29 Healthy Fall Recipes for Cozy, Easy Fall Dinners Tonight

As the leaves start to turn and the air gets crisper, there’s nothing more comforting than a hearty, yet healthy, fall dinner. Fall brings an abundance of fresh produce, from pumpkins and squash to apples and sweet potatoes, making it the perfect season to enjoy nutrient-packed meals.

I’m always on the lookout for easy and tasty recipes to warm up my evenings, and I’m excited to share these favorites. “29 Healthy Fall Recipes for Cozy, Easy Fall Dinners Tonight” is your go-to guide for delicious, wholesome dinners that celebrate the flavors of autumn.

1. Roasted Butternut Squash Soup

Roasted butternut squash soup is the epitome of fall comfort food. It’s creamy, rich in flavor, and perfect for warming up on a chilly evening.

Ingredients:

• 1 large butternut squash, peeled and cubed
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp thyme
• 1/2 tsp nutmeg
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F. Place butternut squash cubes on a baking sheet and drizzle with olive oil. Roast for 25 minutes.
2. In a pot, sauté onion and garlic until translucent. Add roasted squash, vegetable broth, thyme, and nutmeg.
3. Bring to a boil, then simmer for 20 minutes.
4. Use an immersion blender to puree the soup until smooth. Season with salt and pepper.
5. Serve hot with a sprinkle of thyme.

2. Stuffed Acorn Squash

Stuffed acorn squash is a visually appealing and nutritious meal that’s fun to make and eat.

Ingredients:

• 2 acorn squashes, halved and seeded
• 1 lb ground turkey
• 1 small onion, chopped
• 1 apple, diced
• 1/2 cup quinoa, cooked
• 1 tsp sage
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F. Place acorn squash halves cut side down on a baking sheet. Roast for 30 minutes.
2. In a skillet, cook ground turkey with onions until browned. Stir in apple, quinoa, sage, salt, and pepper.
3. Remove squash from oven and fill each half with turkey mixture. Return to oven and bake for 15 more minutes.
4. Serve warm, optionally garnished with sage leaves.

3. Harvest Bowl

A harvest bowl is a delicious mix of grains, veggies, and proteins, perfect for a balanced dinner.

Ingredients:

• 1 cup farro
• 1 sweet potato, cubed
• 1 cup Brussels sprouts, halved
• 1/2 cup dried cranberries
• 1/4 cup pumpkin seeds
• 1/4 cup feta cheese, crumbled
• Olive oil, salt, and pepper to taste

Instructions:

1. Cook farro according to package instructions.
2. Roast sweet potato and Brussels sprouts at 400°F for 25 minutes, drizzled with olive oil.
3. In a bowl, combine cooked farro, roasted vegetables, dried cranberries, pumpkin seeds, and feta cheese.
4. Drizzle with olive oil, season with salt and pepper, and toss to mix.
5. Serve warm or at room temperature.

4. Apple Sage Pork Chops

These apple sage pork chops are juicy and full of fall flavors, making for a comforting dinner.

Ingredients:

• 4 boneless pork chops
• 2 apples, thinly sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup apple cider
• 1 tsp sage
• Salt and pepper to taste

Instructions:

1. Season pork chops with salt, pepper, and sage.
2. In a skillet, brown pork chops on both sides, then set aside.
3. Sauté onion and garlic in the same skillet until soft. Add apple slices and cook for 3 minutes.
4. Pour in apple cider and bring to a simmer. Return pork chops to skillet and cook for 10 minutes, until done.
5. Serve pork chops topped with apple mixture.

5. Quinoa Stuffed Peppers

Quinoa stuffed peppers are a colorful and nutritious choice for a hearty fall meal.

Ingredients:

• 4 bell peppers, tops cut off and seeds removed
• 1 cup quinoa, cooked
• 1 cup black beans, rinsed and drained
• 1 cup corn kernels
• 1 tomato, diced
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F. Place bell peppers cut side down on a baking sheet. Roast for 15 minutes.
2. In a bowl, mix cooked quinoa, black beans, corn, tomato, cumin, salt, and pepper.
3. Remove peppers from oven and fill with the quinoa mixture. Return to oven and bake for 20 more minutes.
4. Serve warm, optionally garnished with fresh cilantro.

