11 Fall Dinner Recipes for Entertaining a Crowd

Creamy Pumpkin Soup With Sage Croutons

Creamy pumpkin soup with sage croutons is a warm and comforting fall dish that highlights the rich flavors of pumpkin, infused with aromatic spices and finished with crunchy sage croutons. This creamy soup is perfect for chilly autumn evenings and is sure to become a favorite among family and friends.

Ingredients	Quantity
Pumpkin puree	2 cups
Onion	1 medium, diced
Garlic	2 cloves, minced
Vegetable broth	4 cups
Heavy cream	1 cup
Olive oil	2 tablespoons
Fresh sage leaves	1/4 cup
Baguette	1, cut into cubes
Salt	To taste
Black pepper	To taste
Nutmeg	1/4 teaspoon
Cinnamon	1/4 teaspoon

Cooking Instructions:

1. In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until soft.
2. Stir in the pumpkin puree, vegetable broth, nutmeg, cinnamon, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 15-20 minutes.
3. Use an immersion blender to blend the soup until smooth. Stir in heavy cream and adjust seasoning if needed.
4. For the sage croutons, preheat the oven to 375°F (190°C). Toss bread cubes with olive oil and chopped sage, then bake until golden and crispy, about 10-15 minutes.
5. Serve the hot soup garnished with crispy sage croutons and enjoy!

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Roasted Butternut Squash Salad With Maple Vinaigrette

Roasted butternut squash salad with maple vinaigrette is a delightful fall dish that brings together the sweet and nutty flavors of roasted squash with crisp greens and a tangy dressing. This colorful and nutritious salad is perfect as a side or a light main course, bringing warmth and comfort to any autumn gathering.

Ingredients	Quantity
Butternut squash	1 medium, cubed
Olive oil	2 tablespoons
Salt	To taste
Black pepper	To taste
Mixed greens	4 cups
Dried cranberries	1/2 cup
Feta cheese (optional)	1/2 cup, crumbled
Walnuts (or pecans)	1/2 cup, toasted
Maple syrup	2 tablespoons
Apple cider vinegar	1 tablespoon
Dijon mustard	1 teaspoon

Cooking Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, until tender and caramelized.
2. In a small bowl, whisk together maple syrup, apple cider vinegar, and Dijon mustard to create the vinaigrette.
3. In a large bowl, combine the mixed greens, roasted squash, dried cranberries, toasted nuts, and crumbled feta cheese (if using). Drizzle with the maple vinaigrette and toss gently to combine.
4. Serve immediately, or chill in the refrigerator for a revitalizing fall salad!

Braised Short Ribs With Root Vegetables

Braised short ribs with root vegetables is a hearty and comforting dish that embodies the essence of fall. The tender, flavorful meat is slowly cooked to perfection, allowing it to absorb the rich flavors of the accompanying root vegetables, making it an ideal centerpiece for any autumn dinner gathering.

Ingredients	Quantity
Bone-in short ribs	3 to 4 pounds
Olive oil	2 tablespoons
Salt	To taste
Black pepper	To taste
Onions	2, diced
Carrots	3, peeled and chopped
Parsnips	2, peeled and chopped
Celery	2 stalks, chopped
Garlic	4 cloves, minced
Red wine (optional)	2 cups
Beef broth	4 cups
Fresh thyme	2 sprigs
Bay leaves	2

Cooking Instructions:

1. Preheat your oven to 325°F (160°C). Season the short ribs with salt and pepper.
2. In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Sear the short ribs until browned on all sides, then remove them and set aside.
3. In the same pot, add onion, carrots, parsnips, and celery. Sauté until softened, then add garlic and cook for another minute.
4. Pour in red wine (if using) 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 place in the preheated oven. Braise for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
6. Once finished, remove from the oven and let rest for a few minutes before serving. Enjoy the rich flavors alongside your favorite side dishes.

