31 Fall Harvest Dinners Built Around Farmers Market Finds

Fall is the season when dinners start to feel heavier in the best way, thanks to the abundance of squash, root vegetables, and apples showing up at every farmers market stand. Instead of staring at a pile of produce on your counter wondering what to do with it, these recipes turn those ingredients into meals that work for busy weeknights and laid-back weekends. Enjoy hearty soups with depth, casseroles that hold up well for leftovers, and skillet dishes that put seasonal flavors front and center. Each recipe takes advantage of what’s freshest and most available this time of year, which means better flavor without extra effort. They’re practical, filling, and will carry you through chilly evenings with comfort.

Creamy Pumpkin Garlic Pasta

Pumpkin puree blends with garlic and cream to create a sauce that clings to every strand of pasta. The result is rich and earthy, with just enough seasonal spice to feel like fall without overwhelming the dish. It comes together quickly, which makes it a practical weeknight dinner, but the flavor is layered enough that it works for guests too. Using pumpkin in place of tomato makes this a seasonal switch that ties right into the farmers market theme.
Get the Recipe: Creamy Pumpkin Garlic Pasta

Pumpkin Tortilla Casserole

This casserole stacks tortillas with pumpkin, cheese, and a hint of spice, then bakes until the layers meld into one hearty dish. The pumpkin adds creaminess and depth that balances the mild heat, while the tortillas give structure that makes the whole meal feel filling. It’s the type of dish that works for meal prep since leftovers reheat well, and it’s an easy way to bring a seasonal vegetable into family-friendly comfort food.
Get the Recipe: Pumpkin Tortilla Casserole

Creamy Pumpkin Barley with Sausage

Barley simmers until it’s tender with a creamy finish, then gets mixed with sausage and pumpkin for a dish that’s hearty but still approachable. Unlike risotto, barley doesn’t need constant stirring, so you get a rich texture without the time commitment. The sausage adds flavor and substance, while the pumpkin keeps it seasonal and ties it to the harvest theme. This is a great example of a big-batch fall dinner that can stretch into lunches the next day.
Get the Recipe: Creamy Pumpkin Barley with Sausage

Stuffed Red Kuri Squash

Red kuri squash is roasted until the skin caramelizes and the flesh turns sweet, then it’s filled with a mixture of sausage, mushrooms, and apples. Each bite layers savory, earthy, and slightly sweet flavors, which makes it stand out as a true fall dish. The stuffed squash halves look impressive on the table but don’t take much extra effort, making them a strong centerpiece for a seasonal dinner built around farmers market produce.
Get the Recipe: Stuffed Red Kuri Squash

Sheet Pan Maple Mustard Chicken

Chicken breasts roast alongside Brussels sprouts, squash, and cranberries with a maple mustard glaze that ties everything together. The glaze is tangy and sweet, coating both the chicken and vegetables as they bake. Because everything cooks on one sheet pan, the prep and cleanup stay minimal while still delivering a dinner packed with fall flavor. This is a practical way to work a variety of seasonal vegetables into one meal.
Get the Recipe: Sheet Pan Maple Mustard Chicken

Twice Baked Spaghetti Squash

Spaghetti squash is roasted, scooped, mixed with spinach, artichokes, tomatoes, and cheese, then baked again until golden. The second bake gives the filling time to meld together, turning the squash into more than just a side. The spinach and artichokes add body, while the cheese ties everything together, making this a vegetarian dinner that still feels complete. It’s a clever way to use squash from the market in a dish that’s hearty enough to stand on its own.
Get the Recipe: Twice Baked Spaghetti Squash

Stuffed Honeynut Squash

Honeynut squash are smaller than butternut but bring a natural sweetness that shines when roasted. Once tender, they’re filled with a savory stuffing that balances out the sweet flavor of the squash. Their small size makes them perfect for personal portions, which turns this into a dinner that feels intentional without being fussy. It’s one of the easiest ways to bring a farmers market vegetable front and center on the plate.
Get the Recipe: Stuffed Honeynut Squash

Glazed Pork Chops and Apples

Pork chops are coated in a pumpkin tea glaze that caramelizes as they cook, then served with apples poached in the same tea. The glaze brings a hint of sweetness that cuts through the richness of the pork, while the apples tie it back to classic fall flavors. This dish feels seasonal and balanced, and the pairing of pork and apples makes it a natural fit for harvest season dinners.
Get the Recipe: Glazed Pork Chops and Apples

Stuffed Delicata Squash

Delicata squash is roasted until its natural sweetness develops, then stuffed with a mixture of pork, cranberries, apples, leeks, and fennel. The combination of savory meat, bright fruit, and aromatic vegetables creates layers of flavor in every bite. Because delicata squash is easy to slice and prep, this recipe is accessible while still feeling special. It highlights market produce in a way that shows how far a single squash can go.
Get the Recipe: Stuffed Delicata Squash

