15 Easy Fall Weeknight Dinners Recipes for Busy Families

Weeknight dinners can be both simple and flavorful, especially during the fall.

As the weather cools, hearty, comforting meals with seasonal ingredients become the perfect way to nourish yourself and your family.

From roasted vegetables and savory casseroles to one-pot meals and rich soups, fall weeknight dinners combine convenience with delicious flavors.

These 15 fall weeknight dinner recipes are designed to save time without sacrificing taste, making dinner prep easier and more enjoyable.

Whether you’re cooking for busy evenings, family gatherings, or quick meals, these recipes bring warmth, comfort, and seasonal flair to your table.

15 Easy Fall Weeknight Dinners Recipes for Busy Families

Fall weeknight dinners can be simple, quick, and full of flavor.

These 15 recipes showcase the best seasonal ingredients like squash, root vegetables, apples, and hearty proteins.

They are perfect for busy evenings, cozy family meals, or even meal prepping for the week ahead.

With these recipes, you can enjoy nutritious, satisfying, and flavorful dinners throughout the fall season.

Embrace the flavors of autumn while keeping weeknight cooking stress-free and delicious.

Roasted Butternut Squash and Sage Chicken Skillet

This Roasted Butternut Squash and Sage Chicken Skillet is a cozy, one-pan fall dinner.

Tender chicken thighs are seared until golden and baked alongside sweet butternut squash, red onions, and fragrant fresh sage.

The natural sweetness of the squash balances the savory chicken, making it a perfect weeknight meal for busy evenings.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 medium butternut squash, peeled and cubed
• 1 red onion, sliced
• 2 tablespoons olive oil
• 2 teaspoons fresh sage, chopped
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• ½ cup chicken broth

Instructions:

1. Preheat oven to 400°F (200°C).
2. Season chicken thighs with salt, pepper, and garlic powder.
3. In a large ovenproof skillet, heat olive oil over medium-high heat and sear chicken until golden, 3–4 minutes per side.
4. Remove chicken and add butternut squash and red onion to the skillet. Toss with olive oil, sage, salt, and pepper.
5. Nestle chicken back on top and pour chicken broth into the skillet.
6. Transfer skillet to the oven and roast 25–30 minutes until chicken reaches 165°F (74°C) and squash is tender.
7. Serve warm, garnished with extra sage if desired.

This Roasted Butternut Squash and Sage Chicken Skillet is hearty, flavorful, and aromatic.

The sweet squash and savory chicken complement each other perfectly, making it ideal for weeknight dinners.

It’s a simple, one-pan meal that’s comforting and packed with autumn flavors.

Autumn Harvest Veggie and Quinoa Bowl

This Autumn Harvest Veggie and Quinoa Bowl is vibrant, nutritious, and full of fall flavors.

Roasted sweet potatoes, brussels sprouts, and carrots are paired with protein-rich quinoa and a maple-tahini dressing for a wholesome weeknight meal.

It’s perfect for vegetarian dinners or anyone looking for a light but satisfying autumn dinner option.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 2 cups sweet potatoes, cubed
• 2 cups brussels sprouts, halved
• 2 carrots, sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• ¼ cup tahini
• 2 tablespoons maple syrup
• 1 tablespoon apple cider vinegar

Instructions:

1. Preheat oven to 425°F (220°C).
2. Toss sweet potatoes, brussels sprouts, and carrots with olive oil, salt, and pepper. Spread on a baking sheet and roast 25–30 minutes until tender.
3. Meanwhile, cook quinoa in vegetable broth according to package instructions.
4. In a small bowl, whisk together tahini, maple syrup, apple cider vinegar, and a little water until smooth.
5. Combine roasted vegetables and quinoa in a large bowl and drizzle with maple-tahini dressing. Toss to coat.
6. Serve warm, garnished with pumpkin seeds or chopped herbs if desired.

This Autumn Harvest Veggie and Quinoa Bowl is colorful, nutritious, and satisfying.

The roasted vegetables bring natural sweetness, while the dressing adds a creamy, tangy finish.

