11 Trader Joe’s Fall Dinner Recipes You Have to Try

Butternut Squash Soup With Curry

Butternut Squash Soup With Curry is a warm and comforting dish perfect for fall evenings. This creamy soup combines the natural sweetness of butternut squash with aromatic spices, making it a deliciously satisfying dinner option that is both healthy and easy to prepare. Utilizing ingredients from Trader Joe’s, this recipe offers a delightful twist on a classic favorite.

Cooking Steps:

1. Preheat your oven to 400°F (200°C).
2. Cut the butternut squash in half, scoop out the seeds, and brush the cut sides with olive oil. Place them cut-side down on a baking sheet and roast for about 30-40 minutes until tender.
3. In a large pot, heat olive oil over medium heat, then add onion and garlic. Sauté until the onion is translucent.
4. Stir in the curry powder and cook for an additional minute until fragrant.
5. Scoop the flesh of the roasted butternut squash into the pot, and add vegetable broth. Simmer for about 10 minutes.
6. Remove from heat and blend the soup until smooth (using an immersion blender or regular blender).
7. Stir in coconut milk and season with salt and pepper. Heat through and adjust seasoning if necessary.
8. Serve warm, garnished with fresh cilantro if desired. Enjoy your delicious bowl of Butternut Squash Soup with Curry!

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Harvest Vegetable and Quinoa Casserole

Harvest Vegetable and Quinoa Casserole is a wholesome and hearty dish that brings together the flavors of fall with nourishing ingredients. This casserole is packed with seasonal vegetables, protein-rich quinoa, and a hint of cheese, making it an ideal choice for a comforting family dinner or a satisfying meal prep option.

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. Rinse quinoa under cold water, then combine it with vegetable broth in a pot. Bring to a boil, cover, and simmer for about 15 minutes or until the quinoa is fluffy.
3. While the quinoa is cooking, heat olive oil in a large skillet over medium heat. Sauté onion and garlic until softened, then add the chopped vegetables and cook for 5-7 minutes until tender.
4. In a large mixing bowl, combine cooked quinoa, sautéed vegetables, dried oregano, salt, and pepper. If desired, stir in shredded cheese.
5. Transfer the mixture to a greased casserole dish, and top with additional cheese if using.
6. Cover with foil and bake for 25 minutes, removing the foil during the last 10 minutes to allow the cheese to brown.
7. Garnish with fresh parsley before serving. Enjoy your delicious Harvest Vegetable and Quinoa Casserole!

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Pumpkin Ricotta Pasta

Pumpkin Ricotta Pasta is a delightful fall dish that brings together the creamy richness of ricotta cheese and the sweet, earthy flavor of pumpkin. This pasta recipe is not only comforting but also quick to prepare, making it perfect for weeknight dinners or special occasions during the autumn season.

Cooking Steps:

1. Cook the pasta according to package instructions until al dente, then drain and reserve some pasta water.
2. In a large skillet, heat olive oil over medium heat, and sauté minced garlic until fragrant.
3. Add pumpkin puree, ricotta cheese, and cooked pasta to the skillet, stirring to combine.
4. If the mixture is too thick, add a splash of reserved pasta water until desired creaminess is achieved.
5. Stir in parmesan cheese, chopped sage, and season with salt, pepper, and red pepper flakes if desired.
6. Serve immediately, garnished with additional grated parmesan and sage. Enjoy your Pumpkin Ricotta Pasta!

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Spicy Lentil Soup

Spicy Lentil Soup is a hearty and flavorful dish that is perfect for warming up during the cooler fall months. Packed with protein-rich lentils, vibrant vegetables, and warming spices, this soup not only satisfies your hunger but also provides comforting nutrition. It’s easy to make and can be enjoyed as a standalone meal or paired with crusty bread.

Cooking Steps:

1. In a large pot, heat the olive oil over medium heat and sauté the onions, carrots, and celery until softened.
2. Add garlic and cook for another minute until fragrant.
3. Stir in the cumin, paprika, and red pepper flakes, cooking for an additional minute.
4. Add lentils, vegetable broth, and diced tomatoes to the pot. Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender.
5. Season with salt and pepper to taste and stir in fresh spinach until wilted, if using.
6. Serve hot and enjoy your Spicy Lentil Soup!

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Apple and Sausage Stuffed Acorn Squash

Apple and Sausage Stuffed Acorn Squash is a delightful fall dish that blends the sweetness of apples with savory sausage, all encased in roasted acorn squash halves. This recipe not only showcases seasonal flavors but also makes for an impressive presentation, perfect for any autumn gathering or weeknight meal.

Cooking Steps:

1. Preheat your oven to 400°F (200°C). Cut the acorn squash in half and scoop out the seeds. Brush the inside with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes until tender.
2. In a skillet, heat olive oil over medium heat. Add the sausage, cooking until browned. Add the onion and celery, and sauté until softened.
3. Stir in the diced apple, cranberries, pecans, ground cinnamon, and cook for an additional 2 minutes.
4. Remove roasted squash from the oven and carefully turn them over. Fill each half with the sausage-apple mixture.
5. Return to the oven for another 10 minutes until heated through. Garnish with fresh parsley before serving. Enjoy your Apple and Sausage Stuffed Acorn Squash!

