30+ Dinner Recipes to Make in October

Roasted Butternut Squash Salad with Burrata

These fall recipes are autumn on a plate and are perfect for October. As the air outside gets cooler and the leaves change, it's important that you have comforting dinner recipes that suit the season. Classic fall flavors like pumpkin and apple as well as new takes on chili and casseroles will keep you cozy and warm. Our Butternut Squash Salad with Burrata and Creamy Chicken Noodle Soup with Rotisserie Chicken are standouts that you'll want to whip up this month.

01 of 31

Chicken Cutlets with Sun-Dried Tomato Cream Sauce

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Though a chicken cutlet may be a chicken breast cut in half, this recipe shows how to make chicken cutlets with double the deliciousness. A jar of sun-dried tomatoes does double duty for this healthy dinner idea. The flavorful oil they're packed in is used to sauté the chicken, and the tomatoes go into the cream sauce.

02 of 31

Carrot Soup

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This easy carrot soup recipe is a great way to use up a bag of carrots that were forgotten in your produce drawer. The carrots cook together with aromatics like onions, garlic and fresh herbs before being puréed into a silky smooth soup that's delicious for dinner or packed up for lunch.

03 of 31

American Goulash

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American goulash, also known as old-fashioned goulash, is the perfect economical family meal. The pasta cooks right in the sauce, so this satisfying dish can cook in just one pot.

04 of 31

Cheesy Spinach-&-Artichoke Stuffed Spaghetti Squash

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This spaghetti-squash-for-pasta swap slashes both carbs and calories by 75% for a delicious, creamy casserole you can feel good about eating. It's worth roasting the squash versus cooking it in the microwave if you have the time: the flavor gets sweeter and more intense.

05 of 31

Sheet-Pan Maple-Mustard Pork Chops & Carrots

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You need just one pan for this satisfying weeknight dinner. A sweet and savory maple-mustard glaze livens up baked pork chops, while the carrots are jazzed up with flavor-boosting and anti-inflammatory garlic, ginger and turmeric. Rainbow carrots add colorful pizazz, but regular orange carrots are a just-as-tasty substitute. Pork dries out easily--using an instant-read thermometer ensures meat is cooked safely, but still moist.

06 of 31

Sweet Potato & Black Bean Chili

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Make a double batch of this quick vegetarian chili, full of black beans and sweet potatoes, and eat it for lunch the next day or freeze the extras for another night. We love the smoky heat from the ground chipotle, but omit it if you prefer a mild chili. Serve with tortilla chips or cornbread and coleslaw.

07 of 31

20-Minute Balsamic Mushroom & Spinach Pasta

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This 20-minute veggie pasta dish is super savory, thanks to meaty mushrooms, while the natural sweetness from the balsamic vinegar, basil and pistachios brighten up this quick, healthy vegetarian dinner.

08 of 31

Apple-Cranberry Spinach Salad with Goat Cheese

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The tangy-sweet dressing in this spinach salad beautifully amplifies the apples and cranberries--and the creamy goat cheese transforms it into the perfect salad. Tasters raved about this easy fall salad. If you can't find Pink Lady apples, any sweet, crisp apple is a worthy substitute. Want to make this salad a main meal? Top with some rotisserie chicken, chickpeas or tofu.

09 of 31

Easy Cauliflower Fried Rice

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This vegetarian faux fried rice uses riced cauliflower in place of white or brown rice to pack in extra veggies and cut down on carbs. Chile-garlic sauce pumps up the heat, and fresh ginger adds a bright, warm bite. If you don't like the heat of the chile-garlic sauce, leave it out and add a bit more tamari or soy sauce for a rich, fermented

10 of 31

Skillet Chicken Parmesan

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If you can't find cutlets for this easy chicken Parmesan recipe at your supermarket, place a boneless, skinless breast flat on a cutting board, hold it steady with your palm and, using a sharp knife, slice the breast horizontally into two thin pieces.

11 of 31

Cream of Turkey & Wild Rice Soup

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Got leftover cooked chicken or turkey? Cook up a pot of soup! This recipe is a healthier twist on a classic creamy turkey and wild rice soup that hails from Minnesota. Serve with a crisp romaine salad and whole-grain bread.

12 of 31

Walnut-Rosemary Crusted Salmon

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Salmon and walnuts are both great sources of omega-3 fatty acids. Pair this easy salmon recipe with a simple salad and a side of roasted potatoes or quinoa.

13 of 31

Roasted Butternut Squash Salad with Burrata

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This beautiful butternut squash salad with creamy burrata cheese and peppery arugula is perfect for fall entertaining. For the best flavor and texture, remove the burrata from the refrigerator about an hour before use and assemble the salad while the squash is still warm from roasting so the cheese will melt slightly. Feel free to use precut butternut squash to make this recipe easier. If you can find pomegranates, the arils add a bright pop of color and flavor to this healthy salad, but it's just as good—and almost as impressive-looking—without them.

14 of 31

Roasted Pork & Potatoes with Fig Sauce

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We double up on the fig flavor with dried figs and jam, but if you don't have fig jam on hand, other jams, like grape or apricot, would be delicious too.

