Are you in a cooking rut? These comfort food recipes are so cozy and warming – a collection of our most popular fall and winter recipes, all highly rated! Many are hearty and meaty, but we also include many vegan and vegetarian options too! Whether you are looking for dinner ideas like cozy casseroles or soup recipes, pasta recipes, wintery salads or fall desserts, here are your favorite comfort foods all in one place!
Cozy Hearty Meals
Butternut Squash Risotto
This fall dinner recipe is one of our favorites! Butternut Squash Risotto couldn’t be any easier or tastier! Made with leeks and spinach with very little fuss, it is vegan-adaptable and gluten-free.
Pumpkin Pasta
This creamy Pumpkin Pasta recipe is perfect for fall! It is Made with simple ingredients in under 15 minutes. Deceptively vegan, it will soon become your new favorite! Trust me. 🙂
Lentil Bolognese
This fall recipe is so nourishing! Rich and robust, this vegan Lentil Bolognese is hearty, “meaty,” and full of depth of flavor. Toss it with your favorite pasta, or spoon it over creamy polenta– either way, we know you will love it!
Butternut Squash Pizza
A delicious fall-inspired pizza topped with caramelized butternut squash “ribbons”, sage, caramelized onions, swiss chard and burrata cheese. Cozy fall flavors make the perfect bite!
Pastitsio!
A baked pasta dish, Pastitsio! hailing from Greece with a rich bolognese sauce made with ground lamb infused with Greek spices and herbs. Perfect for fall entertaining and can be made ahead! It’s ridiculously decadent and delicious, yet one of my favorites!
Kimchi Chili Mac
A Chili Mac and Cheese with kimchi that is rich, spicy, and full of umami. Made with ground turkey, but feel free to use beef, lamb, or a plant-based alternative. A hearty weeknight meal perfect for cold weather!
Rosemary Chicken with Roasted Grapes
The beginning of fall marks grape season! Here we’re roasting them and pairing time up with Rosemary Chicken Thighs and shallots, serving them over Whipped Ginger Sweet Potatoes – a simple, easy, fall-inspired skillet dinner that can be made in 30 minutes.
Truffle Mac and Cheese
This earthy, hearty Truffle Mac and Cheese is a mushroom lover’s dream. It’s easier than you think and can be made ahead- perfect for the fall, comfort food at its finest.
Stuffed shells with Pumpkin Sauce
A delicious recipe for Stuffed shells with Pumpkin Sauce, with Italian sausage and a creamy Pumpkin parmesan sauce.
Butternut Squash Lasagna with Wild Mushrooms and Sage
One of the coziest fall meals, this Butternut Lasagna with Mushrooms and Sage is utterly delicious, vegetarian, perfect for fall gatherings or the holiday table! Can be made ahead!
Vegan Shepherds Pie
Creamy Pumpkin Curry
Chicken Pot Pie
Eggplant Parmesan
Eggplant Parmesan is so hearty and comforting! Made with layers of lightly breaded baked eggplant, flavorful marinara sauce, parmesan cheese and melty mozzarella. Robust and flavorful, this classic Italian dish is one your whole family will love.
Chicken Noodle Soup
Stuffed Acorn Squash
White Chicken (or Cauliflower) Enchiladas
Chicken Marsala
How to make classic Chicken Marsala (with double the mushrooms!) in a rich, earthy, complex Marsala Sauce. Serve over creamy polenta, mashed potatoes or mashed cauliflower for a delicious fall dinner.
Stuffed Turkish Cabbage Rolls
Cornbread Casserole
This vegetarian Cornbread Casserole takes just 20 minutes of prep before baking in the oven. When it comes out, it smells amazing and is beautifully golden. A simple tasty weeknight dinner that is comforting and warming.
Baked Rigatoni with Butternut Squash and Kale
This no-boil, Baked Rigatoni with Butternut Squash, Kale, Sage and Pecans can be made in one pan, with 30 minutes of hands-on time before baking in the oven. A cozy vegetarian dinner, perfect for fall.
Easy Italian Meatballs
These flavorful Italian Meatballs are chock full of fresh herbs and savory goodness. Fast and easy they can be made in 30 minutes. Serve them with zucchini noodles, roasted spaghetti squash, pasta, creamy polenta or in a roll. Low-carb, keto and gluten-free.
Sheet-Pan Szechuan Chicken and Brussels Sprouts
Sheet Pan Szechuan Chicken & Brussels Sprouts takes only 15-20 minutes of hands-on time before baking in the oven. A full-flavored fall dinner your whole family will love!
Tamale Pie
One Skillet Creamy Orzo Chicken
Chicken Biryani
Moussaka
Whole Roasted Chicken
Middle Eastern Lamb Stew
Slow Cooker Turkey Mushroom Bolognese
Slow Cooker Turkey Bolognese with Mushrooms A simple recipe for Slow Cooker Turkey Bolognese with Mushrooms- a cozy meal with lots of depth and flavor.
