5 Fall Recipes Everyone Will Ask You to Make Again (and Again)

By Brandon D / September 27, 2025

Fall food is comfort with a side of cozy, and these dishes deliver big-time. We’re talking golden roasts, bubbling bakes, and desserts that make your kitchen smell like a candle store—but better. Each recipe leans hard into seasonal produce, bold flavors, and easy techniques that won’t stress you out. Ready to be that friend who always brings the good stuff?

1. Crispy Sheet-Pan Maple Dijon Chicken With Apples & Squash

This is the weeknight hero that tastes like a Sunday dinner. You get juicy chicken, burnished edges, sweet roasted apples, and squash soaked in a maple-mustard glaze. It’s a one-pan wonder with zero fussy steps and all the cozy vibes.

Ingredients:

• 6 bone-in, skin-on chicken thighs (about 2 lbs)
• 2 tablespoons olive oil
• 1 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon black pepper
• 1 small red onion, cut into wedges
• 2 Honeycrisp apples, cored and sliced into thick wedges
• 1 small butternut squash, peeled and cubed (about 4 cups)
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon whole-grain mustard
• 1 tablespoon apple cider vinegar
• 3 garlic cloves, minced
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• Fresh parsley, chopped (for serving)

Instructions:

1. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup.
2. Pat chicken dry. Rub with 1 tablespoon olive oil, 1 teaspoon salt, and pepper. Place skin-side up on the sheet pan.
3. In a bowl, toss onion, apples, and squash with remaining 1 tablespoon olive oil and 1/2 teaspoon salt. Scatter around the chicken.
4. Whisk maple syrup, Dijon, whole-grain mustard, vinegar, garlic, and thyme. Spoon half over chicken and veggies.
5. Roast for 20 minutes. Brush with remaining glaze and roast 15–20 minutes more, until chicken is 175°F and skin is crisp.
6. Rest 5 minutes. Scatter parsley over everything and serve straight from the pan.

Serve with crusty bread to mop up the pan juices (non-negotiable). Swap butternut for sweet potatoes or use pears instead of apples. Pro tip: Broil for 2–3 minutes at the end if you want extra crackly chicken skin.

2. Creamy Pumpkin Gnocchi With Brown Butter Sage

Like a sweater for your soul. Pillowy gnocchi swim in a silky pumpkin sauce with nutty brown butter and crispy sage. It’s fast enough for a Tuesday and fancy enough for a dinner party.

Ingredients:

• 2 (16 oz) packages shelf-stable potato gnocchi
• 6 tablespoons unsalted butter
• 12 fresh sage leaves
• 3 garlic cloves, thinly sliced
• 1 cup pumpkin puree (not pie filling)
• 1 cup heavy cream (or 3/4 cup cream + 1/4 cup milk)
• 1/2 cup freshly grated Parmesan, plus more for serving
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Pinch of nutmeg
• Juice of 1/2 lemon

Instructions:

1. Bring a large pot of salted water to a boil. Cook gnocchi according to package directions until they float; reserve 1/2 cup pasta water and drain.
2. In a large skillet over medium heat, melt butter. Add sage and cook until butter turns golden and smells nutty, 3–4 minutes. Remove sage to a plate.
3. Add garlic to the butter; cook 30 seconds. Whisk in pumpkin, cream, salt, pepper, and nutmeg. Simmer 2–3 minutes until slightly thick.
4. Toss in gnocchi and Parmesan. Add a splash of pasta water if needed to loosen. Finish with lemon juice.
5. Top with crispy sage and extra Parmesan. Serve immediately.

Want protein? Add browned Italian sausage or rotisserie chicken. For a lighter sauce, swap half the cream for chicken broth. And if you like heat, a pinch of red pepper flakes is magic—trust me.

3. Roasted Brussels Sprouts Caesar With Crunchy Garlic Crumbs

This is the salad that converts Brussels skeptics. Roasting gives charred edges and sweetness, then everything gets tossed in a bold, creamy Caesar with a shower of garlicky breadcrumbs. It’s a side dish that steals the show.

Ingredients:

• 1 1/2 lbs Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil, divided
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup panko breadcrumbs
• 2 garlic cloves, minced
• 1/4 teaspoon red pepper flakes (optional)
• 2 ounces Parmesan, finely grated
• 1 lemon, cut into wedges

Caesar Dressing:

• 1 egg yolk (or 2 tablespoons mayo if avoiding raw egg)
• 2 anchovy fillets (or 1 teaspoon anchovy paste)
• 1 small garlic clove
• 1 teaspoon Dijon mustard
• 2 teaspoons Worcestershire sauce
• 2 tablespoons lemon juice
• 1/3 cup olive oil
• 1/4 cup finely grated Parmesan
• Pinch of black pepper

Instructions:

1. Preheat oven to 425°F (220°C). Toss Brussels with 2 tablespoons oil, salt, and pepper. Roast on a sheet pan, cut-side down, 20–25 minutes until deeply browned.
2. Meanwhile, make garlic crumbs: Heat 1 tablespoon oil in a skillet over medium. Add panko, garlic, and red pepper flakes. Stir until golden, 3–4 minutes. Transfer to a bowl; season with a pinch of salt.
3. Make dressing: In a bowl, mash anchovies and garlic to a paste. Whisk in yolk, Dijon, Worcestershire, and lemon juice. Slowly whisk in olive oil until creamy, then stir in Parmesan and black pepper.
4. Toss warm Brussels with dressing and half the crumbs. Plate and top with remaining crumbs, extra Parmesan, and lemon wedges.

