10 Delicious Recipes for a Fall Harvest Dinner

Posted on by Morgan

Fall is the perfect time to celebrate the bounty of the harvest season with a cozy and delicious dinner. From hearty vegetables to warming spices, fall ingredients create a comforting and inviting atmosphere. Here are 10 delicious recipes for a fall harvest dinner that will delight your family and friends:

  1. Roasted Pumpkin Soup

Ingredients:

– 2 medium pumpkins, halved and seeds removed

– 1 onion, chopped

– 4 cloves garlic, minced

– 4 cups vegetable broth

– 1 cup coconut milk

– Salt and pepper to taste

– Olive oil

– Fresh herbs (like thyme or sage) for garnish

Instructions:

  1. Preheat the oven to 400°F (200°C). Drizzle pumpkin halves with olive oil, season with salt and pepper, and roast until tender (about 30-40 minutes).
  2. In a pot, heat olive oil and sauté onion and garlic until translucent.
  3. Scoop out the roasted pumpkin flesh and add it to the pot along with the broth. Simmer for 10 minutes.
  4. Blend until smooth and stir in coconut milk. Adjust seasoning and serve garnished with herbs.
  5. Honey-Glazed Brussels Sprouts

Ingredients:

– 1 lb Brussels sprouts, trimmed and halved

– 3 tablespoons olive oil

– 2 tablespoons honey

– Salt and pepper to taste

– 1/2 cup chopped pecans (optional)

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. Toss Brussels sprouts with olive oil, honey, salt, and pepper. Spread on a baking sheet.
  3. Roast for 20-25 minutes until golden brown and caramelized.
  4. Sprinkle with chopped pecans before serving for added crunch.
  5. Stuffed Acorn Squash

Ingredients:

– 2 acorn squashes, halved and seeds removed

– 1 cup cooked quinoa

– 1/2 cup cranberries

– 1/2 cup walnuts, chopped

– 1 tsp cinnamon

– Salt and pepper to taste

– Olive oil

Instructions:

  1. Preheat the oven to 375°F (190°C). Brush squash with olive oil, season with salt and pepper, and place cut side down on a baking sheet.
  2. Bake for about 30-35 minutes until tender.
  3. In a bowl, combine quinoa, cranberries, walnuts, cinnamon, salt, and pepper.
  4. Flip the squashes cut side up, fill with the quinoa mixture, and bake for an additional 10-15 minutes.
  5. Apple and Sausage Stuffed Pork Loin

Ingredients:

– 1 pork loin (about 2 lbs)

– 1 cup sausage, cooked and crumbled

– 1 apple, diced

– 1/2 onion, chopped

– 1/2 cup breadcrumbs

– 2 teaspoons thyme

– Salt and pepper to taste

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. In a skillet, sauté onion and apple until softened. Mix in sausage, breadcrumbs, thyme, salt, and pepper.
  3. Butterfly the pork loin and fill with the stuffing mixture. Roll and tie with kitchen twine.
  4. Roast for about 1 hour, or until internal temperature reaches 145°F (63°C). Let rest before slicing.
  5. Maple-Glazed Carrots

Ingredients:

– 1 lb baby carrots

– 3 tablespoons maple syrup

– 2 tablespoons butter

– Salt and pepper to taste

– Fresh parsley for garnish

Instructions:

  1. In a skillet, melt butter over medium heat.
  2. Add the carrots and sauté until lightly browned.
  3. Drizzle with maple syrup, salt, and pepper. Cook until carrots are tender and caramelized, about 10 minutes.
  4. Garnish with fresh parsley before serving.
  5. Mushroom and Spinach Risotto

Ingredients:

– 1 cup Arborio rice

– 4 cups vegetable broth

– 1 cup mushrooms, sliced

– 2 cups fresh spinach

– 1 onion, diced

– 2 cloves garlic, minced

– 1/2 cup Parmesan cheese

– Olive oil

– Salt and pepper to taste

Instructions:

  1. In a pot, heat broth and keep warm.
  2. In a separate pan, heat olive oil and sauté onion and garlic until soft. Add mushrooms and cook until golden.
  3. Stir in Arborio rice and cook for 1-2 minutes. Gradually add broth, one ladle at a time, stirring continuously until absorbed.
  4. Once rice is creamy and cooked, stir in spinach and Parmesan. Adjust seasoning before serving.
  5. Pumpkin Bread Pudding

Ingredients:

– 4 cups cubed day-old bread

– 1 cup pumpkin puree

– 1 cup milk

– 1/2 cup sugar

– 3 eggs

– 1 teaspoon vanilla extract

– 1 teaspoon cinnamon

– Whipped cream for serving

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease a baking dish.
  2. In a bowl, whisk pumpkin, milk, sugar, eggs, vanilla, and cinnamon.
  3. Add bread cubes and let soak for 15 minutes.
  4. Pour the mixture into the prepared dish and bake for about 40-45 minutes until set. Serve warm with whipped cream.
  5. Cranberry and Walnut Salad

Ingredients:

– 5 oz mixed greens

– 1/2 cup dried cranberries

– 1/2 cup walnuts, toasted

– 1/4 cup feta cheese

– 1/4 cup balsamic vinaigrette

Instructions:

  1. In a large bowl, combine mixed greens, cranberries, walnuts, and feta cheese.
  2. Drizzle with balsamic vinaigrette and toss gently to combine before serving.
  3. Herb-Roasted Chicken

Ingredients:

– 4 chicken thighs (bone-in, skin-on)

– 3 tablespoons olive oil

– 2 tablespoons fresh rosemary, chopped

– 2 tablespoons fresh thyme, chopped

– Salt and pepper to taste

– 1 lemon, sliced

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. In a bowl, mix olive oil, rosemary, thyme, salt, and pepper.
  3. Rub the mixture over the chicken thighs and place them in a roasting pan with lemon slices.
  4. Roast for 35-40 minutes until the chicken reaches an internal temperature of 165°F (74°C).
  5. Spiced Pear Dessert

Ingredients:

– 4 ripe pears, halved and cored

– 1/4 cup brown sugar

– 1 teaspoon cinnamon

– 1/4 cup pecans, chopped

– Vanilla ice cream for serving

Instructions:

  1. Preheat the oven to 375°F (190°C). Place pear halves in a baking dish cut side up.
  2. Sprinkle brown sugar, cinnamon, and pecans over the pears.
  3. Bake for 20-25 minutes until tender. Serve warm with a scoop of vanilla ice cream.

Conclusion

These 10 delicious recipes capture the essence of fall with their comforting flavors and seasonal ingredients. From savory dishes to delightful desserts, you can create a memorable fall harvest dinner that will bring warmth and joy to your table.