Once fall starts, it’s all we can do to hold back on our fall food traditions. There’s the first chili of the season. Then pumpkin cookies and pumpkin bread. And of course, all the squash: risotto, soup, stuffed squash, you name it! Here we’ve compiled a list of all the best cozy fall dinner ideas that embody the coziness and produce of the season. You won’t want to let the season go by without making every single one of these tasty and healthy fall dinner recipes.
And now, our top fall dinner ideas and recipes!
Seasonal fall ingredients
What foods are seasonal in the autumn? Some of the seasonal fall ingredients you’ll see in recipes this time of year (click to see recipes for each): Eat vegan? Try our Vegan Pot Pie with Sage Crust. Try either: Best Wild Rice Soup or Instant Pot Wild Rice Soup. Take it over the top: Serve with Beet Salad & Fall Sangria! Also try: Best Spaghetti Squash Pad Thai To cook the squash: Roasted Spaghetti Squash or Instant Pot Spaghetti Squash Also try: Pumpkin Pasta Sauce with Penne and Butternut Squash Mac and Cheese Other great chilis: 3-Bean Healthy Chili Recipe or Instant Pot Vegetarian Chili Got an Instant Pot? Try Instant Pot Acorn Squash Also try: Pesto Mac and Cheese, Gouda Mac and Cheese, White Cheddar Mac and Cheese, or Mac and Cheese with Greek Yogurt Also try: Instant Pot Butternut Squash Soup, Butternut Squash Lentil Soup, or Easy Pumpkin Soup!
Butternut squash, acorn squash, and spaghetti squash Pumpkin Sweet potatoes Brussels sprouts Beets Cauliflower Apples Pears
For more: Head to Fall Appetizers, Fall Cocktails, Top Fall Recipes and Fall Desserts to accessorize with these meals. Or try Fall Drinks, Fall Bourbon Cocktails or Fall Vodka Cocktails.
More fall dinner recipes!
In case you’re in need of more inspiration outside of these healthy fall recipes, here are some more favorites:
15 Fall Soup Recipes or 12 Hearty Soup Recipes Farro & Brussels Sprouts Soup Vegetarian Meatballs Pumpkin Stuffed Shells Quinoa Stuffed Acorn Squash Quinoa Vegan Chili Roasted Vegetable Lasagna Golden Cauliflower Soup Recipe Roasted Acorn Squash with Wild Rice Stuffing
A few sweets
OK, we couldn’t resist adding a few fall desserts to accessorize with your meal: No reviews
2-pound butternut squash (medium) ½ tablespoon olive oil ½ teaspoon kosher salt ¼ teaspoon garlic powder
For the lasagna
9 to 12 lasagna noodles (6 to 8 ounces, gluten-free if necessary) 1 ½ tablespoons chopped fresh sage, divided, plus additional leaves as desired Zest of 1/2 lemon (about 2 teaspoons) ⅛ teaspoon ground nutmeg ½ cup plus 2 tablespoons milk 16 ounces (2 cups) whole milk ricotta cheese ¼ teaspoon kosher salt Fresh ground black pepper 1 cup shredded Pecorino cheese, divided 8 ounces (2 ½ cups) shredded mozzarella cheese, divided
Make ahead ideas: Boil the butternut squash in advance and refrigerate it until ready to bake. Boil the noodles in advance and refrigerate, making sure they’re coated in a little olive oil.Or make ahead the entire pan: Make the entire lasagna prior to baking, then refrigerate overnight. Increase the bake time as needed to cook until it’s warmed through and the cheese has browned.Storage info: Refrigerate leftovers for up to 2 days. Or freeze them: it’s easiest to cut it into single servings and freeze each in separate containers. To reheat, defrost the lasagna the refrigerator, then place in a baking dish, cover with foil and reheat at 400 degrees for about 15 minutes, until warmed through.
Chewy Pumpkin Oatmeal Cookies Granola Instant Pot Apple Crisp Pumpkin Parfait with Pecan Granola Apple Galette Recipe with Pomegranate Homemade Cinnamon Ice Cream with Apple Cider Reduction Mini Apple Pies Pumpkin Scones Recipe Pumpkin Mousse Easy Applesauce Cake
