
Chicken broth	1/2 cup (120 ml)

How to Make It

• Pat the chops dry. Season both sides with salt and pepper.
• Heat the oil in a large skillet over medium high heat.
• Sear the chops until deep golden, about 4 minutes per side.
• Move the chops to a plate.
• Melt the butter in the pan. Add the apples, onion, and thyme.
• Cook until the onion softens and the apples brown at the edges, about 6 minutes.
• Stir in the mustard and broth. Return the chops to the pan.
• Simmer until the pork reads 145°F (63°C), about 3 minutes. Rest for 5 minutes.

Thin chops dry out fast. Choose chops at least 1 inch thick.

Nutrition (per serving, estimate)	Amount
Calories	400 kcal
Protein	36 g
Carbs	15 g
Fat	21 g

6. Garlic Butter Steak Bites and Potatoes

Steak bites cook in minutes and taste like a steakhouse treat. Garlic butter coats every piece. Crisp baby potatoes soak up the sauce. It suits date nights and weekend dinners. Serves 4.

Ingredients

Ingredient	Amount
Baby potatoes, halved	1 lb (450 g)
Sirloin steak, 1 inch cubes	1 1/2 lb (680 g)
Salt	1 tsp (6 g)
Black pepper	1/2 tsp (1 g)
Olive oil	2 tbsp (30 ml)
Butter	3 tbsp (42 g)
Garlic cloves, minced	4
Fresh parsley, chopped	2 tbsp (8 g)

How to Make It

• Boil the potatoes in salted water until a knife slides in, about 8 minutes. Drain well.
• Pat the steak dry. Season with salt and pepper.
• Heat 1 tbsp oil in a large skillet over high heat.
• Crisp the potatoes until golden, about 8 minutes. Move them to a plate.
• Add the remaining oil. Sear the steak in two batches, 2 minutes per side, until the crust looks deep brown.
• Lower the heat. Add the butter and garlic. Stir for 1 minute, until fragrant.
• Return the potatoes to the pan. Toss and top with parsley.

Do not crowd the pan. Crowded steak steams and turns grey.

Nutrition (per serving, estimate)	Amount
Calories	520 kcal
Protein	38 g
Carbs	22 g
Fat	30 g

7. Easy Fried Rice with Leftover Rice

This fried rice rescues leftover rice. It is fast, salty, and filling. Cold rice gets crisp edges instead of turning mushy. It suits budget weeks and picky eaters. Serves 4.

Ingredients

Ingredient	Amount
Vegetable oil	2 tbsp (30 ml)
Eggs, beaten	3
Garlic cloves, minced	2
Frozen peas and carrots	1 cup (140 g)
Cold cooked rice	4 cups (620 g)
Soy sauce	3 tbsp (45 ml)
Toasted sesame oil	1 tsp (5 ml)
Scallions, sliced	3
Black pepper	1/4 tsp (1 g)

How to Make It

• Heat 1 tbsp oil in a large skillet or wok over high heat.
• Pour in the eggs. Scramble until just set, about 1 minute. Move them to a plate.
• Add the remaining oil, garlic, and frozen vegetables. Cook for 2 minutes.
• Add the rice. Press it flat and let it sit until the bottom turns toasty, about 2 minutes.
• Stir and repeat until the grains look separate and slightly golden.
• Add the soy sauce, sesame oil, pepper, and eggs. Toss well.
• Top with scallions.

Use tamari for gluten free. Add leftover chicken, steak, or sausage for more protein.

Nutrition (per serving, estimate)	Amount
Calories	380 kcal
Protein	12 g
Carbs	54 g
Fat	12 g

8. Creamy Mushroom Stroganoff

Mushrooms give this stroganoff a deep, meaty flavor. The sauce is silky and tangy. Egg noodles soak it up. This vegetarian friendly dinner suits cool nights and cozy weekends. Serves 4.

Ingredients

Ingredient	Amount
Egg noodles	8 oz (225 g)
Cremini mushrooms, sliced	1 1/2 lb (680 g)
Olive oil	1 tbsp (15 ml)
Butter	2 tbsp (28 g)
Yellow onion, diced	1 medium
Garlic cloves, minced	3
All purpose flour	2 tbsp (16 g)
Vegetable or beef broth	1 1/2 cups (355 ml)
Worcestershire sauce	1 tbsp (15 ml)
Sour cream	3/4 cup (180 g)
Salt	3/4 tsp (4 g)
Fresh parsley, chopped	2 tbsp (8 g)

How to Make It

• Cook the noodles as the package directs. Drain.
• Heat the oil in a large skillet over medium high heat.
• Cook the mushrooms in two batches. Leave them alone until deep brown, about 6 minutes per batch.
• Lower the heat. Melt the butter. Add the onion and garlic. Cook until soft, about 3 minutes.
• Stir in the flour for 1 minute.
• Pour in the broth and Worcestershire. Simmer until the sauce coats a spoon, about 5 minutes.
• Take the pan off the heat. Stir in the sour cream and salt. Serve over the noodles with parsley.

