6 Cozy Fall Recipes to Keep You Warm All Season (and Grinning)

By Brandon D / September 27, 2025

Fall is for fuzzy socks, golden leaves, and steaming bowls of something delicious. These six recipes are the culinary equivalent of a warm hug—simple to make, ridiculously comforting, and perfect for chilly nights. Grab your biggest pot, light a candle, and let’s make your kitchen smell like pure autumn magic.

1. Creamy Roasted Butternut Squash Soup With Brown Butter Sage

Silky, sunny, and deeply cozy, this soup is what sweater weather tastes like. Roasting the squash first gives it caramelized sweetness, and the brown butter sage drizzle makes it feel restaurant-level fancy—without the fuss.

Ingredients:

• 1 large butternut squash (about 3 lb), peeled, seeded, cubed
• 1 large yellow onion, chopped
• 3 cloves garlic, smashed
• 2 tbsp olive oil
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1/2 tsp ground cinnamon
• 1/4 tsp smoked paprika
• 4 cups low-sodium vegetable or chicken broth
• 1/2 cup heavy cream (or coconut milk for dairy-free)
• 3 tbsp unsalted butter
• 8 fresh sage leaves
• 1 tbsp lemon juice
• To serve: toasted pumpkin seeds, crusty bread

Instructions:

1. Preheat oven to 425°F (220°C). Toss squash, onion, and garlic with olive oil, salt, pepper, cinnamon, and smoked paprika. Spread on a sheet pan and roast 25–30 minutes until tender and caramelized.
2. Transfer roasted veggies to a pot. Add broth and bring to a simmer for 5 minutes. Blend with an immersion blender until super smooth.
3. Stir in cream and lemon juice. Taste and adjust salt. Keep warm over low heat.
4. In a small skillet, melt butter over medium heat. Add sage leaves and cook 2–3 minutes until butter browns and sage crisps. Remove from heat.
5. Ladle soup into bowls. Drizzle with brown butter, add crispy sage, and sprinkle pumpkin seeds.

Serve with a grilled cheese or hot baguette. For extra depth, add a splash of apple cider while blending. Make ahead and freeze—just skip the cream until reheating, then swirl it in. Trust me, this one’s a keeper.

2. Dutch Oven Chicken And Herb Dumplings That Warm The Soul

This is Sunday supper energy with weeknight ease. Tender chicken, a fragrant broth, and fluffy dumplings that soak up every drop—this pot of comfort will make you a household legend.

Ingredients:

• 2 tbsp olive oil
• 1.5 lb boneless, skinless chicken thighs, cut into chunks
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1 yellow onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 1 tsp dried oregano
• 1 bay leaf
• 6 cups low-sodium chicken broth
• 1/2 cup frozen peas
• 1/4 cup heavy cream

Dumplings:

• 1.5 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 2 tbsp cold butter, grated
• 2 tbsp chopped parsley
• 3/4 cup buttermilk (or milk with a squeeze of lemon)

Instructions:

1. Heat oil in a Dutch oven over medium-high. Season chicken with 1/2 tsp salt and pepper, then brown 5–6 minutes. Remove to a plate.
2. Add onion, carrots, and celery; cook 5 minutes until softened. Stir in garlic, thyme, oregano, and bay leaf for 30 seconds.
3. Return chicken to the pot. Pour in broth, bring to a boil, then reduce to a gentle simmer for 15 minutes.
4. Make dumplings: whisk flour, baking powder, and salt. Cut in butter, then stir in parsley and buttermilk just until combined (sticky is good).
5. Drop heaping tablespoons of dough onto the simmering stew. Cover tightly and cook 12–15 minutes—no peeking—until dumplings are puffed and cooked through.
6. Stir in peas and cream. Taste and add remaining salt if needed. Remove bay leaf.

Finish with cracked pepper and extra parsley. Want it richer? Add a splash of sherry. Gluten-free dumplings work too—use a 1:1 GF blend and add an extra teaspoon of baking powder.

3. One-Pan Sausage, Apple, And Brussels Bake With Maple Mustard

All the best fall flavors, minimal dishes. This sheet-pan wonder gives you crispy sausage, sweet roasted apples, and charry Brussels, all glossed in a tangy maple mustard glaze. Weeknight perfection.

Ingredients:

• 1 lb smoked or fresh Italian sausage links, sliced into 1-inch pieces
• 1 lb Brussels sprouts, halved
• 2 crisp apples (Honeycrisp or Pink Lady), cored, sliced
• 1 red onion, cut into wedges
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp crushed red pepper flakes (optional)
• 2 tbsp maple syrup
• 1 tbsp Dijon mustard
• 1 tsp whole-grain mustard
• 1 tbsp apple cider vinegar
• Fresh thyme leaves for garnish

Instructions:

1. Preheat oven to 425°F (220°C). On a large sheet pan, toss Brussels, apples, and onion with olive oil, salt, pepper, and red pepper flakes.
2. Nestle sausage pieces among the veggies. Roast 20 minutes.
3. Whisk maple syrup, Dijon, whole-grain mustard, and apple cider vinegar. Drizzle over the pan, toss gently, and roast 10–12 minutes more until caramelized and sizzling.
4. Finish with fresh thyme.

Serve over buttery mashed potatoes or with crusty sourdough. Swap sausage for cubed tempeh or smoked tofu for a vegetarian take. Want extra crisp? Broil for the last 2 minutes—but keep an eye on it.

4. Creamy Mushroom Farro Risotto With Parmesan And Thyme

All the comfort of risotto without babysitting rice. Farro brings a nutty chew that loves mushrooms and Parmesan. It’s rich, earthy, and surprisingly hands-off—seriously, your stovetop will thank you.

