15 Delicious Fall Veggie Dinner Recipes to Warm Your Soul

Fall is the perfect season to embrace warm, hearty, and comforting dinners.

The bounty of autumn vegetables makes it easy to create meals that are both nutritious and satisfying.

From roasted squash and sweet potatoes to earthy mushrooms and leafy greens, fall produce inspires flavorful dinners.

Whether you are vegetarian, looking to eat more plants, or simply want seasonal inspiration, these recipes have you covered.

Unlike summer meals, fall dinners often feature roasted, baked, or slow-cooked vegetables.

They fill your kitchen with inviting aromas and your plate with layers of flavor.

In this article, you will discover 15 fall veggie dinner recipes that are easy, wholesome, and delicious.

Each recipe celebrates the season while being approachable for weeknight cooking or weekend feasts.

15 Delicious Fall Veggie Dinner Recipes to Warm Your Soul

Fall veggie dinners are about warmth, comfort, and seasonal flavor.

With roasted vegetables, hearty grains, and creative plant-based combinations, meals can be both healthy and satisfying.

These 15 fall veggie dinner recipes make it easy to enjoy the harvest on your plate.

They are perfect for weeknight dinners, family meals, or hosting friends during cozy autumn evenings.

Eating with the seasons has never been more flavorful or exciting.

Try these recipes, and bring the colors and tastes of fall to your dinner table.

Roasted Butternut Squash & Kale Bowl

This roasted butternut squash and kale bowl is a hearty fall dinner that celebrates seasonal produce.

Tender roasted squash and garlic-kissed kale are paired with quinoa and a tangy tahini dressing, creating a perfectly balanced meal.

Each bite delivers warmth, earthy flavor, and a subtle sweetness that embodies autumn comfort.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups chopped kale
• 1 cup cooked quinoa
• 2 cloves garlic, minced
• ¼ cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 2 tablespoons water
• ¼ teaspoon smoked paprika

Instructions:

• Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, pepper, and smoked paprika.
• Spread squash on a baking sheet and roast for 25–30 minutes until tender and caramelized.
• While squash roasts, heat a skillet over medium heat with 1 tablespoon olive oil. Add garlic and sauté until fragrant.
• Add chopped kale to skillet and cook until wilted, about 5 minutes. Season with salt and pepper.
• In a small bowl, whisk tahini, lemon juice, maple syrup, and water until smooth. Adjust thickness with more water if needed.
• Combine roasted squash, sautéed kale, and quinoa in a large bowl. Drizzle with tahini dressing and toss gently.
• Serve warm and sprinkle with extra smoked paprika or pumpkin seeds for garnish.

This bowl is a satisfying mix of sweet squash, earthy kale, and nutty quinoa.

The tahini dressing adds richness and a subtle tang that elevates the flavors.

It makes a perfect weeknight dinner or a nourishing meal prep option for busy fall weeks.

Autumn Vegetable Lentil Stew

This autumn vegetable lentil stew is a comforting and protein-packed dish perfect for chilly evenings.

Root vegetables, lentils, and aromatic herbs simmer together in a rich broth that warms the body and soul.

It offers a hearty, wholesome meal that fills both your kitchen and your appetite with autumn flavors.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 parsnips, diced
• 1 small butternut squash, peeled and cubed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon thyme
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 cups kale or spinach, chopped

Instructions:

• Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until translucent.
• Add carrots, parsnips, and butternut squash, cooking for 5 minutes to lightly brown.
• Stir in lentils, diced tomatoes, vegetable broth, thyme, smoked paprika, salt, and pepper.
• Bring stew to a boil, then reduce heat and simmer for 25–30 minutes until lentils and vegetables are tender.
• Add chopped kale or spinach and cook for another 5 minutes until greens are wilted.
• Taste and adjust seasoning as needed. Serve hot with crusty bread or over rice.

This stew is rich, earthy, and packed with hearty fall vegetables.

The combination of lentils and vegetables makes it nourishing and filling.