Add the sour cream off the heat. Hot sauce can make it curdle. Worcestershire contains anchovies, so skip it for strict vegetarians.

Nutrition (per serving, estimate)	Amount
Calories	520 kcal
Protein	17 g
Carbs	62 g
Fat	22 g

9. Coconut Red Lentil Dal

Red lentils cook fast and melt into a thick, creamy dal. Coconut milk makes it rich. Warm spices make it smell like fall. It is vegan, gluten free, dairy free, and very cheap. Serves 4.

Ingredients

Ingredient	Amount
Olive oil	1 tbsp (15 ml)
Yellow onion, diced	1 medium
Garlic cloves, minced	3
Fresh ginger, grated	1 tbsp (6 g)
Curry powder	2 tbsp (12 g)
Ground turmeric	1/2 tsp (1 g)
Red lentils, rinsed	1 1/2 cups (300 g)
Coconut milk	1 can, 13.5 oz (400 ml)
Water or vegetable broth	2 1/2 cups (590 ml)
Salt	1 tsp (6 g)
Fresh spinach	3 cups (90 g)
Lemon juice	1 lemon

How to Make It

• Heat the oil in a large pot over medium heat.
• Cook the onion until soft, about 4 minutes.
• Add the garlic, ginger, curry powder, and turmeric. Stir for 1 minute, until fragrant.
• Add the lentils, coconut milk, water, and salt.
• Simmer, stirring now and then, until the lentils break down and the dal looks thick but pourable, about 20 minutes.
• Stir in the spinach until it wilts.
• Finish with the lemon juice.

Serve with rice or warm naan. Naan is not vegan or gluten free by default, so check the label.

Nutrition (per serving, estimate)	Amount
Calories	420 kcal
Protein	18 g
Carbs	52 g
Fat	16 g

10. Easy Sausage Sheet Pan Dinner

One pan, one oven, and almost no cleanup. Sausage, sweet potatoes, and Brussels sprouts roast until caramelized. A little maple makes the edges sticky and sweet. This meal is gluten free and dairy free. Serves 4.

Ingredients

Ingredient	Amount
Sweet potatoes, cubed	2 medium (about 1 lb / 450 g)
Brussels sprouts, halved	1 lb (450 g)
Olive oil	3 tbsp (45 ml)
Salt	3/4 tsp (4 g)
Black pepper	1/2 tsp (1 g)
Smoked or chicken sausage, sliced	14 oz (400 g)
Apple, chopped	1 medium
Maple syrup	1 tbsp (15 ml)
Whole grain mustard	1 tbsp (15 g)

How to Make It

• Heat the oven to 425°F (220°C).
• Toss the sweet potatoes and sprouts with the oil, salt, and pepper on a large sheet pan.
• Roast for 20 minutes.
• Add the sausage and apple. Stir the pan.
• Roast until the sprouts look dark at the edges and the sausage browns, about 12 to 15 minutes.
• Mix the maple and mustard. Drizzle over the pan and toss.

Give the pan room. Use two pans if the food looks piled up, or it will steam instead of roast.

Nutrition (per serving, estimate)	Amount
Calories	450 kcal
Protein	18 g
Carbs	40 g
Fat	25 g

11. Maple Dijon Chicken Thighs with Carrots and Squash

These thighs stay juicy and the skin turns crisp. Maple and Dijon make a sweet, tangy glaze. Carrots and squash roast in the chicken juices. It is gluten free, dairy free, and forgiving. Serves 4 to 6.

Ingredients

Ingredient	Amount
Bone in, skin on chicken thighs	6 (about 2 1/2 lb / 1.1 kg)
Carrots, cut in chunks	1 lb (450 g)
Butternut squash, cubed	1 lb (450 g)
Olive oil	2 tbsp (30 ml)
Salt	1 tsp (6 g)
Black pepper	1/2 tsp (1 g)
Dried thyme	1 tsp (1 g)
Maple syrup	2 tbsp (30 ml)
Dijon mustard	2 tbsp (30 g)

How to Make It

• Heat the oven to 425°F (220°C).
• Toss the carrots and squash with the oil, half the salt, and the thyme. Spread on a large pan.
• Pat the chicken dry. Season with the remaining salt and the pepper.
• Place the chicken skin side up on top of the vegetables.
• Roast for 30 minutes.
• Stir the maple and mustard together. Brush it over the chicken.
• Roast until the skin looks deep golden and the thickest part reads 165°F (74°C), about 10 to 15 minutes.

Boneless thighs cook faster. Check them at 20 minutes total, and skip the crisp skin.

Nutrition (per serving, estimate)	Amount
Calories	520 kcal
Protein	34 g
Carbs	28 g
Fat	30 g

12. Honey Garlic Salmon with Roasted Butternut Squash

Salmon adds a lighter option to a list full of comfort food. The glaze is sticky, sweet, and salty. Butternut squash roasts alongside until soft and browned. Dinner is done in about 30 minutes. Serves 4.

