10+ Fall Dinner Recipes to Warm Up Your Cozy Evenings

As the weather cools down, you might start craving warm, comforting meals that just fit the season. Fall dinner recipes bring together hearty ingredients and cozy flavors—perfect for making your evenings a little more inviting.

These recipes help you whip up simple, tasty meals that match the crisp, autumn atmosphere.

You don’t have to spend hours in the kitchen to get a satisfying fall dinner on the table. With the right recipes, you can serve up dishes that are both easy and delicious.

Whether you’re after something classic or you want to try something new, fall’s got plenty of options to explore and enjoy.

1) Creamy Chicken Noodle Soup

This creamy chicken noodle soup just feels perfect for a cozy fall dinner. It’s warm, comforting, and packed with tender chicken, soft noodles, and a rich, creamy broth.

Tossing in a diced potato thickens things up and makes the soup heartier as it cooks. You’ll also get extra flavor and nutrition from carrots and celery.

If you’ve got leftover chicken, this recipe comes together even faster. That’s always a win on a busy night.

Try adding garlic and a splash of cream if you want the broth even richer. Each cup comes in around 200 calories, so it’s light but filling.

Ingredients

• 1 stick butter
• 1 small onion, diced
• 2 celery stalks, chopped
• 2 carrots, chopped
• 1 small sweet potato, diced
• 2 cloves garlic, minced
• 2 cups cooked shredded chicken
• 4 cups chicken broth
• 1 cup cream
• 2 cups egg noodles
• Salt and pepper to taste

Cooking Instructions

1. Melt butter in a large pot over medium heat.
2. Add onion, celery, carrots, sweet potato, and garlic. Cook until the veggies soften.
3. Pour in chicken broth and bring to a boil.
4. Add noodles and cook until tender.
5. Stir in shredded chicken and cream. Heat it through.
6. Season with salt and pepper. Serve it up hot.

For more on creamy chicken noodle soup, check out this recipe.

2) Turkey Pot Pie

Turkey pot pie is basically the definition of comfort food for fall. Grab some leftover turkey and mix it up with veggies in a creamy sauce.

A buttery crust on top turns golden and flaky in the oven—what’s not to love? You can toss in herbs like sage and thyme for even more flavor.

It’s a great way to use up turkey and makes for a hearty meal. The whole thing comes together in one pan and bakes up beautifully.

Ingredients

• Cooked turkey, shredded or chopped
• Mixed vegetables (carrots, peas, corn)
• Butter
• Flour
• Chicken or turkey broth
• Milk or cream
• Pie crust or puff pastry
• Herbs: sage, thyme, salt, pepper

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Melt butter in a skillet and add turkey and veggies.
3. Stir in flour and cook for a minute or two.
4. Slowly add broth and milk, stirring until it thickens.
5. Season with herbs, salt, and pepper.
6. Pour the filling into a pie dish.
7. Cover with pie crust and seal the edges.
8. Bake 25-30 minutes until the crust is golden.

Need more details? Here’s a Turkey Pot Pie Recipe.

3) Butternut Squash Mac and Cheese

Butternut squash brings a gentle sweetness and creamy texture to this twist on classic mac and cheese. Cook the squash until soft, then blend it with cheese and milk for a smooth, velvety sauce.

It’s comforting, satisfying, and just right for a chilly fall night. You can bake it for a crispy top or keep it on the stovetop for a quick fix.

Toss in kale or any veggies you like to boost flavor and nutrition. The dish is cozy and easy—honestly, hard to mess up.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 3 cups macaroni pasta
• 2 ½ cups milk
• 2 cups shredded cheddar cheese
• 2 tablespoons butter
• Salt and pepper, to taste

Cooking Instructions

1. Preheat oven to 425°F (220°C).
2. Cook butternut squash in a saucepan with milk until soft.
3. Blend the squash and milk mixture until smooth.
4. Cook macaroni according to package directions and drain.
5. Mix squash sauce, butter, and cheese in a pot.
6. Stir in cooked macaroni. Season with salt and pepper.
7. Bake for 15 minutes if you want that baked finish.

