7 Dishes That Are Perfect for the First Month of Fall

The first cool mornings of the season change what actually sounds good for dinner. These seven dishes lean into that shift without requiring a full afternoon in the kitchen.

Butternut Squash Soup

Peel and cube one butternut squash. Sauté a chopped onion and two cloves of garlic in a large pot with a little olive oil until softened.

Add the squash along with four cups of broth. Bring it to a boil, then simmer for about 20 minutes until the squash is completely tender.

Blend the soup right in the pot with an immersion blender, or carefully transfer it to a regular blender in batches. Stir in a splash of cream, salt, pepper, and a pinch of nutmeg, then serve hot with a few toasted pumpkin seeds on top.

Sheet-Pan Chicken with Apples and Onions

Toss bone-in chicken thighs with olive oil, salt, pepper, and a little dried thyme. Arrange them on a sheet pan alongside sliced apples and red onion wedges.

Roast at 425 degrees for 35 to 40 minutes, until the chicken is cooked through and the apples start to caramelize at the edges. The apple juices mix with the chicken drippings to form a light sauce right on the pan.

Let everything rest a few minutes once it’s out of the oven. Serve straight from the pan, no extra sauce needed.

Roasted Root Vegetable Medley

Chop carrots, parsnips, and red potatoes into similarly sized pieces so they cook evenly. Toss them with olive oil, salt, pepper, and a few sprigs of fresh rosemary.

Spread everything in a single layer on a baking sheet, giving the vegetables room to roast rather than steam. Roast at 400 degrees for about 35 minutes, flipping halfway through.

The edges should turn deeply golden by the time they’re done. This works as a side for almost anything, and it reheats well the next day.

One-Pot Turkey Chili

Brown a pound of ground turkey in a large pot with a chopped onion and bell pepper, breaking the meat apart as it cooks. Once it’s no longer pink, stir in chili powder, cumin, a can of diced tomatoes, and two cans of drained, rinsed beans.

Add a cup of broth or water to loosen things up. Simmer uncovered for about 25 minutes, stirring occasionally, until it thickens slightly.

Ladle it into bowls with shredded cheese, sour cream, or sliced green onion on top. It tastes even better as leftovers the next day.

Baked Stuffed Acorn Squash

Cut an acorn squash in half and scoop out the seeds. Rub the cut sides with olive oil, salt, and pepper, then roast cut-side down at 400 degrees for about 25 minutes, until fork-tender.

While the squash roasts, cook sausage, chopped apple, and a handful of dried cranberries in a skillet until the sausage browns through. Once the squash is done, flip the halves over and pack the filling into the hollowed centers.

Return the stuffed squash to the oven for another 10 minutes to let the flavors meld. Each half makes a complete, naturally portioned meal.

Apple Crisp

Peel and slice about six apples, then toss them with lemon juice, sugar, and cinnamon. Spread them into a baking dish.

In a separate bowl, mix oats, flour, brown sugar, and cold butter with your fingers until crumbly. Scatter that topping evenly over the apples.

Bake at 350 degrees for about 40 minutes, until the topping turns golden and the fruit bubbles at the edges. Let it cool for ten minutes before serving, ideally with a scoop of vanilla ice cream.

Maple-Glazed Brussels Sprouts

Halve a pound of Brussels sprouts and toss them with olive oil, salt, and pepper. Roast cut-side down at 425 degrees for about 20 minutes, until the flat sides turn deeply browned.

While they roast, whisk together a tablespoon of maple syrup with a teaspoon of balsamic vinegar. Toss the hot sprouts in that glaze as soon as they come out of the oven.

Serve immediately alongside roasted chicken, pork, or a grain-based main. The maple balances out the sprouts’ natural bitterness.