Herb-Crusted Chicken With Garlic Mashed Potatoes

Herb-crusted chicken with garlic mashed potatoes is a delightful and comforting dish perfect for cozy fall dinners. The juicy, oven-roasted chicken is complemented by a flavorful herb crust, while the creamy garlic mashed potatoes serve as a perfect side, making this meal a delightful combination of textures and flavors that warms the soul during the cooler months.

Ingredients	Quantity
Bone-in, skin-on chicken thighs	4 pieces
Olive oil	2 tablespoons
Fresh parsley	2 tablespoons, chopped
Fresh thyme	1 tablespoon, chopped
Fresh rosemary	1 tablespoon, chopped
Garlic	4 cloves, minced
Salt	To taste
Black pepper	To taste
Potatoes	2 pounds, peeled and diced
Heavy cream	½ cup
Butter	4 tablespoons

Cooking Instructions:

1. Preheat the oven to 425°F (220°C). In a small bowl, mix olive oil, parsley, thyme, rosemary, minced garlic, salt, and pepper to create the herb mixture.
2. Rub the herb mixture all over the chicken thighs. Place them in a baking dish and roast in the preheated oven for about 35-40 minutes, or until cooked through and golden brown.
3. While the chicken is roasting, boil the diced potatoes in salted water until tender. Drain and return to the pot.
4. Mash the potatoes, then stir in heavy cream, butter, garlic, salt, and pepper until smooth and creamy.
5. Serve the herb-crusted chicken alongside the garlic mashed potatoes and enjoy a hearty fall dinner!

Vegetarian Chili With Cornbread

Vegetarian chili with cornbread is a hearty and flavorful dish that’s perfect for a cozy fall dinner. Loaded with a variety of beans, vegetables, and spices, this chili not only warms you up but also provides a healthy, satisfying meal. The cornbread, with its slightly sweet and crumbly texture, makes a wonderful pairing, offering a complete and comforting autumn feast.

Ingredients	Quantity
Olive oil	2 tablespoons
Onion	1 large, diced
Bell peppers	2 (one red, one green), diced
Carrot	1 large, diced
Garlic	3 cloves, minced
Canned diced tomatoes	2 (14.5 oz) cans
Canned kidney beans	1 (15 oz) can, drained
Canned black beans	1 (15 oz) can, drained
Vegetable broth	2 cups
Chili powder	2 tablespoons
Cumin	1 tablespoon
Salt	To taste
Black pepper	To taste

Cooking Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced onion, bell peppers, carrot, and garlic; sauté until softened.
2. Stir in the canned diced tomatoes, kidney beans, black beans, vegetable broth, chili powder, cumin, salt, and black pepper.
3. Bring the mixture to a boil, then reduce heat and simmer for about 30 minutes, stirring occasionally.
4. While the chili is simmering, prepare cornbread according to your favorite recipe or mix as directed on the package.
5. Serve the hot vegetarian chili with warm cornbread on the side, and enjoy a comforting meal perfect for fall!

Apple and Sausage Stuffed Acorn Squash

Apple and sausage stuffed acorn squash is a delightful fall dish that combines the sweetness of apples with the savory flavor of sausage, all nestled in tender roasted acorn squash. This recipe not only showcases the vibrant autumn ingredients but also creates a stunning centerpiece for any dinner table, making it a perfect choice for a cozy fall evening.

Ingredients	Quantity
Acorn squash	2 medium
Olive oil	2 tablespoons
Ground sausage	1 pound
Onion	1 medium, diced
Celery	2 stalks, diced
Apple	1 large, diced
Dried cranberries	1/2 cup
Pecans	1/2 cup, chopped
Sage	1 teaspoon, dried
Thyme	1 teaspoon, dried
Salt	To taste
Black pepper	To taste
Parmesan cheese	1/2 cup, grated (optional)

Cooking Instructions:

1. Preheat the oven to 400°F (200°C). Cut the acorn squashes in half and scoop out the seeds. Brush the insides with olive oil, sprinkle with salt and pepper, and place cut side down on a baking sheet. Roast for 25-30 minutes until tender.
2. In a skillet over medium heat, cook the ground sausage until browned. Add diced onion and celery, cooking until softened. Stir in the diced apple, cranberries, pecans, sage, thyme, salt, and pepper. Cook for an additional 5 minutes.
3. Remove the acorn squash from the oven and carefully flip them cut side up. Fill each half with the sausage mixture and top with grated Parmesan cheese if using.
4. Return to the oven and bake for an additional 10-15 minutes, until everything is heated through and the flavors meld.
5. Serve warm, and enjoy this hearty and festive fall dish!

