10+ Fall Recipes Dinner Ideas to Warm Up Your Evenings

When the air gets crisp and leaves start to turn, it’s hard not to crave something warm and comforting for dinner. Fall recipes are the perfect excuse to cook with seasonal ingredients that feel fresh and oh-so-satisfying.

These recipes help you whip up simple, tasty dinners with all the best autumn flavors. Whether you’re into soups, casseroles, or quick one-pan meals, you’ll find plenty of cozy options for chilly nights at home.

1) Creamy Chicken Noodle Soup

Creamy chicken noodle soup just hits differently on a cool evening. You’ll get tender chicken and soft noodles swimming in a rich, creamy broth.

It’s a great way to use up leftover chicken and doesn’t take much time. The soup brings together carrots, celery, onions, and plenty of herbs.

Milk and a bit of flour or butter make the broth creamy but not too heavy. Want to change it up? Toss in your favorite spices or a bit of pancetta for extra depth.

Ingredients

• Cooked chicken, shredded
• Egg noodles
• Carrots, diced
• Celery, diced
• Onion, diced
• Garlic, minced
• Butter
• Flour
• Chicken stock
• Whole milk
• Salt and pepper

Cooking Instructions

1. Sauté carrots, celery, onion, and garlic in butter until soft.
2. Stir in flour and cook for 1-2 minutes to make a roux.
3. Slowly pour in chicken stock, stirring constantly to avoid lumps.
4. Add shredded chicken and noodles, simmer until noodles are just right.
5. Stir in milk and cook until heated through, but don’t let it boil.
6. Add salt and pepper to taste. Serve it up warm.

For more tips, check out this Creamy Chicken Noodle Soup recipe.

2) Turkey Pot Pie

Turkey pot pie is comfort food at its best, especially if you have leftover turkey. Mix turkey with carrots, peas, and onions, then wrap it all in a flaky pie crust with a creamy sauce.

Bake until the crust turns golden and crispy. It’s the kind of dinner that really feels like fall.

If you want to save time, just grab store-bought pie crusts. Add butter, turkey, broth, and herbs for a filling that’s surprisingly rich.

Ingredients

• 2 cups cooked turkey, shredded
• 1 cup mixed vegetables (carrots, peas, onions)
• 1 cup chicken or turkey broth
• 3 tablespoons butter
• 3 tablespoons flour
• 1 cup milk or cream
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 2 store-bought pie crusts

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Melt butter in a skillet over medium heat.
3. Stir in flour and cook for 1-2 minutes.
4. Slowly add broth and milk, whisking until thick.
5. Add turkey, vegetables, thyme, salt, and pepper. Mix it all up.
6. Pour filling into one pie crust in a baking dish.
7. Top with the second crust, seal the edges, and cut a few slits for steam.
8. Bake for 30-35 minutes until the crust is golden brown.
9. Let it cool for about 5 minutes before digging in.

3) Butternut Squash Mac and Cheese

Butternut squash mac and cheese is basically a hug in a bowl. The squash brings a natural sweetness and creamy texture, making it a fresh spin on the classic.

Cheddar and Parmesan keep things cheesy and satisfying. If you’re feeling adventurous, add kale or shallots for a little extra goodness.

This dish balances comfort food vibes with a bit of healthy flair. The butternut squash adds earthiness that makes every bite feel a little more wholesome.

Ingredients

• 3 cups butternut squash, peeled and diced
• 8 oz elbow macaroni or whole-wheat pasta
• 2 cups shredded cheddar cheese
• ½ cup grated Parmesan cheese
• 1 small shallot, finely chopped
• 2 cups milk
• 2 tbsp butter
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Cook pasta according to package instructions, then drain.
3. Steam or boil butternut squash until soft, about 10 minutes.
4. Blend cooked squash with milk until smooth.
5. In a pan, melt butter and sauté shallots until soft.
6. Pour in the squash mixture and warm over medium heat.
7. Stir in cheddar and Parmesan until the sauce is smooth.
8. Mix in the cooked pasta.
9. Transfer to a baking dish and bake for 15 minutes.
10. Serve hot and enjoy.

Check out a detailed recipe for creamy butternut squash mac and cheese at Sally’s Baking Addiction.