It’s perfect for a healthy, cozy weeknight dinner in the fall.

Creamy Garlic Mushroom and Spinach Pasta

This Creamy Garlic Mushroom and Spinach Pasta is indulgent yet quick for weeknight dinners.

Sautéed mushrooms and fresh spinach are tossed in a garlicky cream sauce, coating your favorite pasta for a comforting, autumn-inspired dish.

It’s perfect for busy evenings when you want a flavorful, satisfying meal without spending hours in the kitchen.

Ingredients:

• 12 oz pasta (fettuccine or penne)
• 2 tablespoons olive oil
• 3 cups mushrooms, sliced
• 3 cloves garlic, minced
• 2 cups fresh spinach
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• Salt and pepper, to taste
• 1 teaspoon dried thyme

Instructions:

1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat and sauté mushrooms until golden, about 5–6 minutes.
3. Add minced garlic and cook 1 minute until fragrant.
4. Reduce heat and stir in heavy cream and thyme. Simmer 3–4 minutes until slightly thickened.
5. Add spinach and cook until wilted, about 2 minutes.
6. Toss cooked pasta with sauce and Parmesan cheese. Season with salt and pepper.
7. Serve warm, garnished with extra Parmesan or fresh herbs.

This Creamy Garlic Mushroom and Spinach Pasta is rich, comforting, and flavorful.

The mushrooms and spinach add depth and nutrition, while the cream sauce keeps it indulgent.

It’s a quick, satisfying weeknight dinner perfect for fall evenings.

Maple Dijon Glazed Salmon with Roasted Vegetables

This Maple Dijon Glazed Salmon with Roasted Vegetables is sweet, tangy, and full of fall flavors.

Tender salmon fillets are brushed with a maple-dijon glaze and roasted alongside seasonal vegetables for a simple, flavorful weeknight dinner.

It’s perfect for busy evenings when you want a healthy, elegant meal without spending hours in the kitchen.

Ingredients:

• 4 salmon fillets
• 2 tablespoons Dijon mustard
• 2 tablespoons maple syrup
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 2 cups Brussels sprouts, halved
• 2 cups butternut squash, cubed

Instructions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a small bowl, mix Dijon mustard, maple syrup, olive oil, garlic powder, salt, and pepper.
3. Toss Brussels sprouts and butternut squash with a little olive oil, salt, and pepper. Spread on the baking sheet.
4. Place salmon fillets on the sheet and brush generously with the glaze.
5. Roast 18–22 minutes until salmon is cooked through and vegetables are tender.
6. Serve immediately, garnished with fresh herbs if desired.

This Maple Dijon Glazed Salmon with Roasted Vegetables is flavorful, nutritious, and visually appealing.

The sweet and tangy glaze enhances the salmon while roasted vegetables add autumn color and texture.

It’s perfect for quick, cozy, and impressive weeknight dinners.

Sweet Potato and Black Bean Chili

This Sweet Potato and Black Bean Chili is hearty, warming, and packed with fall flavors.

Tender sweet potatoes, black beans, and tomatoes are simmered with chili spices to create a satisfying one-pot meal.

It’s perfect for chilly weeknights and can be made ahead for easy reheating.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 1 red bell pepper, diced
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes
• 2 teaspoons chili powder
• 1 teaspoon cumin
• Salt and pepper, to taste
• 2 cups vegetable broth

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until softened.
2. Add sweet potatoes and red bell pepper; cook 5 minutes, stirring occasionally.
3. Stir in black beans, diced tomatoes, chili powder, cumin, salt, and pepper.
4. Pour in vegetable broth and bring to a simmer. Cover and cook 20–25 minutes until sweet potatoes are tender.
5. Adjust seasoning to taste. Serve hot, optionally topped with avocado, cilantro, or a dollop of yogurt.

This Sweet Potato and Black Bean Chili is comforting, nutritious, and filling.

The sweetness of the potatoes complements the spices, while the beans add protein and texture.

It’s perfect for a hearty, cozy fall weeknight dinner.

