11 Fall Dinner Party Recipes to Impress Guests

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup is a warm and comforting dish that embodies the flavors of fall. This creamy soup features sweet roasted butternut squash blended with aromatic spices, resulting in a rich and velvety texture that is perfect for a cozy dinner party or a simple weeknight meal. Paired with crusty bread, it delivers both nourishment and satisfaction.

Ingredient	Quantity
Butternut squash	1 medium (about 2 pounds)
Olive oil	2 tablespoons
Onion	1 medium, diced
Garlic	3 cloves, minced
Vegetable broth	4 cups
Coconut milk (optional)	1 cup
Ground cinnamon	1 teaspoon
Ground nutmeg	1/2 teaspoon
Salt	To taste
Black pepper	To taste
Fresh parsley (for garnish)	Optional

Cooking Steps:

1. Preheat the oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, and drizzle with olive oil. Roast cut-side down on a baking sheet for 40-45 minutes until tender.
2. In a large pot, heat the remaining olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes. Stir in minced garlic and cook for an additional minute.
3. Remove the roasted squash from the oven, peel the skin (optional), and add to the pot along with vegetable broth, cinnamon, nutmeg, salt, and pepper. Simmer for about 10 minutes.
4. Use an immersion blender or transfer the mixture to a countertop blender to puree until smooth. Return to the pot and stir in coconut milk if using.
5. Adjust seasoning, serve warm, and garnish with fresh parsley if desired. Enjoy!

Fig and Goat Cheese Flatbread

Fig and Goat Cheese Flatbread is a delightful appetizer or light main dish that beautifully combines the sweetness of figs with the creaminess of goat cheese. This flatbread is perfect for a fall dinner party, offering a unique flavor profile that is both sophisticated and comforting, enhanced by a drizzle of balsamic glaze and fresh herbs.

Ingredient	Quantity
Flatbread or pizza dough	1 large
Fresh figs	6-8, sliced
Goat cheese	4 ounces, crumbled
Olive oil	2 tablespoons
Fresh rosemary or thyme	1 tablespoon, chopped
Balsamic glaze	To drizzle
Salt	To taste
Black pepper	To taste

Cooking Steps:

1. Preheat your oven to 425°F (220°C). If using pizza dough, roll it out to your desired thickness on a floured surface.
2. Place the flatbread or rolled pizza dough on a baking sheet lined with parchment paper.
3. Brush the flatbread with olive oil and season with salt and pepper.
4. Evenly distribute the sliced figs on top, followed by the crumbled goat cheese and chopped herbs.
5. Bake in the preheated oven for 12-15 minutes or until the flatbread is golden and crispy.
6. Remove from the oven, drizzle with balsamic glaze, slice, and serve warm. Enjoy!

Creamy Mushroom Risotto

Creamy Mushroom Risotto is a rich and satisfying dish that showcases the earthy flavors of mushrooms combined with the creaminess of arborio rice. It makes a perfect main course for a fall dinner party, providing warmth and comfort while being elevated enough for a special occasion. The dish is often finished with a sprinkle of parmesan cheese and a touch of fresh herbs for added flavor.

Ingredient	Quantity
Arborio rice	1 cup
Vegetable or chicken broth	4 cups
Fresh mushrooms (cremini or shiitake)	8 ounces, sliced
Onion	1 medium, diced
Garlic	2 cloves, minced
Olive oil	2 tablespoons
White wine	1/2 cup
Parmesan cheese	1/2 cup, grated
Fresh parsley	2 tablespoons, chopped
Salt	To taste
Black pepper	To taste

Cooking Steps:

1. In a saucepan, heat the broth over low heat and keep it warm.
2. In a large skillet, heat the olive oil over medium heat and sauté the onions and garlic until translucent.
3. Add the sliced mushrooms and cook until soft, about 5 minutes.
4. Stir in the arborio rice and cook for 1-2 minutes until lightly toasted.
5. Pour in the white wine and cook until absorbed.
6. Gradually add warm broth, one ladle at a time, stirring frequently until each addition is absorbed before adding more, about 18-20 minutes.
7. Once the rice is creamy and al dente, stir in the parmesan cheese, fresh parsley, and season with salt and pepper.
8. Serve warm, garnished with extra parmesan and herbs if desired. Enjoy your creamy delight!