4) Vegetarian Stuffed Peppers

Vegetarian stuffed peppers are a fall dinner that never gets old. Fill bell peppers with rice, beans, and fresh veggies for a meal that’s both warm and healthy.

Add cheese on top if you want more flavor. Corn, zucchini, and tomatoes make the filling colorful and tasty.

Roasting softens the peppers and brings out their sweetness. You can swap rice for quinoa or change up the cheese if you like.

Try tossing in cilantro or your favorite herbs for a fresh kick. It’s easy, filling, and naturally gluten-free.

Ingredients

• 4 large bell peppers
• 1 cup cooked rice or quinoa
• 1 cup pinto beans or black beans
• 1 cup corn kernels
• 1 cup zucchini, chopped
• 1 cup diced tomatoes
• 1/2 cup shredded cheese (Mexican blend or goat cheese)
• 1/4 cup chopped cilantro (optional)
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Cut the tops off peppers and remove seeds.
3. Mix rice/quinoa, beans, corn, zucchini, tomatoes, salt, and pepper in a bowl.
4. Stuff peppers with the mixture and set them in a baking dish.
5. Sprinkle cheese on top.
6. Cover with foil and bake for 30 minutes.
7. Uncover and bake 10 more minutes until cheese melts and peppers are tender.

5) One-Pan Chicken with Brussels Sprouts

One-pan chicken with Brussels sprouts is about as easy as it gets. The balsamic Dijon sauce brings a tangy punch that ties everything together.

Chicken roasts alongside Brussels sprouts and butternut squash, soaking up all those fall flavors. You just toss it all on a sheet pan and let the oven do the work.

It’s perfect for busy nights when you want something homemade but don’t want a pile of dishes. The smell alone is worth it.

Ingredients:

• Bone-in, skin-on chicken thighs
• Brussels sprouts, halved
• Butternut squash, cubed
• Olive oil
• Balsamic vinegar
• Dijon mustard
• Garlic, minced
• Fresh rosemary and thyme
• Salt and pepper

Cooking Instructions:

1. Preheat oven to 400°F (200°C).
2. Mix olive oil, balsamic vinegar, Dijon, garlic, salt, and pepper in a bowl.
3. Toss Brussels sprouts and squash in a bit of the sauce.
4. Arrange chicken and veggies on a baking sheet.
5. Brush chicken with the rest of the sauce.
6. Roast for 35-40 minutes until the chicken is cooked through and veggies are tender.

6) Butter Roasted Sweet Potatoes

Butter roasted sweet potatoes are ridiculously easy and always a hit. Sweet potatoes, butter, and a little salt are all you need.

Roasting gives them crispy edges and a soft, warm center. If you’re feeling fancy, toss in some rosemary.

They soak up the butter as they roast, making every bite rich. You don’t need a ton of ingredients or time, and cleanup is a breeze.

Ingredients

• 4 medium sweet potatoes, peeled and cut into cubes
• 4 tablespoons butter, melted
• Salt, to taste

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss sweet potatoes with melted butter and salt.
3. Spread them out on a baking sheet in a single layer.
4. Roast for 25-30 minutes, flipping halfway, until they’re golden and tender.

7) Five-Spice Brussels Sprouts and Sausage Stir-Fry

If you want something quick and bold, this stir-fry brings Brussels sprouts and sausage together with a cozy five-spice kick. The sausage adds plenty of savory flavor, and the five-spice powder gives it a warm, almost unexpected twist.

It cooks up fast—perfect for a weeknight. You get a nice mix of crispy Brussels sprouts and browned sausage.

Garlic and onion add depth without any fuss. Serve this with rice or noodles if you want to make it a little heartier.

Ingredients

• 1 tablespoon vegetable oil
• 1 pound hot Italian sausage, casings removed
• 1 medium onion, thinly sliced
• 4 garlic cloves, thinly sliced
• 1 small jalapeno, sliced (optional)
• 1 pound Brussels sprouts, trimmed and halved
• 1 teaspoon five-spice powder

Cooking Instructions

1. Heat oil in a large pan over medium-high heat.
2. Brown the sausage, then set it aside.
3. In the same pan, sauté onion, garlic, and jalapeno for a couple of minutes.
4. Add Brussels sprouts and cook until they’re tender and a bit browned, about 5-7 minutes.
5. Return sausage to the pan. Stir in five-spice powder and cook for another minute or two.
6. Serve hot.

