15 Delicious Fall Harvest Dinner Party Recipes To Try

Autumn is the season of warmth, abundance, and rich, comforting flavors.

A fall harvest dinner party is the perfect opportunity to celebrate seasonal ingredients like squash, pumpkin, apples, root vegetables, and hearty meats.

Whether you’re entertaining family, friends, or neighbors, a menu inspired by fall brings both elegance and rustic charm to the table.

These 15 fall harvest dinner party recipes combine vibrant colors, bold flavors, and hearty dishes that will impress your guests while making the most of the season’s bounty.

From appetizers and mains to side dishes and desserts, this collection offers something for every palate.

You’ll find recipes that are show-stopping yet approachable, ensuring you spend less time in the kitchen and more time enjoying your company.

With these dishes, your dinner party will capture the essence of fall—warm, welcoming, and unforgettable.

15 Delicious Fall Harvest Dinner Party Recipes To Try

Hosting a fall harvest dinner party is about more than just food—it’s about celebrating the season and creating memories.

These 15 recipes highlight autumn’s best flavors, from savory mains to sweet treats, making your table both colorful and comforting.

Whether you’re planning a casual weeknight gathering or a more formal celebration, these dishes bring the flavors of the season to life.

Serve them with warm drinks, candles, and good conversation, and you’ll create a meal that delights every guest.

With this collection, your fall dinner party is guaranteed to be flavorful, festive, and unforgettable.

Roasted Autumn Vegetable Tart with Goat Cheese and Thyme

This roasted vegetable tart highlights the best of fall’s bounty with squash, sweet potatoes, and beets.

The tender, caramelized vegetables are balanced by creamy goat cheese and fragrant fresh thyme.

Flaky puff pastry forms a golden, buttery base, making it both elegant and rustic.

It’s perfect as a centerpiece appetizer or a stunning side dish for a fall harvest dinner party.

Ingredients:

• 1 sheet puff pastry, thawed
• 1 small butternut squash, peeled and cubed
• 1 small sweet potato, peeled and cubed
• 1 small beet, peeled and diced
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 4 ounces goat cheese, crumbled
• 1 teaspoon fresh thyme leaves
• 1 tablespoon honey

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash, sweet potato, and beet with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and slightly caramelized.
2. Roll puff pastry onto a parchment-lined baking sheet. Score a 1-inch border around the edges.
3. Arrange roasted vegetables evenly on the pastry, leaving the border intact. Sprinkle with goat cheese and thyme.
4. Fold the edges of the pastry over slightly and brush with a little olive oil.
5. Bake for 20–25 minutes until pastry is golden and crisp.
6. Drizzle tart with honey before serving. Slice and serve warm or at room temperature.

This tart is a perfect balance of sweet, savory, and earthy fall flavors.

The creamy goat cheese pairs beautifully with roasted vegetables, while thyme adds aromatic depth.

It’s elegant, colorful, and ideal for impressing dinner party guests.

A visually stunning and flavorful dish that embodies the essence of autumn.

Maple-Glazed Roast Chicken with Apples and Brussels Sprouts

This roast chicken combines the richness of poultry with the sweetness of apples and maple glaze.

Brussels sprouts roast alongside, absorbing the glaze and creating a savory-sweet complement.

The combination fills the kitchen with comforting aromas and creates a striking centerpiece for any fall dinner table.

It’s a simple, yet sophisticated dish perfect for entertaining.

Ingredients:

• 1 whole chicken (about 4 pounds)
• 3 tablespoons olive oil
• 2 tablespoons pure maple syrup
• 2 apples, cored and sliced
• 1 pound Brussels sprouts, trimmed and halved
• 2 teaspoons fresh thyme
• 3 garlic cloves, minced
• Salt and black pepper, to taste
• ½ teaspoon cinnamon

Instructions:

1. Preheat oven to 375°F (190°C). Pat chicken dry and season inside and out with salt, pepper, and garlic.
2. In a small bowl, mix olive oil, maple syrup, and cinnamon. Brush over the chicken.
3. Place chicken on a roasting rack in a pan. Surround with apples, Brussels sprouts, and thyme.
4. Roast for 1 ¼ to 1 ½ hours, basting every 20 minutes with pan juices, until internal temperature reaches 165°F (74°C).
5. Remove from oven and let rest 15 minutes before carving. Serve with roasted apples and Brussels sprouts.

The maple glaze provides a delicate sweetness that enhances the chicken and vegetables.

The apples add tartness, balancing the richness of the meat.

This dish is visually stunning and comforting, making it perfect for a harvest-themed dinner party.

It’s a warm, festive, and flavorful main course that embodies fall in every bite.

