14 Easy Fall Dinner Recipes with Autumn Flavors

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As the leaves change colors and the weather gets cooler, we start to think about hearty and delicious fall dinner ideas.

Hearty stews and roasted veggies are a great start to fill your home with cozy aromas.

The smell of autumn is just amazing, and it makes us feel happy and hungry.

Do you want to make your home smell like autumn?

You can do this by cooking some tasty fall dinners that will make everyone feel cozy. These recipes are simple enough for any home cook, especially if you have a reliable cookware set to get you started.

Hearty Beef Stew

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Hearty Beef Stew is a comfort food classic.

Ingredients

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

Instructions

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

Roasted Vegetable Soup

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Warm and comforting roasted vegetable soup perfect for fall evenings.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 carrots, peeled and chopped
• 2 potatoes, peeled and chopped
• 1 large butternut squash, peeled and chopped
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss the chopped onion, garlic, carrots, potatoes, and butternut squash with olive oil, salt, and pepper.
3. Spread the vegetables on a baking sheet and roast for 30-40 minutes, or until tender.
4. In a large pot, combine the roasted vegetables, vegetable broth, and dried thyme.
5. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes.
6. Use an immersion blender to puree the soup until smooth, or allow it to cool and puree it in a blender.
7. Season the soup with salt and pepper to taste, then serve hot.

Baked Apple Cider Chicken

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Tender chicken baked in apple cider with a hint of sweetness.

Ingredients

• 1 1/2 pounds boneless chicken breasts
• 1/2 cup apple cider
• 2 tablespoons honey
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together apple cider, honey, olive oil, garlic, and thyme.
3. Add the chicken breasts to the bowl and coat with the apple cider mixture.
4. Season with salt and pepper to taste.
5. Place the chicken breasts in a baking dish and bake for 30-35 minutes or until cooked through.
6. Let the chicken rest for 5 minutes before serving.

Creamy Mushroom Pasta

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Creamy Mushroom Pasta is a rich and satisfying dish perfect for a cozy fall evening.

Ingredients

• 8 oz pasta
• 2 cups mixed mushrooms
• 2 cloves garlic
• 1/2 cup grated parmesan cheese
• 1/2 cup heavy cream
• 1 tsp dried thyme
• Salt and pepper
• 2 tbsp butter

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions.
2. In a large non-stick skillet, melt 1 tablespoon of butter over medium heat and sauté the garlic until fragrant.
3. Add the mixed mushrooms to the skillet and cook until they release their liquid and start to brown.
4. Add the heavy cream to the skillet and stir to combine with the mushrooms and garlic.
5. Bring the cream mixture to a simmer and let cook for 2-3 minutes or until slightly thickened.
6. Stir in the parmesan cheese and dried thyme, and season with salt and pepper to taste.
7. Drain the cooked pasta and add it to the skillet with the cream sauce, tossing to combine.
8. Serve the pasta hot, topped with additional parmesan cheese if desired.

Pan-Seared Pork Chops

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Pan-Seared Pork Chops are a delicious and easy fall dinner option.

Ingredients

• 4 pork chops
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika

Instructions

1. Preheat a cast iron skillet over medium-high heat.
2. Season the pork chops with salt, black pepper, garlic powder, and paprika.
3. Add the olive oil to the preheated skillet.
4. Sear the pork chops for 2-3 minutes on each side.
5. Reduce heat to medium and continue cooking until the pork chops reach an internal temperature of 145°F.
6. Let the pork chops rest for 5 minutes before serving.

If you’re enjoying these cozy fall recipes, a quality knife set will make all the chopping and prep work much faster and safer.

Spiced Cranberry Glazed Ham

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Sweet and tangy glaze elevates the classic ham dish.

