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October 12, 2022

The Perfect Autumnal Dinners To Cozy Up With This Month

By Markey Battle
Lifestyle
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Fall is in the air and, more importantly, in our stores! That’s right, it’s fall, y’all, and we’re cooking as many amazing fall dinners as we can while the season is around. That means we’re taking full advantage of the autumn harvest, the cozy mood that hot stews put us in, and pumpkin EVERYTHING! Okay, maybe not everything, but we are letting pumpkin be a frequent flyer in our recipes.

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Chili Crisp Butternut Squash Dumplings in Ginger Soy Broth

Chili Crisp Butternut Squash Dumplings in Ginger Soy Broth
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Thank you Half-Baked Harvest for the recipe!

Ingredients

Dumplings:

  • 4 cups cubed butternut squash 

  • 2 Tbsp extra-virgin olive oil 

  • 1 Tbsp spicy or regular curry powder

  • 2 green onions (chopped)

  • 2 tsp honey 

  • Black pepper

  • 24-26 round dumpling or wonton wrappers

  • ¼ cup sesame seeds

Ginger Broth:

  • 2 Tbsp salted butter 

  • 3-4 medium shallots (sliced)

  • 1 Tbsp chopped fresh ginger

  • 2 garlic cloves (chopped)

  • ⅓ cup dry white wine

  • 4 cups low sodium chicken or vegetable broth

  • ⅓ cup tamari or soy sauce

  • 1 cinnamon stick

  • Chili crisp sauce (for serving)

Instructions

  1. Preheat the oven to 425°F. On a baking sheet, toss the butternut squash, olive oil, and curry powder. Bake for 25-30 minutes, or until tender. 

  2. Add the squash, green onions, honey, and a pinch of pepper to the bowl. Mash everything with a fork. 

  3. Spoon 1 tablespoon of filling into each wrapper. Brush water around the edges of the wrapper and fold the edges of the wrapper up and around the filling and pinch in the center to seal. Repeat this step with the remaining wrappers. 

  4. Place the sesame seeds in a shallow bowl. Brush the bottoms of the dumplings with water and then dredge them in the sesame seeds. 

  5. Make the broth. Melt the butter and the shallots in a large skillet over medium-high heat. Cook until the shallots are softened, about 5 minutes. Add the wine and cook until the wine cooks into the shallots, about 5-10 minutes, or until the shallots have caramelized. Add the ginger and garlic and cook for 1 minute. Add the broth, soy sauce, and cinnamon. Simmer over low heat. 

  6. Heat a few tablespoons of oil in a large skillet set over medium heat. Add the dumplings and cook until the bottoms are golden brown, 2-3 minutes. Carefully pour ¼ cup of water into the skillet. Cover immediately. Turn the heat to medium-low and let the dumplings steam for about 4-5 minutes. Remove the dumplings from the skillet to a plate. 

  7. Arrange the dumplings into shallow bowls. Ladle the steaming broth over top. Top with chili crisp sauce and green onions.

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Hearty Stuffed Butternut Squash

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Thank you PureWow for the recipe!

Ingredients

Squash: 

  • 2 small butternut squash (cut in half lengthwise and seeds removed)

  • 2 + ½ Tbsp olive oil 

  • 1 + ¼ cups corn kernels

Filling: 

  • 1 cup quinoa 

  • 2 cups water or vegetable broth

  • One 14-oz. can chickpeas (drained)

  • 1 bunch scallions (thinly sliced)

  • 1 cup chopped roasted red peppers

  • ½ cup chopped fresh parsley

  • 1 cup chopped hazelnuts

  • ⅓ cup olive oil 

  • ¼ cup apple cider vinegar

  • 1 Tbsp Dijon mustard

  • Salt and freshly ground black pepper

  • ⅓ cup shredded Gruyère cheese

Instructions

  1. Preheat the oven to 400°F and prepare two baking sheets. 

  2. Rub the inside of the butternut squash halves with 2 tablespoons of olive oil. Place the halves cut-side down on a baking sheet. Roast until the squash is just tender, 20-25 minutes. 