Pumpkin and Sage Risotto with Toasted Pecans

This creamy risotto captures the flavors of fall with pumpkin, fresh sage, and crunchy pecans.

Arborio rice is cooked slowly with broth until creamy and tender, while pumpkin puree and butter add richness.

Fresh sage leaves and toasted pecans bring earthy, aromatic notes and textural contrast.

It’s a luxurious, vegetarian-friendly dish perfect for fall harvest entertaining.

Ingredients:

• 1 ½ cups Arborio rice
• 3 tablespoons butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 cup pumpkin puree
• 4 cups vegetable broth, warmed
• ½ cup dry white wine
• ½ cup grated Parmesan cheese
• 2 tablespoons fresh sage, chopped
• ½ cup toasted pecans, chopped
• Salt and black pepper, to taste

Instructions:

1. In a large skillet, melt 2 tablespoons butter over medium heat. Sauté onion and garlic until translucent.
2. Add Arborio rice and toast for 1–2 minutes, stirring frequently. Pour in white wine and cook until absorbed.
3. Gradually add warm vegetable broth, one ladle at a time, stirring constantly until absorbed before adding more.
4. Stir in pumpkin puree after about 15 minutes of cooking, continuing to add broth until rice is creamy and tender.
5. Remove from heat and stir in remaining butter, Parmesan, and sage. Adjust seasoning with salt and pepper.
6. Garnish with toasted pecans and serve warm.

This pumpkin risotto is creamy, comforting, and packed with fall flavors.

The sage adds earthy depth while pecans provide a satisfying crunch.

It’s elegant enough for a dinner party but comforting enough for weeknight enjoyment.

A seasonal, flavorful, and impressive dish that celebrates autumn’s harvest bounty.

Butternut Squash and Sage Stuffed Pork Loin

This pork loin is stuffed with roasted butternut squash, garlic, and fresh sage for a hearty, seasonal main dish.

The pork remains juicy while the filling provides a sweet, savory, and aromatic contrast.

It’s perfect for fall dinner parties where you want a centerpiece that’s both elegant and comforting.

Roasting the loin slowly ensures maximum flavor and tenderness.

Ingredients:

• 2-pound boneless pork loin
• 2 cups butternut squash, peeled and diced
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 2 tablespoons fresh sage, chopped
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ cup breadcrumbs
• 1 egg, beaten

Instructions:

1. Preheat oven to 375°F (190°C). Toss butternut squash with olive oil, salt, and pepper. Roast for 20 minutes until tender.
2. In a bowl, mix roasted squash with garlic, sage, breadcrumbs, and beaten egg.
3. Butterfly the pork loin by slicing horizontally without cutting all the way through. Spread the squash mixture evenly inside and roll tightly.
4. Tie with kitchen twine to secure. Rub outside with olive oil, salt, and pepper.
5. Roast for 50–60 minutes until internal temperature reaches 145°F (63°C). Let rest 10 minutes before slicing.

The stuffed pork loin is tender, juicy, and packed with seasonal flavors.

The butternut squash filling adds sweetness and aromatic depth to the savory pork.

It’s an elegant yet approachable dish perfect for fall harvest entertaining.

A comforting centerpiece that will impress guests and celebrate the flavors of autumn.

Cranberry-Glazed Roast Turkey Breast with Roasted Root Vegetables

This turkey breast is coated with a sweet-tart cranberry glaze and roasted to perfection.

Roasted root vegetables like carrots, parsnips, and sweet potatoes cook alongside, absorbing the glaze’s flavors.

It’s a visually striking and flavorful dish ideal for a fall harvest dinner party.

The combination of savory poultry and sweet-tart cranberries brings a festive touch to the table.

Ingredients:

• 3-pound turkey breast, bone-in
• 1 cup fresh cranberries
• ¼ cup maple syrup
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 3 carrots, peeled and cut into sticks
• 2 parsnips, peeled and cut into sticks
• 1 sweet potato, peeled and cubed

Instructions:

1. Preheat oven to 375°F (190°C). Mix cranberries, maple syrup, Dijon mustard, olive oil, salt, and pepper in a blender until smooth.
2. Pat turkey breast dry and brush glaze all over. Place in a roasting pan.
3. Arrange root vegetables around the turkey. Roast for 1 ¼ to 1 ½ hours, basting every 20 minutes.
4. Check turkey’s internal temperature; it should reach 165°F (74°C). Remove from oven and let rest 15 minutes before slicing.
5. Serve turkey slices with roasted root vegetables and remaining glaze.

The cranberry glaze provides a sweet-tart accent that enhances the turkey’s natural flavor.

