30 Hearty Fall Dinner Recipes Full of Rich, Savory Flavor These cozy dishes are sure to please the family as much as a crowd. By Ashley Day Ashley Day Ashley Day is Food & Wine's associate editorial director. She's edited and directed food and travel content at USA TODAY, the Institute of Culinary Education, and Chef & Restaurant magazine, and contributed to The Food Institute, The Daily Meal, and the recipe app meez. Food & Wine's Editorial Guidelines and Kim Wehby Kim Wehby Kim Wehby is a copy editor with over a decade of experience in the food and beverage space, including a senior editorial role at People Inc. Food Studios. She's edited and developed content for Food & Wine, Southern Living, and Eating Well. Food & Wine's Editorial Guidelines Published on September 18, 2026 Add Us On SAVE ALL RECIPES NEW! Save as a collection on MyRecipes Close Credit: Greg DuPree / Food Styling by Julian Hensarling / Prop Styling by Prissy Montiel With the beginning of autumn comes the start of cozy food season, when hearty dishes help us adjust to cooler weather. Our fall dinner ideas include recipes with pork, pumpkin, and Dutch ovens. Make homemade chicken pot pie with one skillet. Add brown butter sauce to anything. Turn to peak ingredients like butternut squash, apples, and mushrooms. Make the most of the season with our favorite fall dinner recipes. Love any of these recipes? Tap “Save” to add them to MyRecipes, your new, free recipe box for Food & Wine. 01 of 30 Creamy Pumpkin Pasta Jordan Provost / Food Styling by Thu Buser In just 30 minutes, enjoy this low-lift seasonal pasta with a little heft and smoke thanks to thick-cut bacon, plus a bit of warmth and spice from toasted rosemary and garlic. Get the Recipe Save 02 of 30 Mushroom and Lentil Ragù Victor Protasio / Food Styling by Margaret Monroe Dickey, Prop Styling by Julia Bayless A clever blend of earthy mixed mushrooms and quick-cooking black lentils simmers in a red wine sauce for a hearty, meatless take on classic ragù that’s sensational over polenta. Get the Recipe Save 03 of 30 Sweet Potato and Kale Soup Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen A whole Parmesan cheese rind adds umami notes to this warming nutmeg-scented soup from 1995 F&W Best New Chefs Anne Quatrano and Clifford Harrison. It’s brimming with sweet potatoes, Tuscan kale, and carrots. Get the Recipe Save 04 of 30 French Onion Stuffed Butternut Squash Food & Wine / Photo by Victor Protasio / Food Styling by Jennifer Wendorf / Prop Styling by Claire Spollen Stuff creamy roasted butternut squash with caramelized onions, Gruyère cheese, and toasted croutons for this hearty sweet-and-savory side. The components can be made ahead to assemble and bake day of. Get the Recipe Save 05 of 30 Pork Chops with Apples and Bacon Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver This 30-minute, one-pan meal for four features juicy thick-cut pork chops alongside crisp-tart apples in a sweet-savory sauce. Bacon adds irresistible smoke, while shallots provide a sharp cut through all the richness. Get the Recipe Save 06 of 30 Dr Pepper–Braised Pot Roast Greg Dupree / FOOD STYLING by CHELSEA ZIMMER / PROP STYLING by ABBY ARMSTRONG The molasses-like caramel notes of Dr Pepper bring sweet complexity to this tender chuck roast and vegetable braise, made in the slow cooker, from F&W recipe developer Liz Mervosh. Served over mashed potatoes, it’s a complete fall meal. Get the Recipe Save 07 of 30 Ricotta Gnocchi Greg Dupree / Food Styling by Julian Hensarling / Prop Styling by PRISSY MONTIEL These pillowy ricotta-filled gnocchi from chef Geoffrey Zakarian are tossed in a simple sage-infused brown butter sauce with crispy bits of pancetta. Stock them in the freezer for last-minute dinners. Get the Recipe Save 08 of 30 Coq au Vin Food & Wine / Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Priscilla Montiel This weeknight-friendly take on the classic