  3. Transfer the corn to the second baking sheet and drizzle with the remaining ½ tablespoon of olive oil. Roast until the corn begins to turn a golden brown — 8-10 minutes. 

  4. Make the filling. In a small pot, combine the quinoa and water or broth. Bring to a simmer and cook until the liquid is nearly gone and the quinoa is tender, about 12-15 minutes. 

  5. Transfer the quinoa to a large bowl and toss with the roasted corn, chickpeas, scallions, red peppers, parsley, and hazelnuts. 

  6. In a small bowl, whisk the olive oil with the vinegar and mustard to combine. Season with salt and pepper. Add the dressing to the filling and toss well to coat. Arrange the filling inside the butternut squash halves. You can scoop out some of the cooked squash to make more room for your filling or you can just pile it on top. 

  7. Garnish each piece of squash with 2 tablespoons of the shredded cheese, then return them to an oven until the cheese has melted and the filling is warm, 10-12 minutes. 

  8. Serve warm.

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Corn Chowder

Corn Chowder
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Thank you Love & Lemons for the recipe!

Ingredients

  • 6 ears fresh sweet corn (husks and silks removed)

  • 2 Tbsp butter

  • 1 medium yellow onion (chopped)

  • 3 celery stalks (chopped)

  • 1 red bell pepper (stemmed, seeded, and diced)

  • 3 garlic cloves (chopped)

  • 5 cups water

  • 4 medium Yukon Gold potatoes (chopped)

  • 2 tsp Old Bay Seasoning 

  • 2 tsp sea salt 

  • ½ tsp dried thyme 

  • ½ tsp smoked paprika

  • 1 bay leaf

  • Pinches of cayenne pepper

  • ⅓ cup raw cashews

  • 1 + ½ Tbsp fresh lemon juice

  • Chopped chives (for garnish)

  • Freshly ground black pepper

  • Sour cream (for serving)

Instructions

  1. Slice the kernels off of the corn cobs, then use the back of a chef’s knife to scrape off the milky liquid that’s left on the cob. Snap the cobs in half and set them aside. 

  2. Heat the butter in a large pot over medium heat. Add the onion, celery, and red pepper to cook, stirring occasionally for 8 minutes or until everything is softened. Stir in the garlic then add the water, potatoes, Old Bay, salt, thyme, paprika, bay leaf, cayenne, several grinds of pepper, and the corn cobs. Simmer for 20 minutes. 

  3. Remove and discard the corn cobs and bay leaf. Add the corn kernel and milky corn liquid to the pot and simmer for 10-15 minutes, or until the potatoes are tender. 

  4. Transfer 2 cups of the soup to a high-speed blender and add the cashews. Blend until creamy, then stir the mixture back into the soup. Stir in the lemon juice and season to taste. 

  5. Garnish with chives and serve with dollops of sour cream, if desired.

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Vegetarian Quinoa Bake

fall dinner recipes
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Thank you What’s Gaby Cooking for the recipe!

Ingredients

  • 1 + ½ cups uncooked multi-colored quinoa

  • 2 cups shredded Colby jack cheese

  • 1 cup shredded mozzarella cheese

  • 1 cup canned black beans (rinsed and drained)

  • 1 cup frozen charred corn 

  • 1 1.4 oz. can chopped green chiles

  • Kosher salt and pepper

  • Finely chopped scallions and cilantro

  • 1 + ½ cups salsa

Instructions

  1. Preheat the oven to 375°F. 

  2. Cook the quinoa according to the package directions. Once it’s cooked, remove it from the heat and transfer the cooked quinoa into a large bowl. 

  3. Fold in 1 + ½ cups of shredded Colby jack cheese, ½ cup of shredded mozzarella, black beans, corn, green chiles, and salsa. Season the entire mixture with salt and pepper and stir to combine. 

  4. Lightly spray a medium-sized skillet with non-stick spray and transfer the mixture into the skillet. Top with the remaining shredded cheeses and bake for 20-25 minutes until the top layer of cheese is bubbly and melted. 