6. Sweet Potato and Black Bean Chili

This sweet potato and black bean chili is a vegetarian delight that’s both hearty and nutritious.

Ingredients:

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

Instructions:

1. In a large pot, sauté onion and garlic until translucent.
2. Add diced sweet potatoes, vegetable broth, black beans, diced tomatoes, chili powder, cumin, salt, and pepper.
3. Bring to a boil, then reduce heat and simmer for 30 minutes, until sweet potatoes are tender.
4. Serve hot, optionally topped with sour cream and chopped cilantro.

7. Maple Glazed Salmon

Maple glazed salmon is a simple, yet delicious, way to enjoy the flavors of fall.

Ingredients:

• 4 salmon fillets
• 1/4 cup maple syrup
• 2 tbsp soy sauce
• 1 clove garlic, minced
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F. Place salmon fillets on a baking sheet lined with parchment paper.
2. In a small bowl, mix maple syrup, soy sauce, garlic, Dijon mustard, salt, and pepper.
3. Brush salmon fillets with the maple glaze.
4. Bake for 15-20 minutes, until salmon is cooked through.
5. Serve warm, optionally garnished with green onions.

8. Pumpkin Risotto

Pumpkin risotto is creamy, comforting, and perfect for a cozy fall evening.

Ingredients:

• 1 cup Arborio rice
• 2 cups pumpkin puree
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth, warmed
• 1/2 cup Parmesan cheese, grated
• 1 tsp sage
• Salt and pepper to taste

Instructions:

1. In a pot, sauté onion and garlic until translucent. Add Arborio rice and cook for 2 minutes.
2. Gradually add warm vegetable broth, one cup at a time, stirring continuously until absorbed.
3. Stir in pumpkin puree and sage, and continue to cook until rice is tender.
4. Remove from heat and stir in Parmesan cheese. Season with salt and pepper.
5. Serve warm.

9. Chicken and Wild Rice Casserole

This chicken and wild rice casserole is a hearty, make-ahead meal that’s perfect for busy fall evenings.

Ingredients:

• 2 cups cooked wild rice
• 2 cups cooked chicken, shredded
• 1 cup mushrooms, sliced
• 1 cup broccoli florets
• 1 cup shredded cheddar cheese
• 1 can cream of mushroom soup
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F. In a large bowl, mix cooked wild rice, chicken, mushrooms, broccoli, cheddar cheese, and cream of mushroom soup.
2. Season with salt and pepper, and transfer to a greased baking dish.
3. Bake for 30-35 minutes, until bubbly and golden on top.
4. Serve warm.

10. Kale and Sausage Stuffed Sweet Potatoes

These kale and sausage stuffed sweet potatoes are a savory, nutrient-packed fall dinner.

Ingredients:

• 4 large sweet potatoes
• 1 lb Italian sausage, crumbled
• 2 cups kale, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F. Roast sweet potatoes for 45 minutes, until tender.
2. In a skillet, cook Italian sausage until browned. Add onion, garlic, and kale, and cook until veggies are tender. Season with salt and pepper.
3. Cut a slit in each sweet potato and stuff with the sausage and kale mixture.
4. Serve warm.

11. Lentil Shepherd’s Pie

Lentil shepherd’s pie is a hearty, vegetarian take on the classic comfort food.

Ingredients:

• 1 cup green lentils, cooked
• 1 onion, chopped
• 2 carrots, diced
• 1 cup corn kernels
• 1 cup peas
• 2 cups vegetable broth
• 4 potatoes, boiled and mashed
• 1/4 cup milk
• 1/4 cup butter
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F. In a skillet, sauté onion and carrots until soft.
2. Add cooked lentils, corn, peas, and vegetable broth. Bring to a simmer and cook for 10 minutes.
3. Transfer lentil mixture to a baking dish. Top with mashed potatoes mixed with milk and butter.
4. Bake for 20 minutes, until golden brown on top.
5. Serve warm.

