20 Warm and Cozy Fall Dinner Recipes: Perfect Comfort Food for chilli Evenings

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As the leaves fall and the temperatures drop, there’s nothing quite like a warm, comforting dinner to end the day. Fall brings an abundance of seasonal produce like pumpkins, sweet potatoes, apples, and squash, which can be incorporated into cozy and hearty meals. Whether you’re in the mood for a rich soup, a creamy casserole, or a slow-cooked stew, these 20 fall dinner recipes will satisfy you

1. Creamy Pumpkin Soup

A warm bowl of creamy pumpkin soup is a classic fall favorite. The subtle sweetness of pumpkin and the creaminess of coconut milk make it both comforting and delicious.

Ingredients:

  • 4 cups pumpkin puree
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 can of coconut milk
  • 2 cups vegetable broth
  • 1 tsp cinnamon
  • Salt and pepper to taste

How to Make:

  1. Sauté the onion and garlic in a pot until soft.
  2. Add pumpkin puree, coconut milk, vegetable broth, and cinnamon. Simmer for 15 minutes.
  3. Blend the mixture until smooth. Season with salt and pepper.

2. Slow-Cooked Beef Stew

This hearty beef stew is perfect for a cozy fall evening. The slow-cooked beef becomes tender, while the vegetables absorb all the savory flavors.

Ingredients:

  • 2 lbs. beef stew meat
  • 4 carrots, chopped
  • 3 potatoes, cubed
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 4 cups beef broth
  • 1 tsp thyme
  • Salt and pepper to taste

How to Make:

  1. Sear the beef in a skillet until browned.
  2. Transfer to a slow cooker and add carrots, potatoes, onion, garlic, beef broth, and thyme.
  3. Cook on low for 8 hours. Season with salt and pepper before serving.

3. Butternut Squash Risotto

Creamy and rich, butternut squash risotto is the ultimate fall comfort dish. The sweetness of the squash complements the savory risotto, making it an ideal dinner.

Ingredients:

  • 1 butternut squash, peeled and cubed
  • 1 ½ cups Arborio rice
  • 1 onion, diced
  • 4 cups vegetable broth
  • ½ cup Parmesan cheese
  • 2 teaspoons butter
  • Salt and pepper to taste

How to Make:

  1. Roast the butternut squash in the oven at 400°F for 20 minutes until soft.
  2. Sauté the onion in butter, add Arborio rice, and cook for 2 minutes.
  3. Gradually add the vegetable broth, stirring frequently until the rice is tender.
  4. Stir in the roasted squash and Parmesan cheese. Season with salt and pepper.

4. Shepherd’s Pie

Shepherd’s Pie is the ultimate comfort food. It is made with seasoned ground meat and vegetables and topped with creamy mashed potatoes.

Ingredients:

  • 1 lb. ground beef or lamb
  • 4 potatoes, mashed
  • 1 onion, diced
  • 1 cup peas
  • 1 cup carrots, chopped
  • 1 cup beef broth
  • 2 tbsp tomato paste
  • Salt and pepper to taste

How to Make:

  1. Cook the ground beef or lamb in a skillet until browned. Add onion, peas, carrots, and tomato paste.
  2. Pour in the beef broth and simmer for 10 minutes.
  3. Transfer the meat mixture to a baking dish. Spread mashed potatoes on top.
  4. Bake at 375°F for 25 minutes until the top is golden brown.

5. Maple-Glazed Roasted Chicken

Maple syrup adds a sweet fall flavor to this roasted chicken. Perfect for a family dinner, it’s served alongside roasted root vegetables.

Ingredients:

  • 1 whole chicken
  • 2 tbsp maple syrup
  • 1 tbsp Dijon mustard
  • 4 carrots, chopped
  • 3 potatoes, cubed
  • 1 onion, quartered
  • 1 tsp thyme
  • Salt and pepper to taste

How to Make:

  1. Preheat the oven to 400°F.
  2. Rub the chicken with maple syrup, Dijon mustard, thyme, salt, and pepper.
  3. Arrange the carrots, potatoes, and onion around the chicken in a roasting pan.
  4. Roast for 1 hour and 15 minutes, basting the chicken occasionally, until golden brown and cooked.

