Category: Fall Main Dishes

As the air turns crisper and leaves crunch underfoot, I find myself craving dishes that embrace the season’s bounty. This one-pan fall chicken dinner combines the heartiness of roasted vegetables with perfectly seared chicken, all cooked together to capture the warm, earthy flavors of autumn.

What makes this recipe stand out isn’t just its simplicity but also its ability to transform a busy weeknight into a comforting pause. The scent of roasting garlic, thyme, and caramelized squash fills the kitchen, turning even the most hectic evenings into moments of pure comfort. It’s a perfect way to celebrate fall’s harvest with minimal fuss and maximum flavor.

One-Pan Fall Chicken Dinner

This dish features seared chicken thighs cooked alongside roasted seasonal vegetables, creating a hearty and comforting main course. The ingredients are combined and roasted together, resulting in a tender, caramelized, and flavorful dish with a golden exterior and rich aroma.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 520

Ingredients Equipment Method

Ingredients

  

• 4 pieces bone-in chicken thighs skin on
• 2 cups butternut squash or acorn squash peeled and cubed
• 1 red onion red onion cut into wedges
• 4 cloves garlic minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• to taste salt and pepper

Equipment

• Large ovenproof skillet or roasting pan
• Chef’s knife

Method

 

1. Preheat your oven to 425°F (220°C). Pat the chicken thighs dry with paper towels to ensure crispy skin.
2. Rub the chicken thighs with olive oil, then season generously with salt, pepper, and dried thyme. Set aside as the seasonings soak in for a few minutes.
3. In a large ovenproof skillet or roasting pan, toss the cubed squash, red onion wedges, and minced garlic with the remaining olive oil, salt, and pepper until evenly coated.
4. Place the seasoned chicken thighs skin-side up on top of the vegetable mixture in the pan, nestling them into the vegetables for even roasting.
5. Transfer the skillet to the preheated oven and roast for about 35 minutes, or until the chicken skin is crispy and the vegetables are tender and caramelized, with some browning on the edges.
6. Remove the skillet from the oven and let the dish rest for a few minutes until the juices settle. Serve the chicken alongside the roasted vegetables for a hearty, colorful plate.

Many fall recipes focus on elaborate techniques or long cooking times, but this dish keeps things straightforward yet flavorful. It’s a reminder that good, seasonal cooking can be both easy and deeply satisfying. Whether you’re cozying up alone or feeding a crowd, this one-pan wonder offers a wholesome, aromatic escape.

As the season evolves, this dinner becomes a beloved staple in my weekly menu. The combination of tender chicken and roasted vegetables is a natural fit for crisp autumn nights. It embodies the comfort and richness of fall, all in one simple, hearty plate.

Whether you are embracing the season’s harvest or just in need of a satisfying meal, this chili ticks all the boxes. It’s easy to make ahead, and the flavors deepen beautifully overnight. Plus, it smells like fall itself — a comforting, nostalgic aroma that fills the kitchen.

Hearty Fall Chili

This chili is a comforting stew made with ground beef, beans, tomatoes, and seasonal spices simmered until thick and flavorful. It develops a rich, aromatic sauce with a satisfying, slightly chunky texture and vibrant color. The dish is typically served garnished with toppings like cheese or chopped herbs for added flavor.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 1 lb ground beef or turkey/chicken as desired
• 1 medium yellow onion diced
• 3 cloves garlic minced
• 1 can (14 oz) diced tomatoes with juice
• 1 can (15 oz) black beans rinsed and drained
• 1 cup vegetable or beef broth
• 2 tablespoons chili powder adjust to taste
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• to taste salt and pepper

Equipment

• Large Pot or Dutch Oven
• Wooden Spoon or Spatula

Method

 

1. Heat the large pot over medium heat and add the ground beef. Cook until evenly browned, breaking it apart with a spoon until cooked through and no longer pink.
   1 lb ground beef
2. Add the diced onion to the beef and sauté for about 5 minutes, stirring occasionally, until the onion is translucent and fragrant. The mixture should begin to release a savory aroma.
   1 medium yellow onion
3. Stir in the minced garlic and cook for another minute until fragrant, filling the kitchen with a warm, inviting aroma.
   3 cloves garlic
4. Pour in the diced tomatoes along with their juice, stirring to combine all ingredients evenly. Let it simmer gently for 5 minutes, allowing flavors to meld.
   1 can (14 oz) diced tomatoes
5. Stir in the rinsed black beans and pour in the broth, then add chili powder, cumin, paprika, salt, and pepper. Mix thoroughly to distribute all the spices evenly.
   1 can (15 oz) black beans, 1 cup vegetable or beef broth, 2 tablespoons chili powder, 1 teaspoon cumin, 1/2 teaspoon paprika, to taste salt and pepper
6. Bring the chili to a gentle boil, then reduce heat to low. Cover the pot and let it simmer for about 30-40 minutes, stirring occasionally until the mixture thickens and flavors deepen.
7. Uncover and taste, adjusting seasoning with more salt, pepper, or chili powder if desired. The chili should be thick, hearty, and aromatic with a rich, inviting color.
8. Serve the chili hot, garnished with your favorite toppings such as shredded cheese, chopped cilantro, or a dollop of sour cream for added flavor and texture.

