11 Fall Dinner Recipes for Dinner Guests

Butternut Squash Risotto

Butternut squash risotto is a creamy, comforting dish that perfectly captures the essence of fall. The sweetness of the roasted butternut squash pairs beautifully with the creamy arborio rice, creating a rich and satisfying meal that is sure to please. This dish makes a wonderful side or can stand alone as a hearty vegetarian main course.

Ingredients	Quantity
Arborio rice	1 cup
Butternut squash	2 cups (cubed)
Vegetable broth	4 cups
Onion	1 (finely chopped)
Garlic	2 cloves (minced)
Parmesan cheese	½ cup (grated)
Olive oil	2 tablespoons
Butter	2 tablespoons
Salt	To taste
Black pepper	To taste
Fresh sage or thyme	Optional for garnish

Cooking Steps:

1. Preheat oven to 400°F (200°C). Toss cubed butternut squash in olive oil, salt, and pepper and roast for 25-30 minutes until tender.
2. In a saucepan, heat vegetable broth until simmering. Keep warm over low heat.
3. In a large skillet, heat butter and sauté onions until translucent. Add minced garlic and cook until fragrant.
4. Stir in arborio rice and cook for 1-2 minutes, allowing the rice to absorb the flavors.
5. Gradually add warm vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
6. Once rice is creamy and cooked to al dente (about 18-20 minutes), stir in the roasted butternut squash and grated Parmesan cheese.
7. Season with additional salt and pepper to taste. Garnish with fresh sage or thyme and serve warm. Enjoy!

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Maple Glazed Brussels Sprouts

Maple glazed Brussels sprouts are a delightful side dish that perfectly embodies the flavors of fall. The combination of the earthy, slightly bitter taste of Brussels sprouts with the sweetness of maple syrup creates a harmonious balance that elevates any autumn meal. Roasting the sprouts brings out their natural sweetness and provides a crispy texture, making this dish a favorite at any dinner table.

Ingredients	Quantity
Brussels sprouts	1.5 pounds
Olive oil	2 tablespoons
Maple syrup	3 tablespoons
Balsamic vinegar	1 tablespoon
Salt	To taste
Black pepper	To taste
Chopped pecans (optional)	1/2 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 the halved Brussels sprouts with olive oil, maple syrup, balsamic vinegar, salt, and pepper until well coated.
4. Spread the Brussels sprouts on a baking sheet in a single layer.
5. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until they are golden brown and caramelized.
6. Remove from the oven and, if desired, sprinkle with chopped pecans before serving warm. Enjoy!

Creamy Mushroom Pasta

Creamy mushroom pasta is a comforting and indulgent dish that embodies the rich flavors of fall. The combination of earthy mushrooms, creamy sauce, and al dente pasta creates a warm meal that is perfect for chilly evenings. This recipe is not only simple to prepare but also allows for easy customization based on your favorite types of mushrooms and pasta.

Ingredients	Quantity
Pasta (fettuccine or penne)	12 ounces
Olive oil	2 tablespoons
Garlic (minced)	3 cloves
Mixed mushrooms (sliced)	16 ounces
Heavy cream	1 cup
Parmesan cheese (grated)	1/2 cup
Fresh parsley (chopped)	1/4 cup
Salt	To taste
Black pepper	To taste

Cooking Steps:

1. Cook pasta according to package instructions; drain and set aside.
2. In a large skillet, heat olive oil over medium heat, then add minced garlic and sauté for 1 minute.
3. Add sliced mushrooms to the skillet and cook until they are browned and tender, about 5-7 minutes.
4. Stir in heavy cream and let it simmer for a couple of minutes until slightly thickened; add grated Parmesan cheese, salt, and pepper to taste.
5. Toss the cooked pasta in the sauce until well coated, then mix in chopped parsley.
6. Serve the creamy mushroom pasta warm, garnished with additional Parmesan if desired. Enjoy!