French chicken stew from the legendary Ina Garten is brimming with bone-in chicken pieces, pancetta, and hearty vegetables like carrots and mushrooms. Generous pours of cognac and red wine add depth to the rich broth. Get the Recipe Save 09 of 30 Owamni Sweet Potatoes with Maple-Chili Crisp Photo: Heami Lee / FOOD STYLING CHELSEA ZIMMER / PROP STYLING / CHRISTINE KEELY Minneapolis chef Sean Sherman brings us a from-scratch chili crisp made from dried chiles, maple syrup, garlic, and scallions. Roasted sweet potatoes quickly hit a cast-iron grill pan for those enticing grill marks, then they’re lavishly drizzled with the flavorful condiment. Get the Recipe Save 10 of 30 Pork and Porcini Meatballs Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen These savory oven-baked meatballs from 1993 F&W Best New Chef Nancy Oakes are packed with ground pork, pecorino cheese, freshly grated Parmesan, and chopped porcini mushrooms. Serve them over polenta or orzo, drizzled with olive oil and sprinkled with parsley. Get the Recipe Save 11 of 30 Mushroom Flatbread with White Miso Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely Mushrooms and Parmesan deliver awesome earthy nuttiness to this quick flatbread, while white miso ties it all together with an almost-sweet edge. Mozzarella cheese supplies the melting factor, and arugula adds just the right amount of green freshness. Get the Recipe Save 12 of 30 Butternut Squash Casserole with Leeks, Prosciutto, and Thyme Food & Wine / Photo by Brie Goldman / Food Styling by Lauren McAnelly / Prop Styling by Sue Mitchell This delectable squash-studded hybrid of bread pudding and gratin is the ideal accompaniment to roasted meats and poultry. To serve it as a main course, cut it into large squares and pair it with a green salad. Get the Recipe Save 13 of 30 White Bean and Mushroom Cassoulet Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Lydia Pursell This hearty, wholesome vegetarian cassoulet comes to us from food writer Lidey Heuck. Robust dried porcini and fresh cremini mushrooms stand in for the would-be meat, adding deep flavor and a richness that’s suitable for the chilliest of eves. Get the Recipe Save 14 of 30 Braised Duck Legs with Spaetzle and Mushroom Ragout David Malosh This hearty German harvest-inspired meal showcases braised duck served on a bed of buttery-crisp spaetzle and saucy mushrooms. The incredibly flavorful braising liquid is reduced then thickened with softened butter and flour into a sauce. Get the Recipe Save 15 of 30 Smoked Ham Hock and Lentil Soup Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell “I love making this lentil soup when the weather begins to cool,” says 2017 F&W Best New Chef Nina Compton. “The ham hock aroma hangs around the kitchen beautifully; the smell alone makes you warmer.” Get the Recipe Save 16 of 30 Farro Salad with Roasted Root Vegetables David Malosh Crisp roasted carrots, parsnips, and celery root add a caramelized depth to this earthy, elegant farro salad, dressed simply in olive oil and red wine vinegar. Get the Recipe Save 17 of 30 Pan-Roasted Chicken with Grapes, Garlic, and Rosemary Photo by Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell Simple, elegant, and ready in just 45 minutes, this pan-roasted chicken from 2017 F&W Best New Chef Angie Mar is sure to please on a crisp autumn evening. A whole bird is cut into eight pieces, then roasted with grapes, garlic cloves, and rosemary sprigs to yield crispy-skinned chicken in a schmaltzy pan sauce that begs for a chunk of crusty bread. Get the Recipe Save 18 of 30 Brussels Sprouts and Sweet Potato Hand Pies Gerard + Belevender In these seasonal, golden, crispy pastries are mashed sweet potatoes, brussels sprouts, sour cream, and aged cheddar. The totality of the earthy, sweet flavors tastes something like Thanksgiving in a bite. Get the Recipe Save 19 of 30 Buttermilk Macaroni and Cheese with Baby Kale Kelly