Slow Cooker Beef Stew With Red Wine

Slow Cooker Beef Stew With Red Wine is a rich and comforting dish perfect for cozy fall dinners. This hearty stew combines tender chunks of beef, potatoes, carrots, and aromatic vegetables, all simmered slowly in a savory red wine broth, resulting in a dish that’s not only filling but also bursting with flavor.

Ingredients	Quantity
Beef chuck (cut into cubes)	2 pounds
Olive oil	2 tablespoons
Onion	1 large, diced
Carrots	2 large, sliced
Celery	2 stalks, diced
Garlic	4 cloves, minced
Red wine	1 cup
Beef broth	4 cups
Tomato paste	2 tablespoons
Bay leaves	2
Thyme	1 teaspoon, dried
Salt	To taste
Black pepper	To taste
Potatoes	3 medium, diced
Peas (optional)	1 cup

Cooking Instructions:

1. In a large skillet, heat olive oil over medium-high heat. Brown the beef cubes on all sides, then transfer them to the slow cooker.
2. In the same skillet, sauté the onion, carrots, celery, and garlic for a few minutes until softened.
3. Add the sautéed vegetables to the slow cooker along with red wine, beef broth, tomato paste, bay leaves, thyme, salt, and pepper. Stir to combine.
4. Cover and cook on low for 7-8 hours or high for 4-5 hours, until the beef is fork-tender.
5. About 30 minutes before serving, add the diced potatoes and peas (if using) to the slow cooker.
6. Serve hot, and enjoy the warmth and comfort of this delicious beef stew!

Baked Ziti With Spinach and Ricotta

Baked Ziti With Spinach and Ricotta is a comforting and hearty pasta dish perfect for fall dinners. This dish layers al dente ziti pasta with rich tomato sauce, creamy ricotta cheese, fresh spinach, and a generous topping of mozzarella, making it a satisfying meal that’s easy to prepare and ideal for feeding a crowd.

Ingredients	Quantity
Ziti pasta	1 pound
Olive oil	2 tablespoons
Garlic	3 cloves, minced
Fresh spinach	4 cups
Ricotta cheese	15 ounces
Egg	1 large
Mozzarella cheese (shredded)	2 cups
Parmesan cheese (grated)	1/2 cup
Marinara sauce	4 cups
Salt	To taste
Black pepper	To taste
Dried Italian herbs	1 teaspoon

Cooking Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the ziti pasta according to package instructions until al dente; drain and set aside.
3. In a large skillet, heat olive oil over medium heat, add minced garlic, and sauté until fragrant. Add fresh spinach and cook until wilted.
4. In a bowl, mix the ricotta cheese, egg, salt, pepper, and Italian herbs until well combined.
5. In a large baking dish, spread a layer of marinara sauce, followed by half of the cooked ziti, then the ricotta mixture, wilted spinach, and half of the mozzarella. Repeat layers, finishing with marinara sauce and the remaining mozzarella and Parmesan on top.
6. Bake in the preheated oven for 25-30 minutes, until bubbly and golden on top.
7. Let it cool for a few minutes before serving. Enjoy the comforting flavors of this baked ziti!

Spicy Moroccan Chickpea Tagine

Spicy Moroccan Chickpea Tagine is a vibrant and hearty vegetarian dish that showcases the rich spices and flavors of Moroccan cuisine. This stew combines protein-packed chickpeas with vegetables, dried fruits, and aromatic spices, creating a warming dish that is perfect for fall dinners. Serve it over couscous or with crusty bread for a satisfying meal.