Ingredients

• 1 (4-6 pound) bone-in ham
• 1/4 cup cranberry sauce
• 2 tablespoons brown sugar
• 2 tablespoons Dijon mustard
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/4 cup honey
• 1/4 cup orange juice

Instructions

1. Preheat oven to 325°F.
2. In a small saucepan, combine cranberry sauce, brown sugar, Dijon mustard, cinnamon, cloves, and salt.
3. Bring the mixture to a boil over medium heat, then reduce heat to low and simmer for 5 minutes.
4. Place the ham in a roasting pan and score the fat in a diamond pattern.
5. Brush the glaze all over the ham, making sure to get it into the scored lines.
6. Bake the ham for 15 minutes per pound, or until it reaches an internal temperature of 140°F.
7. While the ham is baking, mix the honey and orange juice in a small bowl.
8. After the ham has baked for 30 minutes, brush the honey-orange mixture over the top of the ham.
9. Return the ham to the oven and continue baking until it is caramelized and golden brown.
10. Let the ham rest for 10-15 minutes before slicing and serving.

Braised Short Ribs

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Tender short ribs in a rich, flavorful sauce.

Ingredients

• 4 short ribs
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup red wine
• 1 cup beef broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 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 aside.
6. Add the chopped onion to the pot and cook until browned, about 5 minutes.
7. Add the garlic, red wine, beef broth, tomato paste, and thyme to the pot.
8. Return the short ribs to the pot and bring to a boil.
9. Cover the pot and transfer to the preheated oven.
10. Braise the short ribs for 2 1/2 to 3 hours, or until tender and falling off the bone.
11. Serve the short ribs with the rich, flavorful sauce spooned over the top.

Butternut Squash Risotto

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Creamy butternut squash risotto with parmesan cheese.

Ingredients

• 1 large butternut squash
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup Arborio rice
• 4 cups vegetable broth, warmed
• 1/2 cup white wine
• 1/4 cup grated parmesan cheese
• Salt and pepper, to taste
• Fresh sage, chopped (optional)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Peel, de-seed, and chop the butternut squash into 1-inch cubes.
3. Roast the squash in the oven with olive oil, salt, and pepper for 30-40 minutes, or until tender.
4. In a large pot, sauté the chopped onion and minced garlic until softened. A good heavy-bottomed pot is perfect for risotto to prevent sticking.
5. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
6. Add the white wine and cook until the liquid is almost completely absorbed.
7. Add 1/2 cup of warmed broth to the rice and stir until absorbed, repeating this process until all the broth is used.
8. Stir in the roasted butternut squash, grated parmesan cheese, and chopped sage (if using).
9. Season with salt and pepper to taste, then serve immediately.

Caramelized Onion Meatloaf

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Hearty meatloaf filled with sweet caramelized onions and savory ground beef.

Ingredients

• 1 large onion
• 2 pounds ground beef
• 1 egg
• 1/2 cup breadcrumbs
• 1/4 cup ketchup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Caramelize the onion in a skillet with a little oil over low heat for 20-25 minutes.
3. In a large bowl, combine ground beef, egg, breadcrumbs, ketchup, Worcestershire sauce, and dried oregano.
4. Add the caramelized onion to the bowl and mix well.
5. Season with salt and pepper to taste.
6. Transfer the mixture to a loaf pan and bake for 45-50 minutes.
7. Let the meatloaf rest for 10 minutes before slicing and serving.

Maple Glazed Turkey Breast

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Sweet and savory maple glazed turkey breast perfect for fall.

Ingredients

• 1 (2 pound) turkey breast
• 1/4 cup maple syrup
• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 375°F (190°C).
2. In a small bowl, whisk together maple syrup, olive oil, Dijon mustard, thyme, salt, and pepper.
3. Place the turkey breast in a shallow baking dish and brush the maple glaze all over the turkey.
4. Bake the turkey for 45-50 minutes or until it reaches an internal temperature of 165°F (74°C).
5. Let the turkey rest for 10 minutes before slicing and serving.

As you get ready to try the next set of recipes, having a set of nesting mixing bowls can help keep your kitchen organized and your ingredients ready to go.

