The leaves are changing, the nights are getting longer, and we’re all craving some serious comfort food. The best thing about autumn is the abundance of new and exciting seasonal ingredients that can be used to create delicious new recipes. Think squash, sweet potatoes, apples, pears, grapes, beets – you name it!
With so many different flavors and spices available to us during this time of year, we think it’s the perfect time to experiment with a few new dinner recipes that take advantage of all the incredible produce available right now. These new dinner recipes are healthy but still hearty enough that they can replace your typical bowl of soup or sandwich as a main course. They’re also easy enough to throw together after work with just a little prep beforehand. Try one tonight!
Butternut Squash Pasta
This fall-inspired pasta recipe is a great choice for a busy weeknight meal. The squash can be roasted in advance and kept in the fridge until you’re ready to make the dish. The delicious cream sauce can be made with just a couple of ingredients. If you’re not a fan of sage, you could try using rosemary or thyme instead. You can also mix up the pasta shape for variation –butternut squash and pasta work particularly well together, so try combining them for a satisfying fall flavor.
What You Need Serves 4
- 1 large butternut squash
- 2 tbsp olive oil
- 1 lb pasta
- 1 tbsp butter
- 1 cup cream
- Salt and pepper
- ½ cup Parmesan
- 3 sage leaves How to Make It
How to Make It
Preheat the oven to 400°F. Cut the squash into slices, place on a sheet of tin foil, and drizzle with olive oil. Close the tin foil, place on a baking sheet, and roast for 40 minutes or until soft. While the squash is cooking, cook the pasta according to the instructions on the packet. Drain, reserving a couple of tablespoons of the cooking water.
Melt the butter in a saucepan. Add the cream, a pinch of salt and pepper, and the sage leaves, and simmer for 2 minutes.
Add the Parmesan, and whisk until the sauce is thick and creamy. Add the pasta and squash to the sauce, and toss to coat.
Serve with a scattering of fresh Parmesan.
Kale & Sweet Potato Shepherd’s Pie
If you’re looking for a new twist on a classic dish, try this Kale & Sweet Potato Shepherd’s Pie. It’s just as warm and comforting as the original, but it’s filled with extra vitamins and nutrients thanks to the nutritious kale and sweet potato. This recipe is incredibly easy to make, and it can be made well in advance too if you’ve got a busy week coming up.
The flavor of this shepherd’s pie is mild enough that you can serve it with a variety of different side dishes. Try serving it with a simple green salad, a side of mashed potatoes, or some homemade garlic bread.
What You Need
- 2 lb. ground beef
- 1 large onion
- 2 cloves garlic
- 1 can chopped tomatoes
- 8 oz kale
- 2 sweet potatoes
- 1 cup cheddar cheese
- Salt and pepper
- Parsley for garnish
How to Make It
Preheat the oven to 400°F. Cook the ground beef, chopped onion, and garlic in a large frying pan with a little oil on medium heat until the ground beef has browned. Add the chopped tomatoes, reduce the heat, and simmer for 15 minutes. Remove from the heat, add the chopped kale, and allow to wilt.
While the filling is simmering, peel and chop the sweet potato into small chunks, and place in a saucepan. Cover with water, add a pinch of salt, and bring to a boil. Simmer for around 20 minutes, or until soft. Drain, mash the sweet potato, and season to taste.
Spoon the meat mixture into a small casserole dish. Top with the mashed sweet potato and sprinkle with the grated cheddar cheese. Place in the oven and bake for around 20 minutes, or until the cheese has melted and is golden brown. Garnish with chopped parsley.
Baked Salmon with Grape and Kale Salad
Salmon is a nutrient-dense fish that’s perfect for healthy eating, and this baked salmon with grape and kale salad is a great way to eat it. The grape salad is packed full of flavors and textures – try adding walnuts or pecans for a crunchy, nutty taste. Both the salad and the salmon can be made in advance so that all you have to do is finish them off at the end of the day. Salmon is a very versatile fish and works well with lots of different flavors. You can try swapping the grapes for oranges, the lemon zest with a little ginger, and the kale with other salad ingredients if you want to mix it up a bit.
What You Need
- 2 salmon fillets (6 oz each)
- 2 cups salad greens
- 1 cup mixed salad
- 1 cup red grapes
- ¼ cup lemon juice
- ¼ cup olive oil
- ¼ cup fresh dill
- Salt and pepper
How to Make It
Preheat the oven to 400°F. Place the salmon fillets on a baking sheet and season with salt and pepper. Bake for around 15 minutes or until the salmon flakes when tested with a fork. While the salmon is cooking, place the salad greens and red grapes in a bowl.
In a separate bowl, whisk together the lemon juice, olive oil, chopped dill, and a pinch of salt and pepper. When the salmon is cooked, remove from the oven and place on plates with the salad and dressing. – Enjoy!
Roasted Beet Hummus Wraps
Beets are a wonderful, crunchy addition to wraps, salads, or sandwiches – they’re perfect for using up any leftovers in the fridge after a roast dinner at the weekend! This roasted beet hummus wraps recipe is easy to make, and it also works well with other fillings if you prefer something different to beets – try roasted sweet potato, or a simple salad of apples, walnuts, and feta.