Ingredients	Quantity
Olive oil	2 tablespoons
Onion	1 medium, chopped
Garlic	2 cloves, minced
Carrot	1 large, diced
Bell pepper	1 medium, diced
Zucchini	1 medium, diced
Canned chickpeas	2 cans (15 oz each), drained and rinsed
Diced tomatoes	1 can (14.5 oz)
Vegetable broth	2 cups
Raisins	1/2 cup
Ground cumin	1 teaspoon
Ground coriander	1 teaspoon
Ground cinnamon	1/2 teaspoon
Paprika	1 teaspoon
Salt	To taste
Black pepper	To taste
Fresh cilantro (for garnish)	Chopped, optional

Cooking Instructions:

1. In a large pot or tagine, heat olive oil over medium heat and sauté the chopped onion and minced garlic until soft.
2. Add diced carrot, bell pepper, and zucchini, cooking until the vegetables begin to soften.
3. Stir in the chickpeas, diced tomatoes, vegetable broth, raisins, and spices (cumin, coriander, cinnamon, paprika, salt, and pepper).
4. Bring the mixture to a simmer, cover, and cook for about 20-25 minutes, allowing the flavors to meld.
5. Adjust seasoning as needed, and serve hot, garnished with fresh cilantro if desired. Enjoy the delightful warmth of this spicy chickpea tagine!

Maple-Glazed Brussels Sprouts

Maple-Glazed Brussels Sprouts are a delicious and festive side dish that celebrates the earthy flavor of Brussels sprouts paired with the sweetness of maple syrup. This dish is perfect for fall dinners, offering a delightful balance of sweet and savory, and can easily complement any main course.

Ingredients	Quantity
Brussels sprouts	1 lb (trimmed)
Olive oil	2 tablespoons
Maple syrup	3 tablespoons
Balsamic vinegar	1 tablespoon
Garlic	2 cloves, minced
Salt	To taste
Black pepper	To taste
Fresh parsley (for garnish)	Chopped, optional

Cooking Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the trimmed Brussels sprouts with olive oil, maple syrup, balsamic vinegar, minced garlic, salt, and black pepper until well coated.
3. Spread the Brussels sprouts in a single layer on a baking sheet.
4. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and caramelized.
5. Remove from the oven, garnish with fresh parsley if desired, and serve warm. Enjoy this sweet and savory side dish!

Pear Tart Tatin With Vanilla Ice Cream

Pear Tart Tatin with Vanilla Ice Cream is a delightful and elegant dessert that highlights the sweet, juicy flavor of pears caramelized to perfection. This upside-down pastry is easy to prepare and provides a stunning presentation, making it an ideal choice for fall gatherings and dinner parties. Served warm with a scoop of creamy vanilla ice cream, it’s a comforting treat that beautifully captures the essence of the season.

Ingredients	Quantity
Pears (firm)	4 medium
Unsalted butter	1/2 cup (1 stick)
Brown sugar	3/4 cup
Puff pastry	1 sheet (thawed)
Vanilla ice cream	For serving
Cinnamon (optional)	1/2 teaspoon
Lemon juice	1 tablespoon

Cooking Instructions:

1. Preheat the oven to 400°F (200°C).
2. Peel, core, and halve the pears. In a 9-inch oven-safe skillet, melt the butter over medium heat. Add brown sugar and stir until dissolved and bubbly.
3. Arrange the pear halves in the skillet, cut side up. Cook for about 5-7 minutes until the pears start to soften and caramelize.
4. Place the puff pastry over the pears, tucking in the edges around the fruit.
5. Bake in the preheated oven for 25-30 minutes until the pastry is golden brown and puffed.
6. Let it cool for a few minutes before inverting onto a serving plate. Serve warm with a scoop of vanilla ice cream and a sprinkle of cinnamon if desired. Enjoy your delicious Pear Tart Tatin!