Braised Short Ribs With Root Vegetables

Braised short ribs with root vegetables is a hearty and flavorful dish that perfectly captures the essence of fall. The rich, tender meat is slow-cooked until it falls off the bone, combined with a medley of root vegetables like carrots, parsnips, and potatoes. This one-pot meal not only warms you up on chilly autumn nights but also fills your home with an irresistible aroma.

Ingredients	Quantity
Beef short ribs	4 pounds
Olive oil	2 tablespoons
Onion (chopped)	1 large
Garlic (minced)	4 cloves
Carrots (chopped)	2 large
Parsnips (chopped)	2 large
Potatoes (cubed)	2 medium
Red wine	1 cup
Beef broth	2 cups
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 pepper.
2. In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs until browned on all sides, then remove and set aside.
3. In the same pot, add onion and garlic, cooking until softened. Add carrots, parsnips, and potatoes, sautéing for an additional 5 minutes.
4. Pour in red wine and scrape up any browned bits from the bottom. Let it simmer for a few minutes before adding beef broth, thyme, and bay leaves.
5. Return the short ribs to the pot, cover, and transfer to the preheated oven. Braise for about 2.5 to 3 hours, or until the meat is tender and falling off the bone.
6. Remove from oven, discard thyme and bay leaves, then serve hot, allowing the flavors to meld beautifully. Enjoy your comforting fall meal!

Pumpkin Chili

Pumpkin chili is a delightful twist on the classic chili that embraces the flavors of fall. With a comforting blend of ground meat, beans, and pumpkin puree, this dish is both hearty and healthy. The pumpkin adds a subtle sweetness and creaminess, while spices like chili powder and cumin give it a warming kick. Whether you’re serving it at a gathering or enjoying a cozy night in, pumpkin chili is sure to become a seasonal favorite.

Ingredients	Quantity
Ground beef or turkey	1 pound
Onion (chopped)	1 large
Garlic (minced)	3 cloves
Bell pepper (chopped)	1
Canned diced tomatoes	1 can (14.5 oz)
Pumpkin puree	1 can (15 oz)
Black beans (drained)	1 can (15 oz)
Kidney beans (drained)	1 can (15 oz)
Chili powder	2 tablespoons
Cumin	1 tablespoon
Salt	To taste
Black pepper	To taste
Vegetable broth	2 cups
Olive oil	1 tablespoon
Fresh cilantro (for garnish)	Optional

Cooking Steps:

1. In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, and bell pepper, and sauté until softened.
2. Stir in ground beef or turkey and cook until browned.
3. Add canned tomatoes, pumpkin puree, black beans, kidney beans, vegetable broth, chili powder, cumin, salt, and pepper. Stir well to combine.
4. Bring the mixture to a simmer and let it cook for about 20-30 minutes, stirring occasionally.
5. Serve hot, garnished with fresh cilantro if desired. Enjoy your warm and flavorful pumpkin chili!

Apple Cider Glazed Chicken

Apple cider glazed chicken is a perfect autumn dish that combines the savory flavor of chicken with the sweet, tangy notes of apple cider. This dish is not only easy to prepare, but it also boasts a beautiful caramelized finish that is sure to impress your family and guests. Served with seasonal sides, apple cider glazed chicken makes for a delightful and cozy dinner option.

Ingredients	Quantity
Chicken breasts (boneless, skinless)	4 pieces
Apple cider	1 cup
Honey	1/4 cup
Dijon mustard	2 tablespoons
Olive oil	2 tablespoons
Garlic (minced)	2 cloves
Fresh thyme (chopped)	1 tablespoon
Salt	To taste
Black pepper	To taste

Cooking Steps:

1. In a saucepan, combine apple cider, honey, Dijon mustard, and minced garlic. Bring to a boil and then reduce heat to simmer until the mixture thickens (about 10-15 minutes).
2. In a large skillet, heat olive oil over medium heat. Season the chicken breasts with salt, pepper, and chopped thyme.
3. Add the chicken to the skillet and cook for about 6-7 minutes on each side, or until fully cooked.
4. Pour the apple cider glaze over the chicken in the skillet and let it cook for an additional 2-3 minutes, allowing the chicken to absorb the flavors.
5. Serve the chicken drizzled with the glaze and garnished with additional thyme if desired. Enjoy your flavorful apple cider glazed chicken!

