20 Cozy Fall Dinner Ideas to Warm Up Your Evening

As the air gets crisper and the leaves change color, it’s the perfect time to indulge in hearty meals celebrating fall flavors. Whether you’re craving soups, stews, or roasted dishes, these Fall Dinner Ideas will warm and comfort your evenings.

1.

Ingredients

• 1 large butternut squash, peeled and cubed
• 1 onion, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 2 tbsp olive oil
• 1 tsp ground sage
• Salt and pepper to taste

Directions

1. Preheat the oven to 400°F (200°C). Toss the squash cubes with olive oil, salt, and pepper, then roast for 30-35 minutes.
2. In a large pot, sauté the onions and garlic until soft. Add the roasted squash, broth, and sage.
3. Simmer for 15 minutes, then blend the soup until smooth.
4. Stir in the cream, adjust seasoning, and serve hot with crusty bread.

2. Pumpkin Risotto

Ingredients

• 1 cup Arborio rice
• 1/2 cup pumpkin puree
• 1 onion, finely chopped
• 3 cups chicken or vegetable broth
• 1/2 cup white wine
• 1/2 cup Parmesan cheese, grated
• 2 tbsp butter
• Salt and pepper to taste
• Fresh sage leaves for garnish

Directions

1. Heat butter in a pan and sauté the onion until translucent.
2. Add the rice and stir until coated with butter. Pour in the wine and cook until absorbed.
3. Gradually add the broth, one ladle at a time, stirring continuously until the rice is tender.
4. Mix in the pumpkin puree and Parmesan. Season to taste and serve with fresh sage.

3. Apple Cider-Glazed Chicken Thighs

Ingredients

• 4 chicken thighs
• 1 cup apple cider
• 2 tbsp brown sugar
• 1 tbsp Dijon mustard
• 1 tsp thyme
• Salt and pepper to taste

Directions

1. Season the chicken thighs with salt and pepper. Sear them in a skillet over medium heat until browned on both sides.
2. In a bowl, mix the cider, sugar, mustard, and thyme. Pour over the chicken.
3. Simmer for 20-25 minutes until the sauce thickens and the chicken is cooked through.

4. Beef and Sweet Potato Stew

Ingredients

• 1 lb beef stew meat
• 2 sweet potatoes, cubed
• 2 carrots, sliced
• 1 onion, diced
• 4 cups beef broth
• 2 tbsp olive oil
• 1 tsp thyme
• Salt and pepper to taste

Directions

1. Heat oil in a pot and brown the beef on all sides. Remove and set aside.
2. In the same pot, sauté onions, carrots, and sweet potatoes.
3. Add the beef, broth, thyme, salt, and pepper. Simmer for 1-2 hours until the beef is tender.

5. Roasted Root Vegetables with Maple Glaze

Ingredients

• 2 carrots, sliced
• 2 parsnips, sliced
• 2 beets, cubed
• 2 tbsp olive oil
• 2 tbsp maple syrup
• Salt and pepper to taste

Directions

1. Preheat oven to 400°F (200°C). Toss vegetables with olive oil, salt, and pepper.
2. Spread on a baking sheet and roast for 25-30 minutes.
3. Drizzle with maple syrup and roast for 5 more minutes.

6. Mushroom and Spinach Lasagna

Ingredients

• 9 lasagna sheets
• 2 cups ricotta cheese
• 2 cups spinach
• 2 cups mushrooms, sliced
• 2 cups mozzarella cheese, shredded
• 3 cups marinara sauce
• Salt and pepper to taste

Directions

1. Preheat oven to 375°F (190°C). Sauté mushrooms and spinach.
2. Layer lasagna sheets, ricotta, spinach, mushrooms, sauce, and mozzarella in a baking dish.
3. Repeat layers and bake for 35-40 minutes until bubbly.

7. Pork Chops with Apples and Onions

Ingredients

• 4 pork chops
• 2 apples, thinly sliced
• 1 large onion, sliced
• 1 tbsp olive oil
• 1/2 tsp cinnamon
• 1/4 cup chicken broth
• Salt and pepper to taste

Directions

1. Season pork chops with salt and pepper. Heat oil in a skillet and sear the chops on both sides. Remove and set aside.
2. In the same skillet, sauté onions and apples until softened.
3. Add cinnamon and chicken broth, then return the pork chops to the pan. Simmer for 8-10 minutes.