It’s perfect for a cozy family dinner or meal prep for the week ahead.

Stuffed Acorn Squash with Wild Rice

This stuffed acorn squash features roasted squash filled with nutty wild rice, cranberries, and savory herbs.

It’s a visually stunning, wholesome dish that celebrates the flavors of autumn in every bite.

The combination of sweet roasted squash, earthy rice, and tart cranberries makes it a perfect fall dinner centerpiece.

Ingredients:

• 2 medium acorn squashes, halved and seeded
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup cooked wild rice
• ¼ cup dried cranberries
• ¼ cup chopped pecans
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme
• 1 teaspoon fresh sage, chopped
• 1 tablespoon olive oil

Instructions:

• Preheat oven to 400°F (200°C). Brush acorn squash halves with olive oil and season with salt and pepper.
• Place squash cut-side down on a baking sheet and roast for 25 minutes.
• While squash roasts, heat 1 tablespoon olive oil in a skillet over medium heat. Add onion and garlic and sauté until softened.
• In a large bowl, mix cooked wild rice, sautéed onion and garlic, cranberries, pecans, thyme, and sage. Adjust seasoning with salt and pepper.
• Remove squash from oven and turn cut-side up. Fill each half with the wild rice mixture.
• Return stuffed squash to oven and bake for an additional 15 minutes until heated through and slightly caramelized on top.

This dish is visually stunning and full of layered autumn flavors.

The sweet roasted squash complements the nutty rice and tart cranberries perfectly.

It’s an elegant yet approachable dinner for family meals or holiday gatherings.

Roasted Root Vegetable and Chickpea Sheet Pan Dinner

This roasted root vegetable and chickpea sheet pan dinner is a simple, hands-off fall meal.

Carrots, sweet potatoes, and parsnips are roasted with chickpeas and herbs, creating a perfectly balanced dinner in one pan.

It is healthy, hearty, and packed with flavor while being minimal effort in the kitchen.

Ingredients:

• 2 carrots, sliced
• 2 sweet potatoes, cubed
• 2 parsnips, sliced
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions:

• Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
• Toss carrots, sweet potatoes, parsnips, and chickpeas with olive oil, smoked paprika, garlic powder, thyme, salt, and pepper.
• Spread vegetables and chickpeas evenly on the baking sheet. Roast for 30–35 minutes, tossing halfway, until vegetables are tender and golden.
• Remove from oven and sprinkle fresh parsley over the top before serving.

This sheet pan dinner is easy, colorful, and packed with earthy fall flavors.

Chickpeas add protein and texture, making it a complete meal.

It’s ideal for busy weeknights, requiring minimal prep and cleanup while delivering maximum flavor.

Creamy Pumpkin and Spinach Pasta

This creamy pumpkin and spinach pasta is a comforting, rich fall dinner.

Pumpkin puree and sautéed spinach create a luscious, velvety sauce that coats whole-grain or gluten-free pasta perfectly.

The addition of garlic, nutmeg, and parmesan elevates the dish while keeping it wholesome and cozy.

Ingredients:

• 12 oz pasta of choice
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 cups fresh spinach
• 1 cup pumpkin puree
• ½ cup vegetable broth
• ½ cup grated Parmesan cheese
• ¼ teaspoon nutmeg
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions:

• Cook pasta according to package instructions. Drain and set aside.
• Heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant.
• Add fresh spinach and cook until wilted, about 3–4 minutes.
• Stir in pumpkin puree, vegetable broth, Parmesan, nutmeg, salt, and pepper. Cook for 5 minutes until sauce thickens slightly.
• Toss cooked pasta with pumpkin sauce until evenly coated.
• Garnish with fresh parsley and extra Parmesan before serving.

This pasta is creamy, flavorful, and packed with the tastes of fall.

Spinach adds freshness, while pumpkin brings sweetness and richness to the sauce.