15 of 31

Cornbread-Topped Chili Casserole

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In this healthy casserole recipe--sometimes called tamale pie--the cornbread gets crusty at the edges, thanks to a cast-iron skillet. For the best texture, use yellow cornmeal with a medium grind. Serve with lime wedges for a little extra tang.

16 of 31

Stuffed Pepper Soup

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Inspired by stuffed peppers, this soup is ready faster and with fewer dishes too! Have fun with the toppings—we top it with onion, Cheddar cheese and tortilla chips here, but salsa, sour cream and corn would also make stellar additions.

17 of 31

Maple-Roasted Chicken Thighs with Sweet Potato Wedges and Brussels Sprouts

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This easy sheet-pan recipe brings together many fall favorites into a hearty dinner.

18 of 31

Pumpkin Risotto with Goat Cheese

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This easy pumpkin risotto with goat cheese uses sweet and earthy canned pumpkin as a flavor base and creamy goat cheese to add creaminess and tang. Toasted pumpkin seeds add texture and nutty notes. Parsley adds mild fresh flavor, but any chopped fresh herb would work just as well.

19 of 31

Roasted Root Vegetables with Goat Cheese Polenta

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This is true healthy comfort food--a bowl of soft, creamy polenta topped with warm roasted vegetables infused with garlic and sage.

20 of 31

Stuffed Sweet Potato Casserole for Two

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If you love sweet potato casserole, but don't have a crowd to enjoy it with, try this stuffed sweet potato "casserole" for two. One sweet potato yields the perfect amount for two people while keeping true to the classic flavors you'd expect for Thanksgiving and other holidays.

21 of 31

French Onion Soup with Portobello Cheese "Toast"

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Roasted portobello mushrooms stuffed with cheese, herbs and breadcrumbs stand in for the traditional Gruyère toast you'd find on top of a crock of French onion soup.

22 of 31

Vegan Wild Rice Stuffed Squash for Two

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Sourdough bread, a mix of earthy mushrooms and wild rice fill sweet acorn squash in this vegan Thanksgiving dish that's just the right size for two people. Sweet carnival squash, with its stripes and speckles, is a fun alternative to acorn squash if you can get your hands on one.

23 of 31

Red Lentil & Cauliflower Curry

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Cauliflower & Red Lentil Curry — Jason Donnelly

This cauliflower curry recipe also features red lentils, which turn yellow when cooked. Curry powder, onions, cumin and other seasonings give this vegetarian dinner tons of flavor. Serve over rice to complete the meal.

24 of 31

Slow-Cooker Balsamic Short Ribs

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Now here's a healthy beef short ribs recipe you can serve to company—even on a holiday. Serve with mashed celeriac or mashed potatoes, steamed green beans and a bold Italian red wine that has a touch of sweetness (think amarone or brunello).

25 of 31

Chicken Enchilada Skillet Casserole

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This simplified take on cheesy chicken enchiladas only requires one pan for cooking and eliminates the need to stuff and roll corn tortillas. Charring the veggies in a cast-iron skillet adds depth of flavor. Don't worry if you don't have one, because you can use any oven-safe skillet instead.

26 of 31

Lamb & Potato Stew

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Irish Stew with Lamb & Potatoes — Dera Burreson

Inspired by traditional Irish lamb stew, which is made with shoulder or neck cuts of lamb, this version is made with leg of lamb. Choose a bone-in cut to make the rich, flavorful broth for this healthy lamb stew. Requiring just a handful of ingredients and 35 minutes of active time, this lamb stew isn't just tasty—it's also easy!

27 of 31

Creamy Chicken Noodle Soup with Rotisserie Chicken

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This creamy rotisserie chicken soup has a delicious chicken pot pie feel to it. We call for rotisserie chicken to streamline your prep time--look for a nice big one with lots of breast meat on it. Pair this comforting and easy soup recipe with a green salad, or, if you're really hungry, a grilled cheese sandwich.

28 of 31

Vegan Mushroom Stroganoff

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The rich mushroom sauce in this vegan version of classic beef stroganoff gets thick and creamy thanks to vegan sour cream.

29 of 31

Layered Fall Salad with Squash & Mozzarella

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The natural sweetness of the squash is balanced by tangy balsamic glaze in this gorgeous salad. We use delicata squash, but butternut or acorn would be a tasty substitution.

30 of 31

Pumpkin Ravioli

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This pumpkin ravioli with brown butter sauce is a great way to elevate canned pumpkin. Wonton wrappers make the perfect envelope for the lightly flavored filling. Nutty brown butter and crispy sage add richness to this classic fall pasta dish.

31 of 31

Butternut Squash Soup with Apple Grilled Cheese Sandwiches

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Layering apple slices into grilled cheese sandwiches adds a little crunch to a favorite soup dipper. And creamy butternut squash soup with ginger, cumin and turmeric is a nice change of pace from grilled cheese's usual tomato soup partner. If you have a sensitive palate, you can cut back on the spices. Be sure to use seasonal squash for the best squash flavor. Serve the duo for a comforting and easy weeknight dinner for the family. The soup keeps well in the fridge, so save leftovers for lunch or dinner later in the week.

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