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From soups and chilis to pasta dishes and casseroles here are over 50 healthy fall dinner recipes that the whole family will love!
With back-to-school season and fall being right around the corner, I thought it would be helpful to put together a little roundup with some of my favorite healthy fall dinner recipes to make this season.
All of these recipes are easy to make, comforting (yes, even the salads!) and family-approved.
I’ve pulled together over 50 healthy fall dinner ideas that are cozy, delicious recipes the whole family will love – enjoy!
Tips for Easy & Healthy Fall Dinners
Need some inspiration for fall meal planning? These tips will help you make the most of cozy, comforting dinners without spending hours in the kitchen.
- Lean on leftovers. Make a double batch of soup, chili, or casserole so you have meals prepped for later in the week (or freeze for busy nights).
- Prep veggies ahead of time. Roast a tray of fall veggies like butternut squash, sweet potatoes, and Brussels sprouts to add to bowls, salads, or pastas.
- Stock your pantry. Keep canned beans, broth, grains like quinoa or brown rice, and fall spices (like cinnamon, nutmeg, and cumin) on hand so weeknight meals come together faster.
- Use your slow cooker or Instant Pot. Fall is the perfect season to pull out your slow cooker! It’s a lifesaver for busy nights and makes your kitchen smell amazing.
- Balance your plate. Aim for a mix of protein, fiber, healthy fats, and complex carbs in each meal—soups, casseroles, and sheet pan dinners are a great way to check all the boxes.
Diet Preference Key
DF = Dairy-free GF = Gluten-free V = Vegan
*Any recipe labeled V is also dairy-free.
Soups and Chilis
I love making a big batch of soup or chili in the fall! Some of my go-to’s are my butternut squash and turkey chili, chicken fajita soup and vegetable soup, but you can’t go wrong with any of these recipes. They’re all cozy, comforting and make a big batch so are great for meal prep!
- Easy Vegetable Soup GF, V
- Healthy White Bean Chicken Chili GF, DF
- Easy Vegetarian Chili GF, V
- No-Bean Chili (Beef Chili) GF
- Butternut Squash and Turkey Chili GF, DF
- Healthy Turkey Chili GF, DF
- Slow Cooker Sweet Potato Black Bean Chili
- Slow Cooker Chicken Wild Rice Soup GF, DF
- Taco Soup GF, DF
- Mushroom Barley Soup V
- Easy Black Bean Soup GF, V
- Chicken Tortilla Soup GF, DF
- Lemon Chicken Orzo Soup DF
- Chicken Enchilada Soup GF, DF
- Detox Soup GF, DF
- Slow Cooker Minestrone Soup GF
- Tomato Basil Soup GF
- Chicken Noodle Soup DF
- Quinoa Vegetable Soup GF, V
- Sweet Potato Soup GF, V
- Slow Cooker Chicken Fajita Soup GF, DF
- Potato Soup
- Butternut Squash Soup GF, V
- Vegan Lentil Soup GF, V
- Lentil Stew with Kale GF, V
- Butternut Squash Red Lentil Stew V
Salads
I love all salads, but fall salads might just be my favorite. Dark leafy greens, crisp apples, root veggies and sweet roasted winter squash… I’m here for it all!
Pasta and Curries
One of my favorite comfort foods is pasta, so naturally in the fall and winter I’m craving all the pasta dishes. My pumpkin pasta is definitely a fall favorite, but all of these pasta and curry dishes are delicious. You can’t go wrong with any of them!
Sheet Pan and Slow Cooker Meals
I love a good sheet pan meal or slow cooker meal! They come together quickly and usually make a big batch!
- Slow Cooker Ratatouille GF
- Slow Cooker Butter Chicken GF, DF
- Slow Cooker Teriyaki Chicken GF, DF
- One Pan Tempeh Butternut Squash Bake GF, V
- One Pan Roasted Veggie and Chicken Sausage GF
- Tofu Sheet Pan Meal GF, V
- Asian Chicken Sheet Pan Meal GF, DF
- Sriracha Cauliflower and Chickpea Sheet Pan Meal GF, V
- Sheet Pan Shrimp Fajitas GF, DF
- Sheet Pan Chicken Fajitas GF, DF
Casseroles
Whenever I’m in the mood for comfort food I always make a casserole! Casseroles are great because they’re usually made in one baking dish and there are always leftovers! When it comes to building healthy casseroles I like to have a balance of protein, healthy fats, fiber and carbs. This is usually pretty easy because most casseroles involve some sort of grain, protein and veggies. Of course, if you are missing one of these macronutrients in the casserole, you can always serve with a side dish to balance out the meal!