Ingredients

Ingredient	Amount
Butternut squash, cubed	1 1/2 lb (680 g)
Olive oil	2 tbsp (30 ml)
Salt	1/2 tsp (3 g)
Salmon fillets	4, 6 oz (170 g) each
Honey	3 tbsp (60 g)
Soy sauce	2 tbsp (30 ml)
Garlic cloves, minced	3
Sesame seeds	1 tsp (3 g)

How to Make It

• Heat the oven to 425°F (220°C).
• Toss the squash with the oil and salt. Roast for 15 minutes.
• Stir the honey, soy sauce, and garlic in a small bowl.
• Push the squash aside. Place the salmon on the pan.
• Spoon half the glaze over the fish.
• Roast until the salmon flakes easily and reads 145°F (63°C), about 10 to 12 minutes.
• Drizzle the rest of the glaze. Top with sesame seeds.

Use maple syrup for honey if you like. It tastes slightly woodsy. Use tamari for gluten free.

Nutrition (per serving, estimate)	Amount
Calories	480 kcal
Protein	35 g
Carbs	36 g
Fat	22 g

13. Harvest Chickpea Sheet Pan Bowls

These bowls are vegan, gluten free, and dairy free. Chickpeas roast until crisp. Sweet potatoes caramelize. A lemony tahini sauce ties it all together. They keep well in the fridge, so they suit meal prep. Serves 4.

Ingredients

Ingredient	Amount
Chickpeas, drained and dried	2 cans, 15 oz (425 g) each
Sweet potatoes, cubed	2 medium (about 1 lb / 450 g)
Olive oil	3 tbsp (45 ml)
Smoked paprika	1 tsp (2 g)
Salt	1 tsp (6 g)
Kale, torn	5 oz (140 g)
Cooked quinoa	3 cups (555 g)
Tahini	1/4 cup (60 g)
Lemon juice	2 tbsp (30 ml)
Maple syrup	1 tbsp (15 ml)
Water	3 tbsp (45 ml)
Garlic clove, grated	1

How to Make It

• Heat the oven to 425°F (220°C).
• Pat the chickpeas very dry with a towel.
• Toss the chickpeas and sweet potatoes with the oil, paprika, and half the salt on a large pan.
• Roast for 20 minutes.
• Add the kale. Roast until the chickpeas feel crisp and the kale edges crinkle, about 8 to 10 minutes.
• Whisk the tahini, lemon juice, maple, water, garlic, and remaining salt.
• Spoon the quinoa into bowls. Top with the roasted food and drizzle with sauce.

Wet chickpeas stay soft. Dry them well, and the crunch is worth the effort.

Nutrition (per serving, estimate)	Amount
Calories	560 kcal
Protein	18 g
Carbs	72 g
Fat	24 g

14. Easy Stuffed Sweet Potatoes

Think of these as baked potatoes with a fall makeover. The flesh turns soft and sweet. Black beans and corn add protein and color. You can fill them a dozen ways. They are gluten free and easy to make vegan. Serves 4.

Ingredients

Ingredient	Amount
Sweet potatoes	4 medium
Olive oil	1 tbsp (15 ml)
Black beans, drained	1 can, 15 oz (425 g)
Corn kernels	1 cup (150 g)
Ground cumin	1 tsp (2 g)
Chili powder	1 tsp (2 g)
Salt	1/2 tsp (3 g)
Plain Greek yogurt	1/2 cup (120 g)
Avocado, sliced	1
Lime	1
Fresh cilantro	1/4 cup (4 g)

How to Make It

• Heat the oven to 400°F (200°C).
• Prick the potatoes with a fork. Rub with the oil.
• Bake on a lined pan until a knife slides in with no push, about 45 to 55 minutes.
• Warm the beans, corn, cumin, chili powder, and salt in a small pan for 5 minutes.
• Split each potato open. Fluff the inside with a fork.
• Spoon in the bean mix.
• Top with yogurt, avocado, a squeeze of lime, and cilantro.

Use cashew cream or dairy free yogurt to make it vegan. The taste is a bit milder.

Nutrition (per serving, estimate)	Amount
Calories	420 kcal
Protein	14 g
Carbs	70 g
Fat	11 g

15. Stuffed Acorn Squash with Sausage and Wild Rice

This dish looks like a fall centerpiece. The squash is the bowl. The filling is savory, sweet, and a little crunchy. Serve one half per person. It takes longer than most recipes here, but most of the time is hands off. Serves 4.