Lamb Meatballs
Rosemary Chicken Lasagna
Fesenjan
Oaxacan LAMB Barbacoa
Indian Butter Chicken
Five Spice Pulled Pork Tacos
Instant Pot Beef Stew with Root Vegetables
Get warm and cozy with this Instant Pot Beef Stew with Root Veggies- a hearty, comforting one-pot meal made in the pressure cooker, that is keto-friendly, easy to make and full of depth and flavor.
Fall Soup Recipes
Butternut Squash Soup
Roasted Butternut Squash Soup with apple, ginger and coconut and topped with toasted pumpkin seeds. This silky fall soup is full of flavor and is vegan and gluten-free.
Creamy Mushroom Soup with Rosemary and Garlic
A simple recipe for Creamy Mushroom Soup with Rosemary and Garlic – flavorful and hearty enough to stand alone as a main course. Keto-friendly and elegant enough for fall gatherings or simple enough for fall weeknight dinners! Serve this with crusty bread for a simple, hearty meal!
Ribollita (Tuscan White bean Stew)
Moussaka
Rustic Eggplant Moussaka– one of my all-time recipes ever! This authentic, delicious recipe for Eggplant Moussaka is perfect for chilly fall evenings- hearty and robust, the flavors satisfy!
Birria
An authentic recipe for Birria, a flavorful Mexican Stew made with beef, lamb or goat that can be made in an Instant Pot, Dutch Oven or Slow Cooker. Serve this in a big bowl or make Birria Tacos – the best!
Whole Roasted Chicken
A simple easy recipe for whole roast chicken with lemon, garlic and rosemary, baked in the oven over vegetables. A delicious fall dinner idea!
Middle Eastern Lamb Stew
Middle Eastern Lamb Stew made in an Instant Pot! Comforting, warming and flavorful this fall meal is one of our reader favorites on the blog!
Slow Cooker Turkey Mushroom Bolognese
Slow Cooker Turkey Bolognese with Mushrooms A simple recipe for Slow Cooker Turkey Bolognese with Mushrooms- a cozy meal with lots of depth and flavor.
Lamb Meatballs
Fragrant Lamb Meatballs with Indian Curry Sauce- a simple easy dinner recipe that is full of flavor! Gluten-free and Paleo!
Rosemary Chicken Lasagna
Rosemary Chicken Lasagna with a flavorful cream sauce. A cozy, comforting recipe, perfect for fall and winter gatherings. Pure comfort food. Can be made ahead.
Fesenjan
A delicious recipe for Fesenjan, a luxurious Persian Walnut Pomegranate Stew with chicken and chickpeas. Earthy, rich and tangy, this is bursting with Middle Eastern Flavor! Decadent and rich, serve with Basmati Rice.
Oaxacan LAMB Barbacoa
Mexican Lamb Barbacoa – a simple delicious recipe from Oaxaca that requires slow-roasting and results in the most tender, juicy falling-off-the-bone lamb perfect for tacos, burritos, or simple over Mexican rice. A flavor fall dinner idea the whole family will love.
Easy Chicken Enchiladas
Easy Chicken Enchiladas made with the simplest of ingredients. With just a few minutes of assembly time, bake it for 20 minutes, and dinner is ready. Everyone is happy!
Indian Butter Chicken
Indian Butter Chicken (or Cauliflower) with the most flavorful tomato- ginger Garam Masala Sauce. Nourishing, comforting and full of flavor, it truly is the most delicious fall dinner. Vegetarian Adaptable.
Five Spice Pulled Pork Tacos
Skip the pork chops and try these slow-roasted Five Spice Pulled Pork Tacos infused with fragrant Five Spice seasoning and served with Asian Slaw and a Spicy SrirachaMayo. A flavorful Asian twist on pulled pork tacos!
Instant Pot Beef Stew with Root Vegetables
Get warm and cozy with this Instant Pot Beef Stew with Root Veggies- a hearty, comforting one-pot meal made in the pressure cooker, that is keto-friendly, easy to make and full of depth and flavor.
Fall Meal Ideas for Soup
Butternut Squash Soup
Roasted Butternut Squash Soup with apple, ginger and coconut and topped with toasted pumpkin seeds. This silky fall soup is full of flavor and is vegan and gluten-free.
Creamy Mushroom Soup with Rosemary and Garlic
A simple recipe for Creamy Mushroom Soup with Rosemary and Garlic – flavorful and hearty enough to stand alone as a main course. Keto-friendly and elegant enough for fall gatherings or simple enough for fall weeknight dinners! Serve this with crusty bread for a simple, hearty meal!