One-Pan Sausage and Apple Skillet

This One-Pan Sausage and Apple Skillet is savory, slightly sweet, and full of autumn flavors.

Italian sausage is cooked with crisp apples, onions, and Brussels sprouts for a simple, balanced weeknight meal.

It’s perfect for a cozy fall dinner that’s quick to prepare and easy to clean up.

Ingredients:

• 1 pound Italian sausage links, sliced
• 2 apples, cored and sliced
• 1 red onion, sliced
• 2 cups Brussels sprouts, halved
• 2 tablespoons olive oil
• 1 teaspoon thyme
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Cook sausage slices until browned.
2. Add onion, Brussels sprouts, and apples; cook 8–10 minutes until vegetables are tender and apples are slightly caramelized.
3. Sprinkle with thyme, salt, and pepper; stir to combine.
4. Serve hot directly from the skillet for easy cleanup.

This One-Pan Sausage and Apple Skillet is flavorful, hearty, and perfectly balanced.

The sweetness of the apples complements the savory sausage while the Brussels sprouts add a pleasant crunch.

It’s ideal for a fast, cozy weeknight dinner during fall evenings.

Creamy Pumpkin Alfredo Pasta with Spinach

This Creamy Pumpkin Alfredo Pasta with Spinach is a comforting, autumn-inspired pasta dish.

The pumpkin puree adds natural sweetness and creaminess, while fresh spinach provides a pop of color and nutrients.

It’s perfect for a quick weeknight dinner that feels indulgent but is simple to make.

Ingredients:

• 12 oz fettuccine or penne pasta
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 cup pumpkin puree
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 2 cups fresh spinach
• Salt and pepper, to taste
• ¼ teaspoon nutmeg

Instructions:

1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Sauté garlic until fragrant, about 1 minute.
3. Add pumpkin puree and heavy cream, stirring to combine. Simmer 3–4 minutes until slightly thickened.
4. Stir in Parmesan cheese, nutmeg, salt, and pepper.
5. Add cooked pasta and spinach to the sauce, tossing until pasta is coated and spinach is wilted.
6. Serve warm, garnished with extra Parmesan if desired.

This Creamy Pumpkin Alfredo Pasta is rich, comforting, and full of fall flavors.

The pumpkin adds a subtle sweetness, while the Parmesan and cream create a luscious sauce.

It’s perfect for a cozy, quick weeknight dinner in autumn.

Sheet Pan Maple-Glazed Pork Chops with Root Vegetables

This Sheet Pan Maple-Glazed Pork Chops with Root Vegetables is savory, sweet, and easy to prepare.

Pork chops are brushed with a maple glaze and roasted alongside carrots, parsnips, and potatoes for a complete one-pan meal.

It’s ideal for busy weeknights when you want a hearty, flavorful dinner with minimal cleanup.

Ingredients:

• 4 bone-in pork chops
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• 2 cups carrots, sliced
• 2 cups parsnips, sliced
• 2 cups potatoes, cubed
• 1 teaspoon thyme

Instructions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a small bowl, mix maple syrup, Dijon mustard, salt, and pepper. Brush pork chops with glaze.
3. Toss vegetables with olive oil, salt, pepper, and thyme. Spread on the baking sheet.
4. Place pork chops on the sheet alongside vegetables.
5. Roast 25–30 minutes until pork reaches 145°F (63°C) and vegetables are tender, flipping vegetables halfway through.
6. Serve warm with any pan juices drizzled over the top.

This Sheet Pan Maple-Glazed Pork Chops with Root Vegetables is flavorful, sweet, and savory.

The glaze enhances the pork while roasted root vegetables provide heartiness and texture.

It’s perfect for an easy, satisfying fall weeknight dinner.

Skillet Beef and Sweet Potato Hash

This Skillet Beef and Sweet Potato Hash is hearty, flavorful, and perfect for weeknight dinners.

Ground beef, sweet potatoes, bell peppers, and onions are cooked together with warm spices for a satisfying one-pan meal.

It’s ideal for busy nights when you want a nutritious, filling dinner with minimal effort.

