11 Best Autumn Dinner Recipes for Sharing

Hearty Beef and Pumpkin Stew

Autumn brings with it a bounty of flavors, and nothing embodies the season better than a Hearty Beef and Pumpkin Stew. This rich and comforting dish combines tender beef, seasonal pumpkin, and aromatic vegetables, perfect for warming up chilly evenings. It’s a one-pot meal that’s not only satisfying but also showcases the best of autumn produce.

Ingredients	Quantity
Chuck beef, cubed	2 lbs
Pumpkin, peeled and cubed	2 cups
Carrots, sliced	2 cups
Onion, chopped	1 large
Garlic, minced	3 cloves
Beef broth	4 cups
Olive oil	2 tablespoons
Thyme	1 teaspoon
Bay leaf	1 leaf
Salt	To taste
Pepper	To taste

Cooking Steps:

1. Heat olive oil in a large pot over medium-high heat, and brown the beef cubes on all sides. Remove and set aside.
2. In the same pot, add the onion and garlic, sautéing until softened.
3. Add back the beef, pumpkin, carrots, beef broth, thyme, bay leaf, salt, and pepper.
4. Bring to a boil, then reduce the heat and simmer for about 1.5 hours, or until the beef is tender.
5. Adjust seasonings to taste, remove the bay leaf, and serve hot.

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Creamy Mushroom and Spinach Pasta

Creamy Mushroom and Spinach Pasta is a delightful autumn dish that combines earthy mushrooms with fresh spinach in a rich, creamy sauce. This dish is not only comforting but also quick to prepare, making it a fantastic choice for weeknight dinners. Serve it alongside a crisp salad or garlic bread for a complete meal.

Ingredients	Quantity
Pasta (penne or fettuccine)	12 oz
Mushrooms, sliced	2 cups
Fresh spinach	4 cups
Heavy cream	1 cup
Parmesan cheese, grated	½ cup
Garlic, minced	2 cloves
Olive oil	2 tablespoons
Salt	To taste
Pepper	To taste

Cooking Steps:

1. Cook the pasta according to package instructions until al dente; drain and set aside.
2. In a large skillet, heat olive oil over medium heat and sauté garlic and mushrooms until softened.
3. Add fresh spinach to the skillet, cooking until wilted.
4. Pour in heavy cream and stir in Parmesan cheese, mixing until smooth and creamy.
5. Combine the cooked pasta with the sauce, season with salt and pepper, and cook for an additional 2 minutes to heat through.
6. Serve warm, garnished with extra Parmesan if desired.

Butternut Squash Risotto

Butternut Squash Risotto is a creamy, comforting dish perfect for autumn evenings. This rich risotto pairs the sweet, nutty flavors of roasted butternut squash with Arborio rice, creating a luscious texture that’s both satisfying and elegant. Ideal for special occasions or cozy family dinners, it’s sure to impress!

Ingredients	Quantity
Arborio rice	1 cup
Butternut squash, diced	2 cups
Vegetable broth	4 cups
Onion, chopped	1 medium
Garlic, minced	2 cloves
Parmesan cheese, grated	½ cup
Olive oil	2 tablespoons
Butter	2 tablespoons
Salt	To taste
Pepper	To taste

Cooking Steps:

1. Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper, and roast for about 25 minutes until tender.
2. In a separate saucepan, heat vegetable broth over low heat to keep it warm.
3. In a large skillet, heat olive oil and butter over medium heat. Add chopped onion and garlic, sautéing until translucent.
4. Stir in Arborio rice, allowing it to toast for 2 minutes.
5. Gradually add warm broth, one ladle at a time, stirring frequently until absorbed, and repeat until the rice is creamy and al dente (about 18-20 minutes).
6. Fold in roasted butternut squash and Parmesan cheese, mixing until creamy. Adjust seasoning with salt and pepper if needed.
7. Serve hot, with additional Parmesan cheese sprinkled on top if desired.

Maple-Glazed Brussels Sprouts With Bacon

Maple-Glazed Brussels Sprouts with Bacon is a delightful side dish that perfectly encapsulates the flavors of autumn. The combination of crispy bacon, sweet maple syrup, and tender roasted Brussels sprouts creates a harmonious balance that elevates any meal. This dish is not only easy to prepare but also adds a seasonal twist to your dinner table.

Ingredients	Quantity
Brussels sprouts	1 lb (450g)
Bacon	4 slices
Maple syrup	3 tablespoons
Olive oil	2 tablespoons
Salt	To taste
Pepper	To taste

Cooking Steps:

1. Preheat the oven to 400°F (200°C).
2. Trim the ends of the Brussels sprouts and cut them in half.
3. In a skillet, cook the bacon over medium heat until crispy, then remove and chop into pieces.
4. Toss the halved Brussels sprouts in a bowl with bacon fat, olive oil, salt, and pepper.
5. Spread the Brussels sprouts on a baking sheet and roast for 20-25 minutes until golden brown, stirring halfway.
6. Drizzle maple syrup over the Brussels sprouts in the last 5 minutes of roasting, allowing it to caramelize.
7. Stir in the chopped bacon before serving warm.