Ingredients

Ingredient	Amount
Acorn squash, halved and seeded	2 medium
Olive oil	1 tbsp (15 ml)
Salt	1 tsp (6 g)
Italian sausage, casings removed	12 oz (340 g)
Yellow onion, diced	1 small
Dried sage	1 tsp (1 g)
Cooked wild rice blend	2 cups (330 g)
Dried cranberries	1/3 cup (40 g)
Chopped pecans	1/4 cup (30 g)

How to Make It

• Heat the oven to 400°F (200°C).
• Rub the squash with the oil and half the salt.
• Roast the squash cut side down until a knife slides in easily, about 35 to 40 minutes.
• Brown the sausage and onion in a skillet, about 8 minutes.
• Stir in the sage, rice, cranberries, pecans, and remaining salt.
• Flip the squash. Fill each half with the mix.
• Bake until the filling is hot and lightly browned on top, about 10 to 15 minutes.

For a vegan version, swap the sausage for mushrooms and cooked lentils. The filling will taste earthier and less rich.

Nutrition (per serving, estimate)	Amount
Calories	520 kcal
Protein	18 g
Carbs	58 g
Fat	24 g

16. Easy Chicken Tortilla Soup

This soup is smoky, bright, and customizable. The broth tastes of cumin and roasted tomato. Crunchy tortilla strips and creamy avocado finish it. It suits busy nights and topping lovers. Serves 6.

Ingredients

Ingredient	Amount
Olive oil	1 tbsp (15 ml)
Yellow onion, diced	1 medium
Garlic cloves, minced	3
Chili powder	1 tbsp (8 g)
Ground cumin	2 tsp (4 g)
Fire roasted diced tomatoes	1 can, 14.5 oz (410 g)
Chicken broth	4 cups (950 ml)
Boneless chicken breasts	1 1/2 lb (680 g)
Corn kernels	1 cup (150 g)
Salt	1 tsp (6 g)
Lime	1
Tortilla strips	1 cup (30 g)
Avocado, diced	1
Fresh cilantro	1/4 cup (4 g)

How to Make It

• Heat the oil in a large pot over medium heat.
• Cook the onion until soft, about 4 minutes.
• Stir in the garlic, chili powder, and cumin for 1 minute.
• Add the tomatoes, broth, chicken, corn, and salt.
• Simmer until the chicken reads 165°F (74°C), about 20 minutes.
• Move the chicken to a board. Shred it with two forks.
• Return the chicken to the pot. Squeeze in the lime juice.
• Ladle into bowls. Top with tortilla strips, avocado, and cilantro.

Check the broth label for gluten if you need a gluten free soup. Swap the chicken for beans to go vegetarian.

Nutrition (per serving, estimate)	Amount
Calories	340 kcal
Protein	32 g
Carbs	28 g
Fat	10 g

17. Creamy Chicken Gnocchi Soup

This is the soup that tastes like a restaurant favorite. It is creamy, cozy, and loaded with tender gnocchi. Rotisserie chicken makes it quick. It suits cold nights and hungry crowds. Serves 6.

Ingredients

Ingredient	Amount
Butter	2 tbsp (28 g)
Yellow onion, diced	1 medium
Carrots, diced	2 medium
Celery stalks, diced	2
Garlic cloves, minced	3
All purpose flour	1/4 cup (30 g)
Chicken broth	4 cups (950 ml)
Half and half	1 cup (240 ml)
Dried thyme	1 tsp (1 g)
Salt	1 tsp (6 g)
Gnocchi	16 oz (450 g)
Cooked chicken, shredded	2 cups (280 g)
Baby spinach	3 cups (90 g)

How to Make It

• Melt the butter in a large pot over medium heat.
• Cook the onion, carrots, and celery until soft, about 6 minutes.
• Stir in the garlic and flour for 1 minute.
• Slowly pour in the broth, stirring so no lumps form.
• Add the half and half, thyme, and salt. Simmer for 5 minutes.
• Add the gnocchi. Cook until they float and feel tender, about 4 minutes.
• Stir in the chicken and spinach until the leaves wilt.

Gnocchi soak up broth as the soup sits. Add a splash of broth when you reheat leftovers.

Nutrition (per serving, estimate)	Amount
Calories	510 kcal
Protein	26 g
Carbs	54 g
Fat	20 g

18. Roasted Butternut Squash Soup

This soup is silky, sweet, and deeply golden. Roasting the squash first adds a toasty flavor. It is vegan, gluten free, and dairy free. It suits light dinners, or you can serve it with a grilled cheese. Serves 6.

Ingredients

Ingredient	Amount
Butternut squash, cubed	3 lb (1.4 kg)
Olive oil	2 tbsp (30 ml)
Yellow onion, chopped	1 large
Garlic cloves	3
Vegetable broth	4 cups (950 ml)
Coconut milk	1/2 cup (120 ml)
Salt	1 tsp (6 g)
Black pepper	1/2 tsp (1 g)
Ground nutmeg	1/4 tsp (0.5 g)
Pepitas	2 tbsp (18 g)

How to Make It

• Heat the oven to 425°F (220°C).
• Toss the squash, onion, and garlic with the oil on a large pan.
• Roast until the squash edges turn golden brown, about 30 minutes.
• Move everything to a pot. Add the broth, salt, pepper, and nutmeg.
• Simmer for 10 minutes.
• Blend until the soup looks smooth and thick enough to coat a spoon.
• Stir in the coconut milk. Top with pepitas.

