Fall is my favorite time of the year. In New England, where I live, the temperatures gently drop, marking the beginning of “sweater weather”; the trees are aflame in oranges, reds, and yellows; and apples, cranberries, squash, and pumpkins are everywhere. It all gets me ready to heat up my kitchen and embrace the produce and flavors fall has to offer.
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10 ingredients. 45 minutes. Quick, easy, and fresh weeknight recipes.
On weekends I love to dive into baking and braising, filling the house with apple crisp and turnovers, pumpkin bread and cake, and all sorts of long-cooked meats paired with autumn vegetable side dishes. And that’s so nice for a leisurely weekend. But when I want to carry fall through the week, I need some quick and easy recipes to make when the weekend’s leftovers run out.
The Complete Autumn and Winter CookbookThe colder months of autumn and winter are a time of cozying up and gathering with those closest to us. And what better way to spend those chillier nights than cooking new recipes or using new ingredients?
Enter this collection of our favorite fast fall recipes from the Cook’s Country archives. Each of these recipes requires 11 ingredients or fewer and can be ready in an hour or less. And each recipe celebrates some element of fall, whether a particular fruit or vegetable or a flavor, such as maple or sage. Take a look through and start planning your next autumnal meal.
Roasted Chicken Thighs with Skillet Spaghetti Squash Gratin
Instead of treating spaghetti squash like spaghetti and burying it in tomato sauce, mix it with cream and Parmesan and let it shine in a gratin, alongside crispy, golden roasted chicken thighs.
Roasted Chicken Thighs with Skillet Spaghetti Squash GratinRoasted chicken thighs plus a creamy spaghetti squash gratin make an ultracomforting dinner.
Chicken Thighs with Rosemary Applesauce and Latkes
Give chicken thighs the fall treatment by braising them in applesauce flavored with rosemary and onions. Fry latkes while the chicken cooks to complete the meal.
Chicken Thighs with Rosemary Applesauce and LatkesFrying latkes while the chicken roasts in herbed applesauce brings all the components of this meal together at the same time.
Pan-Roasted Chicken Thighs with Fennel-Apple Slaw
Thinly slice fennel and apple and toss them with sour cream and maple syrup to make a crunchy slaw to serve with deeply roasted chicken thighs.
Pan-Roasted Chicken Thighs with Fennel-Apple SlawA fresh, crunchy slaw perfectly complements the deep, comforting flavor of crispy-skinned chicken thighs.
Turkey Burgers with Pickled Cranberries
Who says you have to wait until Thanksgiving to have your turkey and cranberry sauce? This recipe lets you have them any night. A little poultry seasoning in the burgers drives home the Thanksgiving vibes.
Turkey Burgers with Pickled CranberriesTurkey and cranberries aren’t just for special occasions.
Turkey, Cheddar, and Pickled Apple Sandwiches
It doesn’t get much simpler than sandwiches for dinner. And these sandwiches are no exception, but they are exceptionally flavorful. Apple slices, pickled in vinegar and honey, add tangy-sweet flavor to the classic combo of turkey and cheddar.
Turkey, Cheddar, and Pickled Apple SandwichesSometimes a regular turkey sandwich is just the thing. This surprising, stimulating sandwich is for the other times.
Miso-Glazed Pork with Squash and Brussels Sprouts
Maple syrup and miso make appearances in a glaze for pork tenderloin and sliced delicata squash, as well as in a dressing for a brussels sprout salad.
Miso-Glazed Pork with Squash and Brussels SproutsAn easy weeknight dinner packed with fall flavors
Bacon-Wrapped Pork Tenderloin with Apples
Crispy bacon and sweet, caramelized apples pair up with mild pork in this ultracozy fall dinner. Searing the bacon-wrapped pork before roasting it renders out fat from the bacon. The apples get cooked in the fat, soaking up the smoky notes.
Bacon-Wrapped Pork Tenderloin with ApplesCaramelized apples make the perfect accompaniment to this double dose of pork.
Skillet Bratwurst with Apples and Brussels Sprouts
You can’t go wrong with the combination of pork and apples, especially when the two are joined by a few more fall favorites: brussels sprouts and cranberries. This simple dinner comes together in one pan.
Skillet Bratwurst with Apples and Brussels SproutsWe turn this classic combination into a 30-minute supper.
Sausage-Stuffed Acorn Squash
Stuffed squash is such a comforting fall meal. Here acorn squash is seeded, roasted, and filled with a sausage-and-sourdough stuffing, studded with sweet apples and glistening cranberries. (A jump-start in the microwave shortens the squash's roasting time.)
Sausage-Stuffed Acorn SquashA stuffing of apple, onion, and sausage transforms squash from side dish to main course.