Chicken Pot Pie With a Flaky Crust

Chicken Pot Pie with a Flaky Crust is a classic comfort food that warms the heart and satisfies the soul, especially during the chilly autumn months. This savory pie is filled with tender chicken, hearty vegetables, and a creamy sauce, all encased in a perfectly flaky pastry crust. It’s a cozy dish that brings the flavors of the season to your dinner table.

Ingredients	Quantity
Cooked chicken, shredded	2 cups
Frozen mixed vegetables	1 cup
Onion, chopped	1 medium
Garlic, minced	2 cloves
Chicken broth	1 cup
Heavy cream	½ cup
All-purpose flour	½ cup
Butter	3 tablespoons
Salt	To taste
Pepper	To taste
Pie crust (store-bought or homemade)	1 (9-inch)
Egg (for egg wash)	1

Cooking Steps:

1. Preheat the oven to 425°F (220°C).
2. In a skillet, melt butter over medium heat, sauté onions until softened, then add garlic and cook until fragrant.
3. Stir in the flour, then gradually whisk in the chicken broth and heavy cream, cooking until the mixture thickens.
4. Add shredded chicken, frozen vegetables, salt, and pepper; mix well and remove from heat.
5. Roll out the pie crust and place it into a pie dish, fill with the chicken mixture, and cover with another crust. Seal the edges and make slits on top for steam to escape.
6. Brush the top with beaten egg and bake for 30-35 minutes until golden brown.
7. Let it cool slightly before slicing and serving warm.

Spiced Apple and Sausage Stuffing

Spiced Apple and Sausage Stuffing is a delightful side dish that brings a burst of autumn flavors to your dinner table. This savory stuffing combines the heartiness of sausage with the sweetness of apples and warm spices, making it the perfect accompaniment to roasted meats or a standalone vegetarian option. It’s an aromatic dish that captures the essence of fall.

Ingredients	Quantity
Italian sausage	1 pound
Apples, peeled and diced	2 medium
Onion, chopped	1 medium
Celery, chopped	2 stalks
Bread cubes (stale or toasted)	4 cups
Chicken broth	1 cup
Dried cranberries	½ cup
Sage, dried	1 tablespoon
Thyme, dried	1 teaspoon
Cinnamon	½ teaspoon
Salt	To taste
Pepper	To taste
Butter	4 tablespoons

Cooking Steps:

1. Preheat the oven to 350°F (175°C).
2. In a skillet, cook the sausage over medium heat until browned and crumbly. Remove and drain excess fat.
3. In the same skillet, sauté onions and celery until softened, then add apples and cook until they begin to soften.
4. In a large bowl, combine sausage, sautéed mixture, bread cubes, dried cranberries, herbs, and spices. Pour in chicken broth and mix until evenly moistened.
5. Transfer the mixture to a greased baking dish, dot with butter, and cover with foil.
6. Bake for 30 minutes, then uncover and bake for an additional 15-20 minutes until the top is golden brown.
7. Let it cool slightly before serving as a perfect side for your autumn feast.

Roasted Vegetable and Quinoa Salad

Roasted Vegetable and Quinoa Salad is a vibrant and nutritious dish that showcases the flavors of autumn through the use of seasonal vegetables and protein-rich quinoa. This salad is hearty yet light, making it a perfect addition to your dinner table, whether served warm or at room temperature. It’s an excellent option for a side dish or as a main course for a vegetarian meal.

Ingredients	Quantity
Quinoa	1 cup
Water	2 cups
Bell peppers, chopped	2 medium
Zucchini, sliced	1 medium
Red onion, chopped	1 medium
Carrots, diced	2 medium
Olive oil	3 tablespoons
Garlic cloves, minced	2 cloves
Cumin	1 teaspoon
Salt	To taste
Pepper	To taste
Fresh parsley, chopped	¼ cup
Feta cheese, crumbled (optional)	½ cup

Cooking Steps:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Cook quinoa according to package instructions, using water and set aside.
3. In a bowl, toss chopped vegetables with olive oil, garlic, cumin, salt, and pepper.
4. Spread the vegetables on the baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
5. In a large bowl, combine cooked quinoa with roasted vegetables, fresh parsley, and feta cheese.
6. Adjust seasoning if needed, and serve warm or at room temperature for a delightful autumn dish.

Sweet Potato and Black Bean Enchiladas

Sweet Potato and Black Bean Enchiladas are a delicious and hearty dish perfect for autumn dining. These enchiladas feature tender sweet potatoes and protein-packed black beans, all wrapped in soft tortillas and smothered in a rich enchilada sauce. They are not only satisfying but also bursting with flavor, making them a fantastic vegetarian main course for any fall gathering.