Ribollita (Tuscan White bean Stew)
A flavorful, hearty stew from Tuscany, called Ribollita with Cannellini beans, lacinato kale, and vegetables, served with crusty bread, drizzled with Lemon Rosemary Garlic Oil.
LOBSTER BISQUE
This decadent Lobster Bisque Recipe is kept simple and easy with quick homemade lobster stock, big bites of lobster tail, and a creamy luscious bisque thickened with sweet potatoes. Perfect for a special dinner or the holiday table!
Homemade Tomato Soup
Favorite Lentil Soup
This Lentil Soup is cozy and comforting! Infused with fragrant Middle Eastern spices, it can be made in your Instant Pot or on your stovetop. Vegan, fast & easy. Includes a Video.
Instant Pot BEEF Chili (with dry beans)
Instant Pot Wild Rice Soup
White Chicken Chili with Poblanos
White Chicken Chili is made with white beans, poblano chilies, cilantro, coriander and lime. Tangy, spicy, this one-pot meal is hearty and delicious!
French Onion Soup
A cozy, comforting, classic recipe for French Onion Soup with caramelized onions in rich deep broth topped with toasty croutons and melted gruyere. Vegan and Vegetarian Adaptable!
Fall Dinner Ideas for Salad
Fall Desserts!
More Recipe Collections you may enjoy!
- 40 Easy Dinner Ideas
- 40 Best Pasta Recipes!
- 27 BEST Crockpot & Slow Cooker Recipes!
- 30 Best Instant Pot Recipes!
- 25 Best Sheet-Pan Dinners!
Enjoy these comfort food recipes and please let us know your favorites in the comments below!
xoxo
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50 Comfort Food Recipes!
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 4
- Category: main, fall recipes,
- Method: stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These Fall dinner ideas are so cozy and comforting! Many are hearty and meaty, but we also include many vegan and vegetarian options too! Whether you are looking for cozy fall dinner ideas, fall soup recipes, fall pasta recipes, fall salads or fall desserts, here are all your favorite fall recipes in one place! Butternut Squash Risotto
Ingredients
- 2 tablespoons olive oil (or butter)
- 2 cups sliced leeks (one extra large leek) or sub one onion
- 4 garlic cloves, rough chopped
- 8 sage leaves, chopped
- 1 cup Arborio rice or short-grain Spanish rice (Bomba)
- 2 heaping cups of butternut squash, cubed (please see notes if making on stove top!) Buying pre-cut squash saves a lot of time here!
- 1/4 cup white wine (or skip it)
- 2 cups veggie stock or chicken stock or broth (or water and one teaspoon or cube veggie bouillon)
- 1/2 teaspoon salt, more to taste
- 1/8 teaspoon white pepper (or sub black pepper to taste)
- 1/2 teaspoon nutmeg the nutmeg makes this- don’t leave it out!
- ——
- 2–3 handfuls baby spinach or chopped kale
- OPTIONAL: 1/4 – 1/2 cup parmesan, pecorino, manchego, vegan cheese or cashew cheese – or the leave cheese out and use LEEK OIL for garnish. Or stir in 1-2 tablespoons of butter or ghee, or a drizzle of olive oil.
- Optional: Maple Glazed Pecans
Instructions
- Slice and rinse leeks, separating rings (rinsing will help them to soften faster).
- Set Instant Pot to the “Saute” function.
- Heat oil in the instant pot, add the rinsed leeks and stir for 2 minutes. Add garlic, sage and rice, stir for 2 minutes.
- Add butternut squash, and keep stirring for a couple of minutes, until there is a bit of browning on the bottom of the instant pot.
- Add the wine and scrape up the browned bits- a wooden spoon is good for this. Let all the wine cook off, about 2-3 minutes. Add the stock or broth. Scrape up more browned bits. Add the salt, pepper and nutmeg, and give a good stir.
- Seal the instant pot and pressure cook on HIGH pressure for 6 minutes. Naturally, release for 5 minutes, then manually release.
- While the Instant pot is going you could make the leek oil and/or the maple glazed pecans.
- Stir the risotto, adding the spinach and cheese or butter if you like, or leave them out. As the butternut breaks down a bit, it will add a nice natural creaminess to the risotto.
- Adjust salt to taste. If you like a “looser” risotto add a bit more broth.
- Garnish with optional leek oil or maple glazed pecans.
Notes
Butternut: buying pre-cut butternut squash make this recipe extra fast!
To elevate this, make the leek oil and maple glazed pecans, and perhaps top it with some additional roasted or pan-seared butternut that has been nicely caramelized.
The butternut in the instant pot will break down and almost becomes the sauce here.