Maple-Glazed Brussels Sprouts

Maple-Glazed Brussels Sprouts are a delightful side dish perfect for a fall dinner party, offering a sweet and savory flavor combination. Roasting the Brussels sprouts enhances their natural nuttiness, while the maple glaze adds a touch of sweetness that complements their slight bitterness. This dish not only looks beautiful on the table but also brings a burst of seasonal flavor to your meal.

Ingredient	Quantity
Brussels sprouts	1 pound
Olive oil	2 tablespoons
Maple syrup	1/4 cup
Balsamic vinegar	1 tablespoon
Salt	To taste
Black pepper	To taste
Crumbled bacon (optional)	1/4 cup
Chopped pecans (optional)	1/4 cup

Cooking Steps:

1. Preheat your oven to 400°F (200°C).
2. Trim the ends of the Brussels sprouts and cut them in half.
3. In a large bowl, toss Brussels sprouts with olive oil, maple syrup, balsamic vinegar, salt, and pepper.
4. Spread the sprouts out on a baking sheet in a single layer.
5. Roast for 20-25 minutes, stirring halfway through, until golden brown and caramelized.
6. If using, toss with crumbled bacon and chopped pecans before serving.
7. Serve warm and enjoy the sweet, savory goodness!

Herb-Crusted Pork Tenderloin

Herb-Crusted Pork Tenderloin is a flavorful and juicy main dish that is perfect for your fall dinner party. The tenderloin is coated in a blend of fresh herbs and spices, creating a fragrant crust that locks in moisture and enhances the meat’s natural flavors. Served alongside your favorite sides, this dish will impress your guests and make your fall gathering memorable.

Ingredient	Quantity
Pork tenderloin	1.5 pounds
Olive oil	2 tablespoons
Fresh rosemary, chopped	2 tablespoons
Fresh thyme, chopped	1 tablespoon
Garlic, minced	3 cloves
Dijon mustard	2 tablespoons
Salt	To taste
Black pepper	To taste
Panko breadcrumbs	1 cup
Grated Parmesan cheese	1/4 cup

Cooking Steps:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a bowl, mix together olive oil, rosemary, thyme, garlic, Dijon mustard, salt, and pepper to form a paste.
3. Rub the herb mixture all over the pork tenderloin.
4. In another bowl, combine panko breadcrumbs and grated Parmesan cheese.
5. Coat the tenderloin with the breadcrumb mixture, pressing it onto the meat to adhere.
6. Place the tenderloin on the prepared baking sheet and roast for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
7. Let the meat rest for 5–10 minutes before slicing, then serve warm and savor the rich flavors!

Spiced Cranberry Quinoa Salad

Spiced Cranberry Quinoa Salad is a vibrant and healthy side dish that perfectly complements any fall dinner party. The combination of fluffy quinoa, sweet-tart cranberries, and warming spices, along with crunchy pecans and fresh herbs, creates a delightful medley of flavors and textures. This salad not only adds a pop of color to your table but is also packed with nutrients, making it a wholesome addition to your holiday menu.

Ingredient	Quantity
Quinoa	1 cup
Vegetable broth	2 cups
Dried cranberries	3/4 cup
Chopped pecans	1/2 cup
Chopped red onion	1/2 small
Fresh parsley, chopped	1/4 cup
Ground cinnamon	1 teaspoon
Ground cumin	1/2 teaspoon
Olive oil	3 tablespoons
Salt	To taste
Black pepper	To taste

Cooking Steps:

1. Rinse quinoa under cold water and then combine it with vegetable broth in a saucepan. Bring to a boil, then reduce the heat and simmer for 15 minutes or until the liquid is absorbed.
2. In a large bowl, mix the cooked quinoa with cranberries, pecans, red onion, and parsley.
3. In a small bowl, whisk together olive oil, ground cinnamon, ground cumin, salt, and pepper. Pour the dressing over the salad and toss to combine.
4. Let the salad sit for 10-15 minutes to allow the flavors to meld before serving. Enjoy your colorful and nutritious side dish!