Fry crumbled chorizo and use it as a topping for a smoky, meaty twist.

Nutrition (per serving, estimate)	Amount
Calories	240 kcal
Protein	4 g
Carbs	36 g
Fat	11 g

19. Thai Pumpkin Coconut Curry

This curry is a savory way to cook pumpkin. The sauce is creamy, spicy, and fragrant. Chickpeas make it filling. It is vegan, gluten free, and dairy free. It tastes bold and bright. Serves 4.

Ingredients

Ingredient	Amount
Vegetable oil	1 tbsp (15 ml)
Yellow onion, diced	1 medium
Garlic cloves, minced	3
Fresh ginger, grated	1 tbsp (6 g)
Thai red curry paste	3 tbsp (45 g)
Coconut milk	1 can, 13.5 oz (400 ml)
Vegetable broth	1 cup (240 ml)
Pumpkin or butternut squash, cubed	1 1/2 lb (680 g)
Chickpeas, drained	1 can, 15 oz (425 g)
Soy sauce	1 tbsp (15 ml)
Lime	1
Fresh basil leaves	1/2 cup (12 g)
Cooked jasmine rice	about 3 cups (475 g)

How to Make It

• Heat the oil in a large pot over medium heat.
• Cook the onion until soft, about 4 minutes.
• Add the garlic, ginger, and curry paste. Stir for 1 minute, until the paste smells rich.
• Pour in the coconut milk and broth. Add the pumpkin.
• Simmer until the pumpkin is fork tender, about 15 minutes.
• Add the chickpeas and soy sauce. Cook for 3 minutes.
• Finish with lime juice and basil. Serve over the rice.

Curry pastes vary in heat and salt. Taste before adding more. Some brands contain shrimp, so check the label for a vegan dinner.

Nutrition (per serving, estimate)	Amount
Calories	480 kcal
Protein	12 g
Carbs	66 g
Fat	20 g

20. Easy Chicken Pot Pie

Pot pie is the comfort food people crave on the first cold night. The filling is creamy and full of vegetables. The crust turns flaky and golden. A store bought crust and cooked chicken keep it easy. Serves 6.

Ingredients

Ingredient	Amount
Refrigerated pie crusts	2, 9 inch
Butter	4 tbsp (57 g)
Yellow onion, diced	1 medium
Carrots, diced	2 medium
Celery stalks, diced	2
All purpose flour	1/3 cup (40 g)
Chicken broth	1 1/2 cups (355 ml)
Milk	3/4 cup (180 ml)
Cooked chicken, chopped	3 cups (420 g)
Frozen peas	1 cup (145 g)
Dried thyme	1 tsp (1 g)
Salt	1 tsp (6 g)
Black pepper	1/2 tsp (1 g)
Egg, beaten	1

How to Make It

• Heat the oven to 400°F (200°C). Fit one crust into a 9 inch pie dish.
• Melt the butter in a large pot over medium heat.
• Cook the onion, carrots, and celery until soft, about 7 minutes.
• Stir in the flour for 1 minute.
• Slowly add the broth and milk. Simmer until thick enough to coat a spoon, about 5 minutes.
• Stir in the chicken, peas, thyme, salt, and pepper. Pour into the crust.
• Cover with the second crust. Pinch the edges and cut four slits. Brush with egg.
• Bake until the crust turns deep golden and the filling bubbles at the slits, about 30 to 35 minutes. Rest for 10 minutes.

Use a biscuit topping if you want less fuss. The top will taste softer and more rustic.

Nutrition (per serving, estimate)	Amount
Calories	520 kcal
Protein	22 g
Carbs	42 g
Fat	30 g

21. Classic Shepherd’s Pie

Savory meat and vegetables sit under a golden blanket of mashed potatoes. It is hearty, budget friendly, and great for feeding a crowd. Shepherd’s pie uses lamb, and cottage pie uses beef. Either works. Serves 6.

Ingredients

Ingredient	Amount
Russet potatoes, peeled and cubed	2 lb (900 g)
Butter	4 tbsp (57 g)
Milk	1/2 cup (120 ml)
Salt	1 1/2 tsp (9 g)
Ground lamb or beef	1 1/2 lb (680 g)
Yellow onion, diced	1 medium
Carrots, diced	2 medium
Garlic cloves, minced	3
Tomato paste	2 tbsp (32 g)
All purpose flour	2 tbsp (16 g)
Beef broth	1 cup (240 ml)
Worcestershire sauce	1 tbsp (15 ml)
Frozen peas	1 cup (145 g)

How to Make It

• Boil the potatoes in salted water until a knife slides in easily, about 15 minutes. Drain.
• Mash with the butter, milk, and 1 tsp salt until smooth.
• Heat the oven to 400°F (200°C).
• Brown the meat with the onion and carrots in a large skillet, about 8 minutes. The meat should reach 160°F (71°C).
• Stir in the garlic, tomato paste, and flour for 1 minute.
• Add the broth, Worcestershire, and remaining salt. Simmer until thick, about 5 minutes. Stir in the peas.
• Spread the filling in a baking dish. Top with the potatoes and rough up the surface with a fork.
• Bake until the filling bubbles at the edges and the peaks look golden, about 20 to 25 minutes.