Spiced Lamb Shepherd’s Pie

Spiced Lamb Shepherd’s Pie is a comforting classic that combines tender lamb meat with aromatic spices and a creamy mashed potato topping. This hearty dish is perfect for cool autumn evenings, offering a warm and satisfying meal that is sure to become a family favorite. Packed with savory flavors and a blend of seasonal ingredients, shepherd’s pie is as delicious as it is filling.

Ingredients	Quantity
Ground lamb	1 pound
Onion (chopped)	1 medium
Carrots (diced)	2 medium
Peas	1 cup
Garlic (minced)	2 cloves
Tomato paste	2 tablespoons
Worcestershire sauce	1 tablespoon
Chicken stock	1 cup
Ground cumin	1 teaspoon
Ground cinnamon	1/2 teaspoon
Olive oil	2 tablespoons
Salt	To taste
Black pepper	To taste
Potatoes (mashed)	4 cups
Butter	2 tablespoons
Milk	1/2 cup
Fresh parsley (chopped)	For garnish

Cooking Steps:

1. Preheat the oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion, carrots, and garlic, cooking until tender.
3. Add the ground lamb to the skillet, seasoning with salt, pepper, cumin, and cinnamon. Cook until browned.
4. Stir in tomato paste, Worcestershire sauce, peas, and chicken stock. Simmer for about 10 minutes.
5. In a large pot, combine the mashed potatoes with butter and milk, mixing until creamy.
6. Spread the lamb mixture in a baking dish and top with the mashed potatoes, smoothing the surface.
7. Bake in the preheated oven for 20-25 minutes or until the top is golden brown.
8. Garnish with chopped fresh parsley before serving. Enjoy your delicious spiced lamb shepherd’s pie!

Roasted Vegetable Tart

Roasted Vegetable Tart is a delightful and vibrant dish that highlights the flavors of autumn vegetables nestled in a flaky pastry crust. This vegetarian tart is perfect for a cozy dinner, combining the sweetness of roasted vegetables with a creamy filling, making it as satisfying as it is colorful. Serve it warm with a side salad for a wholesome meal that celebrates the season’s bounty.

Ingredients	Quantity
Puff pastry	1 sheet
Zucchini (sliced)	1 medium
Bell peppers (sliced)	1 medium
Red onion (sliced)	1 medium
Cherry tomatoes (halved)	1 cup
Olive oil	2 tablespoons
Dried thyme	1 teaspoon
Salt	To taste
Black pepper	To taste
Eggs	3 large
Heavy cream	1/2 cup
Grated Parmesan cheese	1/2 cup
Fresh basil (for garnish)	For serving

Cooking Steps:

1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry and place it into a tart pan, trimming the edges as necessary.
3. In a mixing bowl, toss the zucchini, bell peppers, red onion, and cherry tomatoes with olive oil, thyme, salt, and pepper. Spread the vegetables evenly over the pastry.
4. In another bowl, whisk together the eggs, heavy cream, and Parmesan cheese. Pour the egg mixture over the roasted vegetables in the tart.
5. Bake the tart in the preheated oven for 25-30 minutes, or until the filling is set and the crust is golden brown.
6. Allow to cool slightly before slicing and serve garnished with fresh basil. Enjoy your delicious roasted vegetable tart!

Stuffed Acorn Squash

Stuffed Acorn Squash is a hearty and wholesome dish that embodies the essence of fall. This beautiful dish features acorn squash halves filled with a savory mixture of grains, nuts, cranberries, and spices, creating a deliciously satisfying and nutritious meal. Perfect for a cozy autumn dinner, the stuffed squash is as visually appealing as it is tasty.