12. Beet and Goat Cheese Salad

This beet and goat cheese salad is light, refreshing, and full of fall flavors.

Ingredients:

• 4 beets, roasted and sliced
• 4 cups mixed greens
• 1/4 cup goat cheese, crumbled
• 1/4 cup walnuts, toasted
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine mixed greens, roasted beets, goat cheese, and walnuts.
2. In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper.
3. Drizzle dressing over salad and toss to combine.
4. Serve immediately.

13. Spaghetti Squash Primavera

Spaghetti squash primavera is a low-carb, veggie-loaded twist on the Italian classic.

Ingredients:

• 1 large spaghetti squash, halved and seeded
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1/4 cup Parmesan cheese, grated
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F. Place spaghetti squash halves cut side down on a baking sheet. Roast for 40 minutes.
2. In a skillet, sauté zucchini, bell pepper, cherry tomatoes, and garlic until tender. Season with salt and pepper.
3. Use a fork to scrape the flesh of the roasted spaghetti squash into strands.
4. Combine spaghetti squash strands with sautéed vegetables and Parmesan cheese.
5. Serve warm.

14. Mushroom and Spinach Stuffed Chicken Breasts

These mushroom and spinach stuffed chicken breasts are flavorful and elegant, perfect for a fall dinner.

Ingredients:

• 4 boneless chicken breasts
• 1 cup mushrooms, chopped
• 2 cups spinach, chopped
• 1 clove garlic, minced
• 1/2 cup mozzarella cheese, shredded
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F. In a skillet, sauté mushrooms, spinach, and garlic until tender. Season with salt and pepper.
2. Cut a pocket in each chicken breast and stuff with the mushroom and spinach mixture. Secure with toothpicks.
3. Bake for 25-30 minutes, until chicken is cooked through.
4. Serve warm.

15. Carrot Ginger Soup

Carrot ginger soup is a warming, flavorful soup that’s perfect for a cool fall evening.

Ingredients:

• 6 large carrots, peeled and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 4 cups vegetable broth
• 1/2 cup coconut milk
• Salt and pepper to taste

Instructions:

1. In a pot, sauté onion, garlic, and ginger until fragrant.
2. Add chopped carrots and vegetable broth. Bring to a boil, then simmer for 20 minutes, until carrots are tender.
3. Use an immersion blender to puree the soup until smooth. Stir in coconut milk and season with salt and pepper.
4. Serve hot.

16. Turkey Pumpkin Chili

Turkey pumpkin chili is a hearty, flavorful, and unique twist on traditional chili.

Ingredients:

• 1 lb ground turkey
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can pumpkin puree
• 1 can diced tomatoes
• 1 can black beans, rinsed and drained
• 1 tsp chili powder
• 1 tsp cumin
• 1 cup chicken broth
• Salt and pepper to taste

Instructions:

1. In a pot, cook ground turkey, onion, and garlic until turkey is browned.
2. Add pumpkin puree, diced tomatoes, black beans, chili powder, cumin, chicken broth, salt, and pepper.
3. Bring to a boil, then simmer for 30 minutes.
4. Serve hot, optionally topped with shredded cheese and sour cream.

17. Cauliflower Mac and Cheese

Cauliflower mac and cheese is a healthier, yet still delicious, version of the classic comfort food.

Ingredients:

• 1 head cauliflower, cut into florets
• 2 cups cheddar cheese, shredded
• 1 cup milk
• 1 tbsp butter
• 1 tbsp flour
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F. Steam cauliflower florets until tender.
2. In a pot, melt butter and whisk in flour to make a roux. Gradually add milk, stirring until thickened.
3. Stir in cheddar cheese until melted and smooth. Season with salt and pepper.
4. Mix steamed cauliflower with cheese sauce and transfer to a baking dish.
5. Bake for 15-20 minutes, until bubbly and golden.
6. Serve warm.

18. Baked Ziti with Ground Turkey

Baked ziti with ground turkey is a hearty, comforting pasta dish that’s perfect for fall.