Use cornstarch instead of flour for a gluten free version. Use cooked lentils to make it vegetarian.

Nutrition (per serving, estimate)	Amount
Calories	480 kcal
Protein	26 g
Carbs	38 g
Fat	25 g

22. Easy White Chicken Enchiladas

These enchiladas swap red sauce for a creamy white sauce. The sauce is mild and tangy. Melted cheese covers everything. They are a crowd pleaser and kid approved. Serves 4.

Ingredients

Ingredient	Amount
Butter	3 tbsp (42 g)
All purpose flour	3 tbsp (24 g)
Chicken broth	1 1/2 cups (355 ml)
Sour cream	1/2 cup (120 g)
Diced green chiles	1 can, 4 oz (115 g)
Ground cumin	1 tsp (2 g)
Salt	1/2 tsp (3 g)
Cooked chicken, shredded	3 cups (420 g)
Monterey Jack cheese, shredded	2 cups (220 g)
Flour tortillas	8 small, 6 inch

How to Make It

• Heat the oven to 375°F (190°C).
• Melt the butter in a saucepan over medium heat. Whisk in the flour for 1 minute.
• Pour in the broth slowly. Simmer until thick enough to coat a spoon, about 4 minutes.
• Take it off the heat. Stir in the sour cream, chiles, cumin, and salt.
• Mix the chicken with 1 cup cheese and 1/2 cup of the sauce.
• Fill each tortilla and roll it up. Place seam side down in a baking dish.
• Pour the rest of the sauce on top. Add the remaining cheese.
• Bake until the sauce bubbles and the cheese turns lightly golden, about 20 to 25 minutes.

Corn tortillas make it gluten free. Warm them first, or they crack when you roll them.

Nutrition (per serving, estimate)	Amount
Calories	640 kcal
Protein	38 g
Carbs	40 g
Fat	34 g

23. Chicken Fajita Casserole

All the fajita flavor with almost none of the work. Peppers and chicken bake under melted cheese. It is low carb, gluten free, and easy to portion. It suits meal prep and family dinners. Serves 6.

Ingredients

Ingredient	Amount
Boneless chicken breasts, bite size pieces	1 1/2 lb (680 g)
Bell peppers, sliced	3
Yellow onion, sliced	1 large
Olive oil	2 tbsp (30 ml)
Fajita seasoning	2 tbsp (18 g)
Cream cheese, softened	4 oz (115 g)
Salsa	1/2 cup (130 g)
Shredded cheddar or Mexican blend	1 1/2 cups (170 g)

How to Make It

• Heat the oven to 400°F (200°C).
• Toss the chicken, peppers, and onion with the oil and seasoning in a baking dish.
• Mix the cream cheese and salsa. Dollop it over the top.
• Bake for 20 minutes.
• Stir the dish gently. Sprinkle on the cheese.
• Bake until the cheese melts and bubbles and the chicken reads 165°F (74°C), about 8 to 10 minutes.

Check the seasoning label for gluten. Serve over cauliflower rice for low carb, or in tortillas for a heartier meal.

Nutrition (per serving, estimate)	Amount
Calories	330 kcal
Protein	33 g
Carbs	10 g
Fat	17 g

24. Butternut Squash Mac and Cheese

Mac and cheese gets a fall upgrade. Squash puree makes the sauce silky and golden. It adds a gentle sweetness and sneaks in a vegetable. Kids rarely notice. Serves 6.

Ingredients

Ingredient	Amount
Elbow macaroni	1 lb (450 g)
Butter	3 tbsp (42 g)
All purpose flour	3 tbsp (24 g)
Milk	2 1/2 cups (590 ml)
Cooked butternut squash puree	1 cup (245 g)
Sharp cheddar, shredded	3 cups (340 g)
Salt	1 tsp (6 g)
Dry mustard	1/2 tsp (1 g)
Ground nutmeg	1 pinch
Breadcrumbs	1/2 cup (55 g)

How to Make It

• Cook the macaroni until just tender. Drain.
• Melt the butter in a large pot over medium heat. Whisk in the flour for 1 minute.
• Pour in the milk slowly, whisking until smooth.
• Simmer until the sauce coats a spoon, about 5 minutes.
• Whisk in the squash, salt, mustard, and nutmeg.
• Take the pot off the heat. Stir in the cheese until melted.
• Fold in the macaroni.
• Top with breadcrumbs. Broil for 2 minutes, until golden. Watch closely.

