easy fall meals for a crowd

Welcome to your ultimate guide for mouthwatering fall dinners! As the leaves start to turn, it's time to embrace the flavors and colors of autumn with these easy, crowd-pleasing recipes. From hearty stews to roasted vegetables and comforting casseroles, these dishes are perfect for cozy nights in with loved ones. Take a look at our table of contents to find your next favorite recipe!

Easy Fall Dinners

First up, we have a collection of the best easy fall dinners, perfect for busy weeknights. This recipe for harvest chicken skillet is a one-pot wonder, featuring juicy chicken thighs, sweet potatoes, and Brussels sprouts that all cook together in a flavorful sauce. Serve this dish with a crusty bread and a glass of red wine for the ultimate fall dinner.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 large sweet potato, peeled and diced
• 1 pound Brussels sprouts, trimmed and halved
• 1 apple, peeled and chopped
• 1/2 cup chicken broth
• 1/4 cup maple syrup
• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh rosemary
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 425 degrees F.
2. Season the chicken thighs with salt and pepper.
3. In a large oven-safe skillet, heat the olive oil over medium-high heat.
4. Add the chicken and cook until browned, about 4 minutes per side.
5. Remove the chicken from the skillet and set aside.
6. Add the sweet potato and Brussels sprouts to the skillet and cook until lightly browned, stirring occasionally, about 5-7 minutes.
7. In a small bowl, whisk together the chicken broth, maple syrup, Dijon mustard, and rosemary.
8. Add the chopped apple to the skillet.
9. Pour the sauce over the vegetables and apples, and stir to combine.
10. Add the chicken back to the skillet, nestling it into the vegetables and sauce.
11. Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. Serve hot.

Fall Dinner Party Menus

If you're looking to impress a crowd, these fall dinner party menus are sure to do the trick. This recipe for curried butternut squash soup is a surefire hit, with its creamy texture and warming spices. Serve this soup with some crusty bread and a salad for a delicious and elegant fall dinner party menu.

Ingredients:

• 3 tablespoons unsalted butter
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 teaspoons curry powder
• 1 large butternut squash, peeled, seeded and chopped
• 4 cups chicken or vegetable broth
• 1/2 cup heavy cream
• Salt and pepper, to taste

Instructions:

1. Melt the butter in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the garlic, ginger, and curry powder and cook for an additional minute.
4. Add the chopped butternut squash and broth.
5. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, until the squash is tender.
6. Using an immersion blender or a regular blender, puree the soup until smooth.
7. Stir in the heavy cream and season with salt and pepper to taste.
8. Serve hot, garnished with a drizzle of cream or some croutons.

Fall Appetizers

Start your fall dinner party off right with these delicious fall appetizers. These spinach and meatball skewers are a fun, bite-sized version of classic meatballs, with the added bonus of some healthy greens. Serve these skewers with a tangy garlic bread for the ultimate fall appetizer spread.

Ingredients:

• 1 pound lean ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten
• 1 clove garlic, minced
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon salt
• 2 cups baby spinach leaves, packed
• 1/4 cup olive oil, divided
• 8 wooden skewers, soaked in water for 30 minutes
• 1 loaf garlic bread
• 1 bunch broccolini, trimmed

Instructions:

1. Preheat the oven to 375 degrees F.
2. In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, garlic, red pepper flakes, and salt.
3. Form the mixture into small meatballs, about 1 inch in diameter.
4. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
5. Add the meatballs and cook until browned on all sides, about 5 minutes.
6. Transfer the meatballs to a paper towel-lined plate to drain.
7. Add the remaining 2 tablespoons of olive oil to the same skillet.
8. Add the baby spinach and cook until wilted, about 2-3 minutes.
9. Thread the meatballs and spinach leaves onto the skewers, alternating as you go.
10. Place the skewers on a baking sheet lined with parchment paper.
11. Cut the garlic bread into slices and place on the baking sheet with the skewers.
12. Toss the broccolini with the remaining tablespoon of olive oil and place on the baking sheet.
13. Bake for 10-12 minutes, or until the meatballs are heated through and the bread is golden brown.
14. Serve hot.

Conclusion

We hope these recipes have inspired you to get in the kitchen and start cooking up some fall magic. Whether you're hosting a dinner party or just feeding your family on a weeknight, these dishes are sure to please. From savory stews to sweet desserts, there's something for everyone on this list. Happy fall!

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