8 Delicious Fall Recipes That Make Cozy Nights Taste Even Better

By Brandon D / October 2, 2025

Fall is finally here, and honestly, it’s the best excuse to cook like you mean it. Think golden squash, buttery sage, bubbling casseroles, and just enough spice to make your kitchen smell like a hug. These 8 delicious fall recipes are the kind you’ll crave all season—easy to love, fun to make, and downright cozy.

1. Brown Butter Butternut Squash Risotto With Crispy Sage

Silky, creamy, and full of deep, nutty flavor—this risotto is peak fall comfort. The brown butter and sage make it taste like you went to culinary school, but it’s weeknight-friendly. Serve it with a crisp salad or roasted chicken and watch everyone swoon.

Ingredients:

• 4 cups low-sodium chicken or vegetable broth
• 2 cups peeled, small-diced butternut squash
• 3 tablespoons unsalted butter, divided
• 8 fresh sage leaves
• 1 tablespoon olive oil
• 1 small shallot, finely chopped
• 1 cup arborio rice
• 1/2 cup dry white wine (optional, sub more broth)
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon ground nutmeg
• Salt and black pepper, to taste
• Lemon zest, for finishing (optional)

Instructions:

1. Warm the broth in a small pot over low heat. Keep it hot but not boiling.
2. In a wide pot, melt 2 tablespoons butter over medium heat until it foams and turns golden brown. Add sage leaves and fry 30–45 seconds until crisp. Transfer leaves to a paper towel. Keep the brown butter in the pot.
3. Add olive oil and shallot to the pot and cook 2–3 minutes until softened. Stir in the rice and toast 1–2 minutes until edges look translucent.
4. Pour in wine (if using) and stir until absorbed. Add the squash and 1/2 cup warm broth. Stir gently and let the liquid absorb before adding more. Continue adding broth 1/2 cup at a time, stirring occasionally, until rice is al dente and creamy, 18–22 minutes.
5. Stir in remaining 1 tablespoon butter, Parmesan, nutmeg, salt, and pepper. Taste and adjust seasoning. If it’s too thick, add a splash more broth.
6. Top with crumbled crispy sage and a whisper of lemon zest.

Serve immediately with extra Parmesan. For a twist, add cooked Italian sausage or toasted hazelnuts. If you want it extra creamy, stir in a spoonful of mascarpone at the end—trust me.

2. Maple-Glazed Sheet Pan Chicken With Sweet Potatoes And Brussels

This is the weeknight hero you’ll keep on repeat. Sweet, tangy, and savory with crispy edges on the veggies, plus juicy chicken that practically glazes itself. Minimal dishes, maximum cozy vibes.

Ingredients:

• 1 1/2 pounds bone-in, skin-on chicken thighs
• 2 medium sweet potatoes, peeled and cubed
• 12 ounces Brussels sprouts, trimmed and halved
• 1 small red onion, cut into wedges
• 2 tablespoons olive oil
• 2 tablespoons pure maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. Preheat oven to 425°F. Line a rimmed sheet pan with parchment.
2. In a small bowl, whisk olive oil, maple syrup, Dijon, vinegar, paprika, garlic powder, salt, and pepper.
3. Toss sweet potatoes, Brussels, and red onion with half the glaze on the sheet pan. Nestle chicken thighs among vegetables and brush with remaining glaze. Season chicken with extra salt and pepper.
4. Roast 35–45 minutes, flipping veggies once, until chicken skin is crisp and internal temp hits 165°F and veggies are tender-caramelized.
5. Rest 5 minutes, then scatter fresh thyme over top.

Serve with crusty bread to mop up the syrupy pan juices. Swap chicken thighs for tofu or salmon; just adjust cook time. Add pecans in the last 10 minutes for crunch.

3. Creamy Roasted Tomato And Red Pepper Soup With Cheddar Toasties

This soup is velvety and smoky-sweet thanks to roasted peppers and tomatoes, and it’s basically begging for grilled cheese. It tastes like you simmered it all day but comes together fast. Perfect for chilly nights or Sunday meal prep.