As the leaves turn and a chill settles in the air, I started craving something different from the usual pot roast. This recipe came about when I combined my favorite fall spices with a surprising ingredient: roasted butternut squash. The aroma of cinnamon and thyme wafting through the kitchen transforms the ordinary into cozy magic.

What makes this casserole special isn’t just the flavors but the story behind it. I once had a similar dish at a friend’s farm dinner, where local ingredients told stories of the season. Now, I make it my own, adding a crunchy topping and a hint of maple syrup for that perfect fall touch.

Fall Butternut Squash Casserole

This casserole features roasted butternut squash combined with fall spices like cinnamon and thyme, baked until tender and fragrant. A crunchy topping with maple syrup adds a sweet contrast, resulting in a cozy, textured dish with a golden-brown crust and a soft, flavorful interior.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 1 pound butternut squash peeled, seeded, and cubed
• 2 teaspoons cinnamon
• 1 teaspoon thyme fresh or dried
• 2 tablespoons olive oil for roasting
• 1/2 cup breadcrumbs for topping
• 2 tablespoons maple syrup for topping
• 1 tablespoon butter melted, for topping

Equipment

• Baking sheet
• Mixing bowls
• Cooking spoon
• Baking dish
• Whisk

Method

 

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, cinnamon, thyme, salt, and pepper. Spread evenly on a baking sheet and roast until tender and caramelized, about 25-30 minutes.
2. Remove the squash from the oven and let it cool slightly. Transfer to a mixing bowl and gently mash with a fork or potato masher until smooth but still a bit chunky.
3. In a small bowl, combine the breadcrumbs, melted butter, and a drizzle of maple syrup. Stir until the mixture is crumbly and fragrant.
4. Spread the mashed butternut squash evenly in a greased baking dish, smoothing the top with a spatula. Sprinkle the breadcrumb mixture evenly over the surface.
5. Bake the casserole in the preheated oven until the topping is golden brown and crispy, about 15-20 minutes.
6. Remove from the oven and let it rest for a few minutes. Drizzle with a little extra maple syrup if desired before serving to enhance the sweetness and presentation.

Nothing beats the comforting warmth of this fall chicken casserole on a chilly evening. It’s a dish that invites nostalgia and sparks conversations around the dinner table. Plus, it’s surprisingly versatile — you can swap in different vegetables or add your favorite cheeses.

As the oven hums low and the flavors meld, I find a quiet joy in these simple, seasonal moments. Scraping the last bits from the plate, I promise this dish will make your fall dinners feel even more special.

As the leaves turn shades of amber and crimson, I find myself craving something different—something that captures the essence of fall with a cozy, comforting twist. Enter my slow cooker fall chili infused with pumpkin, a recipe that transforms ordinary chili into an autumnal masterpiece. The smell alone, with warm spices and roasted pumpkin notes, makes the house feel like a seasonal hug.

This dish isn’t just about hearty beans and savory meats; it’s about celebrating the fleeting beauty of fall harvest. The slow cooker does most of the work, filling your kitchen with a rich, spicy aroma that teases you long before dinner. It’s perfect for lazy weekends or busy weekdays when you want flavor that’s as effortless as it is unforgettable.

Slow Cooker Fall Pumpkin Chili

This chili combines hearty beans, tender ground meat, and roasted pumpkin, all infused with warm spices. It is cooked slowly to develop a thick, flavorful sauce with a slightly chunky texture and vibrant fall colors. The result is a comforting, festive stew perfect for autumn meals.