6. Sweet Potato and Black Bean Chili

This vegetarian chili is packed with fall flavors, combining sweet potatoes, black beans, and warm spices. It’s hearty, filling, and perfect for a chilly evening.

Ingredients:

  • 2 sweet potatoes, cubed
  • 1 can black beans, drained
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 can diced tomatoes
  • 1 tablespoon chili powder
  • 1 tsp cumin
  • 4 cups vegetable broth
  • Salt and pepper to taste

How to Make:

  1. Sauté the onion and garlic in a pot until soft.
  2. Add sweet potatoes, black beans, diced tomatoes, chili powder, cumin, and vegetable broth.
  3. Simmer for 30 minutes until the sweet potatoes are tender. Season with salt and pepper.

7. Apple Cider Pork Chops

These tender pork chops are cooked in a savory apple cider glaze, giving them a sweet and tangy fall flavor.

Ingredients:

  • 4 pork chops
  • 1 cup apple cider
  • 1 onion, sliced
  • 2 tbsp Dijon mustard
  • 1 tablespoon olive oil
  • Salt and pepper to taste

How to Make:

  1. Season the pork chops with salt and pepper.
  2. Sear the pork chops in a skillet until browned, then remove from the pan.
  3. In the same pan, sauté the onion until soft. Add apple cider and Dijon mustard, and simmer until reduced.
  4. Return the pork chops to the pan and cook for 10 minutes until tender.

8. Baked Ziti with Sausage

This baked ziti is cheesy, comforting, and perfect for a family dinner. The addition of sausage gives it a flavorful, hearty twist.

Ingredients:

  • 1 lb. ziti pasta
  • 1 lb. Italian sausage, crumbled
  • 2 cups marinara sauce
  • 2 cups ricotta cheese
  • 2 cups mozzarella cheese, shredded
  • 1/4 cup Parmesan cheese
  • Salt and pepper to taste

How to Make:

  1. Cook the ziti pasta according to package instructions. Drain and set aside.
  2. In a skillet, brown the sausage, then stir in the marinara sauce.
  3. Combine the cooked ziti, sausage sauce, ricotta, and half of the mozzarella cheese in a large bowl.
  4. Transfer to a baking dish, top with remaining mozzarella and Parmesan, and bake at 375°F for 25 minutes until bubbly and golden.

9. Mushroom Stroganoff

This vegetarian mushroom stroganoff is creamy, rich, and full of fall flavors. The mushrooms add a deep, earthy taste to the sauce.

Ingredients:

  • 2 cups mushrooms, sliced
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 cup sour cream
  • 1 cup vegetable broth
  • 2 teaspoons butter
  • 1 tablespoon flour
  • Salt and pepper to taste

How to Make:

  1. Sauté the mushrooms, onion, and garlic in butter until soft.
  2. Sprinkle in the flour, stir, add vegetable broth, and simmer until thickened.
  3. Stir in the sour cream and cook for 5 minutes. Season with salt and pepper.

10. Pumpkin Lasagna

This savory pumpkin lasagna is layered with creamy pumpkin sauce, ricotta, and spinach. It’s a cozy, vegetarian twist on a classic.

Ingredients:

  • 1 can pumpkin puree
  • 1 box lasagna noodles
  • 2 cups ricotta cheese
  • 2 cups spinach, chopped
  • 1 cup mozzarella cheese, shredded
  • 2 cups marinara sauce
  • Salt and pepper to taste

How to Make:

  1. Cook the lasagna noodles according to the package instructions. Drain and set aside.
  2. In a bowl, mix pumpkin puree with salt and pepper.
  3. Layer marinara sauce, lasagna noodles, pumpkin mixture, ricotta, and spinach in a baking dish.
  4. Top with mozzarella cheese and bake at 375°F for 30 minutes until bubbly and golden.

