30 Best Fall Weeknight Dinner Recipes for 2024

Fall is finally here, and there’s something about crisp air, crunchy leaves, and the aroma of spices wafting through the kitchen that makes me fall in love with cooking all over again. There’s nothing I enjoy more than cozying up with my family over a hearty dinner after a long day. 

Tonight, let’s bring some warmth and comfort to your table with my curated list of the 30 best fall weeknight dinner recipes. From savory soups and stews to hearty casseroles and one-pot wonders, I’ve got something for everyone. Whether you’re in the mood for a classic chili, a comforting pot roast, or a delightful roasted tomato pasta recipe, this list will have you covered.

So grab your apron, pour yourself a cup of hot cider, and join me on this delicious fall culinary journey!

Also Read: 15 Healthy Grilling Flavorful Dinner Recipes

1. Pumpkin Sage Risotto

Ingredients:

• 1 cup Arborio rice
• 1 small pumpkin, peeled and diced
• 4 cups vegetable broth
• 1 cup dry white wine 
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• Fresh sage leaves, chopped
• Salt & pepper to taste
• Olive oil

Instructions:

1. In a large pot, heat olive oil and sauté the onion and garlic until translucent.
2. Add the diced pumpkin and cook until softened.
3. Stir in the Arborio rice and toast for a couple of minutes.
4. Pour in the wine and let it simmer until it’s mostly absorbed.
5. Gradually add the vegetable broth, one cup at a time, stirring frequently. Wait for each cup to be absorbed before adding the next.
6. When the rice is al dente, stir in the Parmesan, chopped sage, salt, and pepper.
7. Serve hot, garnished with extra sage leaves.

2. Roasted Tomato Pasta Recipe

Ingredients:

• 2 cups cherry tomatoes
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1/2 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese
• 1 lb spaghetti
• Salt & pepper to taste

Instructions:

1. Preheat oven to 400°F. Toss cherry tomatoes with olive oil, garlic, salt, and pepper, then spread on a baking sheet.
2. Roast for 20-25 minutes, or until tomatoes are burst and caramelized.
3. Cook spaghetti according to package directions.
4. Toss the cooked pasta with roasted tomatoes, juices, fresh basil, and Parmesan.
5. Serve immediately, garnished with extra Parmesan and basil.

3. Butternut Squash Soup

Ingredients:

• 1 butternut squash, peeled, seeded, and cubed
• 1 large onion, chopped
• 2 carrots, chopped
• 4 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 2 tbsp olive oil
• Salt & pepper to taste
• Nutmeg for garnish

Instructions:

1. In a large pot, heat olive oil and sauté onion and carrots until soft.
2. Add the butternut squash and broth. Bring to a boil, then reduce heat and simmer until squash is tender, about 20 minutes.
3. Puree the soup using an immersion blender until smooth.
4. Stir in the heavy cream and season with salt, pepper, and a pinch of nutmeg.
5. Serve hot, with a sprinkle of nutmeg on top.

4. Chicken Pot Pie

Ingredients:

• 2 cups cooked, diced chicken
• 1 cup peas and carrots
• 1/2 cup chopped celery
• 1/3 cup butter
• 1/3 cup flour
• 2 cups chicken broth
• 1 cup milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1 pre-made pie crust

Instructions:

1. Preheat oven to 425°F.
2. In a large skillet, melt butter and whisk in flour until smooth.
3. Gradually stir in broth and milk; cook until thick and bubbly.
4. Add salt, pepper, onion powder, and garlic powder.
5. Stir in chicken, peas, carrots, and celery.
6. Pour the mixture into a pie dish and cover with the pie crust.
7. Bake for 30-35 minutes, or until the crust is golden brown.