Ingredients:

• 1 lb ground turkey
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 jar marinara sauce
• 1 lb ziti pasta
• 2 cups mozzarella cheese, shredded
• 1 cup ricotta cheese
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F. Cook ziti pasta according to package instructions.
2. In a skillet, cook ground turkey, onion, and garlic until turkey is browned. Stir in marinara sauce.
3. In a large bowl, mix cooked ziti pasta, turkey mixture, ricotta cheese, salt, and pepper.
4. Transfer to a baking dish and top with mozzarella cheese.
5. Bake for 25-30 minutes, until cheese is melted and bubbly.
6. Serve warm.

19. Fall Harvest Salad

Fall harvest salad is a refreshing mix of seasonal produce, perfect for a light dinner.

Ingredients:

• 4 cups mixed greens
• 1 apple, thinly sliced
• 1/2 cup roasted butternut squash cubes
• 1/4 cup pecans, toasted
• 1/4 cup dried cranberries
• 2 tbsp goat cheese, crumbled
• 2 tbsp balsamic vinaigrette

Instructions:

1. In a large bowl, combine mixed greens, apple slices, roasted butternut squash, pecans, dried cranberries, and goat cheese.
2. Drizzle with balsamic vinaigrette and toss to combine.
3. Serve immediately.

20. Sausage and White Bean Stew

Sausage and white bean stew is a hearty, satisfying meal that’s perfect for a chilly fall evening.

Ingredients:

• 1 lb Italian sausage, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cans white beans, rinsed and drained
• 4 cups chicken broth
• 2 cups kale, chopped
• Salt and pepper to taste

Instructions:

1. In a pot, cook Italian sausage, onion, and garlic until sausage is browned.
2. Add white beans, chicken broth, and kale. Bring to a boil, then simmer for 20 minutes.
3. Season with salt and pepper.
4. Serve hot.

21. Spiced Pear and Goat Cheese Flatbread

Spiced pear and goat cheese flatbread is a unique and flavorful dish that’s perfect for a light fall dinner.

Ingredients:

• 1 flatbread
• 1 pear, thinly sliced
• 1/4 cup goat cheese, crumbled
• 1 tbsp honey
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 cup arugula

Instructions:

1. Preheat oven to 400°F. Place flatbread on a baking sheet.
2. Arrange pear slices on flatbread and sprinkle with goat cheese.
3. Drizzle with honey and sprinkle with cinnamon and nutmeg.
4. Bake for 10-12 minutes, until cheese is melted and flatbread is crispy.
5. Top with fresh arugula and serve.

22. Chicken and Sweet Potato Skillet

Chicken and sweet potato skillet is a simple, yet flavorful, one-pan meal that’s perfect for fall.

Ingredients:

• 4 boneless chicken thighs
• 2 large sweet potatoes, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp paprika
• 1 tsp thyme
• Salt and pepper to taste

Instructions:

1. In a large skillet, heat olive oil and sear chicken thighs on both sides until golden. Set aside.
2. In the same skillet, sauté onion and garlic until soft. Add sweet potatoes, paprika, thyme, salt, and pepper.
3. Return chicken thighs to skillet, cover, and cook for 20-25 minutes, until chicken is cooked through and sweet potatoes are tender.
4. Serve warm.

23. Curried Pumpkin Lentil Stew

Curried pumpkin lentil stew is a warming, flavorful stew that’s perfect for a cozy fall evening.

Ingredients:

• 1 cup red lentils, rinsed
• 1 can pumpkin puree
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 4 cups vegetable broth
• 1/2 cup coconut milk
• Salt and pepper to taste

Instructions:

1. In a pot, sauté onion and garlic until fragrant.
2. Add red lentils, pumpkin puree, curry powder, and vegetable broth. Bring to a boil, then simmer for 25 minutes, until lentils are tender.
3. Stir in coconut milk and season with salt and pepper.
4. Serve hot, optionally topped with fresh cilantro.

24. Spaghetti Squash with Turkey Marinara

Spaghetti squash with turkey marinara is a low-carb, nutrient-packed alternative to traditional pasta dishes.