For more details, check out Bon Appetit’s Five-Spice Brussels Sprouts and Sausage Stir-Fry.

8) Fettuccine Alfredo

Fettuccine Alfredo just hits different on a chilly fall night. It’s rich, creamy, and honestly, feels like a hug in a bowl.

The main players are butter, heavy cream, and Parmesan. You can whip it up in about 30 minutes.

It works great solo or with some chicken or veggies if you’re feeling fancy. The sauce clings to every strand, thick and silky.

Making it at home is way easier than you’d think, and the flavor? So worth it.

Ingredients

• 12 ounces fettuccine pasta
• 1 cup heavy cream
• 1/2 cup unsalted butter
• 1 to 1 1/2 cups grated Parmesan cheese
• Salt and pepper to taste
• Optional: minced garlic and nutmeg

Cooking Instructions

1. Boil the fettuccine according to the package. Drain it, set it aside.
2. Melt butter in a big pan over medium heat. Toss in garlic for a minute if you want.
3. Pour in the cream and let it simmer for a few minutes.
4. Stir in the Parmesan slowly until it melts and gets smooth.
5. Add salt, pepper, and maybe a pinch of nutmeg.
6. Toss the pasta in until every noodle is coated. Serve it up warm.

If you want more ideas, check out this Fettuccine Alfredo recipe.

9) Best Vegetarian Lasagna

Vegetarian lasagna just works for fall dinners. You get layers of roasted veggies, spinach, and cheese—pretty much everything you want when it’s cold outside.

Roasting the veggies first keeps things from turning soggy. Bell peppers, zucchini, carrots, and spinach all work well.

Ricotta, mozzarella, and Parmesan bring the creamy, cheesy vibes. Tomato sauce pulls it all together.

You can make a big pan and feed a crowd, or just stash leftovers for later.

Ingredients

• 12 lasagna noodles
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups spinach, chopped
• 1 bell pepper, diced
• 1 zucchini, sliced
• 2 carrots, chopped
• 3 cups tomato sauce
• 2 tbsp olive oil
• Salt and pepper to taste

Cooking Instructions

1. Heat your oven to 375°F (190°C).
2. Toss bell pepper, zucchini, and carrots with olive oil, salt, and pepper. Roast them for about 20 minutes.
3. Cook the noodles as the package says. Drain and set aside.
4. Mix up the ricotta, spinach, and half the Parmesan in a bowl.
5. Spread a bit of tomato sauce in your baking dish. Layer noodles, roasted veggies, ricotta mix, mozzarella, and more sauce. Keep going.
6. Sprinkle the rest of the mozzarella and Parmesan on top.
7. Cover with foil and bake for 30 minutes. Take off the foil and bake for another 10 so the cheese gets golden.
8. Let it sit for about 10 minutes before you dig in.

Want more inspiration? Here’s a detailed vegetarian lasagna recipe.

10) Hearty Fall Salad with Roasted Roots

This salad hits the spot when you want something filling but still fresh. Roast up a mix of root veggies—think carrots, sweet potatoes, and beets.

Roasting really brings out their natural sweetness. The whole thing ends up tasting warm and cozy, which just feels right for fall.

Toss those roasted veggies with kale or spinach for a nice green crunch. If you want it even heartier, throw in some farro or quinoa.

A simple balsamic date vinaigrette ties it all together with a bit of tang and sweetness. Honestly, it’s a breeze to prep ahead.

Serve it as a main or just as a side, whatever you’re feeling.

Ingredients

• 2 cups chopped sweet potatoes
• 2 cups chopped carrots
• 2 cups chopped beets
• 4 cups kale or spinach
• 1 cup cooked farro or quinoa
• 1/4 cup balsamic vinegar
• 2 tablespoons date syrup or honey
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss sweet potatoes, carrots, and beets with 1 tablespoon olive oil, plus salt and pepper.
3. Roast the veggies for 30-35 minutes, giving them a stir about halfway through.
4. In a big bowl, mix kale or spinach with the cooked farro.
5. Whisk together balsamic vinegar, date syrup, and the rest of the olive oil for your dressing.
6. Add the roasted veggies to the greens and farro.
7. Drizzle the dressing over everything and toss it all together before serving.