8. Stuffed Acorn Squash with Quinoa and Cranberries

Ingredients

• 2 acorn squash, halved and seeds removed
• 1 cup cooked quinoa
• 1/4 cup dried cranberries
• 1/4 cup walnuts, chopped
• 1/4 cup feta cheese, crumbled
• 1 tbsp olive oil
• Salt and pepper to taste

Directions

1. Preheat the oven to 400°F (200°C). Drizzle the squash halves with olive oil and season with salt and pepper. Roast for 35-40 minutes.
2. In a bowl, mix quinoa, cranberries, walnuts, and feta.
3. Fill the squash halves with the mixture and bake for an additional 10 minutes.

9. Chicken Pot Pie with Puff Pastry Crust

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup peas and carrots
• 1/2 cup onions, diced
• 2 cups chicken broth
• 1/2 cup heavy cream
• 2 tbsp butter
• 2 tbsp flour
• 1 sheet puff pastry
• Salt and pepper to taste

Directions

1. Preheat the oven to 375°F (190°C). Melt butter in a pan, add onions, and cook until soft. Stir in flour to make a roux.
2. Gradually add broth and cream, stirring until thickened. Mix in the chicken and vegetables.
3. Pour the mixture into a pie dish, cover with puff pastry, and bake for 30-35 minutes.

10. Chili with Ground Turkey and Black Beans

Ingredients

• 1 lb ground turkey
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 can black beans, drained
• 1 can diced tomatoes
• 1 tbsp chili powder
• 1 tsp cumin
• Salt and pepper to taste

Directions

1. In a pot, brown the ground turkey with onions and garlic.
2. Add the beans, tomatoes, chili powder, and cumin. Stir well.
3. Simmer for 30 minutes and season to taste.

11. Baked Ziti with Italian Sausage

Ingredients

• 1 lb ziti pasta, cooked
• 1 lb Italian sausage, crumbled
• 3 cups marinara sauce
• 2 cups mozzarella cheese, shredded
• 1/2 cup ricotta cheese
• 1/4 cup Parmesan cheese, grated

Directions

1. Preheat oven to 375°F (190°C). Cook the sausage in a skillet until browned.
2. In a baking dish, layer cooked pasta, sausage, marinara sauce, ricotta, and mozzarella.
3. Top with Parmesan and bake for 25-30 minutes.

12. Maple-glazed salmon with Brussels Sprouts

Ingredients

• 4 salmon fillets
• 1/4 cup maple syrup
• 2 tbsp Dijon mustard
• 1 lb Brussels sprouts, halved
• 2 tbsp olive oil
• Salt and pepper to taste

Directions

1. Preheat the oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper. Roast for 20 minutes.
2. Mix maple syrup and mustard. Brush the salmon with the glaze and place on a baking sheet.
3. Roast the salmon for 12-15 minutes alongside the Brussels sprouts.

13. Shepherd’s Pie with Root Vegetables

Ingredients

• 1 lb ground beef or lamb
• 2 carrots, diced
• 1 parsnip, diced
• 1 onion, chopped
• 2 cups mashed potatoes
• 1 cup beef broth
• 2 tbsp butter
• Salt and pepper to taste

Directions

1. Preheat the oven to 375°F (190°C). Sauté the meat with onions until browned.
2. Add the carrots, parsnips, and broth, and simmer for 15 minutes.
3. Transfer to a baking dish, top with mashed potatoes, and bake for 25-30 minutes.

14. Pumpkin and Sausage Pasta Bake

Ingredients

• 12 oz pasta, cooked
• 1/2 lb sausage, crumbled
• 1 cup pumpkin puree
• 1/2 cup heavy cream
• 1 cup mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated
• 2 tbsp sage, chopped

Directions

1. Preheat oven to 375°F (190°C). Cook sausage in a pan until browned.
2. In a bowl, mix the pumpkin puree, cream, and sage. Combine with the sausage and pasta.
3. Transfer to a baking dish, top with cheeses, and bake for 25-30 minutes.

