10 Must-Try Fall Recipes for the Perfect Autumn Dinner

Recipe 1: Butternut Squash Soup

Fall is the perfect time to enjoy a warm bowl of butternut squash soup. This soup is comforting, creamy and full of flavor. Here’s what you’ll need:

Ingredients:

• 1 large butternut squash
• 1 onion, diced
• 2 garlic cloves, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• Salt and pepper, to taste

Preparation:

1. Preheat oven to 400°F. Cut the butternut squash in half lengthwise and scoop out the seeds.
2. Place the squash halves on a baking sheet, cut side up, and bake for 30-35 minutes, or until tender.
3. In a large saucepan, sauté the diced onion and minced garlic in a little oil until softened.
4. Scoop the cooked squash out of the skins and add it to the saucepan with the onion and garlic.
5. Add the chicken or vegetable broth and bring to a simmer.
6. Using an immersion blender, puree the mixture until smooth.
7. Stir in the heavy cream and season with salt and pepper to taste.

Serving suggestions:

• Serve with crusty bread or croutons.
• Top with crumbled bacon or roasted pumpkin seeds for a crunchy texture.

Variations:

• Add curry powder or nutmeg for extra flavor.
• Use coconut milk instead of heavy cream for a lighter version.

Recipe 2: Roasted Turkey with Herbed Butter

What’s autumn without a roasted turkey dinner? This recipe is easy to make and will be a hit with the whole family.

Ingredients:

• 1 whole turkey
• 1 stick of unsalted butter, at room temperature
• 2 cloves of garlic, minced
• 2 tablespoons of chopped fresh herbs (such as thyme, rosemary, and sage)
• Salt and pepper, to taste

Preparation:

1. Preheat oven to 325°F.
2. In a small bowl, mix together the unsalted butter, minced garlic, and chopped herbs.
3. Carefully loosen the skin from the turkey breast and spread the herbed butter mixture evenly under the skin.
4. Season the outside of the turkey with salt and pepper.
5. Place the turkey in a roasting pan and roast for about 3 hours, or until the internal temperature reaches 165°F.

Serving suggestions:

• Serve with mashed potatoes, gravy, and your favorite fall vegetables.

Use the pan drippings to make gravy for an added touch of flavor.

{H2}Recipe 3: Apple Crisp[/H2> Apple crisp is the perfect dessert for fall, and it’s easier to make than you might think. Here’s what you’ll need:

Ingredients:

• 6-8 large apples, peeled, cored, and sliced
• 1 cup all-purpose flour
• 1 cup rolled oats
• 1 cup brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 cup unsalted butter, chilled and diced

Preparation:

1. Preheat oven to 375°F.
2. In a large bowl, mix together the flour, oats, brown sugar, cinnamon, nutmeg, and salt.
3. Using your hands or a pastry cutter, work the diced butter into the mixture until it resembles coarse crumbs.
4. Place the sliced apples in a 9x13 inch baking dish and sprinkle the topping evenly over the apples.
5. Bake for 35-40 minutes, or until the apples are tender and the topping is golden brown.

Serving suggestions:

• Serve warm with a scoop of vanilla ice cream.
• Add a drizzle of caramel sauce for an extra touch of sweetness.

{H2}Recipe 4: Stuffed Acorn Squash[/H2> Stuffed acorn squash is a delicious and healthy fall dish, perfect for a weeknight dinner or a weekend gathering. Here’s what you’ll need:

Ingredients:

• 2 large acorn squash
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 cup cooked quinoa
• 1 cup cooked kale or spinach
• 1/2 cup toasted nuts (such as pecans or almonds)
• 1/2 cup dried cranberries or raisins
• Salt and pepper, to taste

Preparation:

1. Preheat oven to 400°F. Cut the acorn squash in half lengthwise and scoop out the seeds.
2. Place the squash halves on a baking sheet, cut side up, and drizzle with olive oil.
3. Bake for 25-30 minutes, or until tender.
4. Meanwhile, in a large skillet, sauté the diced onion and minced garlic in a little oil until softened.
5. Add the cooked quinoa, cooked kale or spinach, toasted nuts, and dried cranberries or raisins to the skillet and stir to combine.
6. Season with salt and pepper to taste.
7. Spoon the filling into the baked acorn squash halves and return to the oven for an additional 10-15 minutes.