5. Slow Cooker Beef Stew

Ingredients:

• 2 lbs beef stew meat, cubed
• 4 cups beef broth
• 1 cup red wine
• 1 large onion, chopped
• 4 large carrots, chopped
• 3 potatoes, diced
• 2 cloves garlic, minced
• 2 bay leaves
• 1 tsp thyme
• Salt & pepper to taste

Instructions:

1. In a skillet, brown the beef cubes over medium heat.
2. Add beef, broth, wine, vegetables, garlic, bay leaves, thyme, salt, and pepper to a slow cooker.
3. Cover and cook on low for 8 hours, or until beef and vegetables are tender.
4. Remove bay leaves before serving.

6. Maple Glazed Pork Chops

Ingredients:

• 4 bone-in pork chops
• 1/4 cup maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp soy sauce
• 1 tsp paprika
• Salt & pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. In a small bowl, mix maple syrup, mustard, soy sauce, paprika, salt, and pepper.
3. Brush pork chops with the glaze and place on a baking sheet.
4. Bake for 25-30 minutes, or until pork is cooked through.

Also Read: Best Roasted Tomato Pasta Recipe

7. Sweet Potato Black Bean Chili

Ingredients:

• 1 large sweet potato, peeled and diced
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1 tbsp chili powder
• 1 tsp cumin
• Salt & pepper to taste

Instructions:

1. In a large pot, sauté onion and garlic until soft.
2. Add diced sweet potato and cook for a few minutes.
3. Stir in black beans, tomatoes, broth, chili powder, cumin, salt, and pepper.
4. Simmer for 25-30 minutes, or until sweet potato is tender.
5. Serve hot, with toppings of your choice such as sour cream, cheese, or avocado.

8. Shepherd’s Pie

Ingredients:

• 1 lb ground beef or lamb
• 1 onion, chopped
• 1 cup frozen peas and carrots
• 2 cups beef broth
• 2 tbsp tomato paste
• 2 tbsp flour
• 4 cups mashed potatoes
• Salt & pepper to taste

Instructions:

1. Preheat oven to 400°F.
2. In a large skillet, cook ground beef/lamb until browned. Add onion and cook until soft.
3. Stir in peas, carrots, tomato paste, and flour. Gradually add beef broth, and simmer until thickened. Season with salt and pepper.
4. Transfer mixture to a baking dish and spread mashed potatoes over the top.
5. Bake for 20-25 minutes, or until the top is golden and crispy.

9. Apple Cider Chicken

Ingredients:

• 4 chicken breasts
• 1 cup apple cider
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar
• 1 tsp thyme
• Salt & pepper to taste
• 1 tbsp olive oil

Instructions:

1. Heat olive oil in a large skillet over medium heat. Brown chicken breasts on both sides.
2. In a small bowl, mix apple cider, apple cider vinegar, brown sugar, thyme, salt, and pepper.
3. Pour mixture over chicken and simmer until chicken is cooked through and sauce is reduced, about 20 minutes.
4. Serve hot, garnished with fresh thyme.

10. Stuffed Acorn Squash

Ingredients:

• 2 acorn squashes, halved and seeded
• 1/2 lb ground sausage
• 1 apple, diced
• 1/4 cup dried cranberries
• 1/4 cup pecans, chopped
• 1 tbsp olive oil
• Salt & pepper to taste

Instructions:

1. Preheat oven to 400°F.
2. Brush acorn squash halves with olive oil, season with salt and pepper, and place on a baking sheet cut-side down. Roast for 30 minutes.
3. In a skillet, cook ground sausage until browned. Stir in diced apple, cranberries, and pecans. Cook for a few minutes.
4. Remove squash from the oven, flip over, and fill with sausage mixture.
5. Return to the oven and bake for another 10 minutes.

11. Creamy Mushroom Pasta

Ingredients:

• 1 lb pasta of your choice
• 2 cups mushrooms, sliced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tbsp butter
• Salt & pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook pasta according to package directions.
2. In a large skillet, melt butter and sauté garlic and mushrooms until mushrooms are golden.
3. Stir in heavy cream, Parmesan, salt, and pepper. Simmer until sauce thickens.
4. Toss cooked pasta with the sauce.
5. Serve hot, garnished with fresh parsley.

