45 Best Fall Recipes To Cook For Dinner (Cozy And Delicious)

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These incredibly cozy and hearty fall recipes are perfect for satisfying your cravings! From pumpkin to carrots, from fall soups to comforting pasta, these incredibly easy fall dinner ideas are ready in no time and will warm up your evenings. The perfect fall recipes for a cozy night in!

Collage of best fall recipes

With autumn knocking on our doors, I am ready for hearty vegetables and intimate flavors to take over my kitchen. 

Dinner is different in autumn. Days get shorter; you start noticing a distinctive color in the evening sky.

Leaves start turning yellow, then brown.

It’s a season of warmth and coziness, and we start looking for comforting autumn recipes to fill our plates and our soul.

From comforting soups to nourishing curries.

Plus, who doesn’t love a good old pumpkin pie?

What foods should we be eating in autumn?

Eating seasonally is as important as eating healthy food. Vegetables grown in the right season give your body more nutrients to fight the beginning of the cold season.

These foods are in season in fall and are the perfect addition to your diet:

  • Root vegetables: Carrots, any type of squash, pumpkin, and sweet potatoes.
  • Whole grains: Brown rice, whole wheat pasta, quinoa, and oats.
  • Legumes: Lentils, beans, chickpeas, soybeans.
  • Green vegetables: Broccoli, spinach, kale, and artichokes.
  • Fruit: Apples, pomegranates, citrus fruits, and pears.
  • Mushrooms: Cremini mushroom, shitake mushrooms, but also seasonal wild mushrooms!
  • Spices: Ginger, turmeric, black pepper, cinnamon.
  • Herbs: Parsley, rosemary, dill.

Look for them at your local farmers’ market for the best fresh autumn produce.

45 Best Fall Recipes To Cook This Autumn

Here you'll find the most delicious fall recipes. Some easy recipes are ready in 30 minutes or less: so good if you need to make a quick dinner! Some will require a little more time, but they are worth the effort.

There are healthy recipes, vegetarian recipes, skillet dinners, and more.

All have one thing in common: they are made with the most delicious, wholesome ingredients autumn brings to our table!

More Healthy Fall Recipes

Have you tried any of these easy fall recipes? Let me know in the comments which one is your favorite!

Also, check these 35 Light Dinner Ideas That Are Quick And Easy To Make.

Ready to cook a comforting, hearty dinner?

I hope these easy fall recipes helped you decide what you will cook tonight!

Let me know in the comment what’s your favorite dinner to cook this fall!

Fall Recipes: Tuscan Farro Soup

This Tuscan farro soup is hearty, healthy, and the perfect cozy and comforting soup to warm you up this fall. Farro, cannellini beans, and kale pack in the protein making it a satisfying plant-based meal perfect for meal prep!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Italian, Mediterranean
Servings: 4
Calories: 363kcal
Author: Sara Trezzi


  • 2 tablespoons extra virgin olive oil
  • 1 onion - chopped
  • 2 cloves of garlic - minced
  • 2 carrots - diced
  • 1 celery stalk - diced
  • 2 medium potatoes - chopped
  • 1 can cannellini beans - 15oz, rinsed
  • 1 cup quick cook farro - (see note 1)
  • 1 can tomato sauce - 15oz
  • 4-5 cups vegetable broth
  • 2 cups cavolo nero or kale - chopped thick stalks removed
  • 3 tablespoons chopped parsley
  • Salt and pepper - to taste


  • Heat the extra-virgin olive oil in a large pot over medium heat. Add the chopped onion. Cook for 3-5 minutes, until the onion is tender and translucent. Then add the minced garlic and sauté for a minute.
  • Add the chopped carrot, celery, potatoes, tomato sauce, farro, and vegetable broth. Bring to a boil, then reduce the heat to a gentle simmer and cook for 8-10 minutes.
  • Add the cavolo nero and cannellini beans and cook on low heat for another 5-8 minutes, until the greens are tender (see note 2).
  • If the soup is too thick for your liking, add more broth or a bit of water to thin it down. Adjust salt and pepper to taste.
  • Remove from the heat, add the chopped parsley, mix well and serve hot.


Note 1: I used quick cook farro (quick cook spelt) to cook the soup in around 20 minutes. You can also use traditional farro, but it’ll take about 1 hour to 1 hour and 15 minutes to cook.
Note 2: Although this soup is great to cook when you are in a hurry, as it comes together in just 30 minutes, you can cook it for longer with no problem. Actually, I find that if I have time and let it cook for an additional 15-20 minutes, the flavors blend even better!
How to Store: This is a great soup to make once and enjoy throughout the week. Unlike most whole grains, farro will hold up for a few days without turning mushy, and the flavors only get better once it is reheated.
Let the soup cool, then keep it in an airtight container in the fridge for 3-4 days, or you can transfer the soup to a freezer-safe container or well-sealed freezer-safe bag, leaving room at the top to accommodate expansion, and freeze for up to 3 months.
If frozen, let the soup thaw in the refrigerator overnight, then reheat it in the microwave or stovetop. You may need to add a splash of water or broth if it’s too thick.
*Nutrition information is a rough estimate per serving.


Calories: 363kcal | Carbohydrates: 67g | Protein: 8g | Fat: 8g | Sugar: 6g

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  1. 5 stars
    I can’t wait to try these fall recipes! They look so yummy! Thanks for sharing!