  5. Remove the baking dish from the oven and garnish with green onions and cilantro to serve. 

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Slow Cooker Chicken Pumpkin Curry

fall dinner recipes
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Thank you The Modern Proper for the recipe!

Ingredients

  • 1 can full-fat coconut milk (shaken)

  • 2 Tbsp red curry paste

  • 1 Tbps fish sauce

  • 1 Tbsp soy sauce or tamari

  • 1 Tbsp light brown sugar

  • 1+ ½ – 2 lbs. Pumpkin or butternut squash cut into ¾-inch pieces or 2 cans pumpkin puree

  • 1 + ½ lbs. Boneless skinless chicken breast

  • 1 tsp kosher salt

  • 1 red bell pepper (sliced)

  • 4 cups loosely packed baby spinach

  • 1 Tbsp fresh lime juice

Serving: 

  • Cooked rice

  • Lime wedges

  • Minced fresh cilantro

  • Toasted cashews

Instructions

  1. In an Instant Pot, combine the coconut milk, curry paste, fish sauce, soy sauce, and brown sugar. Nestle the pumpkin and chicken into the pot, submerging it completely. Lock the lid into place being sure to close the vent valve. Cook on manual high pressure for 20 minutes. Allow the pressure to release naturally for 10 minutes, then quick release if needed. 

  2. Using tongs or a slotted spoon, transfer the chicken to a cutting board. Use two forks to shred the chicken into bite-sized pieces. 

  3. Season the remaining liquid in the slow cooker with the salt. Using an immersion blender, blend the pumpkin until it’s completely smooth. 

  4. Return the chicken to the Instant Pot and add the bell peppers. Set the Instant Pot to sauté mode and cook, stirring often, until the bell peppers are tender, 5-7 minutes. 

  5. Stir in the spinach and lime juice. Serve over cooked rice with extra toppings, as you wish. 

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Award Winning Chili

award winning chili
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Thank you The Modern Proper for the recipe!

Ingredients

  • 1 lb. ground beef

  • 1 lb. ground pork

  • 1 large yellow onion (diced)

  • 1 green bell pepper (diced)

  • 1 red bell pepper (diced)

  • 4 large garlic cloves (minced)

  • 1 tsp sea salt (plus more to taste)

  • 1 tsp freshly ground pepper

  • 1 13.5 oz. can black beans (drained and rinsed)

  • 1 13.5 oz. can kidney beans (drained and rinsed)

  • 1 13.5 oz. can pinto beans (drained and rinsed)

  • 1 28 oz. can diced tomatoes

  • 2 19 oz. can red enchilada sauce

  • ½ cup chili powder (mild)

  • 2 tsp hot sauce (optional)

  • 2 tsp cumin

  • 1 tsp cayenne (optional)

  • 2 bay leaves

  • 2 Tbsp sugar

  • Cilantro (chopped and optional)

  • Green onions (chopped and optional)

  • Sour cream (optional)

  • Grated cheddar or mozzarella cheese (optional)

  • Avocado (sliced and optional)

Instructions

  1. In a large dutch oven set over medium-high heat, cook the beef, pork, onion, peppers, garlic, salt, and pepper. Cook until the meat is cooked through, 8-10 minutes. 

  2. Add the beans, tomatoes, enchilada sauce, chili powder, Tapatio, cumin, cayenne, bay leaves, and sugar. Add in just enough water to cover the beans. Stir to combine. 

  3. Bring the mixture to a boil over high heat. Reduce the heat to low and allow it to simmer for 8 hours, stirring often to make sure nothing sticks to the bottom of the pot. 

  4. Adjust the seasoning to taste. Garnish is cilantro, green onions, sour cream, cheese, and avocado.

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Which autumnal dinner is your favorite? Comment below!

For More Fall-Inspired Cooking, Read These Articles Next:

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6 Fresh Fall Salads With The Best Autumn Ingredients
These 9 Pumpkin Recipes Are Perfect For The Start Of Fall
Fall Soups Are Now In Season — Here Are Our 7 Favorites To Make
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