Ingredients:

• 1 1/2 pounds ripe tomatoes, halved
• 2 red bell peppers, seeded and quartered
• 1 small yellow onion, quartered
• 4 cloves garlic, unpeeled
• 3 tablespoons olive oil
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes (optional)
• 3 cups vegetable broth
• 1/4 cup heavy cream or coconut cream
• 1 tablespoon butter (optional for richness)
• Fresh basil or parsley, for serving

Instructions:

1. Preheat oven to 425°F. Toss tomatoes, peppers, onion, and garlic cloves with olive oil, salt, and pepper. Spread on a sheet pan and roast 25–30 minutes until edges char slightly.
2. Squeeze roasted garlic from skins into a blender. Add roasted veg, smoked paprika, red pepper flakes, and broth. Blend until smooth and silky.
3. Pour into a pot and bring to a gentle simmer. Stir in cream and butter. Adjust salt and pepper.
4. Serve hot with torn basil or parsley on top.

Make Cheddar toasties by grilling buttered sourdough with sharp Cheddar until golden. For extra fall flair, add a swirl of pesto or a spoon of Greek yogurt on the soup. Leftovers freeze well.

4. Savory Mushroom And Gruyère Galette With Thyme

This rustic galette feels fancy but is blissfully easy. You get flaky pastry, melty cheese, and deeply savory mushrooms—everything you want on a cool evening. Serve it as a light dinner with greens or as a holiday appetizer.

Ingredients:

• 1 store-bought pie dough or puff pastry sheet, thawed
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 pound mixed mushrooms, sliced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1/4 cup dry white wine or stock
• 1/3 cup crème fraîche or ricotta
• 1 cup shredded Gruyère cheese
• 1 egg, beaten (for egg wash)
• Salt and black pepper, to taste
• Red pepper flakes (optional)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment. Roll dough into a 12-inch circle.
2. Heat oil and butter in a skillet over medium-high. Add mushrooms and cook 6–8 minutes until browned and moisture evaporates. Stir in garlic, thyme, salt, pepper, and a pinch of red pepper flakes. Deglaze with wine or stock; cook until dry. Cool slightly.
3. Spread crème fraîche on the dough, leaving a 2-inch border. Scatter Gruyère, then top with mushrooms.
4. Fold edges over to form a rustic border. Brush crust with egg wash.
5. Bake 28–35 minutes until golden and bubbling. Cool 5–10 minutes before slicing.

Garnish with more thyme and a drizzle of truffle oil if you’re feeling fancy. Swap Gruyère for fontina or add caramelized onions. This reheats like a dream in a hot oven.

5. Apple Cider-Braised Pork Shoulder With Onions And Herbs

Slow-braised pork that falls apart with a fork, bathed in a tangy-sweet cider gravy—this is dinner-party gold. It’s mostly hands-off and makes your house smell unbelievable. Serve with mashed potatoes or polenta and watch plates return clean.

Ingredients:

• 3–4 pounds boneless pork shoulder, cut into large chunks
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 tablespoon Dijon mustard
• 2 tablespoons olive oil
• 2 large yellow onions, thinly sliced
• 4 cloves garlic, smashed
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme (or 6 sprigs fresh)
• 1 teaspoon dried sage (or 6 fresh leaves)
• 2 cups apple cider (not vinegar)
• 1 cup chicken broth
• 2 tablespoons apple cider vinegar
• 1 bay leaf
• 2 tablespoons butter (optional, for finishing)

Instructions:

1. Season pork with salt, pepper, and Dijon. Heat oil in a Dutch oven over medium-high. Sear pork in batches until browned on all sides; remove.
2. Add onions and cook 6–8 minutes until soft and golden. Stir in garlic and tomato paste; cook 1 minute.
3. Return pork to pot. Add thyme, sage, cider, broth, vinegar, and bay leaf. Bring to a simmer.
4. Cover and braise at 325°F for 2 1/2–3 hours, turning once, until very tender.
5. Transfer pork to a platter. Skim fat from the liquid, simmer 10 minutes to thicken, and whisk in butter if using. Adjust seasoning.

Serve over mashed potatoes, polenta, or buttered egg noodles. For a hint of heat, add a teaspoon of mustard powder. Leftovers make epic sandwiches with slaw.

6. Harvest Farro Salad With Roasted Squash, Kale, And Cranberry Vinaigrette

This salad is hearty enough to be dinner, with chewy farro, caramelized squash, and crunchy pepitas. The tart cranberry dressing is fall in a jar. Meal-prep friendly and great on Thanksgiving, too.