Serving suggestions:

• Serve with a side of roasted vegetables or a mixed green salad.
• Add a dollop of plain Greek yogurt or sour cream for extra creaminess.

{H2}Recipe 5: Pumpkin Risotto[/H2> Pumpkin risotto is a creamy and comforting fall dish, perfect for a cozy night in. Here’s what you’ll need:

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 cup arborio rice
• 4 cups chicken or vegetable broth
• 1 cup pumpkin puree
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste

Preparation:

1. In a large saucepan, heat the olive oil over medium heat.
2. Sauté the diced onion and minced garlic until softened, about 5 minutes.
3. Add the arborio rice and stir to coat, cooking for 2-3 minutes until lightly toasted.
4. Gradually add the broth, one ladleful at a time, stirring continuously and allowing each addition to be fully absorbed before adding more.
5. Stir in the pumpkin puree and continue to cook until the risotto is creamy and the rice is al dente, about 15-20 minutes.
6. Stir in the grated Parmesan cheese and season with salt and pepper to taste.

Serving suggestions:

• Top with a sprinkle of crumbled bacon or chopped fresh herbs for added texture and flavor.
• Serve with a side of crusty bread for soaking up the creamy sauce.

{H2}Recipe 6: Slow Cooker Chicken Stew[/H2> A hearty chicken stew is a must-try for fall, and this slow cooker version is easy and delicious. Here’s what you’ll need:

Ingredients:

• 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
• 2 large carrots, diced
• 2 stalks of celery, diced
• 1 large onion, diced
• 2 cloves of garlic, minced
• 2 cups chicken broth
• 1 cup diced tomatoes (canned or fresh)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste

Preparation:

1. In a large slow cooker, combine the chicken, carrots, celery, onion, and garlic.
2. Pour in the chicken broth, diced tomatoes, thyme, and rosemary, and season with salt and pepper to taste.
3. Cook on low for 6-8 hours, or until the chicken is cooked through and the vegetables are tender.

Serving suggestions:

• Serve with crusty bread or over a bed of mashed potatoes.
• Top with a handful of chopped parsley or cilantro for a pop of fresh flavor.

{H2}Recipe 7: Spicy Sausage and Kale Soup[/H2> This spicy sausage and kale soup is a warm and comforting fall dish, perfect for a chilly evening. Here’s what you’ll need:

Ingredients:

• 1 tablespoon olive oil
• 1 pound spicy sausage, sliced
• 1 large onion, diced
• 2 cloves of garlic, minced
• 4 cups chicken or vegetable broth
• 1 can of white beans, drained and rinsed
• 4 cups chopped kale
• 1 teaspoon red pepper flakes (or more to taste)
• Salt and pepper, to taste

Preparation:

1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the sliced sausage and cook until browned, about 5-7 minutes.
3. Add the diced onion and minced garlic and cook until softened, about 5 minutes.
4. Pour in the broth and add the beans, kale, and red pepper flakes.
5. Simmer until the kale is tender, about 10-15 minutes.
6. Season with salt and pepper to taste.

Serving suggestions:

• Serve with a side of crusty bread for dipping.
• Top with a sprinkle of grated Parmesan cheese for extra creaminess.