It’s perfect for cozy weeknight dinners or a comforting meal to impress guests

Maple-Glazed Roasted Brussels Sprouts and Sweet Potatoes

This maple-glazed roasted Brussels sprouts and sweet potatoes dish is a vibrant, hearty fall dinner.

The sweetness of roasted sweet potatoes pairs beautifully with caramelized Brussels sprouts and a sticky maple glaze.

Each bite delivers warmth, earthy flavors, and a satisfying mix of textures that celebrate autumn’s bounty.

Ingredients:

• 3 cups Brussels sprouts, halved
• 2 medium sweet potatoes, cubed
• 3 tablespoons olive oil
• 2 tablespoons maple syrup
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons chopped pecans (optional)

Instructions:

• Preheat oven to 400°F (200°C). Toss Brussels sprouts and sweet potatoes with olive oil, salt, pepper, and smoked paprika.
• Spread vegetables evenly on a baking sheet and roast for 25 minutes, tossing halfway through.
• Drizzle maple syrup over vegetables and roast for an additional 10 minutes until caramelized.
• Remove from oven and sprinkle with chopped pecans if desired. Serve warm.

The combination of caramelized vegetables and maple syrup creates a sweet and savory harmony.

Pecans add crunch, balancing the soft texture of roasted squash and sprouts.

It makes a colorful, comforting fall dinner that is simple yet impressive for any table.

Autumn Harvest Grain Bowl with Roasted Vegetables

This autumn harvest grain bowl features roasted seasonal vegetables over a base of farro or quinoa.

A maple-tahini dressing brings richness while pumpkin seeds add a satisfying crunch.

It’s a wholesome, nutrient-dense dinner that embodies the flavors of fall in every bite.

Ingredients:

• 1 cup cooked farro or quinoa
• 1 cup butternut squash, cubed
• 1 cup carrots, sliced
• 1 cup parsnips, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons pumpkin seeds
• 2 tablespoons tahini
• 1 tablespoon maple syrup
• 1 tablespoon lemon juice
• 2 tablespoons water

Instructions:

• Preheat oven to 400°F (200°C). Toss squash, carrots, and parsnips with olive oil, salt, and pepper.
• Roast vegetables for 25–30 minutes until tender and lightly caramelized.
• In a small bowl, whisk tahini, maple syrup, lemon juice, and water to make the dressing.
• Place cooked grains in a bowl, top with roasted vegetables, and drizzle with tahini dressing.
• Sprinkle pumpkin seeds on top for crunch before serving.

This grain bowl balances earthy roasted vegetables with nutty grains and a creamy, slightly sweet dressing.

It is filling, healthy, and makes an ideal weeknight dinner.

The colors and textures celebrate fall in a simple, elegant way.

Mushroom, Spinach, and Lentil Shepherd’s Pie

This vegetarian shepherd’s pie uses lentils, mushrooms, and spinach as a hearty base topped with creamy mashed potatoes.

It’s a cozy, comforting dish perfect for chilly fall evenings.

The combination of earthy mushrooms, protein-rich lentils, and buttery potatoes makes it a satisfying main course.

Ingredients:

• 2 cups cooked lentils
• 2 cups mushrooms, chopped
• 2 cups fresh spinach
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon thyme
• Salt and pepper to taste
• 3 cups mashed potatoes (prepared)

Instructions:

• Preheat oven to 375°F (190°C). Heat olive oil in a skillet and sauté onion and garlic until soft.
• Add mushrooms and thyme, cooking until tender and slightly browned.
• Stir in cooked lentils and spinach, season with salt and pepper. Cook for 5 minutes until spinach wilts.
• Transfer mixture to a baking dish and spread mashed potatoes evenly on top.
• Bake for 25–30 minutes until potatoes are golden and edges bubble. Serve warm.

This shepherd’s pie is rich, earthy, and comforting, perfect for a family dinner.

The creamy mashed potatoes complement the savory lentil and mushroom filling.

It makes a hearty autumn meal that is vegetarian, filling, and crowd-pleasing.