Braised Short Ribs With Root Vegetables

Braised Short Ribs with Root Vegetables is a comforting and hearty main dish that embodies the flavors of fall. Slow-cooked to perfection, the short ribs become tender and flavorful while the root vegetables absorb all the delicious juices, making this dish a perfect centerpiece for any autumn dinner party. Served with a side of mashed potatoes or crusty bread, it creates a warm and inviting meal that will delight your guests.

Ingredient	Quantity
Bone-in short ribs	3 pounds
Olive oil	2 tablespoons
Onion, chopped	1 large
Carrots, chopped	2 large
Parsnips, chopped	2 large
Garlic, minced	4 cloves
Beef broth	3 cups
Red wine	1 cup
Fresh thyme	4 sprigs
Bay leaves	2
Salt	To taste
Black pepper	To taste

Cooking Steps:

1. Preheat your oven to 350°F (175°C). Season the short ribs with salt and black pepper.
2. In a large Dutch oven, heat olive oil over medium-high heat and sear the short ribs on all sides until browned. Remove and set aside.
3. In the same pot, add onions, carrots, and parsnips, cooking until softened. Stir in garlic and cook for an additional minute.
4. Pour in the red wine to deglaze the pot, scraping the bottom to release any flavorful bits. Add the beef broth, thyme, bay leaves, and the seared short ribs back into the pot.
5. Bring to a simmer, then cover and transfer the pot to the oven. Cook for 2 to 2.5 hours, or until the meat is tender and falling off the bone.
6. Once finished, remove the pot from the oven, discard thyme and bay leaves, and serve the short ribs with the root vegetables, ladling some of the cooking juices over the top. Enjoy your hearty and delicious dish!

Pumpkin Sage Pasta

Pumpkin Sage Pasta is a delightful and seasonal dish that captures the essence of fall with its rich pumpkin flavor and aromatic sage. This simple yet sophisticated pasta dish combines creamy pumpkin sauce with fresh sage and your choice of pasta, making it a wonderful option for a cozy dinner party. The combination of autumn spices brings warmth and depth to the meal, impressing your guests with its unique flavors.

Ingredient	Quantity
Pasta (fettuccine or penne)	12 ounces
Olive oil	2 tablespoons
Onion, diced	1 small
Garlic, minced	3 cloves
Pumpkin puree	1 cup
Vegetable broth	1 cup
Heavy cream	1/2 cup
Fresh sage leaves	1/4 cup, chopped
Salt	To taste
Black pepper	To taste
Grated Parmesan cheese	For serving

Cooking Steps:

1. Cook the pasta according to package instructions; drain and set aside, reserving some pasta water.
2. In a large skillet, heat olive oil over medium heat. Add onions and sauté until translucent, then stir in garlic and cook for an additional minute.
3. Add pumpkin puree and vegetable broth to the skillet, stirring to combine. Bring to a simmer and allow to cook for about 5 minutes.
4. Stir in heavy cream and chopped sage, seasoning with salt and pepper to taste. If the sauce is too thick, add reserved pasta water until desired consistency is reached.
5. Toss the cooked pasta into the skillet with the sauce until well coated. Serve immediately, garnished with grated Parmesan cheese. Enjoy your warm and comforting Pumpkin Sage Pasta!

Caramelized Apple Galette

Caramelized Apple Galette is a rustic and delicious dessert perfect for a fall dinner party. This free-form tart features thinly sliced apples that are caramelized to perfection, nestled in a flaky pastry crust. It’s simple to prepare, making it an ideal choice for impressing your guests without spending all day in the kitchen. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for a truly delightful treat.