11. Turkey and Sweet Potato Chili

This hearty and healthy turkey chili is packed with fall flavors, like sweet potatoes and warm spices. It’s a lighter twist on traditional chili but just as comforting.

Ingredients:

  • 1 lb ground turkey
  • 2 sweet potatoes, diced
  • 1 onion, chopped
  • 1 can diced tomatoes
  • 1 can black beans, drained
  • 4 cups chicken broth
  • 1 tablespoon chili powder
  • 1 tsp cumin
  • Salt and pepper to taste

How to Make:

  1. Brown the ground turkey in a large pot. Set aside.
  2. In the same pot, sauté the onion until soft, then add sweet potatoes, tomatoes, black beans, chili powder, cumin, and chicken broth.
  3. Simmer for 30 minutes until the sweet potatoes are tender, then add the turkey back in.
  4. Season with salt and pepper and serve hot.

12. Spaghetti Squash with Marinara and Parmesan

This spaghetti squash dish is a light yet comforting alternative to traditional pasta. Roasted spaghetti squash is tossed with marinara sauce and topped with Parmesan for a simple but satisfying meal.

Ingredients:

  • 1 large spaghetti squash
  • 2 cups marinara sauce
  • 1/2 cup Parmesan cheese, grated
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Fresh basil for garnish

How to Make:

  1. Preheat the oven to 400°F. Cut the spaghetti squash in half and remove the seeds.
  2. Drizzle with olive oil, salt, and pepper. Roast for 40 minutes until tender.
  3. Scrape out the squash with a fork to create spaghetti-like strands.
  4. Toss the squash with marinara sauce and top with Parmesan. Garnish with fresh basil.

13. Autumn Harvest Grain Bowl

Packed with seasonal veggies, grains, and a tangy dressing, this autumn grain bowl is nutritious and comforting. It’s a great way to enjoy the flavors of fall in a light and healthy meal.

Ingredients:

  • 1 cup quinoa or farro
  • 1 sweet potato, roasted
  • 1/2 cup Brussels sprouts, roasted
  • 1 apple, sliced
  • 1/4 cup pecans, toasted
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • Salt and pepper to taste

How to Make:

  1. Cook the quinoa or farro according to package instructions.
  2. Toss the sweet potatoes and Brussels sprouts with olive oil, salt, and pepper. Roast at 400°F for 25 minutes.
  3. Combine the grains, roasted veggies, apple slices, and pecans in a bowl.
  4. Drizzle olive oil and apple cider vinegar, then season with salt and pepper.

14. Sausage and Apple Stuffed Acorn Squash

Acorn squash stuffed with savory sausage and apples perfectly balances sweet and salty. This recipe makes for a beautiful presentation and a filling fall meal.

Ingredients:

  • 2 acorn squashes, halved and seeded
  • 1 lb Italian sausage
  • 1 apple, diced
  • 1 onion, diced
  • 1/4 cup breadcrumbs
  • 2 tbsp olive oil
  • Salt and pepper to taste

How to Make:

  1. Preheat the oven to 400°F. Drizzle the squash halves with olive oil, salt, and pepper. Roast for 35 minutes until tender.
  2. Brown the sausage in a skillet, then add the diced apple and onion. Cook until soft.
  3. Stir in the breadcrumbs and season with salt and pepper.
  4. Stuff the sausage mixture into the roasted squash halves and return to the oven for 10 minutes.

15. Chicken Pot Pie with Puff Pastry

Nothing says cozy like a classic chicken pot pie. This version is topped with flaky puff pastry and filled with tender chicken, vegetables, and a creamy sauce.

Ingredients:

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

How to Make:

  1. In a large pot, sauté the onion in butter until soft. Stir in the flour to make a roux.
  2. Gradually add chicken broth and cream, whisking until smooth.
  3. Add the chicken, carrots, and peas, then season with salt and pepper. Simmer for 10 minutes.
  4. Transfer the mixture to a baking dish, then cover with puff pastry. Bake at 400°F for 20 minutes until the pastry is golden brown.