Ingredients	Quantity
Sweet potatoes, peeled and diced	2 medium
Black beans, drained and rinsed	1 can (15 oz)
Corn tortillas	8
Enchilada sauce	2 cups
Onion, chopped	1 medium
Garlic cloves, minced	2 cloves
Olive oil	2 tablespoons
Cumin	1 teaspoon
Salt	To taste
Pepper	To taste
Shredded cheese (optional)	1 cup
Fresh cilantro, chopped (for garnish)	¼ cup

Cooking Steps:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat and sauté onion and garlic until translucent.
3. Add diced sweet potatoes, cumin, salt, and pepper; cook until sweet potatoes are tender, about 10-12 minutes.
4. Stir in black beans and half of the enchilada sauce until well combined.
5. In a baking dish, spread a layer of enchilada sauce on the bottom.
6. Fill each tortilla with the sweet potato and black bean mixture, roll them up, and place seam-side down in the baking dish.
7. Pour the remaining enchilada sauce over the top and sprinkle with shredded cheese if desired.
8. Bake for 20-25 minutes until heated through and cheese is melted and bubbly.
9. Garnish with fresh cilantro before serving.

Harvest Vegetable Casserole

Harvest Vegetable Casserole is a comforting and nutritious dish that celebrates the bounty of the fall season. This casserole combines a mix of fresh seasonal vegetables, highlighting their natural flavors and colors, all baked together in a creamy sauce and topped with a crispy crumb topping. It serves as a perfect side dish for your autumn dinner gatherings or can be enjoyed as a delightful vegetarian main course.

Ingredients	Quantity
Zucchini, sliced	2 medium
Carrots, chopped	2 medium
Bell pepper, chopped	1 medium
Mushrooms, sliced	1 cup
Broccoli florets	2 cups
Onion, chopped	1 medium
Garlic cloves, minced	2 cloves
Olive oil	2 tablespoons
Heavy cream	1 cup
Vegetable broth	1 cup
Grated Parmesan cheese	½ cup
Breadcrumbs	1 cup
Salt and pepper	To taste
Fresh thyme, chopped (for garnish)	2 tablespoons

Cooking Steps:

1. Preheat the oven to 350°F (175°C).
2. In a large skillet, heat olive oil over medium heat and sauté onion and garlic until translucent.
3. Add the zucchini, carrots, bell pepper, mushrooms, and broccoli; cook until vegetables are slightly tender, about 5-7 minutes.
4. Stir in heavy cream, vegetable broth, salt, and pepper until well mixed.
5. Transfer the vegetable mixture to a greased baking dish and sprinkle with Parmesan cheese and breadcrumbs on top.
6. Bake for 25-30 minutes until the topping is golden brown and vegetables are cooked through.
7. Garnish with fresh thyme before serving.

Pear and Gorgonzola Salad

Pear and Gorgonzola Salad is a delightful combination of sweet and savory flavors, perfect for an autumn dinner. This fresh salad features ripe, juicy pears paired with creamy Gorgonzola cheese, crunchy walnuts, and mixed greens, all tossed in a light vinaigrette. It makes for a rejuvenating starter or side dish that beautifully complements richer main courses.

Ingredients	Quantity
Mixed greens	6 cups
Ripe pears, sliced	2 medium
Gorgonzola cheese, crumbled	1/2 cup
Walnuts, chopped	1/2 cup
Olive oil	3 tablespoons
Balsamic vinegar	2 tablespoons
Honey	1 teaspoon
Salt and pepper	To taste
Fresh parsley, chopped (for garnish)	2 tablespoons

Cooking Steps:

1. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper to create the vinaigrette.
2. In a large salad bowl, combine mixed greens, sliced pears, crumbled Gorgonzola cheese, and chopped walnuts.
3. Drizzle the vinaigrette over the salad and gently toss to combine.
4. Garnish with fresh parsley before serving.

Warm Cinnamon and Nutmeg Bread Pudding

Warm Cinnamon and Nutmeg Bread Pudding is a comforting and indulgent dessert perfect for the autumn season. This rich dish features cubes of stale bread soaked in a custard mixture infused with warm spices like cinnamon and nutmeg, baked until golden and served warm. Topped with a drizzle of cream or a scoop of vanilla ice cream, it’s the ultimate way to celebrate cozy fall evenings.

Ingredients	Quantity
Stale bread, cubed	6 cups
Milk	2 cups
Heavy cream	1 cup
Eggs	4 large
Sugar	3/4 cup
Ground cinnamon	2 teaspoons
Ground nutmeg	1 teaspoon
Vanilla extract	1 teaspoon
Salt	1/2 teaspoon
Raisins or chocolate chips (optional)	1 cup
Whipped cream (for serving)	To taste

Cooking Steps:

1. Preheat the oven to 350°F (175°C) and grease a baking dish.
2. In a large bowl, whisk together milk, heavy cream, eggs, sugar, cinnamon, nutmeg, vanilla extract, and salt.
3. Add the cubed bread to the custard mixture and let it soak for about 10-15 minutes.
4. If using, fold in the raisins or chocolate chips, then pour the mixture into the prepared baking dish.
5. Bake for 30-40 minutes, or until the top is golden and the custard is set.
6. Serve warm, drizzled with whipped cream.