Shred your own cheese. Bagged cheese can turn the sauce grainy.

Nutrition (per serving, estimate)	Amount
Calories	560 kcal
Protein	24 g
Carbs	62 g
Fat	24 g

25. Slow Cooker Beef Stew

This stew is rich, thick, and fork tender. Chuck roast melts into the gravy as it cooks. Potatoes and carrots soak up every drop. It freezes well and is great on a cold night. Serves 6.

Ingredients

Ingredient	Amount
Beef chuck, 1 1/2 inch cubes	2 lb (900 g)
All purpose flour	1/4 cup (30 g)
Olive oil	2 tbsp (30 ml)
Yellow onion, diced	1 large
Garlic cloves, minced	4
Carrots, cut in chunks	3 large
Baby potatoes, halved	1 1/2 lb (680 g)
Beef broth	3 cups (710 ml)
Tomato paste	2 tbsp (32 g)
Worcestershire sauce	1 tbsp (15 ml)
Dried thyme	1 tsp (1 g)
Bay leaves	2
Salt	1 1/2 tsp (9 g)
Black pepper	1/2 tsp (1 g)

How to Make It

• Toss the beef with the flour, salt, and pepper.
• Brown the beef in the oil in two batches, about 2 minutes per side. This step adds flavor but takes extra time.
• Place the beef, onion, garlic, carrots, and potatoes in the slow cooker.
• Whisk the broth, tomato paste, and Worcestershire. Pour over the top.
• Add the thyme and bay leaves.
• Cook on low for 8 hours, or on high for 4 to 5 hours.
• Stop when the beef falls apart with a fork and the gravy looks thick. Remove the bay leaves.

Skip the browning if you are short on time. The stew will taste a little less deep.

Nutrition (per serving, estimate)	Amount
Calories	420 kcal
Protein	32 g
Carbs	32 g
Fat	18 g

26. Easy Slow Cooker Pot Roast

Pot roast is the Sunday dinner everyone remembers. The meat turns tender enough to pull with a spoon. The vegetables soak up a rich gravy. It takes about 15 minutes of work. Serves 6 to 8.

Ingredients

Ingredient	Amount
Beef chuck roast	3 lb (1.4 kg)
Salt	2 tsp (12 g)
Black pepper	1 tsp (2 g)
Olive oil	2 tbsp (30 ml)
Yellow onions, cut in wedges	2 medium
Carrots, cut in chunks	4 large
Baby potatoes, halved	1 1/2 lb (680 g)
Garlic cloves, smashed	4
Beef broth	1 1/2 cups (355 ml)
Tomato paste	2 tbsp (32 g)
Worcestershire sauce	1 tbsp (15 ml)
Dried thyme	1 tsp (1 g)

How to Make It

• Pat the roast dry. Rub with the salt and pepper.
• Sear it in the oil over high heat until deep brown on all sides, about 8 minutes.
• Place the onions, carrots, potatoes, and garlic in the slow cooker.
• Set the roast on top.
• Whisk the broth, tomato paste, Worcestershire, and thyme. Pour around the roast.
• Cook on low for 8 to 10 hours.
• Stop when the roast shreds with almost no pressure.

Spoon off any fat and thicken the juices with cornstarch for a gravy. Use the same trick for a gluten free meal.

Nutrition (per serving, estimate)	Amount
Calories	520 kcal
Protein	45 g
Carbs	26 g
Fat	25 g

27. Slow Cooker Apple Cider Pulled Pork

This pork tastes tangy, smoky, and a little sweet. Apple cider keeps it juicy. It is gluten free and dairy free. Serve it on buns, over sweet potatoes, or on top of a salad. Leftovers freeze well. Serves 8.

Ingredients

Ingredient	Amount
Boneless pork shoulder	3 lb (1.4 kg)
Salt	2 tsp (12 g)
Smoked paprika	2 tsp (4 g)
Black pepper	1 tsp (2 g)
Yellow onion, sliced	1 large
Garlic cloves, smashed	4
Apple cider	1 cup (240 ml)
Apple cider vinegar	2 tbsp (30 ml)
Whole grain mustard	2 tbsp (30 g)

How to Make It

• Rub the pork with the salt, paprika, and pepper.
• Place the onion and garlic in the slow cooker. Set the pork on top.
• Whisk the cider, vinegar, and mustard. Pour over the pork.
• Cook on low for 8 to 10 hours.
• Stop when the pork shreds with a fork and a bone, if any, slides out clean.
• Shred the pork. Toss it in some of the cooking juices.

Use unsweetened cider. Sweet cider can make the pork taste like candy.