For more tips, check this creamy butternut squash mac and cheese.

4) One-Pan Chicken with Brussels Sprouts and Sausage

This one-pan meal is a lifesaver for busy fall nights. You roast chicken, sausage, and Brussels sprouts together, letting the meat juices coat the veggies for extra flavor.

Cleanup is a breeze since it’s all on one pan. Throw in shallots or sweet potatoes if you want to bulk it up a bit.

Roast until the chicken is crispy and the Brussels sprouts are tender. It’s a healthy, tasty way to bring fall to your table.

Ingredients

• Bone-in chicken thighs
• Italian or apple chicken sausage, sliced
• Brussels sprouts, halved
• Shallots, sliced (optional)
• Olive oil
• Salt and pepper

Cooking Instructions

1. Preheat oven to 425°F (220°C).
2. Toss Brussels sprouts and shallots with olive oil, salt, and pepper on a sheet pan.
3. Add chicken thighs and sausage slices.
4. Roast 30-35 minutes until chicken is cooked through and veggies are tender.
5. Stir halfway to coat everything in those tasty juices.

For the full scoop, here’s the one-pan chicken, sausage, and Brussels sprouts recipe.

5) Butter Roasted Sweet Potatoes

Butter roasted sweet potatoes are about as simple as it gets, but they taste amazing. The insides turn soft while the edges get a little crispy.

You only need a few ingredients, and the butter makes them rich and special. Serve them as a side for any fall dinner.

The natural sweetness of the potatoes plays nicely with salty butter and a pinch of salt. Roasting really brings out their best.

Ingredients

• Sweet potatoes
• Butter
• Salt

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Peel and chop sweet potatoes into even pieces.
3. Toss potatoes in melted butter and sprinkle with salt.
4. Spread them on a baking sheet in a single layer.
5. Roast for 25-30 minutes, flipping halfway.
6. Cook until the edges are golden and potatoes are soft inside.

6) Five-Spice Brussels Sprouts Stir-Fry

This stir-fry is a cozy way to enjoy Brussels sprouts. The five-spice powder adds a warm, slightly sweet flavor that pairs really well with sausage or pork.

The sprouts get crispy and tender as they cook. You can have this meal ready in about 20 minutes, which is great if you’re short on time.

Try tossing the sausage with the Brussels sprouts and spices for a tasty mix. It’s especially good served over rice or noodles.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 8 oz sausage (Italian or hot), sliced
• 1 tsp five-spice powder
• 2 tbsp soy sauce
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• Salt and pepper to taste

Cooking Instructions

1. Heat oil in a large pan over medium-high heat.
2. Add sausage and cook until browned, about 5 minutes.
3. Add garlic and Brussels sprouts; let them cook undisturbed for 3 minutes.
4. Stir and sprinkle five-spice powder over everything.
5. Pour in soy sauce and cook until sprouts are tender, about 5 more minutes.
6. Season with salt and pepper. Serve warm.

7) Hearty Pumpkin Chili

This pumpkin chili is just right for a cozy fall night. It mixes pumpkin puree with ground meat, beans, and warm spices for a rich, satisfying taste.

You can use turkey, chicken, or sausage—whatever you’ve got. The pumpkin adds fiber and a hint of sweetness that works surprisingly well with chili spices.

It cooks in about an hour, so it’s doable on a weeknight. Serve with cornbread or top with cheese and sour cream if you’re feeling extra.

Ingredients

• 1 tablespoon olive oil
• 1 pound ground turkey, chicken, or sausage
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) pumpkin puree
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup chicken or vegetable broth
• 2 teaspoons chili powder
• 1 teaspoon cumin
• Salt and pepper to taste

Cooking Instructions

1. Heat oil in a large pot over medium heat.
2. Add the meat and cook until browned.
3. Stir in onion and garlic; cook until soft.
4. Add pumpkin, beans, tomatoes, broth, and spices.
5. Bring to a boil, then lower the heat and simmer for 30 minutes.
6. Season with salt and pepper. Serve it up warm.