Ingredients:

• 1 cup uncooked farro, rinsed
• 2 cups water or broth
• 2 cups peeled, cubed delicata or acorn squash
• 2 tablespoons olive oil, divided
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 3 cups chopped curly kale, stems removed
• 1/2 small red onion, thinly sliced
• 1/3 cup crumbled feta or goat cheese
• 1/3 cup toasted pepitas
• 1/3 cup dried cranberries

For the Cranberry Vinaigrette:

• 1/4 cup fresh or thawed cranberries (or 2 tablespoons cranberry sauce)
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• 1/3 cup olive oil
• Salt and pepper, to taste

Instructions:

1. Cook farro in water or broth according to package directions (usually 25–30 minutes). Drain and cool slightly.
2. Preheat oven to 425°F. Toss squash with 1 tablespoon olive oil, salt, and pepper. Roast 20–25 minutes until tender and caramelized.
3. In a large bowl, massage kale with remaining 1 tablespoon olive oil and a pinch of salt for 30 seconds until slightly softened.
4. Blend vinaigrette ingredients until smooth. Season to taste.
5. Toss farro, roasted squash, kale, red onion, feta, pepitas, and dried cranberries with vinaigrette.

Serve warm or room temp. Add roasted chicken or chickpeas for extra protein. Swap farro for quinoa to make it gluten-free, and use goat cheese if you want more tang.

7. Spiced Pumpkin Chili With Black Beans And Corn

Pumpkin in chili? Absolutely. It adds silky body and a subtle sweetness that plays perfectly with smoky spices and beans. This pot is hearty, cozy, and impossible not to go back for seconds.

Ingredients:

• 1 tablespoon olive oil
• 1 pound ground turkey or beef (or 2 cups cooked lentils for vegetarian)
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cayenne (optional)
• 1 (15-ounce) can pumpkin puree
• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 2 cups chicken or vegetable broth
• Salt and pepper, to taste
• Juice of 1/2 lime
• Toppings: sour cream, shredded Cheddar, avocado, cilantro

Instructions:

1. Heat oil in a large pot over medium. Brown the meat, breaking it up, 5–7 minutes. Drain excess fat if needed.
2. Add onion, bell pepper, and garlic; cook 4–5 minutes until softened.
3. Stir in chili powder, cumin, smoked paprika, cinnamon, and cayenne. Cook 30 seconds until fragrant.
4. Add pumpkin, tomatoes, black beans, corn, and broth. Bring to a simmer.
5. Simmer 20–25 minutes, stirring occasionally. Season with salt, pepper, and lime juice.

Serve with all the toppings. For extra richness, add a square of dark chocolate or a spoon of peanut butter (seriously). Freeze in portions for the easiest future dinners.

8. Maple Pecan Skillet Blondies With Brown Butter

These blondies are gooey in the middle with crackly edges, nutty from brown butter, and kissed with maple. They come together in one skillet, which is dangerously convenient. Top with vanilla ice cream and call it a perfect night.

Ingredients:

• 1/2 cup (1 stick) unsalted butter
• 3/4 cup packed light brown sugar
• 1/4 cup pure maple syrup
• 1 large egg + 1 egg yolk
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1/2 cup chopped pecans, toasted
• 1/3 cup white chocolate chips (optional)

Instructions:

1. Preheat oven to 350°F. In an 8- or 9-inch oven-safe skillet, melt butter over medium heat. Cook, swirling, until it smells nutty and turns amber, 3–5 minutes. Cool 5 minutes.
2. Off heat, whisk in brown sugar and maple syrup. Stir in egg, yolk, and vanilla until glossy.
3. Fold in flour, baking powder, and salt just until combined. Stir in pecans and white chocolate chips if using.
4. Smooth top and bake 18–22 minutes until edges are set and center is just slightly soft. Do not overbake.

Serve warm with ice cream and a drizzle of maple syrup. Add cinnamon or a pinch of cardamom for extra fall spice. Leftovers (if any) are amazing with coffee.

Final Tips For Fall Cooking Bliss

Buy produce that feels heavy for its size—squash, apples, and onions should feel dense and firm. Keep a few flavor powerhouses on hand—maple syrup, Dijon, apple cider vinegar, and fresh herbs make everything pop. And don’t be shy with roasting time; those caramelized edges are pure magic.

There you have it: 8 delicious fall recipes that bring the cozy, the flavor, and the fun. Pick one for tonight, queue up your favorite playlist, and let your kitchen smell like autumn. Dinner’s about to be very, very good.