Ingredient	Quantity
All-purpose flour	1 ½ cups
Butter, unsalted	½ cup (1 stick)
Ice water	3-4 tablespoons
Sugar	2 tablespoons
Salt	½ teaspoon
Apples (Granny Smith or Honeycrisp)	3-4 medium
Brown sugar	¼ cup
Cinnamon	1 teaspoon
Lemon juice	1 tablespoon
Egg (for egg wash)	1
Coarse sugar (for topping)	1 tablespoon

Cooking Steps:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. To make the pastry, mix flour, sugar, and salt in a bowl. Cut in butter until the mixture resembles coarse crumbs. Add ice water gradually until the dough comes together. Chill for 30 minutes.
3. While the dough chills, prepare the apples by slicing them thinly. In a bowl, toss the apple slices with brown sugar, cinnamon, and lemon juice. Set aside.
4. Roll out the chilled dough into a 12-inch circle on a floured surface. Transfer to the prepared baking sheet.
5. Arrange the caramelized apples in the center of the dough, leaving a border about 2 inches. Fold the edges of the dough over the apples, pleating as needed.
6. Brush the dough with beaten egg and sprinkle coarse sugar over the crust.
7. Bake for 25-30 minutes, or until the crust is golden brown and the apples are tender. Serve warm and enjoy your delicious Caramelized Apple Galette!

Warm Chocolate Lava Cake

Warm Chocolate Lava Cake is an indulgent dessert that is sure to impress your dinner party guests. With its rich, molten chocolate center and a slightly crisp exterior, this dessert offers a luxurious finish to any fall meal. Serve it warm with a scoop of vanilla ice cream or a sprinkle of powdered sugar for an unforgettable treat.

Ingredient	Quantity
Dark chocolate	6 oz (170g)
Unsalted butter	½ cup (1 stick)
Powdered sugar	1 cup
All-purpose flour	¼ cup
Eggs	2 large
Egg yolks	2 large
Vanilla extract	1 teaspoon
Salt	¼ teaspoon
Baking spray	For greasing

Cooking Steps:

1. Preheat your oven to 425°F (220°C) and generously grease four ramekins with baking spray.
2. Melt the dark chocolate and butter together in a heatproof bowl over simmering water, stirring until smooth.
3. In a separate bowl, whisk together the eggs, egg yolks, powdered sugar, and vanilla extract until well combined.
4. Slowly stir the melted chocolate mixture into the egg mixture, then gently fold in the flour and salt until just combined.
5. Pour the batter evenly into the prepared ramekins and place them on a baking sheet.
6. Bake for 12-14 minutes, until the edges are firm but the center remains gooey.
7. Let the cakes cool for 1 minute before inverting onto plates and serve immediately for that molten center experience. Enjoy your Warm Chocolate Lava Cake!

Mulled Wine With Cinnamon and Cloves

Mulled Wine with Cinnamon and Cloves is a warm, aromatic beverage that’s perfect for cozying up during the fall season. This spiced wine is infused with warm spices and citrus, making it a delightful addition to your dinner party. It’s great for serving guests as they arrive or as a comforting drink to enjoy throughout the evening.

Ingredient	Quantity
Red wine	1 bottle (750ml)
Water	1 cup
Granulated sugar	1/4 cup
Cinnamon sticks	3
Whole cloves	5-6
Star anise	1 (optional)
Orange	1 (sliced)
Lemon	1 (sliced)
Nutmeg	1/2 teaspoon (grated)
Fresh ginger	1 inch (sliced)

Cooking Steps:

1. In a large pot, combine red wine, water, and granulated sugar, stirring over medium heat until the sugar dissolves.
2. Add the cinnamon sticks, cloves, star anise (if using), and sliced orange and lemon to the pot.
3. Bring the mixture to a gentle simmer, then reduce the heat and let it steep for about 15-20 minutes to infuse all the flavors.
4. Strain the mulled wine through a fine-mesh sieve to remove the spices and fruit slices.
5. Serve warm in mugs and garnish with an extra cinnamon stick or citrus slice if desired. Enjoy your comforting Mulled Wine!