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Creamy Mushroom and Spinach Risotto

Creamy Mushroom and Spinach Risotto is a rich and comforting Italian dish that highlights the earthy flavors of mushrooms and the freshness of spinach. This creamy risotto is perfect for fall, providing a warm and satisfying meal that can be enjoyed on its own or as a side dish.

Cooking Steps:

1. In a saucepan, heat the broth over low heat and keep it warm.
2. In a large skillet, heat olive oil over medium heat. Sauté the onion and garlic until translucent.
3. Add the sliced mushrooms and cook until soft and browned.
4. Stir in the Arborio rice, cooking for 1-2 minutes until slightly toasted.
5. Gradually add the warm broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more.
6. Once the rice is creamy and al dente (about 18-20 minutes), stir in the fresh spinach, heavy cream, and Parmesan cheese until the spinach wilts and the cheese is melted.
7. Season with salt and pepper to taste, garnish with parsley, and serve hot. Enjoy your Creamy Mushroom and Spinach Risotto!

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Sweet Potato Gnocchi With Sage Butter

Sweet Potato Gnocchi with Sage Butter is a delightful fall dish that combines the earthy sweetness of sweet potatoes with the fragrant essence of sage. This comforting pasta is rich, yet light, making it an exquisite main course or a side that celebrates the flavors of the season.

Cooking Steps:

1. Boil the sweet potato until fork-tender, then peel and mash until smooth.
2. In a bowl, combine the mashed sweet potato, flour, egg, and salt. Mix until a soft dough forms.
3. On a floured surface, roll the dough into long ropes, then cut into bite-sized pieces to form the gnocchi.
4. In a large pot, boil salted water and gently add the gnocchi. Cook until they float to the surface, then remove with a slotted spoon.
5. In a skillet over medium heat, melt the butter and add sage leaves; cook until the butter is golden and fragrant.
6. Toss the cooked gnocchi in the sage butter, seasoning with Parmesan cheese and black pepper before serving. Enjoy your Sweet Potato Gnocchi with Sage Butter!

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Autumn Harvest Chili

Autumn Harvest Chili is a hearty and comforting dish that perfectly embodies the essence of fall. Bursting with seasonal flavors, this vegetarian chili features a medley of beans, vegetables, and spices, making it a nourishing meal ideal for chilly evenings. It’s easy to prepare and serves well as a standalone dish or paired with crusty bread or cornbread.

Cooking Steps:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent.
2. Stir in garlic, bell pepper, carrot, and zucchini. Cook until the vegetables are slightly softened.
3. Add the diced tomatoes, kidney beans, black beans, chili powder, cumin, and vegetable broth. Stir well to combine.
4. Season with salt and black pepper, then bring the chili to a boil.
5. Reduce the heat and let it simmer for 20-30 minutes, stirring occasionally.
6. Serve hot, garnished with fresh cilantro if desired. Enjoy your Autumn Harvest Chili!

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Maple Glazed Brussels Sprouts and Chicken

Maple Glazed Brussels Sprouts and Chicken is a delightful autumn dish that beautifully combines the earthy flavors of Brussels sprouts with the sweetness of maple syrup. This recipe features tender chicken roasted alongside caramelized Brussels sprouts, delivering a warm and satisfying meal that’s perfect for fall evenings.

Cooking Steps:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss chicken thighs and Brussels sprouts with olive oil, maple syrup, Dijon mustard, garlic, salt, and black pepper until well coated.
3. Spread the mixture on a baking sheet in a single layer.
4. Roast for 25-30 minutes or until the chicken is cooked through and Brussels sprouts are caramelized and tender.
5. Garnish with fresh thyme before serving. Enjoy your Maple Glazed Brussels Sprouts and Chicken!

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Cheesy Corn and Green Chile Bake

Cheesy Corn and Green Chile Bake is a comforting and flavorful dish that brings the essence of fall into your kitchen. This recipe features sweet corn combined with zesty green chiles, all baked to creamy perfection and topped with melted cheese. It’s an ideal side dish for fall gatherings or a hearty addition to any autumn meal.

Cooking Steps:

1. Preheat the oven to 375°F (190°C) and grease an 8×8 inch baking dish.
2. In a mixing bowl, combine the sweet corn, diced green chiles, cream cheese, sour cream, shredded cheddar cheese, eggs, cornmeal, garlic powder, salt, and black pepper. Mix until well blended.
3. Pour the mixture into the prepared baking dish, spreading it out evenly.
4. Bake for 30-35 minutes or until the top is golden and the center is set.
5. Let cool for a few minutes, then garnish with fresh cilantro before serving. Enjoy your Cheesy Corn and Green Chile Bake!

Pear and Cranberry Salad With Maple Vinaigrette

Pear and Cranberry Salad With Maple Vinaigrette is an invigorating and vibrant dish that perfectly captures the flavors of fall. This salad is a delightful combination of sweet, juicy pears, tart cranberries, crunchy nuts, and crisp greens, all brought together with a fragrant maple vinaigrette. It’s a great addition to any autumn meal and can be served as a starter or a light main course.

Cooking Steps:

1. In a small bowl, whisk together the maple syrup, olive oil, apple cider vinegar, Dijon mustard, salt, and black pepper to create the vinaigrette.
2. In a large salad bowl, combine the mixed greens, sliced pears, dried cranberries, crumbled feta cheese, and toasted pecans or walnuts.
3. Drizzle the maple vinaigrette over the salad and toss gently to combine.
4. Serve immediately and enjoy your invigorating Pear and Cranberry Salad!