Ingredients:

• 2 tbsp olive oil
• 2 tbsp butter
• 1 lb mixed mushrooms (cremini, shiitake, oyster), sliced
• 1 small shallot, minced
• 2 cloves garlic, minced
• 1.5 cups pearled farro, rinsed
• 1/2 cup dry white wine (optional, but lovely)
• 4–5 cups warm vegetable or chicken broth
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 1/2 cup grated Parmesan, plus more for topping
• 2 tbsp mascarpone or cream cheese (optional for extra creaminess)
• 1 tbsp lemon zest
• Chopped parsley for garnish

Instructions:

1. Heat oil and 1 tbsp butter in a deep skillet over medium-high. Sauté mushrooms with a pinch of salt until browned and their liquid evaporates, 7–9 minutes. Remove half for topping.
2. Add remaining butter, shallot, and garlic. Cook 1–2 minutes until fragrant.
3. Stir in farro to coat. Pour in wine and cook until mostly absorbed.
4. Add warm broth 1 cup at a time, stirring occasionally, letting each addition absorb before adding the next. This takes 25–30 minutes; farro should be tender with a slight bite.
5. Stir in thyme, salt, pepper, Parmesan, and mascarpone (if using). Finish with lemon zest.

Top with the reserved mushrooms, extra Parmesan, and parsley. For a deeper hit, splash in a bit of soy sauce or miso with the mushrooms—it boosts umami in a big way. Leftovers reheat beautifully with a splash of broth.

5. Maple Chipotle Chili With Sweet Potato And Black Beans

Smoky, sweet, and a little spicy—this chili is a bold twist on the classic. The sweet potatoes get soft and creamy, the black beans add body, and the maple-chipotle combo? Instant obsession.

Ingredients:

• 1 tbsp olive oil
• 1 lb ground turkey or beef (or 12 oz plant-based crumbles)
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1–2 chipotle peppers in adobo, minced, plus 1 tsp adobo sauce
• 1 large sweet potato, peeled and diced (1/2-inch)
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 (15 oz) can black beans, drained and rinsed
• 2 cups low-sodium broth
• 2 tbsp pure maple syrup
• 1 tsp kosher salt, plus more to taste
• Juice of 1/2 lime
• Toppings: sour cream or Greek yogurt, shredded cheddar, cilantro, sliced jalapeño, crushed tortilla chips

Instructions:

1. Warm oil in a pot over medium-high. Brown the meat, breaking it up, 5–6 minutes. Drain excess fat if needed.
2. Add onion, bell pepper, and garlic. Cook 3–4 minutes until softened.
3. Stir in chili powder, cumin, smoked paprika, and chipotles; toast 30 seconds.
4. Add sweet potato, tomatoes, black beans, broth, maple syrup, and salt. Bring to a boil, then simmer uncovered 20–25 minutes, stirring occasionally, until sweet potatoes are tender and chili is thick.
5. Stir in lime juice. Taste and adjust seasoning.

Serve with all the toppings—you earned it. For a slow-cooker version, brown the meat first, then dump everything in and cook on low 6–7 hours. Want it vegan? Skip the meat and add an extra can of beans or lentils.

6. Apple Cider Skillet Cobbler With Cheddar Biscuit Topping

Dessert meets cozy campfire vibes. Tart-sweet apples simmered in cider, topped with tender cheddar biscuits that bake up golden and irresistible. Yes, cheddar—because apples and sharp cheese are a match made in fall heaven.

Ingredients:

Apple Filling:

• 6 cups sliced firm apples (Granny Smith + Honeycrisp mix works great)
• 2 tbsp butter
• 1/3 cup brown sugar
• 1/4 cup apple cider
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch of salt
• 1 tbsp cornstarch

Cheddar Biscuit Topping:

• 1.25 cups all-purpose flour
• 1 tbsp granulated sugar
• 1.5 tsp baking powder
• 1/2 tsp kosher salt
• 4 tbsp cold unsalted butter, cubed
• 3/4 cup shredded sharp cheddar
• 2/3 cup cold buttermilk (plus 1 tbsp for brushing)

Instructions:

1. Preheat oven to 400°F (200°C). In a 10-inch oven-safe skillet, melt butter over medium heat. Add apples, brown sugar, cider, lemon juice, cinnamon, nutmeg, and salt. Cook 5–7 minutes until apples soften slightly.
2. Stir cornstarch into 1 tbsp water to make a slurry. Add to the skillet and cook 1 minute until glossy and thickened. Remove from heat.
3. Make topping: whisk flour, sugar, baking powder, and salt. Cut in butter until pea-sized. Stir in cheddar and buttermilk just until a shaggy dough forms.
4. Drop spoonfuls of dough over the apples. Brush tops with a little buttermilk.
5. Bake 18–22 minutes until biscuits are puffed and golden and filling is bubbling.

Serve warm with vanilla ice cream (do it). Swap pears for apples or half-and-half the fruit. For extra sparkle, sprinkle the biscuits with turbinado sugar before baking. It’s dangerously good.

Final Tips For Maximum Coziness

• Stock your pantry: good broth, quality canned tomatoes, and whole spices make everything taste better.
• Garnishes matter: a squeeze of citrus, handful of herbs, or drizzle of good olive oil can flip a dish from “nice” to “whoa.”
• Cook once, eat twice: most of these dishes freeze well. Future you will be thrilled.

Ready to wrap yourself in comfort? Pick one of these cozy fall recipes tonight and let your kitchen smell like the season. Then text a friend to come over—there’s plenty to share.