{H2}Recipe 8: Butternut Squash Lasagna[/H2> Butternut squash lasagna is a tasty and healthy twist on a classic comfort food. Here’s what you’ll need:

Ingredients:

• 1 medium butternut squash, peeled and sliced into thin rounds
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 12 lasagna noodles
• 2 tablespoons butter
• 2 cloves of garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1 cup grated Parmesan cheese
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/2 teaspoon nutmeg
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese

Preparation:

1. Preheat the oven to 400°F.
2. In a large bowl, toss the butternut squash rounds with the olive oil, salt, and pepper.
3. Spread the squash in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
4. In a large pot of boiling salted water, cook the lasagna noodles according to package directions until al dente. Drain and set aside.
5. In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
6. Whisk in the flour and cook for 2-3 minutes, until golden and smooth.
7. Gradually whisk in the milk and bring to a simmer, stirring continuously, until the mixture thickens, about 5-7 minutes.
8. Stir in the Parmesan cheese, thyme, basil, and nutmeg, and season with salt and pepper to taste.
9. In a large baking dish, spread a layer of the cheese sauce on the bottom. Top with a layer of lasagna noodles, followed by a layer of the roasted butternut squash, and a layer of the ricotta cheese. Repeat the layers until all the ingredients have been used, ending with a layer of cheese sauce on top.
10. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and sprinkle with the shredded mozzarella cheese. Return to the oven and bake until the cheese is melted and bubbly, about 10-15 minutes.

Serving suggestions:

• Serve with a side salad or crusty bread for a complete meal.
• Top with a sprinkle of chopped fresh basil or parsley for added color and flavor.

{H2}Recipe 9: Apple Cider Pork Chops[/H2> Apple cider and pork chops are a perfect match for fall, and this easy recipe is sure to become a family favorite. Here’s what you’ll need:

Ingredients:

• 4 bone-in pork chops
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, sliced
• 2 cloves of garlic, minced
• 1 cup apple cider
• 1/2 cup chicken or vegetable broth
• 1 tablespoon Dijon mustard
• 1 teaspoon dried thyme
• 1/2 teaspoon nutmeg
• 2 tablespoons butter
• 2 tablespoons chopped fresh parsley (optional)

Preparation:

1. Season the pork chops with salt and pepper on both sides.
2. In a large skillet, heat the olive oil over medium-high heat. Add the pork chops and cook until browned on both sides, about 3-4 minutes per side. Remove from the skillet and set aside.
3. In the same skillet, add the sliced onion and minced garlic and cook until softened, about 5 minutes.
4. Pour in the apple cider, broth, mustard, thyme, and nutmeg, and bring to a simmer.
5. Return the pork chops to the skillet and continue to simmer, spooning the sauce over the chops, until the pork is cooked through and the sauce has thickened, about 10-15 minutes.
6. Remove the pork chops from the skillet and place on a serving platter.
7. Whisk in the butter into the remaining sauce until melted, then pour the sauce over the pork chops.
8. Sprinkle with the chopped parsley, if desired.

Serving suggestions:

• Serve the pork chops with mashed potatoes or roasted vegetables for a complete meal.
• Add some chopped apples to the sauce for an extra burst of sweetness and flavor.

{H2}Recipe 10: Pumpkin Spice Latte[/H2> Last but not least, we have a classic fall favorite that’s perfect for cozy nights in or for a pick-me-up on chilly days. This homemade pumpkin spice latte is simple to make and tastes even better than the café version. Here’s what you’ll need:

Ingredients:

• 2 cups milk
• 1/2 cup brewed espresso or strong coffee
• 1/4 cup canned pumpkin puree
• 2 tablespoons sugar
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla extract
• Whipped cream and cinnamon, for serving (optional)

Preparation:

1. In a medium saucepan, heat the milk over medium heat until steaming.
2. Whisk in the pumpkin puree, sugar, pumpkin pie spice, and vanilla extract until well combined.
3. Divide the brewed espresso or coffee between two serving mugs.
4. Pour the pumpkin mixture into the mugs and stir to combine.
5. Top with whipped cream and a sprinkle of cinnamon, if desired.

Serving suggestions:

• Serve with a slice of pumpkin pie or some homemade cookies for a complete dessert experience.
• Experiment with different spices and flavorings to create your own unique pumpkin spice latte.