Ingredients:

• 1 pound ground beef
• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 yellow onion, diced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• Salt and pepper, to taste
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Heat olive oil in a large skillet over medium heat. Sauté sweet potatoes until slightly tender, about 8 minutes.
2. Add onions and bell peppers; cook 3–4 minutes until softened.
3. Push vegetables to the side and cook ground beef until browned.
4. Stir in smoked paprika, cumin, salt, and pepper. Mix beef and vegetables thoroughly.
5. Cook another 5–6 minutes until sweet potatoes are fully tender.
6. Garnish with fresh parsley and serve warm.

This Skillet Beef and Sweet Potato Hash is hearty, savory, and full of fall flavors.

The sweet potatoes add natural sweetness, while the spices and beef create a satisfying, well-rounded meal.

It’s perfect for quick, comforting weeknight dinners.

Balsamic Glazed Chicken with Roasted Vegetables

This Balsamic Glazed Chicken with Roasted Vegetables is tangy, savory, and full of autumn flavors.

Juicy chicken breasts are glazed with balsamic vinegar and roasted alongside carrots, zucchini, and red onions for a colorful, flavorful weeknight dinner.

It’s perfect for busy evenings when you want a quick, wholesome, and comforting meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 1 teaspoon honey
• Salt and pepper, to taste
• 2 cups carrots, sliced
• 2 cups zucchini, sliced
• 1 red onion, sliced
• 1 teaspoon dried rosemary

Instructions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a small bowl, mix balsamic vinegar, olive oil, honey, salt, and pepper. Brush chicken with the glaze.
3. Toss vegetables with olive oil, salt, pepper, and rosemary. Spread on the baking sheet.
4. Place chicken on the sheet alongside vegetables.
5. Roast 25–30 minutes until chicken is cooked through and vegetables are tender.
6. Serve warm with extra glaze drizzled over the chicken.

This Balsamic Glazed Chicken with Roasted Vegetables is juicy, flavorful, and comforting.

The tangy balsamic glaze enhances the chicken while roasted vegetables add sweetness and texture.

It’s perfect for a simple, satisfying fall weeknight dinner.

Cheesy Cauliflower and Broccoli Casserole

This Cheesy Cauliflower and Broccoli Casserole is creamy, savory, and perfect for a cozy weeknight meal.

Tender cauliflower and broccoli florets are baked in a creamy cheese sauce, creating a comforting dish that the whole family will enjoy.

It’s ideal as a main or a side dish for autumn dinners.

Ingredients:

• 2 cups cauliflower florets
• 2 cups broccoli florets
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 1 cup shredded cheddar cheese
• ½ teaspoon garlic powder
• Salt and pepper, to taste
• ¼ cup breadcrumbs

Instructions:

1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. Steam cauliflower and broccoli for 5–6 minutes until slightly tender.
3. In a saucepan, melt butter over medium heat. Stir in flour and cook 1 minute.
4. Gradually whisk in milk and cook until thickened, 3–4 minutes.
5. Stir in shredded cheddar, garlic powder, salt, and pepper.
6. Combine vegetables with cheese sauce and pour into the baking dish. Sprinkle breadcrumbs on top.
7. Bake 20–25 minutes until bubbly and golden brown.

This Cheesy Cauliflower and Broccoli Casserole is creamy, comforting, and full of flavor.

The combination of cheese sauce and roasted vegetables makes it a perfect weeknight dinner for fall.

It’s easy to prepare and ideal for family meals or leftovers

Skillet Chicken and Apple Sausage

This Skillet Chicken and Apple Sausage is sweet, savory, and perfect for a cozy autumn dinner.

Chicken thighs are cooked with apple sausage, onions, and sweet apples for a flavorful one-pan meal that’s simple to make.

It’s ideal for weeknights when you want hearty, seasonal flavors without a lot of cleanup.

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 2 apple sausages, sliced
• 1 apple, sliced
• 1 onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon thyme
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs until golden, about 5 minutes per side.
2. Remove chicken and add sausages, onions, and apples to the skillet. Cook 5–6 minutes until lightly caramelized.
3. Return chicken to the skillet, sprinkle with thyme, salt, and pepper.
4. Cover and cook 10–12 minutes until chicken is fully cooked and apples are tender.
5. Serve warm, garnished with fresh thyme if desired.