12. Turkey Meatball Soup

Ingredients:

• 1 lb ground turkey
• 1/2 cup breadcrumbs
• 1 egg
• 1 onion, chopped
• 2 carrots, sliced
• 2 stalks celery, sliced
• 4 cups chicken broth
• 1 cup small pasta (like orzo)
• 1 tbsp Italian seasoning
• Salt & pepper to taste

Instructions:

1. In a bowl, mix ground turkey, breadcrumbs, egg, salt, and pepper. Form into small meatballs.
2. In a large pot, sauté onion, carrots, and celery until soft. Add chicken broth and bring to a boil.
3. Add meatballs and pasta. Cook for 15-20 minutes, or until meatballs are cooked through and pasta is tender.
4. Season with Italian seasoning, salt, and pepper. Serve hot.

13. Baked Ziti

Ingredients:

• 1 lb ziti pasta
• 1 jar marinara sauce
• 1 lb ground beef
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt & pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Cook ziti according to package directions.
3. In a skillet, heat olive oil and cook ground beef and garlic until beef is browned. Stir in marinara sauce and simmer for 10 minutes.
4. In a baking dish, mix cooked ziti, meat sauce, ricotta cheese, and 1 cup of mozzarella.
5. Top with remaining mozzarella and Parmesan.
6. Bake for 25-30 minutes, or until cheese is melted and bubbly.

14. Honey Balsamic Glazed Brussels Sprouts

Ingredients:

• 2 lbs Brussels sprouts, halved
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 2 tbsp olive oil
• Salt & pepper to taste

Instructions:

1. Preheat oven to 400°F.
2. In a bowl, mix balsamic vinegar, honey, olive oil, salt, and pepper.
3. Toss Brussels sprouts in the mixture and spread on a baking sheet.
4. Roast for 20-25 minutes, or until Brussels sprouts are crispy and caramelized.

Also Read: Simple Roasted Tomato Basil Soup Recipe

15. Beef Stroganoff

Ingredients:

• 1 lb beef sirloin, thinly sliced
• 1 cup sour cream
• 1 cup beef broth
• 1 onion, chopped
• 2 cups mushrooms, sliced
• 2 cloves garlic, minced
• 2 tbsp flour
• 2 tbsp butter
• Salt & pepper to taste
• Egg noodles for serving

Instructions:

1. Cook egg noodles according to package directions.
2. In a large skillet, melt butter and sauté onion, garlic, and mushrooms until soft.
3. Add beef and cook until browned. Stir in flour and cook for another minute.
4. Gradually add beef broth, stirring constantly. Simmer until sauce thickens.
5. Remove from heat and stir in sour cream. Season with salt and pepper.
6. Serve beef stroganoff over egg noodles.

16. Autumn Harvest Salad

Ingredients:

• 4 cups mixed greens
• 1 apple, sliced
• 1/2 cup candied pecans
• 1/4 cup crumbled goat cheese
• 1/4 cup dried cranberries
• 1/4 cup balsamic vinaigrette

Instructions:

1. In a large bowl, toss mixed greens, apple slices, pecans, goat cheese, and cranberries.
2. Drizzle with balsamic vinaigrette just before serving.

17. Slow Cooker Chicken and Dumplings

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 cups chicken broth
• 1 cup heavy cream
• 3 carrots, sliced
• 2 stalks celery, sliced
• 1 onion, chopped
• 1 can refrigerated biscuit dough
• Salt & pepper to taste
• 1 tsp thyme

Instructions:

1. Place chicken, broth, carrots, celery, onion, salt, pepper, and thyme in a slow cooker. Cook on low for 6 hours.
2. Remove chicken, shred, and return to the slow cooker. Stir in heavy cream.
3. Cut biscuit dough into small pieces and drop into the slow cooker.
4. Cook for an additional hour, or until biscuits are cooked through.

18. Pumpkin Alfredo Pasta

Ingredients:

• 1 lb fettuccine
• 1 cup pumpkin puree
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tbsp butter
• Salt & pepper to taste
• Fresh sage for garnish

Instructions:

1. Cook fettuccine according to package directions.
2. In a large skillet, melt butter and sauté garlic until fragrant. Stir in pumpkin puree and heavy cream.
3. Simmer until sauce thickens, then stir in Parmesan cheese, salt, and pepper.
4. Toss cooked fettuccine with the sauce.
5. Serve hot, garnished with fresh sage.