Roasted Cauliflower and Chickpea Tacos

These roasted cauliflower and chickpea tacos are a fun, plant-based fall dinner option.

Spiced roasted vegetables and chickpeas are paired with a creamy avocado sauce for bold flavors.

They are easy to assemble, hearty, and perfect for weeknight meals or casual gatherings.

Ingredients:

• 1 small cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• Salt and pepper to taste
• 8 small tortillas
• 1 avocado, mashed
• 1 tablespoon lime juice
• ¼ cup chopped cilantro

Instructions:

• Preheat oven to 425°F (220°C). Toss cauliflower florets and chickpeas with olive oil, smoked paprika, cumin, salt, and pepper.
• Spread on a baking sheet and roast for 25 minutes until golden and tender.
• Mash avocado with lime juice and season with salt.
• Warm tortillas and assemble tacos with roasted cauliflower and chickpeas.
• Top with mashed avocado and chopped cilantro. Serve immediately.

These tacos are flavorful, crunchy, and creamy all at once.

The roasted cauliflower and chickpeas provide protein and texture.

They are perfect for a casual fall dinner that is quick, healthy, and delicious.

Sweet Potato and Black Bean Enchiladas

These sweet potato and black bean enchiladas are a hearty, fall-inspired dinner packed with flavor.

Roasted sweet potatoes, black beans, and spices are wrapped in tortillas and topped with a rich tomato sauce.

They are warm, comforting, and full of seasonal goodness, perfect for autumn evenings.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• ½ teaspoon cumin
• Salt and pepper to taste
• 8 corn or flour tortillas
• 1 cup enchilada sauce
• ½ cup shredded cheese (optional)
• 2 tablespoons chopped cilantro

Instructions:

• Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, chili powder, cumin, salt, and pepper. Roast for 20–25 minutes until tender.
• In a bowl, combine roasted sweet potatoes and black beans.
• Spoon mixture into tortillas, roll them up, and place in a baking dish.
• Pour enchilada sauce over the top and sprinkle with cheese if using.
• Bake for 20 minutes until heated through and cheese is melted.
• Garnish with chopped cilantro before serving.

These enchiladas are rich, hearty, and full of warming fall spices.

The combination of sweet potatoes and black beans is both satisfying and nutritious.

They make an ideal cozy dinner for autumn nights, easy to share with family or friends

Autumn Ratatouille with Roasted Vegetables

This autumn ratatouille highlights the flavors of roasted seasonal vegetables in a rich tomato sauce.

Eggplant, zucchini, bell peppers, and onions are slow-roasted with herbs to create a comforting fall dinner.

It’s colorful, hearty, and perfect as a main dish or a side for family meals.

Ingredients:

• 1 eggplant, cubed
• 1 zucchini, sliced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 onion, sliced
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 teaspoon thyme
• 1 teaspoon rosemary
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

• Preheat oven to 400°F (200°C). Toss eggplant, zucchini, bell peppers, and onion with olive oil, salt, and pepper.
• Roast vegetables for 25–30 minutes until tender and lightly browned.
• In a skillet, sauté garlic with diced tomatoes, thyme, and rosemary for 5 minutes.
• Combine roasted vegetables with tomato mixture. Simmer for 10 minutes to meld flavors.
• Serve warm, garnished with fresh basil.

This ratatouille is aromatic, colorful, and rich with layered vegetable flavors.

Herbs enhance the natural sweetness of the roasted vegetables.

It makes a perfect fall dinner that feels both rustic and elegant.

Spaghetti Squash Primavera

This spaghetti squash primavera is a light yet satisfying fall dinner.

Roasted squash strands are tossed with sautéed vegetables, garlic, and a lemony olive oil dressing.

It’s a nutrient-packed, gluten-free alternative to pasta that celebrates autumn’s harvest.