The roasted beet hummus can be made ahead of time and kept in the fridge for up to a week, so it’s perfect for making a quick and easy lunch or dinner. The wraps can be made with store-bought tortillas if you don’t have time to make them from scratch.
What You Need
- 1 large beetroot
- 2 cloves garlic
- 1 can chickpeas
- 1 tbsp tahini
- 1 tbsp olive oil
- 4 wraps
- Optional: lettuce, tomatoes, and grated carrot
How to Make It
Preheat the oven to 400°F. Peel the beetroot and chop into small chunks. Place the beetroot in a roasting tin, sprinkle with olive oil, and add the chopped garlic. Bake for 30 minutes.
Meanwhile, drain the chickpeas and place in a blender with the roasted beetroot, tahini, and a drizzle of olive oil. Blend until smooth.
Toast the wraps in a toaster, and fill each one with a spoonful of the beetroot hummus, a few lettuce leaves, and any other toppings you like. – Enjoy!
Aromatic Salmon and Shrimp Stew
Aromatic salmon and shrimp stew! A fall-inspired twist on one of the world’s most classic dishes, this tantalizing recipe is full of flavor, and it’s easy to make in large batches if you’re having company over. It also comes together very quickly, so it’s great for a lazy evening with family. This recipe is also super versatile, so feel free to change up the veggies to your liking. Sweet potatoes and butternut squash are great options.
What You Need
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 jalapeño pepper, seeded and chopped
- 2 cups carrots, diced
- 2 cups potatoes, diced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon salt and pepper to taste
- 2 cups water
- 1 cup coconut milk
- 1 cup shrimp, peeled and deveined
- 2 cups salmon, cut into chunks cilantro for garnish lime wedges for garnish
How to Make It
Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, ginger, and jalapeño and sauté until fragrant and the onion is translucent, about 3 minutes. Add the carrots and potatoes, cooking for about 2 minutes. Add the spices and cook for another 2 minutes, or until fragrant. Season with salt and pepper.
Add the water and coconut milk, bring to a boil, and then reduce the heat to a simmer. Simmer the stew for 15 minutes, or until the potatoes are soft. Stir in the shrimp and salmon and continue to cook for another 5 minutes, or until the shrimp are pink and the salmon is cooked through.
Garnish with cilantro and lime wedges. Enjoy with a side of rice and naan!
Baked Falafel With Apricot Parsley Drizzle
Nothing says fall like a baked falafel, drizzled with a spiced apricot parsley syrup. This baked falafel recipe is a fun way to spice things up without having to do too much extra work. Traditionally, falafel is fried, but there are a few reasons why you may want to bake it instead. The first is that it’s a lot healthier, and the second is that it’s a lot tastier.
These baked falafel balls are crispy on the outside, tender on the inside, and they’re full of the comforting flavors of fall. You can serve them on their own, or you can turn them into a full-blown falafel sandwich. Either way, they’re sure to be a crowd pleaser.
What You Need For the falafel
- 1 can (19 oz) chickpeas, rinsed and drained
- 2 cloves garlic, chopped
- 1/2 cup chopped parsley
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander juice from
- 1/2 lemon
- 1 tablespoon olive oil
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt For the Apricot Parsley Drizzle
- 3/4 cup chopped dried apricots
- 2 tablespoons water
- 1/2 cup packed fresh parsley
- 1/4 teaspoon cinnamon
How to Make It
For the falafel Preheat the oven to 400°F. Combine the chickpeas, garlic, parsley, cumin, coriander, and lemon juice in a food processor and pulse until coarse paste forms.
Alternatively, you can mash the ingredients together in a large bowl using a fork or a pastry blender. Add the olive oil and baking soda and mix until the baking soda is evenly distributed. Transfer the mixture to a large bowl and add the salt.
Knead the mixture with your hands until it comes together in a smooth dough. Form the dough into 1-inch balls and place them on a baking sheet lined with parchment paper. Bake for 15 minutes.
For the Apricot Parsley Drizzle While the falafel are baking, combine the apricots, water, parsley, and cinnamon in a small saucepan and bring to a boil. Reduce the heat and simmer for 10 minutes, or until the apricots are soft.
Let the mixture cool for a few minutes. Remove the falafel from the oven, drizzle the syrup over them, and enjoy!
Spinach and Feta Stuffed Portobello Mushroom Burgers
Portobello mushroom burgers are an easy way to get your veggies while also enjoying the taste sensations that come with the classic burger. This recipe is a little different than the typical portobello burger. It replaces the typical bun with a portobello mushroom cap and packs it full of spinach and feta. It might sound weird, but trust me, it’s amazing. The mushroom is a great way to introduce some meatless options to your dinner table. It’s also a great way to get your kids to eat their vegetables.