Root vegetables become tender, caramelized, and infused with the glaze’s aroma.

It’s festive, comforting, and perfect for a late fall dinner gathering.

A centerpiece dish that’s both visually stunning and seasonally delicious.

Wild Mushroom and Fontina Risotto

This creamy risotto celebrates fall with earthy wild mushrooms and nutty, melted fontina cheese.

The Arborio rice absorbs the rich mushroom broth, creating a silky, luxurious texture.

Fresh herbs like thyme elevate the dish and provide aromatic depth.

It’s perfect as a main vegetarian option or a sophisticated side at a fall harvest dinner party.

Ingredients:

• 1 ½ cups Arborio rice
• 3 tablespoons butter
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 3 cups mixed wild mushrooms, sliced
• 4 cups vegetable or chicken broth, warmed
• ½ cup dry white wine
• ½ cup fontina cheese, grated
• 2 teaspoons fresh thyme
• Salt and black pepper, to taste

Instructions:

1. Heat olive oil and 2 tablespoons butter in a large skillet over medium heat. Sauté onion and garlic until translucent.
2. Add mushrooms and cook until softened and lightly browned.
3. Stir in Arborio rice and cook 1–2 minutes, toasting lightly. Add wine and cook until absorbed.
4. Gradually add warm broth, one ladle at a time, stirring constantly until rice is creamy and tender.
5. Remove from heat and stir in remaining butter, fontina cheese, and thyme. Adjust seasoning with salt and pepper.
6. Serve warm, garnished with additional thyme or shaved fontina if desired.

The wild mushroom risotto is creamy, savory, and packed with earthy autumn flavors.

Fontina cheese adds richness and a silky texture to the dish.

It’s elegant, comforting, and a perfect highlight for a fall harvest dinner party.

A sophisticated yet approachable recipe that showcases seasonal ingredients beautifully

Honey-Roasted Acorn Squash with Pecans and Cranberries

This dish combines tender roasted acorn squash with sweet honey, tart cranberries, and crunchy pecans.

The natural sweetness of the squash is enhanced by the honey while the cranberries and pecans add texture and flavor contrast.

It’s a festive, colorful side dish perfect for a fall harvest dinner party.

Simple to prepare yet visually striking, it embodies the flavors of the season.

Ingredients:

• 2 medium acorn squash, halved and seeded
• 3 tablespoons olive oil
• 3 tablespoons honey
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup dried cranberries
• ½ cup chopped pecans
• 1 teaspoon fresh thyme leaves

Instructions:

1. Preheat oven to 400°F (200°C). Brush acorn squash halves with olive oil and season with salt and pepper.
2. Place squash cut-side down on a baking sheet and roast for 25 minutes.
3. Remove from oven and flip halves cut-side up. Drizzle with honey and sprinkle with cranberries and pecans.
4. Return to oven and roast for another 15–20 minutes until squash is tender and golden.
5. Garnish with fresh thyme before serving.

The honey, cranberries, and pecans create a sweet, nutty, and tart flavor combination.

Roasted squash becomes tender and caramelized, complementing any harvest table main dish.

It’s a visually stunning and festive side that embodies the warmth of autumn.

A simple yet impressive addition to any fall dinner party menu.

Braised Short Ribs with Red Wine and Root Vegetables

These braised short ribs are slow-cooked in red wine with carrots, parsnips, and onions until tender.

The rich sauce is infused with the vegetables and wine, creating a deep, savory flavor that’s perfect for fall.

This dish is hearty, comforting, and elegant enough for entertaining guests.

It fills your kitchen with aromatic warmth and serves as a memorable centerpiece.

Ingredients:

• 4 pounds beef short ribs
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 3 carrots, chopped
• 2 parsnips, chopped
• 2 cups red wine
• 2 cups beef broth
• 2 sprigs fresh rosemary
• 2 bay leaves
• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 325°F (165°C). Season short ribs with salt and pepper. Heat olive oil in a Dutch oven and brown ribs on all sides.
2. Remove ribs and sauté onion, garlic, carrots, and parsnips until slightly softened.
3. Stir in red wine and simmer for 2–3 minutes. Return ribs to the pot and add beef broth, rosemary, and bay leaves.
4. Cover and transfer to oven. Braise for 3–3 ½ hours until ribs are fork-tender.
5. Remove ribs and vegetables; strain sauce if desired. Serve ribs topped with vegetables and sauce.

The braised short ribs are tender and rich, infused with deep, savory flavors.

Root vegetables absorb the sauce, becoming sweet and flavorful.

It’s a hearty, fall-appropriate dish perfect for dinner party guests.