19. Spinach and Ricotta Stuffed Shells

Ingredients:

• 1 box jumbo pasta shells
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups fresh spinach, chopped
• 1 egg
• 1 jar marinara sauce
• Salt & pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Cook jumbo shells according to package directions.
3. In a bowl, mix ricotta, mozzarella, Parmesan, spinach, egg, salt, and pepper.
4. Fill cooked shells with the ricotta mixture and place in a baking dish.
5. Cover shells with marinara sauce.
6. Bake for 25-30 minutes, or until cheese is melted and bubbly.

20. Maple Dijon Roast Chicken

Ingredients:

• 1 whole chicken
• 1/4 cup maple syrup
• 2 tbsp Dijon mustard
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• Salt & pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. In a small bowl, mix maple syrup, Dijon mustard, olive oil, garlic, rosemary, salt, and pepper.
3. Rub the mixture all over the chicken.
4. Place chicken in a roasting pan and roast for 1 hour and 30 minutes, or until chicken is cooked through.

21. Cheesy Broccoli and Rice Casserole

Ingredients:

• 1 cup white rice
• 2 cups broccoli florets
• 1 can cream of mushroom soup
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1 small onion, chopped
• 2 tbsp butter
• Salt & pepper to taste

Instructions:

1. Preheat oven to 350°F.
2. Cook rice according to package directions.
3. In a large skillet, melt butter and sauté onion until soft. Add broccoli florets and cook for 5 minutes.
4. Stir in cream of mushroom soup, sour cream, cheddar cheese, Parmesan cheese, salt, and pepper.
5. Mix in the cooked rice until well combined.
6. Pour mixture into a casserole dish and bake for 25-30 minutes, or until bubbly and golden.

22. Spaghetti Squash with Turkey Marinara

Ingredients:

• 1 spaghetti squash
• 1 lb ground turkey
• 1 jar marinara sauce
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt & pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat oven to 400°F. Cut the spaghetti squash in half, remove seeds, and place cut-side down on a baking sheet. Bake for 40-45 minutes or until tender.
2. In a large skillet, heat olive oil and cook onion and garlic until soft. Add ground turkey and cook until browned.
3. Stir in marinara sauce, salt, and pepper. Simmer for 10 minutes.
4. Use a fork to scrape out the spaghetti squash strands.
5. Serve the turkey marinara over the squash and garnish with fresh basil.

23. Harvest Quinoa Salad

Ingredients:

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 apple, diced
• 1/2 cup dried cranberries
• 1/4 cup chopped walnuts
• 1/4 cup crumbled feta cheese
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• Salt & pepper to taste

Instructions:

1. Rinse quinoa under cold water. Combine quinoa and water/broth in a medium pot and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until quinoa is tender.
2. In a large bowl, combine cooked quinoa, apple, cranberries, walnuts, and feta.
3. In a small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper.
4. Pour dressing over quinoa mixture and toss to combine.

24. Loaded Sweet Potato Skins

Ingredients:

• 4 large sweet potatoes
• 1 cup shredded cheddar cheese
• 1/2 cup cooked bacon, crumbled
• 1/2 cup sour cream
• 2 green onions, sliced
• Salt & pepper to taste
• Olive oil

Instructions:

1. Preheat oven to 400°F.
2. Pierce sweet potatoes with a fork and bake for 45 minutes or until tender.
3. Cut potatoes in half lengthwise and scoop out flesh, leaving a small border. Reserve the flesh for another use.
4. Brush potato skins with olive oil and season with salt and pepper. Place back on the baking sheet and bake for an additional 10 minutes.
5. Fill each skin with cheddar cheese and bacon. Return to the oven and bake until cheese is melted.
6. Top with sour cream and green onions before serving.