Ingredients:

• 1 large spaghetti squash, halved and seeded
• 1 lb ground turkey
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 jar marinara sauce
• 1 tsp Italian seasoning
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F. Place spaghetti squash halves cut side down on a baking sheet. Roast for 40 minutes.
2. In a skillet, cook ground turkey, onion, and garlic until turkey is browned. Stir in marinara sauce and Italian seasoning. Simmer for 10 minutes.
3. Use a fork to scrape the flesh of the roasted spaghetti squash into strands.
4. Serve spaghetti squash topped with turkey marinara sauce and optionally a sprinkle of Parmesan cheese.

25. Apple Cider Chicken

Apple cider chicken is a delightful blend of savory and sweet, perfect for an autumn dinner.

Ingredients:

• 4 boneless chicken breasts
• 1 cup apple cider
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Season chicken breasts with salt and pepper.
2. In a skillet, heat olive oil and cook chicken breasts until browned on both sides. Remove and set aside.
3. In the same skillet, add apple cider, Dijon mustard, apple cider vinegar, and garlic. Bring to a simmer.
4. Return chicken breasts to skillet and cook for 10-15 minutes, until chicken is cooked through and sauce is reduced.
5. Serve chicken breasts topped with apple cider sauce.

26. Cranberry Pecan Wild Rice Pilaf

Cranberry pecan wild rice pilaf is a flavorful side dish that’s easy to make and perfect for fall.

Ingredients:

• 2 cups cooked wild rice
• 1/2 cup dried cranberries
• 1/2 cup pecans, toasted and chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large skillet, heat olive oil and sauté onion and garlic until translucent.
2. Add cooked wild rice, dried cranberries, and toasted pecans. Stir to combine and cook for a few minutes until heated through.
3. Season with salt and pepper.
4. Serve warm as a side dish.

27. Maple Roasted Brussels Sprouts

Maple roasted Brussels sprouts are a sweet and savory side dish that’s perfect for fall.

Ingredients:

• 1 lb Brussels sprouts, halved
• 2 tbsp olive oil
• 2 tbsp maple syrup
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F. Place Brussels sprouts on a baking sheet and drizzle with olive oil and maple syrup. Season with salt and pepper.
2. Toss to coat evenly.
3. Roast for 20-25 minutes, until Brussels sprouts are tender and caramelized.
4. Serve warm.

28. Butternut Squash and Sage Risotto

Butternut squash and sage risotto is creamy, flavorful, and perfect for a cozy fall dinner.

Ingredients:

• 1 cup Arborio rice
• 2 cups butternut squash, cubed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth, warmed
• 1/2 cup Parmesan cheese, grated
• 1 tsp sage
• Salt and pepper to taste

Instructions:

1. In a pot, sauté onion and garlic until translucent. Add Arborio rice and cook for 2 minutes.
2. Gradually add warm vegetable broth, one cup at a time, stirring continuously until absorbed.
3. Stir in cubed butternut squash and sage, and continue to cook until rice is tender and squash is cooked through.
4. Remove from heat and stir in Parmesan cheese. Season with salt and pepper.
5. Serve warm.

29. Pumpkin and Chickpea Curry

Pumpkin and chickpea curry is a hearty, flavorful dish that’s perfect for a fall evening.

Ingredients:

• 1 can pumpkin puree
• 1 can chickpeas, rinsed and drained
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 can coconut milk
• 1 cup vegetable broth
• Salt and pepper to taste

Instructions:

1. In a pot, sauté onion and garlic until fragrant.
2. Add pumpkin puree, chickpeas, curry powder, coconut milk, and vegetable broth. Bring to a simmer.
3. Cook for 20 minutes, until flavors are well combined and curry has thickened.
4. Season with salt and pepper.
5. Serve hot, optionally garnished with fresh cilantro and served over rice.

Conclusion

Finding healthy and delicious fall recipes doesn’t have to be a challenge. By incorporating seasonal produce and simple ingredients, you can create wholesome meals that are as nourishing as they are satisfying.

Whether you’re in the mood for a hearty soup, a comforting casserole, or a vibrant salad, these 29 healthy fall recipes offer plenty of inspiration for easy fall dinner meals. I hope you enjoy these dishes as much as I do, and that they bring warmth and joy to your autumn evenings. Happy cooking!