As the crisp air of autumn starts to settle in, there’s nothing quite like the comfort of a warm, home-cooked meal to welcome the season. Fall is the perfect time to explore hearty, flavorful dishes that bring the best of the season’s produce to your dinner table. Here are five easy and delightful fall dinner recipes that will not only satisfy your taste buds but also make your kitchen the coziest spot in the house.
1. Butternut Squash and Sage Risotto
Ingredients:
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 4 cups chicken or vegetable broth
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
- Fresh sage leaves, chopped
Instructions:
- Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 25-30 minutes until tender and golden.
- In a large pot, heat a bit of olive oil over medium heat. Add the onion and garlic, cooking until soft and translucent.
- Stir in the Arborio rice, cooking for a couple of minutes until lightly toasted.
- Pour in the white wine and stir until it’s absorbed by the rice.
- Gradually add the broth, one cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
- Once the rice is creamy and tender, stir in the roasted butternut squash, Parmesan cheese, butter, and sage. Season with salt and pepper to taste.
- Serve hot, garnished with a sprinkle of Parmesan and a few sage leaves.
2. Autumn Harvest Chicken Stew
Ingredients:
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs, cut into chunks
- Salt and pepper to taste
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 garlic cloves, minced
- 1 cup butternut squash, cubed
- 1 sweet potato, cubed
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 cup kale, chopped
Instructions:
- In a large pot, heat olive oil over medium-high heat. Season the chicken with salt and pepper, then brown it in the pot until cooked through. Remove and set aside.
- In the same pot, add the onion, carrots, and celery, cooking until softened.
- Add the garlic, butternut squash, and sweet potato, stirring for a couple of minutes.
- Pour in the chicken broth, thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add the chicken back to the pot along with the chopped kale. Simmer for another 10 minutes until all the vegetables are tender.
- Season with salt and pepper to taste and serve hot.
3. Pumpkin Sage Pasta
Ingredients:
- 12 ounces pasta (penne or rigatoni works well)
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 cup pumpkin puree
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup chicken or vegetable broth
- 1 teaspoon ground sage
- Salt and pepper to taste
- Fresh sage leaves for garnish
Instructions:
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the onion and garlic, cooking until softened.
- Stir in the pumpkin puree, heavy cream, Parmesan cheese, broth, and ground sage. Cook until the sauce is well combined and heated through.
- Add the cooked pasta to the skillet, tossing to coat evenly with the sauce. Season with salt and pepper to taste.
- Serve hot, garnished with fresh sage leaves and extra Parmesan if desired.
4. Apple Cider Glazed Pork Chops
Ingredients:
- 4 boneless pork chops
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/2 cup apple cider
- 1/4 cup chicken broth
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 2 tablespoons butter
- Fresh thyme leaves for garnish
Instructions:
- Season the pork chops with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat. Add the pork chops, cooking until browned on both sides and cooked through. Remove and set aside.
- In the same skillet, add the apple cider, chicken broth, Dijon mustard, brown sugar, cinnamon, and cloves. Bring to a boil, then reduce heat and simmer until the sauce thickens.
- Stir in the butter until melted and well combined.
- Return the pork chops to the skillet, spooning the glaze over them to coat.
- Serve hot, garnished with fresh thyme leaves.
5. Beef and Barley Soup
Ingredients:
- 1 tablespoon olive oil
- 1 pound beef stew meat, cut into chunks
- Salt and pepper to taste
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1/2 cup pearl barley
- 6 cups beef broth
- 1 can diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 2 cups chopped spinach or kale
Instructions:
- In a large pot, heat olive oil over medium-high heat. Season the beef with salt and pepper, then brown it in the pot until cooked through. Remove and set aside.
- In the same pot, add the onion, carrots, and celery, cooking until softened.
- Add the garlic and pearl barley, stirring for a couple of minutes.
- Pour in the beef broth, diced tomatoes, thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat and simmer for 40 minutes.
- Add the beef back to the pot along with the chopped spinach or kale. Simmer for another 10 minutes until the barley and vegetables are tender.
- Season with salt and pepper to taste and serve hot.
These easy fall dinner recipes are perfect for bringing warmth and comfort to your table as the days grow cooler. Each dish celebrates the flavors of the season, offering a delightful combination of taste and nutrition. Enjoy these meals with family and friends, and make the most of the beautiful autumn evenings. Happy cooking!