Marshall Tender sautéed baby kale almost melts into the buttermilk-enriched béchamel in chef and cookbook author Alexander Smalls’ riff on mac and cheese, which is baked until the sharp cheddar on top turns crisp and golden. Get the Recipe Save 20 of 30 Dutch Oven Classic Beef Stew Greg DuPree Softened carrots, mushrooms, and potatoes add a colorful contrast to the generous pieces of tender beef in this comforting stew flavored with herbs and red wine. Get the Recipe Save 21 of 30 Chicken Potpie with Leeks and Thyme Greg DuPree This gorgeous, golden chicken potpie utilizes frozen puff pastry so you can have dinner on the table with just 20 minutes of hands-on time and using only one skillet. Leeks, carrots, and sweet peas add pops of flavor and texture to the savory, creamy chicken filling. Get the Recipe Save 22 of 30 Pasta with Roasted Cauliflower and Crispy Capers Caitlin Bensel “Of all the fall vegetables, it’s the return of my beloved cauliflower and its elegant florets that I celebrate the most,” says cookbook author Colu Henry. In this recipe, cauliflower comes together with capers, garlic, anchovy, crushed red pepper, lemon zest, parsley, and Pecorino Romano to form a comforting pasta dish that’s ready in under an hour. Get the Recipe Save 23 of 30 Roasted Chicken and Acorn Squash with Sumac Brown Butter Victor Protasio Crisp-skinned chicken and tender slices of acorn squash get rich and bright flavors from a drizzle of honey-tinged brown butter pan sauce. A shower of fresh thyme leaves, Aleppo pepper, and sumac adds a spiced, slightly citrusy finishing touch. Get the Recipe Save 24 of 30 Roasted Merguez Sausage with Apples and Onions Victor Protasio The fruity sweetness of apples counters the heavily spiced merguez sausage in this sheet-pan dinner. Use apples that hold their shape during roasting — we like Honeycrisp or Pink Lady here. Get the Recipe Save 25 of 30 Mayan Pepita Chicken Stew Greg DuPree This warming fall dish owes its incredible depth of flavor to a carefully curated paste made of toasted seeds and spices along with roasted tomatoes and tomatillos. The finished stew is garnished with chopped cilantro and mint, then served with a chile-cacao spice mix, tortillas, and rice. Get the Recipe Save 26 of 30 Delicata Squash and Sausage Crostata with Ricotta and Honey Justin Walker This seasonal crostata layers fennel-spiced sausage, chile, delicata squash, and honey for an unforgettable fall dinner. Buckwheat flour adds a nutty depth to the crispy crust. Get the Recipe Save 27 of 30 Pork Loin Braised with Mushrooms and Wine Greg DuPree French and Italian flavors come together beautifully in this Corsican-style entrée. Fresh herbs, citrus peel, wine, and plenty of garlic perfume the braising liquid for a juicy pork loin. Extra jus is ladled over cooked mushrooms and polenta as a rich, hearty base for the succulent pork. Get the Recipe Save 28 of 30 Roasted Butternut Squash with Chorizo-Spiced Kale Photo by David Malosh / Prop Styling by Amy Wilson / Food Styling by Maggie Ruggiero Chef Damian Sansonetti seasons thick butternut squash steaks with a chorizo spice mix of oil-bloomed cumin, pimentón de la Vera, and coriander, resulting in a smoky, sweet, and earthy autumnal dish. Get the Recipe Save 29 of 30 Pumpkin Lasagna Karen Mordechai Autumn-spiced chard meets a creamy Parmesan pumpkin filling in this seasonal vegetable lasagna for a robust meatless entrée that will satisfy and warm you on brisk fall nights. Get the Recipe Save 30 of 30 Pork Chops with Three-Apple Slaw Victor Protasio Here, dinner’s ready in just half an hour with pan-seared pork chops and a zippy apple coleslaw. Justin Chapple slices up a mix of sweet and tart apples — Gala, Honeycrisp, and Granny Smith — and tosses them in a creamy, Tabasco-spiked dressing. Get the Recipe Save Explore more: Food Recipes Dinner Was this page helpful? Thanks for your feedback! Tell us why! Other Submit