16. Pumpkin and Sage Ravioli

This comforting ravioli dish features a savory pumpkin and sage filling, making it the perfect meal for fall. The sage brown butter sauce adds richness to the sweet pumpkin filling.

Ingredients:

  • 1 package of fresh ravioli (pumpkin or cheese)
  • 2 teaspoons butter
  • 6 fresh sage leaves
  • 1/4 cup Parmesan cheese, grated
  • Salt and pepper to taste

How to Make:

  1. Cook the ravioli according to package instructions. Drain and set aside.
  2. In a skillet, melt the butter over medium heat until it browns. Add the sage leaves and cook until crispy.
  3. Toss the cooked ravioli in the brown butter sauce and sprinkle with Parmesan cheese.
  4. Serve with salt and pepper to taste.

17. Brussels Sprouts and Bacon Skillet

This savory Brussels sprouts dish is made even better with crispy bacon. It’s a delicious fall side dish or main meal, full of rich flavors and a hint of sweetness.

Ingredients:

  • 1 lb. Brussels sprouts, halves
  • 4 slices bacon, chopped
  • 1 tablespoon olive oil
  • 1 tbsp balsamic vinegar
  • Salt and pepper to taste

How to Make:

  1. In a skillet, cook the chopped bacon until crispy. Remove and set aside.
  2. Add olive oil to the skillet and cook the Brussels sprouts until tender and caramelized.
  3. Drizzle with balsamic vinegar and season with salt and pepper.
  4. Stir in the crispy bacon and serve hot.

18. Chicken and Wild Rice Soup

This creamy chicken and wild rice soup is hearty and filling, perfect for a chilly fall evening. The earthy wild rice pairs beautifully with tender chicken and vegetables.

Ingredients:

  • 2 cups cooked chicken, shredded
  • 1 cup wild rice, cooked
  • 1 onion, diced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 teaspoons butter
  • Salt and pepper to taste

How to Make:

  1. In a pot, sauté the onion, carrots, and celery in butter until soft.
  2. Add the chicken broth and simmer for 10 minutes.
  3. Stir in the cooked chicken and wild rice, then add the heavy cream.
  4. Season with salt and pepper and simmer for another 10 minutes until creamy.

19. Baked Mac and Cheese with Butternut Squash

This fall-inspired classic mac and cheese twist incorporates roasted butternut squash for added creaminess and sweetness. It’s a family favorite and a great way to sneak in veggies.

Ingredients:

  • 1 lb. elbow macaroni
  • 1 butternut squash, peeled and cubed
  • 2 cups milk
  • 2 cups cheddar cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 2 teaspoons butter
  • Salt and pepper to taste

How to Make:

  1. Roast the butternut squash at 400°F for 25 minutes until soft.
  2. Cook the macaroni according to package instructions. Drain and set aside.
  3. In a pot, melt the butter and add milk, stirring until warm. Stir in the cheddar and Parmesan cheeses until melted.
  4. Mash the roasted squash and stir it into the cheese sauce. Combine with the cooked macaroni and transfer to a baking dish.
  5. Bake at 350°F for 20 minutes until bubbly and golden.

20. Slow Cooker Pot Roast

This classic pot roast is slow-cooked, with tender beef and flavorful vegetables. It’s the ultimate comfort food for fall, and the slow cooker does all the work.

Ingredients:

  • 3 lb. beef chuck roast
  • 4 carrots, chopped
  • 3 potatoes, cubed
  • 1 onion, chopped
  • 4 cups beef broth
  • 1 tsp thyme
  • Salt and pepper to taste

How to Make:

  1. Season the beef chuck roast with salt and pepper. Sear in a skillet until browned on all sides.
  2. Transfer to a slow cooker and add carrots, potatoes, onion, beef broth, and thyme.
  3. Cook on low for 8 hours until the tender beef falls apart easily.
  4. Serve hot with the cooked vegetables and broth.
These warm and cozy fall dinner recipes are perfect for embracing the season's flavors. From savory casseroles to hearty soups, these dishes will make the chilly evenings more enjoyable with their comforting and delicious tastes.

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