Ingredients:

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Preheat oven to 400°F (200°C). Cut spaghetti squash in half, remove seeds, and brush with olive oil.
• Roast cut-side down for 30–35 minutes until tender.
• In a skillet, heat olive oil and sauté zucchini, bell pepper, and garlic for 5–7 minutes.
• Add cherry tomatoes and cook 2 more minutes. Stir in lemon juice, oregano, salt, and pepper.
• Scrape roasted squash strands into a large bowl and toss with sautéed vegetables.
• Garnish with fresh parsley and serve warm.

This dish is light, vibrant, and packed with fall vegetable flavors.

The lemon dressing brightens the natural sweetness of roasted squash.

It’s perfect for a healthy weeknight dinner or a plant-based main course.

Roasted Cauliflower Steaks with Garlic Herb Sauce

These roasted cauliflower steaks are a simple, elegant fall dinner option.

Cauliflower is sliced into thick “steaks,” roasted to caramelized perfection, and topped with a garlic herb sauce.

It’s hearty, flavorful, and makes a stunning main dish for both casual and special occasions.

Ingredients:

• 1 large cauliflower
• 3 tablespoons olive oil
• Salt and pepper to taste
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard

Instructions:

• Preheat oven to 425°F (220°C). Slice cauliflower into ½-inch thick steaks.
• Brush both sides with olive oil and season with salt and pepper.
• Roast for 20–25 minutes until golden and tender, flipping halfway.
• In a small bowl, whisk garlic, parsley, lemon juice, and Dijon mustard.
• Drizzle sauce over roasted cauliflower steaks and serve warm.

These cauliflower steaks are rich in flavor with a perfectly crisp exterior.

The garlic herb sauce adds freshness and a tangy lift.

It’s a visually impressive and satisfying fall dinner.

Sweet Potato and Spinach Curry

This sweet potato and spinach curry is a warming, aromatic fall dinner.

Tender sweet potatoes are simmered in a coconut milk-based sauce with fragrant spices and fresh spinach.

It’s hearty, creamy, and perfect for cozy evenings or meal prep.

Ingredients:

• 2 medium sweet potatoes, cubed
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 can (14 oz) coconut milk
• 2 cups fresh spinach
• Salt and pepper to taste
• Cooked rice for serving

Instructions:

• Heat olive oil in a large skillet over medium heat. Sauté onion, garlic, and ginger until fragrant.
• Add sweet potatoes, turmeric, cumin, and coriander. Cook 2–3 minutes, stirring to coat.
• Pour in coconut milk, bring to a simmer, and cook 15–20 minutes until sweet potatoes are tender.
• Stir in fresh spinach and cook until wilted. Season with salt and pepper.
• Serve curry hot over rice.

This curry is creamy, fragrant, and full of comforting fall flavors.

The spinach adds freshness, balancing the rich sauce.

It’s a hearty vegetarian dinner that’s perfect for chilly autumn nights.

Roasted Vegetable and Quinoa Stuffed Peppers

These roasted vegetable and quinoa stuffed peppers are a nutritious and colorful fall dinner.

Bell peppers are filled with quinoa, roasted vegetables, and aromatic herbs, then baked to perfection.

The combination is hearty, flavorful, and perfect for a cozy autumn meal.

Ingredients:

• 4 bell peppers, tops removed and seeded
• 1 cup cooked quinoa
• 1 cup roasted vegetables (zucchini, carrots, squash)
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• ¼ cup shredded cheese (optional)

Instructions:

• Preheat oven to 375°F (190°C). Toss roasted vegetables with olive oil, oregano, basil, salt, and pepper.
• Mix roasted vegetables with cooked quinoa in a bowl.
• Stuff each bell pepper with the quinoa-vegetable mixture. Place in a baking dish.
• Top with shredded cheese if desired.
• Bake for 25–30 minutes until peppers are tender and cheese is melted.
• Serve warm, garnished with fresh herbs if preferred.

These stuffed peppers are colorful, filling, and packed with autumn flavors.

Quinoa adds protein and texture, while the vegetables provide sweetness and earthiness.

They make a wholesome, satisfying dinner for family meals or fall gatherings.