A comforting, elegant entrée that highlights the season’s best ingredients.

Apple, Sage, and Sausage Stuffing Bake

This stuffing bake combines savory sausage, tart apples, and fragrant sage for a fall-inspired side dish.

Crispy on top yet moist inside, it’s a perfect accompaniment for poultry or roasted meats.

The flavors are warm, comforting, and evocative of harvest season gatherings.

It’s simple to prepare in advance, making it ideal for hosting dinner parties.

Ingredients:

• 1 pound sausage, cooked and crumbled
• 1 loaf day-old bread, cubed
• 2 apples, peeled and diced
• 1 large onion, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 2 tablespoons fresh sage, chopped
• 2 cups chicken or vegetable broth
• ½ cup unsalted butter, melted
• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 350°F (175°C). In a large skillet, sauté onions, celery, and garlic until softened. Add apples and cook 3–4 minutes.
2. Combine bread cubes, cooked sausage, and sautéed mixture in a large bowl. Stir in sage, melted butter, and enough broth to moisten. Season with salt and pepper.
3. Transfer to a greased baking dish. Cover with foil and bake for 25 minutes.
4. Remove foil and bake an additional 15–20 minutes until top is golden and crispy.

The combination of sausage, apples, and sage creates a warm, savory, and slightly sweet flavor.

The bread absorbs all the juices, making the stuffing moist and flavorful.

It’s a classic fall dish elevated with seasonal ingredients, perfect for a dinner party.

A hearty, comforting side that will impress your guests and complement any main course.

Butternut Squash and Caramelized Onion Gratin

This gratin layers tender butternut squash with sweet caramelized onions and a creamy cheese sauce.

Baked until golden and bubbly, it makes a comforting and visually stunning side dish for any fall harvest dinner.

The combination of creamy cheese, sweet onions, and roasted squash highlights the flavors of the season.

It’s perfect for entertaining while still being approachable for home cooks.

Ingredients:

• 1 medium butternut squash, peeled and thinly sliced
• 2 tablespoons butter
• 2 large onions, thinly sliced
• 1 cup heavy cream
• 1 cup grated Gruyère or cheddar cheese
• 1 teaspoon fresh thyme
• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C). Melt butter in a skillet and caramelize onions over medium heat for 15 minutes until golden.
2. In a greased baking dish, layer butternut squash and caramelized onions. Sprinkle with thyme, salt, and pepper.
3. Pour cream over the layers and top with grated cheese.
4. Cover with foil and bake 25 minutes. Remove foil and bake another 20 minutes until cheese is golden and bubbling.
5. Let rest 5 minutes before serving.

The gratin is rich, creamy, and perfectly balanced with sweet and savory notes.

The squash becomes tender while the onions add depth of flavor.

It’s an elegant, seasonal side that pairs beautifully with roasted meats.

A comforting and festive dish that captures the essence of autumn.

Roasted Pear and Pecan Salad with Maple Vinaigrette

This autumn salad balances sweet roasted pears with crunchy pecans and tangy goat cheese.

A maple vinaigrette ties all the flavors together, creating a bright and seasonal starter.

It’s visually stunning, simple to prepare, and perfect for a harvest dinner party.

The combination of textures and flavors makes every bite interesting and satisfying.

Ingredients:

• 4 cups mixed salad greens
• 2 ripe pears, sliced
• ½ cup pecans, toasted
• ¼ cup crumbled goat cheese
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C). Toss pear slices with a drizzle of olive oil and roast for 12–15 minutes until slightly caramelized.
2. In a small bowl, whisk olive oil, maple syrup, apple cider vinegar, salt, and pepper to make the vinaigrette.
3. In a large salad bowl, combine greens, roasted pears, pecans, and goat cheese.
4. Drizzle with vinaigrette and toss gently before serving.

The roasted pears add natural sweetness while pecans provide a satisfying crunch.

Goat cheese adds creamy tang that balances the flavors beautifully.

It’s a fresh, seasonal starter that complements rich fall dishes perfectly.

A light yet flavorful addition to any harvest dinner menu.

Sweet Potato and Sage Soup with Crispy Shallots

This velvety soup highlights roasted sweet potatoes and aromatic fresh sage for a warming starter.

Topped with crispy shallots, it offers both texture and depth of flavor.

The natural sweetness of the sweet potatoes pairs beautifully with the earthy sage and savory garnish.