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Prep Time 15 minutes mins

Cook Time 6 minutes mins

Total Time 6 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups cooked pumpkin, roughly chopped roasted or cooked until soft
• 1 lb ground beef or turkey browned before adding
• 1 can (15 oz) black beans drained and rinsed
• 1 can (15 oz) diced tomatoes with juices
• 1 medium onion diced
• 2 cloves garlic minced
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 0.5 teaspoon cinnamon adds warmth
• to taste salt and pepper

Equipment

• Slow cooker
• Chef’s knife
• Cutting board
• Ladle

Method

 

1. Dice the onion and mince the garlic, setting them aside for the cooking process.
2. In a skillet over medium heat, cook the ground meat until it’s browned and crumbles, about 5-7 minutes. Drain excess fat and set aside.
3. Add the diced onion to the same skillet and cook until translucent, about 3-4 minutes, releasing a sweet aroma.
4. Stir in the minced garlic and cook for another minute until fragrant.
5. Transfer the cooked meat mixture to the slow cooker, then add the roasted pumpkin, drained black beans, diced tomatoes with their juices, chili powder, cumin, cinnamon, salt, and pepper.
6. Stir everything together until well combined, ensuring the spices are evenly distributed.
7. Cover the slow cooker with the lid and cook on low for 6 hours, allowing the flavors to meld and the chili to thicken.
8. Once cooking is complete, give the chili a gentle stir and taste for seasoning adjustments.
9. Serve the chili hot, garnished with your favorite toppings like chopped herbs or a dollop of sour cream if desired.

Notes

For extra flavor, consider roasting the pumpkin with spices beforehand. Adjust spice levels to taste for a milder or spicier chili.

This pumpkin chili reminds me of tailgate parties with the crisp air and football cheers echoing in the background. It’s an ode to autumn’s abundance, perfect for cozy nights with loved ones. As the season winds down, this dish keeps the spirit of fall alive, one steaming bowl at a time.

Once you’ve tasted the blend of pumpkin and spice melded in your slow cooker, it will become your go-to comfort food. Keep a batch simmering and watch how it transforms ordinary evenings into memorable, flavorful moments. That’s the magic of a simple, seasonal chili that’s as easy to love as it is to make.

Every fall, I find myself craving more than just pumpkin spice. There’s a quiet thrill in reinventing traditional casseroles with unexpected ingredients—think sweet potatoes mixed with apple chunks or stuffing layered with roasted squash. It’s a playful way to celebrate the season’s bounty while surprising your palate.

Yesterday, I experimented with a bizarre but beautiful combo: sage-infused chicken and cranberry quinoa casserole. The smells alone—warm sage, roasted garlic—made my kitchen smell like a cozy autumn forest. These dishes aren’t just warming; they turn routine dinner into a seasonal adventure.

Sage-Infused Chicken and Cranberry Quinoa Casserole

This casserole combines tender chunks of chicken simmered with aromatic sage and roasted garlic, layered with sweet tart cranberries and fluffy cooked quinoa. The dish is baked until bubbling and golden, creating a savory yet seasonal centerpiece with a hearty, textured consistency.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Main Course

Cuisine: Seasonal

Calories: 430

Ingredients Equipment Method

Ingredients

  

• 1 pound chicken breast, cut into chunks
• 1 cup quinoa, rinsed
• 2 cups chicken broth
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried sage
• 1 cup cranberries, fresh or dried
• 1 cup shredded cheese (cheddar or Gruyère)
• to taste Salt and pepper

Equipment

• Large pot
• Baking dish
• Saute pan
• Mixing spoon

Method

 

1. In a large pot, bring the chicken broth to a boil. Add the rinsed quinoa, reduce heat to low, and cover. Simmer until the quinoa is tender and fluffy, about 15 minutes.
2. While the quinoa cooks, heat olive oil in a saute pan over medium heat. Add the minced garlic and dried sage, stirring until fragrant—about 30 seconds—and then add the chicken chunks. Cook until the chicken is browned on all sides and cooked through, about 8-10 minutes.
3. Preheat your oven to 375°F (190°C). In a mixing bowl, combine the cooked quinoa, chicken, cranberries, and shredded cheese. Season with salt and pepper to taste, then mix gently to distribute everything evenly.
4. Transfer the mixture into a greased baking dish, spreading it out into an even layer. Sprinkle a little extra cheese on top for a golden finish.
5. Bake uncovered in the preheated oven until bubbling around the edges and the cheese on top is golden brown, about 20-25 minutes.
6. Remove from the oven and let the casserole rest for a few minutes. Serve warm, enjoying the savory chicken melded with the sweet cranberries and aromatic sage.

Fall casseroles are more than leftovers on a plate—they’re a celebration of autumn’s richness. They remind us that even familiar flavors can be transformed into something extraordinary with a little bit of creativity.

As the leaves turn, so do my ideas for the table. Each new casserole is a chance to explore seasonal ingredients and share a bit of seasonal magic with loved ones. Here’s to cozy nights and hearty, unexpected bites that warm both belly and soul.