Serve as a side with roast chicken or pile onto toasted sourdough for a hearty lunch. Add crispy bacon or chopped hard-boiled eggs if you’re feeling extra. Pro tip: Don’t crowd the pan—space = crisp.

4. Smoky Sweet Potato Chili With Black Beans & Corn

Thick, hearty, and deeply satisfying. This vegetarian chili gets rich flavor from chipotle, cocoa, and fire-roasted tomatoes—nobody misses the meat. It’s even better the next day, so make a big pot and bask in your brilliance.

Ingredients:

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 2 medium sweet potatoes, peeled and cubed (about 4 cups)
• 2 tablespoons tomato paste
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon unsweetened cocoa powder
• 1–2 chipotle peppers in adobo, minced, plus 1 teaspoon sauce
• 1 (28 oz) can fire-roasted diced tomatoes
• 2 (15 oz) cans black beans, drained and rinsed
• 2 cups vegetable broth (plus more as needed)
• 1 cup frozen corn
• 1 teaspoon kosher salt, plus more to taste
• Juice of 1 lime
• Optional toppings: sour cream, cheddar, avocado, cilantro, tortilla chips

Instructions:

1. Heat oil in a Dutch oven over medium heat. Sauté onion and bell pepper until softened, 5–6 minutes. Add garlic and cook 30 seconds.
2. Stir in sweet potatoes, tomato paste, cumin, smoked paprika, oregano, cinnamon, cocoa, and chipotle. Cook 1–2 minutes until fragrant.
3. Add tomatoes, black beans, and broth. Bring to a simmer, then reduce heat and cook 25–30 minutes, stirring occasionally, until sweet potatoes are tender.
4. Stir in corn and simmer 5 minutes. Adjust salt and heat with more chipotle if you like it spicy. Finish with lime juice.

Serve with a mountain of toppings and warm cornbread. For a meaty version, brown 1 lb ground turkey in step 1. Want it thicker? Mash a few sweet potatoes against the pot and simmer uncovered for 5 minutes.

5. Salted Caramel Pear Crisp With Oat Pecan Crumble

The dessert that makes people hover near the oven. Juicy pears bake under a buttery oat-pecan crust, finished with a quick salted caramel that drips into every nook. It’s fuss-free, wildly good, and downright dangerous with vanilla ice cream.

Ingredients:

• 6 ripe but firm pears (Bosc or Anjou), peeled, cored, sliced
• 1 tablespoon lemon juice
• 1/3 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• Pinch of salt

Crumble Topping:

• 3/4 cup old-fashioned oats
• 3/4 cup all-purpose flour
• 1/2 cup light brown sugar, packed
• 1/2 cup chopped pecans
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cinnamon
• 8 tablespoons (1 stick) cold unsalted butter, cubed

Salted Caramel:

• 1/2 cup granulated sugar
• 2 tablespoons water
• 3 tablespoons unsalted butter
• 1/4 cup heavy cream, warmed
• 1/2 teaspoon flaky sea salt (plus more to finish)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch pie dish or 8×8 baking dish.
2. In a bowl, toss pears with lemon juice, sugar, cornstarch, vanilla, ginger, cinnamon, and a pinch of salt. Spread in the baking dish.
3. Make the crumble: Combine oats, flour, brown sugar, pecans, salt, and cinnamon. Cut in the butter with a pastry cutter or fingers until clumpy. Scatter over pears.
4. Bake 35–45 minutes until the topping is golden and the filling is bubbling at the edges.
5. Meanwhile, make the caramel: In a small saucepan, combine sugar and water over medium heat. Cook without stirring until amber, 6–8 minutes. Off heat, whisk in butter (it will bubble), then cream and salt. Return to low heat if needed to smooth.
6. Drizzle warm caramel over the hot crisp. Finish with a pinch of flaky salt. Rest 10 minutes before serving.

Serve with vanilla or cinnamon ice cream. Swap pears for apples or do a mix. If caramel feels like a lot, skip it and use store-bought—the crisp still slaps. Seriously.

There you go: five fall recipes that hit every craving without keeping you chained to the stove. Save this lineup, share it with a friend, and pick one to make tonight. Your kitchen’s about to smell amazing—and yes, people will ask for seconds.