- Healthy Tuna Noodle Casserole GF
- One Pot Stuffed Pepper Casserole GF
- Mexican Quinoa Casserole
- Tofu Lasagna with Zucchini Noodles GF
- Cheesy Broccoli Quinoa Casserole GF
- Cheesy Eggplant Casserole with Ground Turkey GF
- Slow Cooker Cheesy Mexican Quinoa Casserole GF
- Mayan Harvest Bake GF, V
- Spaghetti Squash Tuna Noodle Casserole Boats GF, DF
- Baked Eggplant Parmesan GF
- Spaghetti Squash Taco Bake GF
Brittany’s Picks
If you’re not sure where to start, here are a few of my personal go-to fall dinners that I make on repeat every year:
- Butternut Squash Soup (recipe below) – Creamy, cozy, and full of fall flavor. This one’s a staple in our house once the temps drop.
- Roasted Harvest Bowls – A nourishing bowl packed with roasted veggies, grains, and greens. Great for lunch or dinner.
- Creamy Pumpkin Pasta – Comforting and delicious without being heavy. You’d never guess how simple it is to make.
- Slow Cooker Chicken Fajita Soup – An easy set-it-and-forget-it meal that’s always a hit.
- Healthy Tuna Noodle Casserole – A lightened-up version of a classic comfort food that still tastes just as nostalgic.
More Collections to Check Out
- 18 Delicious Fall Salads
- 30+ Healthy Apple Recipes
- The BEST Healthy Pumpkin Recipes
- 100 Healthy Baking Recipes
- 15 Healthy Thanksgiving Desserts
- 50 Healthy Thanksgiving Sides
Be sure to check out all the fall recipes as well as the full collection of dinner recipes on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Healthy Fall Dinner Recipes + Butternut Squash Soup
Ingredients
- 2 Tablespoons olive oil
- 5 clove garlic, minced
- 3 teaspoons fresh minced ginger
- 1 yellow onion, about 1 ½ cups, chopped
- 5 carrots, peeled and chopped
- 1 apple, peeled and chopped
- 5 cups peeled and chopped butternut squash
- 1 Tablespoon fresh sage, chopped
- 32 oz vegetable broth
- 1 cup canned coconut milk, I used full-fat
- 1 teaspoon sea salt
- ½ teaspoon turmeric
- ½ teaspoon black pepper
- pinch of ground nutmeg
- pinch of cayenne pepper, optional
- additional coconut milk and roasted pepitas, for serving
Instructions
- Sauté: Add olive oil to a large dutch oven or stockpot over medium heat. Add garlic, ginger, onion, carrots and apple to the pot. Cook, stirring occasionally, until everything begins to soften, about 7 minutes. Add salt, turmeric, pepper, nutmeg and cayenne (if using). Cook another minute, stirring constantly.
- Add squash and simmer: Add squash, sage, vegetable broth and coconut milk to the pot. Bring mixture to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30-40 minutes.
- Blend: Use an immersion blender to puree soup to a smooth consistency. If you do not have an immersion blender you can transfer the soup in batches to a blender and blend until smooth. This method will require a bit of cooling time and caution. If you let the soup cool down before blending, place it back on the stove on low heat for a few minutes to warm it up before serving.
- Serve: To serve, ladle into bowls and drizzle with additional coconut milk (if desired), pepitas and black pepper.
Notes
- Spice it up: If you like a little heat, add a pinch of cayenne or a drizzle of sriracha before serving.
- Protein boost: Stir in some cooked lentils or top with roasted chickpeas for a heartier meal.
- Storage: Leftovers will keep in the fridge for up to 5 days. It also freezes well—just let it cool completely before transferring to a freezer-safe container.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you for shari g your recipes. They all look wonderful and I’m excited to try them.
Aw thank you so much – Can’t wait to hear which one you try first!