STOVETOP INSTRUCTIONS: ( you will need 4-5 cups warm stock)
- ROAST BUTTERNUT: Toss the cubed butternut squash with olive oil, salt and pepper and ROAST in a 400 F oven on a parchment-lined sheet pan until caramelized and tender 25-30 minutes. At the same time make risotto.
- RISOTTO: In a large heavy-bottomed pot or dutch oven, heat the olive oil over medium heat and add the washed leeks. Saute until fragrant and tender, covering with the lid for a few minutes to let them steam a bit. Add garlic and sage, saute 2 more minutes until fragrant.
- Add the rice and saute 1 minute, stirring. Add a splash of white wine, and cook this off. Add the salt, pepper and nutmeg. Add 1-2 cups warm stock (enough to cover the rice), stir and bring to a gentle simmer. Simmer until most of the liquid is absorbed. Continue adding broth 1 cup at a time, letting the rice absorb it slowly, stirring often over med-low heat, until the rice is plumped, slightly al dente, yet creamy, about 20-25 minutes. If adding kale, add it with the last cup of broth. If adding spinach, you can stir it in at the end. Keep the risotto thick and hearty or add more stock to loosen it up a bit.
- Stir in the roasted butternut and spinach and optional cheese or butter. Taste, season and adjust salt and pepper. If bland, it probably needs more salt.
- Garnish with the leek oil and maple glazed pecans.
Nutrition
- Serving Size: 1 1/4 cups. Calculated with ½ cup parmesan.
- Calories: 321
- Sugar: 1.9 g
- Sodium: 471.6 mg
- Fat: 10.4 g
- Saturated Fat: 3 g
- Carbohydrates: 48.3 g
- Fiber: 1.5 g
- Protein: 8.1 g
- Cholesterol: 7.2 mg
You had me at Fesenjan! The ultimate comfort food. I’m excited to try these recipes this coming Fall.
Let us know how they go for you!
Five spice pulled pork tacos. Brilliant. Love how you marry the cuisines into something spectacular, and original! Keep crushing it!
Jim
thanks so much Jim!
Thanks for sharing these. All look very delicious. Your blog has helped me to get inspired and I found joy in cooking this kind of recipe.
Great to hear Mitu!
Thank you so much for sharing the recipe with us. I learned a lot from your content. I hope to update more new recipes.
thank you Sheikh Jabir! Happy you are here.
Thanks for sharing these food recipes. All recipes looks very delicious.Your blog has helped me to get inspired and i found the joy in cooking this kind of recipes.
Thanks Milton, we really appreciate this!
Hey Sylvia!
I’ve been enjoying your recipes for about six months now (just breaking into the fall comfort foods list) and I LOVE the flavors. Actually, I love everything about the culinary style here. I’ve told everybody I know about your blog. Your recipes and selections are incredible, and better yet — reliable! I don’t need to test them out before serving them up for my friends. And they’re actually excited to eat my food!
Six months ago, I could hardly make more than spaghetti. My food was bland, over/underdone, and I sometimes didn’t even bother to heat up my leftovers, just shoveled ’em down lukewarm. Sad, I know.
But your recipes have made me fall in love with cooking to the point that I’m building ALL my skills! I care about what I cook and what I eat. I use garnishes (what!?) and am even designing an indoor herb garden for my extensive rosemary needs. What used to be a chore is so much fun now! My endless thanks for your wisdom and cheer on this blog, it’s a delight to have learned so much from you.
Ever grateful,
E
You are so kind Elle! Thanks for sharing here, and sharing with your friends. I’m so glad the blog has helped you get inspired again and love that you found the joy in cooking.❤️ It really can be so much fun. Love your indoor herb garden- I need one of those!
My wife would love the way i learned from you, I am insanely excited to show her, thanks for the great content.
Lasagne is the Italian name for the noodles used in a lasagna casserole. … Pasticcio is a wider category of casseroles which doesn’t have a strict definition. It is the Italian spelling, you will also see other variants such as pastitsio . It usually has noodles, but not always.
Hey this is awesome .
my favourite food is cheese and biscuits (separate)
how can I register on your website to receive your updates and newsletter and become a member of your community 6
Hi, enter your email address where it says subscribe- on the home page, center, top bar or on the side bar.
I like lamb but not beef only a little so as chicken Thank, You..
Great recipes
Did I miss something? No vegetarian recipes for November?
Haha, Yes, there are ALWAYS vegetarian recipes! This is just for the meat-eating folk. Take a look at these Vegetarian Recipes or these Vegan Dinner Recipes– more up your ally. 🙂
I am going to try to make as many of these recipes that I can this month.
Thanks for sharing. :)))
Thanks!!! Let me know your favorites!
Your recipes look amazing. I want to come live with you 🙂
Haha! I would say yes but our house is tiny!
These all look so amazing! Thank you for all the inspiration!