What You Need
- 3 large portobello mushrooms
- 2 cups fresh spinach leaves
- 1/2 cup feta cheese
- 1/2 cup roasted red peppers
- 1/4 cup olives
- 1/4 cup crumbled feta
- 2 teaspoons lemon juice
- 1 teaspoon olive oil
- 2 teaspoons red wine vinegar salt and pepper to taste
How to Make It
Clean the portobello mushrooms and remove the stems. Preheat the oven to 400°F. Season the mushrooms with salt and pepper and place them on a baking sheet lined with parchment paper. Bake for 10 minutes. Allow the mushrooms to cool slightly.
Combine the spinach, roasted red peppers, feta, olives, crumbled feta, lemon juice, olive oil, and red wine vinegar in a food processor and pulse until a chunky dip forms. Stuff each mushroom with the spinach and feta mixture and serve.
Baked Salmon with Roasted Beets, Quinoa, and Green Beans
Let’s start with a salmon recipe that veers away from the typical lemon and dill flavors that often accompany fish. This baked salmon recipe uses roasted beets, quinoa, and green beans. It has a bit of warmth and a dash of sweetness that make it a perfect fall dinner. You can even use the roasting times for the beets and green beans to make the quinoa. If you’re not a huge fan of quinoa, try serving this salmon with brown rice instead. Yield
What You Need
- 4 salmon fillets – each about 1/2 inch thick
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp chopped fresh thyme
- 1/4 cup olive oil
- 2 tbsp chopped fresh parsley
- 2 large beets, roasted and peeled
- 3 cups cooked quinoa
- 2 cups fresh green beans, blanched
- Juice and zest of 1 lemon
How to Make It
Preheat the oven to 400 degrees Fahrenheit. Mix the honey, mustard, salt, pepper, thyme, 2 tbsp of olive oil, and 2 tbsp of parsley. Place the salmon fillets in a baking dish, and coat them with the honey mixture. Roast the salmon for 20 minutes, or until it is just cooked through.
While the salmon bakes, mix the quinoa and green beans. Add in the roasted beets, lemon juice, and zest, and mix again. After the salmon has been baked for 20 minutes, remove it from the oven, and serve it with a scoop of quinoa and green beans on top. Sprinkle the remaining 1 tbsp of parsley on top of the salmon and quinoa.
Apple & Kale Stuffed Chicken Breasts
Stuffed chicken breast is a classic dinner recipe. You can make it your own by adding seasonal flavors. This stuffed chicken breast recipe combines apples, kale, and parmesan cheese. You can serve it with rice, mashed potatoes, or even cranberry sauce.
What You Need
- 6 boneless, skinless chicken breasts – about 6 oz. each
- 1 cup chopped apple – any variety
- 1/2 cup chopped kale – stems removed
- 1/4 cup grated parmesan cheese – more for sprinkling
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/2 cup shredded cheddar cheese – more for sprinkling
- 1/4 cup chopped walnuts – more for sprinkling
- 2 tbsp butter
- 1 tbsp fresh thyme chopped
How to Make It
Preheat the oven to 350 degrees Fahrenheit. In a skillet over medium-high heat, sauté the kale with a bit of olive oil and salt until it is wilted and tender. Chop the apple, and mix it with the kale, the parmesan cheese, 1/2 cup of the cheddar cheese, and the chopped walnuts. Season the mixture with salt and pepper. Place 1/2 cup of the mixture in the center of each chicken breast.
Wrap the chicken around the filling, and secure it with a toothpick if necessary. Place the chicken breasts in a baking dish, and top them with the thyme. Sprinkle the remaining cheddar cheese and chopped walnuts on top of the breasts. Dot the breasts with the butter, and cook them for 35 minutes, or until the chicken is cooked through.
Baked Eggplant With Ricotta, Parmesan & Basil
Eggplant is a great substitute for classic lasagna noodles. It’s hearty, but not overly filling. This baked eggplant recipe uses ricotta, parmesan, and basil to create a flavorful and colorful dish.
What You Need
- 2 eggplants – each about 1 1/2 pounds
- 2 cups ricotta cheese
- 2 tbsp chopped fresh basil – chopped fresh
- 3/4 cup grated parmesan – more for sprinkling
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/3 cup fresh parsley – chopped
- 1/2 cup panko bread crumbs
- 2 tbsp olive oil
How to Make It
Preheat the oven to 400 degrees Fahrenheit. Cut the eggplants in half lengthwise, and scoop out the flesh, leaving about 1/4 inch of flesh around the edges. Place the eggplant halves on a baking sheet, and bake them for 30 minutes, or until they are soft.
Let the eggplant cool slightly, and mix the ricotta, basil, parmesan, salt, pepper, and chopped parsley. Spoon the ricotta mixture into the eggplant halves, and sprinkle the panko bread crumbs and olive oil on top of each one. Bake the filled eggplant for 20 minutes, or until the bread crumbs are golden brown.
Conclusion
There are a few things to keep in mind when you’re looking for new dinner recipes. You want to make sure that you’re not overly complicated, and that they take into account the shorter days and colder weather. Dinner isn’t always just about the food though. It can also be about the experience. You can shake things up with new recipes, or you can change how you serve the meal.
From the dishes you use to the atmosphere in the room, these changes can help you shake off the cobwebs of the fall season. And don’t forget to invite people over! A shared meal with people you care about is a great way to create new traditions and memories.