This Skillet Chicken and Apple Sausage is hearty, flavorful, and perfect for fall weeknights.

The combination of sweet apples and savory sausage enhances the chicken, creating a comforting one-pan meal.

It’s easy, satisfying, and ideal for busy autumn evenings.

One-Pot Harvest Vegetable Soup

This One-Pot Harvest Vegetable Soup is hearty, nutritious, and perfect for chilly fall evenings.

Seasonal vegetables like carrots, squash, and kale are simmered in a savory broth with herbs and garlic for a comforting weeknight meal.

It’s ideal for a quick, filling dinner that’s full of autumn flavors.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 cups butternut squash, cubed
• 2 cups chopped kale
• 1 can diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon thyme
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant.
2. Add carrots and squash, cooking 5 minutes while stirring occasionally.
3. Stir in kale, diced tomatoes, vegetable broth, thyme, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer 20–25 minutes until vegetables are tender.
5. Adjust seasoning and serve hot, optionally garnished with fresh parsley or grated Parmesan.

This One-Pot Harvest Vegetable Soup is warm, hearty, and packed with autumn flavors.

The combination of seasonal vegetables creates a nutrient-rich and comforting meal.

It’s perfect for a quick weeknight dinner and makes great leftovers.

Garlic Herb Roasted Pork Tenderloin

This Garlic Herb Roasted Pork Tenderloin is juicy, flavorful, and perfect for a fall dinner.

The pork is seasoned with fresh herbs, garlic, and olive oil, then roasted alongside root vegetables for a simple, elegant weeknight meal.

It’s ideal for busy evenings when you want a hearty, wholesome dinner with minimal effort.

Ingredients:

• 1 pork tenderloin (about 1 pound)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon rosemary, chopped
• 1 teaspoon thyme, chopped
• Salt and pepper, to taste
• 2 cups baby potatoes, halved
• 2 cups carrots, sliced

Instructions:

1. Preheat oven to 400°F (200°C).
2. Rub pork tenderloin with olive oil, garlic, rosemary, thyme, salt, and pepper.
3. Arrange potatoes and carrots on a baking sheet, drizzle with olive oil, and season with salt and pepper.
4. Place pork on the sheet and roast 25–30 minutes until internal temperature reaches 145°F (63°C).
5. Let pork rest 5 minutes before slicing. Serve with roasted vegetables.

This Garlic Herb Roasted Pork Tenderloin is tender, juicy, and aromatic.

The roasted root vegetables complement the pork perfectly, making a complete fall dinner.

It’s simple, flavorful, and perfect for busy weeknights.

Autumn Chicken and Wild Rice Skillet

This Autumn Chicken and Wild Rice Skillet is hearty, comforting, and packed with fall flavors.

Tender chicken breasts are cooked with wild rice, mushrooms, apples, and onions in a savory broth for a one-pan weeknight dinner.

It’s perfect for busy evenings when you want a flavorful, filling, and wholesome meal.

Ingredients:

• 2 tablespoons olive oil
• 2 chicken breasts, diced
• 1 cup wild rice, rinsed
• 1 onion, diced
• 2 cups mushrooms, sliced
• 1 apple, diced
• 3 cups chicken broth
• 1 teaspoon thyme
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Sauté chicken until lightly browned.
2. Add onion, mushrooms, and apple; cook 5 minutes until softened.
3. Stir in wild rice, chicken broth, thyme, salt, and pepper. Bring to a boil.
4. Reduce heat, cover, and simmer 35–40 minutes until rice is cooked and liquid is absorbed.
5. Adjust seasoning and serve warm, garnished with fresh thyme if desired.

This Autumn Chicken and Wild Rice Skillet is rich, flavorful, and satisfying.

The combination of chicken, rice, apples, and mushrooms creates a wholesome, comforting fall meal.

It’s a perfect one-pan dinner for busy weeknights.