It’s perfect for setting a cozy, autumnal tone at your fall harvest dinner party.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 4 cups peeled and cubed sweet potatoes
• 4 cups vegetable or chicken broth
• 2 teaspoons fresh sage, chopped
• Salt and black pepper, to taste
• 2 shallots, thinly sliced
• 1 tablespoon butter

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, salt, and pepper and roast for 25–30 minutes until tender.
2. In a large pot, sauté onion and garlic in olive oil until soft. Add roasted sweet potatoes and broth, and simmer for 10 minutes.
3. Blend soup with an immersion blender until smooth. Stir in chopped sage and adjust seasoning.
4. In a small skillet, melt butter and sauté shallots until crispy.
5. Serve soup hot, garnished with crispy shallots.

The roasted sweet potatoes create a naturally sweet and creamy base for the soup.

Sage adds an earthy, aromatic note while crispy shallots provide crunch.

It’s a comforting, seasonal starter that warms both the body and soul.

A cozy, flavorful dish that perfectly welcomes guests to a fall harvest dinner

Herb-Crusted Prime Rib with Garlic Mashed Potatoes

This prime rib roast is coated with fresh herbs and roasted to juicy perfection.

The garlic mashed potatoes provide a creamy, savory side that complements the beef beautifully.

It’s a show-stopping centerpiece for a fall harvest dinner party, impressing guests with both flavor and presentation.

Slow roasting ensures maximum tenderness and deep, rich flavor.

Ingredients:

• 4-pound prime rib roast
• 3 tablespoons olive oil
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 4 garlic cloves, minced
• Salt and black pepper, to taste
• 2 pounds potatoes, peeled and cubed
• 4 tablespoons butter
• ½ cup milk

Instructions:

1. Preheat oven to 375°F (190°C). Rub prime rib with olive oil, garlic, rosemary, thyme, salt, and pepper.
2. Place on a roasting rack in a pan. Roast for 1 ½ to 2 hours until desired doneness (135°F for medium-rare).
3. Meanwhile, boil potatoes until tender. Mash with butter, milk, salt, and pepper.
4. Let the roast rest 15 minutes before slicing. Serve with garlic mashed potatoes.

The herb-crusted prime rib is tender, flavorful, and aromatic.

The garlic mashed potatoes add creamy richness and a comforting balance.

It’s an elegant, hearty dish perfect for autumn entertaining.

A festive, classic centerpiece that embodies the warmth of a fall harvest feast.

Roasted Pear and Brie Crostini

These crostini combine sweet roasted pears with creamy brie on toasted baguette slices.

A drizzle of honey and sprinkle of thyme finish the dish, making it both visually appealing and flavorful.

They are perfect as an appetizer for a fall harvest dinner party, offering a sophisticated bite for guests.

Simple to assemble yet elegant, they set the tone for a seasonal celebration.

Ingredients:

• 1 baguette, sliced
• 2 tablespoons olive oil
• 2 pears, thinly sliced
• 4 ounces brie cheese, sliced
• 1 tablespoon honey
• 1 teaspoon fresh thyme leaves

Instructions:

1. Preheat oven to 375°F (190°C). Brush baguette slices with olive oil and toast for 5–7 minutes until lightly golden.
2. Arrange pear slices on toasted bread and top with brie.
3. Bake 5–7 minutes until brie is soft and melty.
4. Drizzle with honey and sprinkle with fresh thyme before serving.

The sweet pears and creamy brie create a rich, luxurious flavor.

Honey adds subtle sweetness while thyme provides an herbal note.

It’s a simple yet elegant appetizer that will impress your guests.

A perfectly seasonal starter that embodies the essence of fall harvest entertaining.

Spiced Apple Crisp with Oat Topping

This warm apple crisp combines tender, spiced apples with a buttery oat topping.

Cinnamon, nutmeg, and brown sugar enhance the natural sweetness of the apples.

It’s an ideal dessert for a fall harvest dinner party, filling the home with cozy aromas.

Serve with whipped cream or vanilla ice cream for an extra touch of indulgence.

Ingredients:

• 6 cups peeled and sliced apples
• ¼ cup granulated sugar
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 cup rolled oats
• ½ cup brown sugar
• ¼ cup all-purpose flour
• ½ cup butter, melted

Instructions:

1. Preheat oven to 350°F (175°C). Toss apples with granulated sugar, cinnamon, and nutmeg. Place in a greased baking dish.
2. In a separate bowl, combine oats, brown sugar, flour, and melted butter. Mix until crumbly.
3. Sprinkle oat mixture evenly over apples.
4. Bake for 35–40 minutes until topping is golden and apples are tender. Serve warm.

The spiced apple filling provides warmth and seasonal flavor.

The oat topping is crisp and buttery, complementing the soft apples perfectly.

It’s a comforting dessert that celebrates fall harvest flavors.

A sweet, cozy ending to a dinner party, leaving guests satisfied and delighted.