Wild Rice and Sausage Casserole

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Hearty casserole with wild rice and sausage perfect for fall.

Ingredients

• 1 cup wild rice
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 pound sausage, sliced
• 2 cups chicken broth
• 1 cup frozen peas and carrots
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. Preheat oven to 375°F.
2. Cook wild rice according to package instructions.
3. In a large skillet, heat olive oil over medium-high heat.
4. Add chopped onion and cook until softened, about 5 minutes.
5. Add minced garlic and cook for 1 minute.
6. Add sliced sausage and cook until browned, about 5 minutes.
7. In a large bowl, combine cooked wild rice, sausage mixture, chicken broth, peas and carrots, and dried thyme.
8. Season with salt and pepper to taste.
9. Transfer the mixture to a 9×13 inch baking dish.
10. Bake for 25-30 minutes, or until hot and bubbly.

Roasted Carrot and Ginger Soup

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Creamy roasted carrot and ginger soup perfect for a chilly fall evening.

Ingredients

• 2 tablespoons butter
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 inches ginger, peeled and grated
• 4 cups carrots, peeled and chopped
• 4 cups chicken broth
• 1/2 cup heavy cream
• Salt and pepper, to taste

Instructions

1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss carrots, onion, and garlic with butter until they are evenly coated.
3. Spread the mixture on a baking sheet and roast for 30 minutes.
4. Add grated ginger to the baking sheet and continue roasting for 10 more minutes.
5. Remove the baking sheet from the oven and let it cool slightly.
6. Transfer the roasted mixture to a blender or food processor with chicken broth and blend until smooth.
7. Return the soup to a pot and add heavy cream.
8. Season the soup with salt and pepper to taste.
9. Serve the soup hot, garnished with chopped fresh herbs if desired.

Herb Crusted Prime Rib

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Tender prime rib with a flavorful herb crust.

Ingredients

• 1 (6-8 pound) prime rib roast
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh thyme
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika

Instructions

1. Preheat the oven to 325°F (160°C).
2. In a small bowl, mix together olive oil, rosemary, thyme, garlic, salt, pepper, and paprika.
3. Rub the herb mixture all over the prime rib, making sure to coat it evenly.
4. Place the prime rib in a roasting pan, bone side down.
5. Roast the prime rib in the preheated oven for 15 minutes per pound, or until it reaches your desired level of doneness. Using a digital meat thermometer ensures it’s cooked perfectly.
6. Remove the prime rib from the oven and let it rest for 20-30 minutes before slicing and serving.

Pecan Crusted Sweet Potato Gnocchi

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Sweet potato gnocchi with a crunchy pecan crust, perfect for fall.

Ingredients

• 1 large sweet potato
• 1/2 cup all-purpose flour
• 1/4 cup pecans
• 1/4 cup grated Parmesan
• 1 egg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup brown butter

Instructions

1. Preheat oven to 400°F (200°C).
2. Bake the sweet potato for 45 minutes, or until tender.
3. Scoop out the sweet potato flesh and mash in a bowl.
4. Add flour, egg, salt, and pepper to the bowl and mix until a dough forms.
5. Roll out the dough and cut into gnocchi shapes.
6. Chop pecans in a food processor until finely ground.
7. Mix ground pecans with Parmesan cheese.
8. Coat each gnocchi with the pecan mixture, pressing gently to adhere.
9. Heat brown butter in a skillet over medium heat.
10. Cook the gnocchi for 3-4 minutes on each side, or until golden brown.
11. Serve immediately, garnished with additional pecans and Parmesan cheese if desired.

Conclusion

You’ll love these fall dinner ideas! About 70% of people associate certain smells with memories, so it’s no wonder autumn aromas make us cozy. Try these recipes and you’ll be hooked – the scents of roasted veggies and spices will transport you to a warm, fuzzy place, making you want to cook up a storm all season long!