10 Cozy Fall Meals That Are Actually Doable on a Weeknight

Fall food just hits different. The second the weather cools down, suddenly you want carbs, cheese, soups, and anything baked until it’s golden and bubbling.

The problem? Half the “cozy meal” recipes online are either way too complicated or look like they belong in a restaurant kitchen. Not these. These are the actually doable dinners you’ll crave when it’s chilly out — no weird ingredients, no five-hour cook times, just warm, filling food that makes you want to put on sweatpants and call it a night.

Pumpkin risotto, creamy gnocchi bakes, chicken cooked in apple cider (yes, really) — this is your fall dinner mood board in recipe form.

1. Pumpkin & Sage Risotto

Ingredients:

• 1 cup arborio rice
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 cup pumpkin purée
• 4 cups chicken or vegetable broth
• ½ cup grated parmesan
• 6 fresh sage leaves
• Salt & pepper

Steps:

1. Heat oil in skillet, sauté onion and garlic.
2. Add rice, stir for 1–2 minutes.
3. Add broth one ladle at a time, stirring until absorbed. Repeat until creamy (20 min).
4. Stir in pumpkin purée and parmesan.
5. Fry sage leaves in oil until crisp; garnish.

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2. Easy Butternut Squash & Spinach Pasta Bake

Ingredients:

• 12 oz pasta
• 3 cups frozen butternut squash cubes
• 2 cups fresh spinach
• 1½ cups ricotta
• 2 cups shredded mozzarella
• 2 cups Alfredo or béchamel sauce
• Nutmeg, salt, pepper

Steps:

1. Cook pasta.
2. Roast butternut squash cubes at 400°F (200°C) until soft.
3. Mix pasta, squash, spinach, ricotta, and sauce.
4. Transfer to baking dish, sprinkle with mozzarella.
5. Bake at 375°F (190°C) for 25 minutes until bubbly.

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3. Apple Cider Braised Chicken Thighs

Ingredients:

• 6 chicken thighs
• 1 onion, sliced
• 2 garlic cloves
• 1½ cups apple cider
• 1 tsp Dijon mustard
• 2 sprigs rosemary
• Olive oil, salt & pepper

Steps:

1. Sear chicken in oil, remove.
2. Sauté onion, garlic.
3. Stir in cider, Dijon, rosemary. Simmer.
4. Return chicken, cover, braise 45 minutes.

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4. Sweet Potato & Black Bean Chili

Ingredients:

• 2 medium sweet potatoes, diced
• 2 cans black beans
• 1 can diced tomatoes
• 2 cups vegetable broth
• 1 onion, chopped
• 2 garlic cloves
• 2 tsp chili powder, 1 tsp smoked paprika
• Salt & pepper

Steps:

1. Sauté onion and garlic.
2. Add sweet potatoes, beans, tomatoes, broth, spices.
3. Simmer 25 minutes.

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5. Rustic Mushroom & Leek Puff Pastry Tart

Ingredients:

• 1 sheet puff pastry
• 2 cups mushrooms, sliced
• 1 leek, thinly sliced
• ½ cup ricotta
• ½ cup shredded gruyere or mozzarella
• Olive oil, thyme, salt, pepper

Steps:

1. Cook mushrooms and leeks until soft.
2. Spread puff pastry on tray, layer ricotta, mushroom-leek mix, and cheese.
3. Bake at 400°F (200°C) for 25–30 minutes until golden.

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6. Baked Gnocchi with Spinach & Sausage

Ingredients:

• 1 lb gnocchi
• ½ lb Italian sausage
• 2 cups spinach
• 2 cups marinara sauce
• 1 cup heavy cream
• 1 cup shredded mozzarella

Steps:

1. Cook sausage until browned. Add spinach to wilt.
2. Stir in marinara and cream. Add uncooked gnocchi.
3. Transfer to baking dish, top with mozzarella.
4. Bake at 375°F (190°C) for 20 minutes.

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7. Maple-Glazed Roasted Root Vegetables with Quinoa

Ingredients:

• 2 carrots, 2 parsnips, 1 sweet potato, cubed
• 2 tbsp olive oil
• 2 tbsp maple syrup
• 1 cup quinoa
• Salt, pepper, thyme

Steps:

1. Toss veggies with oil, maple syrup, salt, pepper, thyme.
2. Roast at 400°F (200°C) for 30 minutes.
3. Cook quinoa separately.
4. Serve veggies over quinoa.

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8. Creamy Cauliflower & White Cheddar Soup

Ingredients:

• 1 head cauliflower, chopped
• 1 onion, diced
• 2 cups chicken broth
• 1 cup milk
• 1½ cups shredded white cheddar
• Salt, pepper, nutmeg

Steps:

1. Sauté onion, add cauliflower and broth. Simmer until tender.
2. Purée with immersion blender.
3. Stir in milk and cheddar. Heat until melted.

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9. Sweet Potato Shepherd’s Pie

Ingredients:

• 1 lb ground beef or lentils
• 1 onion, chopped
• 1 cup frozen peas & carrots
• 2 tbsp tomato paste
• 1 cup beef or veggie broth
• 2 medium sweet potatoes, mashed with butter
• Salt & pepper

Steps:

1. Cook beef or lentils with onion. Stir in tomato paste, broth, peas & carrots. Simmer 5 minutes.
2. Spread in baking dish. Top with mashed sweet potatoes.
3. Bake at 375°F (190°C) for 25 minutes.

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10. Pear & Gorgonzola Chicken Bake

Ingredients:

• 4 chicken breasts
• 1 ripe pear, sliced
• ½ cup gorgonzola
• ¼ cup walnuts, chopped
• 1 tbsp olive oil
• Salt & pepper

Steps:

1. Place chicken breasts in baking dish.
2. Top with pear slices, gorgonzola, and walnuts.
3. Drizzle with olive oil, season with salt & pepper.
4. Bake at 375°F (190°C) for 25 minutes.