15. Slow-Cooker Beef Stroganoff

Ingredients

• 2 lbs beef stew meat
• 1 onion, chopped
• 8 oz mushrooms, sliced
• 2 cups beef broth
• 1/2 cup sour cream
• 2 tbsp flour
• Salt and pepper to taste

Directions

1. Add beef, onions, and mushrooms to the slow cooker. Sprinkle with flour.
2. Pour in the broth and cook on low for 6-8 hours.
3. Stir in the sour cream before serving.

16. Braised Short Ribs with Red Wine Sauce

Ingredients

• 3 lbs beef short ribs
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 cups red wine
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp olive oil
• 2 sprigs fresh thyme
• Salt and pepper to taste

Directions

1. Season the short ribs with salt and pepper. Sear them in olive oil over medium heat until browned on all sides.
2. Remove the ribs and sauté onions and garlic in the same pan. Add tomato paste and stir.
3. Pour in the red wine and broth, scraping the bottom of the pan. Return the ribs to the pan with thyme.
4. Cover and simmer for 2.5–3 hours until the meat is tender.

17. Roasted Garlic and Cauliflower Soup

Ingredients

• 1 head of cauliflower, chopped
• 1 bulb garlic, roasted
• 4 cups vegetable broth
• 1 onion, diced
• 1/2 cup heavy cream
• 2 tbsp olive oil
• Salt and pepper to taste
• Toasted pine nuts (optional)

Directions

1. Preheat oven to 400°F (200°C). Toss the cauliflower with olive oil, salt, and pepper, then roast for 25 minutes.
2. Sauté the onions in a pot until soft. Squeeze the roasted garlic into the pot and add the cauliflower and broth.
3. Simmer for 10 minutes, then blend until smooth. Stir in the cream and top with pine nuts if desired.

18. Sausage and Apple Stuffing

Ingredients

• 1 lb Italian sausage, crumbled
• 2 apples, diced
• 1 onion, chopped
• 2 celery stalks, diced
• 1/2 cup chicken broth
• 4 cups bread cubes
• 1 tbsp sage, chopped
• Salt and pepper to taste

Directions

1. Cook the sausage in a skillet until browned. Set aside.
2. In the same skillet, sauté apples, onions, and celery until softened.
3. Add the bread cubes and sausage back to the pan. Mix in the broth and sage.
4. Transfer to a baking dish and bake at 350°F (175°C) for 20-25 minutes.

19. Sweet Potato Gnocchi with Brown Butter Sage Sauce

Ingredients

• 2 large sweet potatoes
• 1 1/2 cups flour
• 1 egg
• 1/4 cup Parmesan cheese, grated
• 1/2 cup butter
• 1 tbsp fresh sage, chopped
• Salt to taste

Directions

1. Bake the sweet potatoes at 400°F (200°C) for 45 minutes. Let cool, then scoop out the flesh.
2. Mash the sweet potatoes and mix with flour, egg, and Parmesan. Knead into dough and cut into gnocchi pieces.
3. Boil the gnocchi until they float to the surface.
4. In a skillet, melt butter until browned, then add sage. Toss the gnocchi in the sauce and serve.

20. Beef Wellington

Ingredients

• 1 beef tenderloin (2-3 lbs)
• 1 lb mushrooms, finely chopped
• 4 slices prosciutto
• 1 sheet puff pastry
• 2 tbsp Dijon mustard
• 1 egg, beaten
• 2 tbsp olive oil
• Salt and pepper to taste

Directions

1. Season the beef with salt and pepper, then sear in olive oil until browned on all sides. Let cool, then brush with mustard.
2. Sauté the mushrooms until the moisture evaporates. Lay prosciutto slices on plastic wrap, spread the mushrooms over them, and place the beef on top.
3. Wrap tightly and refrigerate for 15 minutes.
4. Roll out the puff pastry, place the wrapped beef in the center, and seal. Brush with beaten egg.
5. Bake at 400°F (200°C) for 30-35 minutes until golden brown.