Cozy, easy dinners for fall nights — one creamy pasta, one sheet pan dinner, and one slow cooker soup. All three are simple, family-friendly, and perfect for chilly evenings.
1. Butternut Squash Mac & Cheese
Creamy, golden, and very fall — the squash melts right into the cheese sauce.
Serves 4 | 40 minutes
Ingredients: 12 oz pasta, 2 cups cubed butternut squash, 2 tbsp butter, 2 tbsp flour, 1.5 cups milk, 2 cups shredded cheddar, 1/2 cup grated parmesan, 1 tsp mustard, salt, pepper, pinch of nutmeg, breadcrumbs for topping (optional).
Steps: Roast or boil the squash until very soft, then mash it smooth. Cook pasta and save 1 cup of pasta water. Melt butter, whisk in flour for 1 minute, then slowly whisk in milk until thick. Stir in mashed squash, mustard, and nutmeg, then melt in the cheddar and parmesan. Toss with pasta, loosening with pasta water as needed. Top with breadcrumbs and broil 2–3 minutes until golden, if you like a crunch.
2. Sheet Pan Sausage, Sweet Potatoes & Brussels Sprouts
One pan, almost no cleanup, and all the fall flavors.
Serves 4 | 45 minutes
Ingredients: 1 lb sausage links (sliced), 2 sweet potatoes (cubed), 1 lb Brussels sprouts (halved), 1 red onion, 2 tbsp olive oil, 1 tsp smoked paprika, salt, pepper, drizzle of maple syrup.
Steps: Heat oven to 425°F. Toss vegetables and onion with oil, paprika, salt, and pepper on a sheet pan. Add sausage, roast 25–30 minutes, flipping once, until vegetables are tender and browned. Drizzle lightly with maple syrup in the last 5 minutes. Serve straight from the pan.
3. Slow Cooker Chicken & Wild Rice Soup
The ultimate cozy, set-it-and-forget-it fall soup.
Serves 6 | 4 hours on high, 7–8 on low
Ingredients: 1.5 lbs chicken breasts, 1 cup wild rice blend (rinsed), 3 carrots, 3 celery stalks, 1 onion, 4 garlic cloves, 6 cups chicken broth, 1 tsp thyme, salt, pepper, 1 cup cream, fresh parsley.
Steps: Add chicken, rice, vegetables, garlic, broth, and thyme to the slow cooker. Cook until chicken shreds easily and rice is tender. Shred chicken back into the pot, stir in cream, and heat 10 more minutes. Season to taste and top with parsley.
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