25. Sausage and Butternut Squash Skillet

Ingredients:

• 1 lb Italian sausage, sliced
• 1 medium butternut squash, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp fresh sage, chopped
• Salt & pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add sausage and cook until browned.
2. Remove sausage from the skillet and set aside. In the same skillet, add the onion, garlic, and butternut squash. Cook until squash is tender.
3. Return sausage to the skillet and stir in chopped sage, salt, and pepper.
4. Cook for an additional 5 minutes, stirring occasionally.
5. Serve hot, garnished with additional sage if desired.

26. Creamy Cauliflower Soup

Ingredients:

• 1 large head of cauliflower, cut into florets
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tbsp olive oil
• Salt & pepper to taste
• Fresh chives for garnish

Instructions:

1. In a large pot, heat olive oil and sauté onion and garlic until soft.
2. Add cauliflower florets and vegetable broth. Bring to a boil, then reduce heat and simmer until cauliflower is tender, about 20 minutes.
3. Use an immersion blender to puree the soup until smooth.
4. Stir in heavy cream and season with salt and pepper.
5. Serve hot, garnished with fresh chives.

27. Apple Pork Chops

Ingredients:

• 4 pork chops
• 2 apples, thinly sliced
• 1 onion, sliced
• 1/4 cup apple cider
• 2 tbsp brown sugar
• 1 tbsp olive oil
• 1 tsp cinnamon
• Salt & pepper to taste

Instructions:

1. Season pork chops with salt and pepper. Heat olive oil in a large skillet over medium-high heat and brown the pork chops on both sides. Remove from skillet and set aside.
2. In the same skillet, add sliced apples and onions. Cook until softened.
3. Stir in apple cider, brown sugar, and cinnamon.
4. Return pork chops to the skillet and simmer until pork is cooked through and apples are tender.
5. Serve hot, spooning apple and onion mixture over the top.

28. Pesto Spaghetti Squash

Ingredients:

• 1 spaghetti squash
• 1/2 cup basil pesto
• 1/4 cup grated Parmesan cheese
• 1/4 cup toasted pine nuts
• 2 tbsp olive oil
• Salt & pepper to taste

Instructions:

1. Preheat oven to 400°F. Cut the spaghetti squash in half, remove seeds, and place cut-side down on a baking sheet. Bake for 40-45 minutes or until tender.
2. Use a fork to scrape out the spaghetti squash strands.
3. In a large bowl, toss spaghetti squash with basil pesto, Parmesan cheese, olive oil, salt, and pepper.
4. Serve hot, garnished with toasted pine nuts.

29. Sausage and Peppers

Ingredients:

• 1 lb Italian sausage, sliced
• 3 bell peppers (red, yellow, green), sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp Italian seasoning
• Salt & pepper to taste

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add sausage and cook until browned.
2. Remove sausage from the skillet and set aside. In the same skillet, add bell peppers, onion, and garlic. Cook until vegetables are tender.
3. Return sausage to the skillet and stir in Italian seasoning, salt, and pepper.
4. Cook for an additional 5 minutes, stirring occasionally.
5. Serve hot with crusty bread or over rice.

30. Caramelized Onion and Bacon Quiche

Ingredients:

• 1 pre-made pie crust
• 6 slices bacon, cooked and crumbled
• 2 large onions, thinly sliced
• 1 cup shredded Gruyere cheese
• 1 cup heavy cream
• 4 large eggs
• 2 tbsp butter
• Salt & pepper to taste

Instructions:

1. Preheat oven to 375°F. Roll out pie crust and fit into a pie dish. Blind bake for 10 minutes.
2. In a skillet, melt butter and cook onions over medium-low heat until caramelized, about 30 minutes.
3. In a bowl, whisk together heavy cream, eggs, salt, and pepper.
4. Spread caramelized onions, crumbled bacon, and shredded Gruyere cheese on the bottom of the pie crust.
5. Pour the egg mixture over the top.
6. Bake for 30-35 minutes, or until the quiche is set and the top is golden brown.

Also Read: Creamy Tuscan Gnocchi Recipe