Nutrition (per serving, estimate)	Amount
Calories	380 kcal
Protein	34 g
Carbs	8 g
Fat	22 g

28. Instant Pot Bolognese

This sauce tastes like it simmered all day, but it takes about an hour. The meat turns tender. The tomatoes turn rich and sweet. Milk adds a soft, round finish. It suits Sunday dinners and freezer batches. Serves 6.

Ingredients

Ingredient	Amount
Olive oil	1 tbsp (15 ml)
Ground beef	1 lb (450 g)
Yellow onion, finely diced	1 medium
Carrot, finely diced	1 medium
Celery stalk, finely diced	1
Garlic cloves, minced	4
Tomato paste	2 tbsp (32 g)
Crushed tomatoes	1 can, 28 oz (800 g)
Beef broth	1/2 cup (120 ml)
Italian seasoning	2 tsp (2 g)
Salt	1 tsp (6 g)
Milk	1/2 cup (120 ml)
Pasta	1 lb (450 g)

How to Make It

• Set the Instant Pot to sauté. Heat the oil.
• Brown the beef until no pink shows, about 6 minutes. It should reach 160°F (71°C).
• Add the onion, carrot, celery, and garlic. Cook for 4 minutes.
• Stir in the tomato paste for 1 minute.
• Add the tomatoes, broth, Italian seasoning, and salt.
• Seal the lid. Cook on high pressure for 15 minutes. Let the pressure release naturally for 10 minutes.
• Stir in the milk. Simmer on sauté until the sauce clings to a spoon, about 5 minutes.
• Cook the pasta and toss with the sauce.

Use gluten free pasta if needed. The sauce itself is gluten free.

Nutrition (per serving, estimate)	Amount
Calories	540 kcal
Protein	28 g
Carbs	65 g
Fat	17 g

29. Cozy Slow Cooker White Chicken Chili

This chili is creamy, mild, and gently spicy. White beans make it thick. Green chiles add a bright kick. It is gluten free and great for game day. Top it with chips and cheese. Serves 6.

Ingredients

Ingredient	Amount
Boneless chicken breasts	1 1/2 lb (680 g)
Yellow onion, diced	1 medium
Garlic cloves, minced	3
Diced green chiles	2 cans, 4 oz (115 g) each
White beans, drained	2 cans, 15 oz (425 g) each
Chicken broth	3 cups (710 ml)
Ground cumin	2 tsp (4 g)
Dried oregano	1 tsp (1 g)
Salt	1 tsp (6 g)
Cream cheese	4 oz (115 g)
Lime	1

How to Make It

• Add the chicken, onion, garlic, chiles, beans, broth, cumin, oregano, and salt to the slow cooker.
• Cook on low for 6 to 7 hours.
• Move the chicken to a board. Shred it with two forks.
• Stir the cream cheese into the pot until it melts into the broth.
• Return the chicken to the pot.
• Cook for 10 minutes more, until the chili looks thick and creamy.
• Finish with lime juice.

Skip the cream cheese for a dairy free version. The chili will be thinner. Mash a few beans to thicken it.

Nutrition (per serving, estimate)	Amount
Calories	350 kcal
Protein	36 g
Carbs	28 g
Fat	10 g

30. Pumpkin Three Bean Chili

This vegan chili is thick, smoky, and rich. Pumpkin adds body and a hint of sweetness. Three beans give it a hearty bite. It is gluten free, dairy free, and ideal for football season. Serves 6.

Ingredients

Ingredient	Amount
Olive oil	1 tbsp (15 ml)
Yellow onion, diced	1 large
Bell pepper, diced	1
Garlic cloves, minced	4
Chili powder	2 tbsp (16 g)
Ground cumin	2 tsp (4 g)
Smoked paprika	1 tsp (2 g)
Crushed tomatoes	1 can, 28 oz (800 g)
Pumpkin puree	1 cup (245 g)
Vegetable broth	1 1/2 cups (355 ml)
Black beans, drained	1 can, 15 oz (425 g)
Kidney beans, drained	1 can, 15 oz (425 g)
Pinto beans, drained	1 can, 15 oz (425 g)
Salt	1 tsp (6 g)

How to Make It

• Heat the oil in a large pot over medium heat.
• Cook the onion and pepper until soft, about 6 minutes.
• Stir in the garlic, chili powder, cumin, and paprika for 1 minute, until fragrant.
• Add the tomatoes, pumpkin, broth, beans, and salt.
• Simmer, stirring now and then, for 30 minutes.
• Stop when the chili looks thick enough to mound on a spoon.

Add 1 tbsp cocoa powder or a chopped chipotle in adobo for deeper, smokier flavor.

Nutrition (per serving, estimate)	Amount
Calories	290 kcal
Protein	14 g
Carbs	52 g
Fat	5 g

Now you have 30 easy fall dinner recipes to work through, from 20 minute soups to slow cooker roasts. Start with one that fits tonight. Save the post or pin it so you can find it when the weather turns cold. Come back for the casseroles on a Sunday and the quick skillets on a Tuesday. Your cozy fall dinners are covered.