Ingredients	Quantity
Acorn squash	2 medium
Olive oil	2 tablespoons
Quinoa or farro	1 cup
Vegetable broth	2 cups
Dried cranberries	1/2 cup
Chopped walnuts or pecans	1/2 cup
Chopped onion	1 small
Garlic (minced)	2 cloves
Ground cinnamon	1 teaspoon
Ground nutmeg	1/2 teaspoon
Salt	To taste
Black pepper	To taste
Fresh parsley (for garnish)	For serving

Cooking Steps:

1. Preheat the oven to 400°F (200°C). Cut the acorn squash in half and scoop out the seeds. Brush the insides with olive oil, sprinkle with salt, and place face down on a baking sheet. Roast for 25-30 minutes until tender.
2. In a pot, sauté the chopped onion and minced garlic in olive oil until soft. Add the quinoa or farro and toast for a couple of minutes. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until the grains are cooked, about 15-20 minutes.
3. Stir in dried cranberries, chopped walnuts or pecans, cinnamon, nutmeg, salt, and pepper into the cooked grain mixture.
4. Once the acorn squash is done roasting, carefully flip them over and fill each half with the grain mixture. Return to the oven and bake for an additional 10-15 minutes.
5. Garnish with fresh parsley before serving. Enjoy your delicious stuffed acorn squash!

Harvest Grain Salad

Harvest Grain Salad is a vibrant and nutritious dish that beautifully showcases the bounty of fall. This salad combines a medley of hearty grains, fresh seasonal vegetables, and a zesty dressing that ties everything together, making it a perfect side dish or light main course for your autumn gatherings.

Ingredients	Quantity
Farro or quinoa	1 cup
Water or vegetable broth	2 cups
Roasted sweet potatoes	1 cup (diced)
Kale (chopped)	2 cups
Pomegranate seeds	1/2 cup
Feta cheese (crumbled)	1/2 cup
Red onion (thinly sliced)	1/4 cup
Olive oil	3 tablespoons
Apple cider vinegar	2 tablespoons
Dijon mustard	1 teaspoon
Salt	To taste
Black pepper	To taste
Fresh parsley (for garnish)	For serving

Cooking Steps:

1. Cook the farro or quinoa according to package instructions in water or vegetable broth. Once ready, fluff with a fork and let cool.
2. While the grains are cooking, roast the sweet potatoes in the oven at 400°F (200°C) for about 20 minutes until tender.
3. In a large bowl, combine the cooked grains, roasted sweet potatoes, chopped kale, pomegranate seeds, feta cheese, and red onion.
4. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and black pepper to create the dressing.
5. Pour the dressing over the salad and toss to combine. Garnish with fresh parsley before serving. Enjoy your delightful Harvest Grain Salad!

Pecan Pie Cheesecake

Pecan Pie Cheesecake is a decadent fusion dessert that combines the rich, creamy texture of cheesecake with the sweet, nutty flavors of classic pecan pie. This delightful treat features a buttery graham cracker crust, a smooth cream cheese filling, and a crunchy pecan topping, making it a perfect centerpiece for holiday gatherings or special occasions.

Ingredients	Quantity
Graham cracker crumbs	1 1/2 cups
Unsalted butter (melted)	1/3 cup
Sugar	1/4 cup
Cream cheese (softened)	16 oz (2 packages)
Brown sugar	1 cup
Eggs	3 large
Vanilla extract	1 teaspoon
Heavy cream	1/2 cup
Pecan halves	1 cup
Corn syrup	1/2 cup
Salt	1/4 teaspoon

Cooking Steps:

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
2. In a bowl, combine graham cracker crumbs, melted butter, and sugar to form the crust. Press into the bottom of the pan and bake for 10 minutes.
3. In a large mixing bowl, beat the cream cheese until smooth. Add brown sugar, eggs, vanilla extract, and heavy cream, mixing until fully combined.
4. Pour the cream cheese mixture over the baked crust and bake for about 50-60 minutes or until set.
5. In a separate saucepan, combine pecans, corn syrup, and salt. Cook until slightly thickened, then pour over the baked cheesecake.
6. Bake for an additional 10-15 minutes. Let it cool, then chill in the refrigerator for at least 4 hours before serving. Slice and enjoy your Pecan Pie Cheesecake!