8) Sheet Pan Pork Chops with Roasted Vegetables

Sheet pan pork chops with roasted vegetables make dinner way easier. You just toss everything on one pan—less mess, less fuss.

The pork chops come out juicy, and the veggies get all caramelized and delicious. I usually grab whatever’s in the fridge: potatoes, broccoli, carrots, you name it.

Season the pork chops generously. Give the vegetables a quick toss with oil and spices.

Roast everything together until the pork is cooked through and the veggies are tender. It’s honestly the kind of meal that’ll save your weeknight.

You’ll need about 30-40 minutes at 400°F (200°C). That’s it.

Ingredients:

• 4 pork chops
• 2 cups potatoes, chopped
• 2 cups broccoli florets
• 2 carrots, sliced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Cooking Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss potatoes, broccoli, and carrots with olive oil, salt, pepper, and garlic powder. Spread them on one side of a rimmed baking sheet.
3. Season pork chops with salt, pepper, and garlic powder. Place them on the other side of the sheet.
4. Roast for 30-40 minutes, until pork reaches 145°F (63°C) and vegetables are tender.
5. Let the pork rest for 5 minutes before serving.

9) Stuffed Bell Peppers with Quinoa and Black Beans

Stuffed bell peppers bring a pop of color and a healthy vibe to fall dinners. I love filling them with quinoa, black beans, and whatever veggies I have around.

You get a meal that’s hearty, packed with fiber and protein, and honestly kind of fun to eat. Spices like cumin and a splash of lime juice really wake up the flavors.

This dish comes together pretty quickly—around 30 minutes if you’re moving fast. It’s perfect for those nights when you want something cozy but not heavy.

You can throw some cheese on top if you want, or skip it for a vegan version. Either way, you’ll end up with tender peppers and a warm, flavorful filling.

Ingredients

• 4 large bell peppers
• 1 cup cooked quinoa
• 1 can black beans, drained and rinsed
• 1 cup diced tomatoes
• 1/2 cup baby spinach (optional)
• 1 tsp cumin
• 1 tbsp lime juice
• Salt and pepper to taste
• 1/4 cup shredded cheese (optional)

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and scoop out the seeds.
3. Mix quinoa, black beans, tomatoes, spinach, cumin, lime juice, salt, and pepper in a bowl.
4. Stuff the peppers with the mixture and place them in a baking dish.
5. Top with cheese if you’re using it.
6. Bake for 25-30 minutes, until the peppers are soft.

10) Baked Pasta with Autumn Vegetables

Baked pasta with autumn vegetables just screams cozy fall comfort. I love tossing in roasted butternut squash, Brussels sprouts, and sweet potatoes with pasta and a creamy sauce.

You get a mix of sweet, savory, and creamy all in one bite. Roasting the veggies makes them taste even better—sweeter and a little crispy on the edges.

It’s pretty easy to put together, and you can prep it ahead if you’re feeling organized. Melted cheese and garlicky butter sauce make it hard to resist.

This is the kind of dinner that feels extra satisfying when it’s chilly outside.

Ingredients

• 12 ounces pasta (penne or rigatoni)
• 2 cups butternut squash, cubed
• 2 cups Brussels sprouts, halved
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 ½ cups shredded mozzarella or cheese of choice
• 1 cup heavy cream or cream substitute
• Salt and pepper to taste

Cooking Instructions

1. Set your oven to 400°F (200°C).

2. Toss the butternut squash and Brussels sprouts with olive oil, salt, and pepper.

3. Spread the veggies out on a baking sheet. Roast them for about 25 minutes, or until they’re tender.

4. While the veggies roast, cook the pasta according to the package directions. Drain it when it’s done.

5. In a baking dish, mix the roasted veggies, pasta, garlic, cream, and half the cheese.

6. Sprinkle the rest of the cheese on top.

7. Slide the dish into the oven. Bake for 15 minutes, or until the cheese looks bubbly and golden.

8. Serve it warm. Dig in and enjoy!

If you’re hunting for more inspiration, take a peek at some fall pasta recipes with roasted veggies and sausage in this cozy fall dinner guide.