Skillet Pork Chops with Apples and Maple-Sage Butter
Tart Granny Smith apples and thinly sliced red onion, cooked until softened and livened up with maple syrup and red wine vinegar, make the ideal accompaniment to golden-brown pork chops lightly smothered in rich, savory maple-sage butter.
Skillet Pork Chops with Apples and Maple-Sage ButterThe fresh sage and maple syrup butter melts on the hot chops, forming a flavorful sauce without any extra cooking.
Italian Sausages with Farro and Kale Pilaf
Hearty grains such as farro make the perfect base for fall dinners like this one. Some kale, pecans, currants, and apples fill out the pilaf, while sliced Italian sausages complete the meal.
Italian Sausages with Farro and Kale PilafThis hearty farro pilaf features kale and Italian sausages and gets spruced up with toasted pecans and dried currants.
Prosciutto, Apple, and Goat Cheese Salad with Fig Vinaigrette
The classic Italian combination of prosciutto, goat cheese, and figs was the inspiration for this dinner-size salad. Some toasted hazelnuts and apple slices add contrasting crunch.
Prosciutto, Apple, and Goat Cheese Salad with Fig VinaigretteWe drew on the classic Italian combination of fig, cheese, and prosciutto for a salad big enough for dinner.
Kale Salad with Crispy Tofu and Miso-Ginger Dressing
For a hearty vegetarian salad, look no further than this kale salad. Tossing the kale with a flavorful miso-ginger dressing and letting it sit softens it and allows time to fry cubes of tofu. Topping the kale with the tofu, cashews, and avocados makes the salad filling enough for dinner.
Kale Salad with Crispy Tofu and Miso-Ginger DressingThis hearty, plant-based kale salad is powered by the flavors of miso, ginger, and toasted sesame oil.
Bulgur Salad with Curry-Roasted Sweet Potatoes and Chickpeas
Roasting sweet potatoes and chickpeas with curry powder gives this salad a kick of flavor. The bulgur gets just a little more sprucing up in the way of kale, dried cranberries, walnuts, and goat cheese.
Bulgur Salad with Curry Roasted Sweet Potatoes and ChickpeasCurry-spiced sweet potatoes and chickpeas turn this bulgur and kale salad into a satisfying dinner.
Cheese Ravioli with Pumpkin Cream Sauce
Cheesy ravioli enrobed in a creamy pumpkin sauce, drizzled with browned butter, and topped with toasty hazelnuts and crispy sage—if this dish doesn’t say fall, then what does?
Cheese Ravioli with Pumpkin Cream SauceSave time with store-bought ravioli and canned pumpkin, and spend it on browned butter, toasted hazelnuts, and crispy sage leaves instead.
Spicy Polenta with White Beans and Kale
This vegetarian dinner features stewy white beans, fire-roasted tomatoes, and kale spooned over a filling bowl of polenta that’s flavored with garlic and red pepper flakes. For a creamy, cooling element, there’s lots of fresh mozzarella on top.
Spicy Polenta with White Beans and KalePolenta makes the perfect base for a stewy mixture of kale, tomatoes, and white beans.
Penne with Butternut Squash and Brown Butter Sauce
What is it about the combination of squash, browned butter, and sage? It gives off all the fall feels. The three come together in this simple yet ultrasatisfying pasta dish. Don’t forget the grated Parm!
Penne with Butternut Squash and Brown Butter SauceCovering the squash speeds up its cooking while still allowing for browning.
Glazed Salmon with Kale, Pear, and Cheddar Salad
Fish probably isn’t the first thing that comes to mind when thinking about a fast fall dinner. It’s fast-cooking, sure. But where’s the fall element? Here it’s on the side in a wholesome salad of kale with pear matchsticks and small hunks of extra-sharp cheddar cheese.
Glazed Salmon with Kale, Pear, and Cheddar SaladSimple broiled salmon glistens with a sweet pepper jelly glaze.
Filet Mignons with Sage-Buttered Mushrooms and Black Pepper Polenta
Rich, cheesy polenta and a rosy-interiored medium-rare filet mignon is comfort food on its own, but then add thinly sliced mushrooms cooked with butter and fragrant sage, and it is just over the top.
Filet Mignons with Sage-Buttered Mushrooms and Black Pepper PolentaThis simple steak dinner tastes like a million bucks.
Steak Tips with Sweet Potato Wedges
For this dish, earthy roasted sweet potatoes and seared steak tips get tied together with a sweet-spicy honey-lime and jalapeño sauce. A little cilantro on top adds freshness.
Steak Tips with Sweet Potato WedgesA sweet-spicy glaze turns up the volume on savory seared steak.
Sage-Crusted Rib-Eye Steaks with Roasted Vegetables
This dish leans on the go-to herb of fall: sage. Combined with lemon zest, salt, and pepper, the sage makes a nice rub for rib-eye steaks and cooks into a beautiful crust. A medley of carrots, red potatoes, and shallots brings the colors of fall to the plate.