Chicken Apple Cheddar Chili

This chili mixes chicken, white beans, cheddar, and apples into a creamy base that’s a step outside of the traditional. The apples bring a subtle sweetness that balances the richness of the cheddar and heartiness of the beans. It’s a clever way to bring fruit into a savory dish, and it works well for fall when apples are abundant. The creamy finish makes it stick-to-your-ribs comfort food while still being fresh and seasonal.
Get the Recipe: Chicken Apple Cheddar Chili

Apple Butter Roasted Chicken

Roasting chicken with apple butter creates a crisp outer skin and juicy inside, with a glaze that leans sweet and savory at the same time. The apple butter coats the chicken as it roasts, infusing it with flavor while keeping the meat tender. This recipe is simple enough for a weeknight but impressive enough for Sunday dinner, especially when paired with other fall sides. It’s a strong way to highlight apple season in a main dish.
Get the Recipe: Apple Butter Roasted Chicken

Creamy Butternut Squash Pasta

Butternut squash is roasted, blended, and turned into a sauce that clings to pasta, then finished with mushrooms and sage. The sauce is smooth and creamy, giving you the feel of Alfredo but with the natural sweetness of squash. The mushrooms add depth, and the sage pulls in the herbal flavor that makes it distinctly autumn. This dinner is hearty, seasonal, and simple to make, which makes it a repeat-worthy fall option.
Get the Recipe: Creamy Butternut Squash Pasta

Chorizo Lentil Soup

Chorizo simmers with red lentils, vegetables, and spices until everything is tender and infused with flavor. The sausage adds heat and smokiness, while the lentils give body and protein. It’s a one-pot dinner that’s easy to scale up for leftovers, and the balance of hearty beans with seasonal vegetables makes it a natural fit for fall. This soup is as practical as it is flavorful.
Get the Recipe: Chorizo Lentil Soup

Sweet Potato Noodles

Sweet potatoes are spiralized into noodles and sautéed until tender, then tossed in a creamy sauce that balances their natural sweetness. The dish feels like pasta but keeps things lighter while still being filling. It’s a great way to use up extra sweet potatoes from the market and create a dinner that’s both seasonal and easy to throw together.
Get the Recipe: Sweet Potato Noodles

Lasagna Soup

Lasagna soup takes the layers of pasta, cheese, and sauce and transforms them into a one-pot meal with rich broth. The noodles soak up flavor as they cook, while the cheese adds creaminess right in the bowl. It’s a hearty option that brings the comfort of lasagna without the time it takes to bake a full pan. This recipe works well for big batch cooking that feeds you through a few nights.
Get the Recipe: Lasagna Soup

Butternut Squash Vegetarian Lasagna

Layers of butternut squash, spinach, mushrooms, caramelized onions, and three cheeses come together with béchamel sauce for a rich casserole. It’s a fall dinner that leans heavily on farmers market produce, making it perfect for when squash is abundant. The layers bake together into a dish that’s hearty enough to feed a group and flavorful enough to stand in for a meat-based version.
Get the Recipe: Butternut Squash Vegetarian Lasagna

Turmeric Salmon and Couscous

Salmon and couscous cook together in one skillet with turmeric for color and flavor. The result is a quick dinner that feels balanced and bright, which is useful when you’re pulling produce and pantry items together after a market trip. It’s ready in less than 30 minutes, making it a solid weeknight option that doesn’t skimp on flavor.
Get the Recipe: Turmeric Salmon and Couscous

Slow Cooker Pot Roast with Red Wine

Beef, potatoes, and vegetables braise in red wine in the slow cooker until everything is fork-tender. The wine deepens the flavor, while the long cook time lets the ingredients meld together into a hearty meal. It’s a set-it-and-forget-it recipe that pays off at dinnertime, making it a classic fall option when you want something substantial without hovering over the stove.
Get the Recipe: Slow Cooker Pot Roast with Red Wine

Baked Butternut Squash Risotto

This risotto bakes entirely in the oven, which means you skip the constant stirring but still get the creamy result. Roasted butternut squash adds sweetness and depth, pairing perfectly with the rice. It’s a dinner that’s both easy and seasonal, showing off how practical fall produce can be.
Get the Recipe: Baked Butternut Squash Risotto

Slow Cooker Pork Tenderloin With Apples

Pork tenderloin cooks with apples and onions in the slow cooker until it’s tender enough to pull apart. The maple pan gravy ties everything together and makes it feel complete. This is a hands-off dinner that still delivers a balanced meal, with the apples giving a seasonal lift.
Get the Recipe: Slow Cooker Pork Tenderloin With Apples

Fall Harvest Chicken Salad

Smoked chicken is tossed with greens and seasonal fruit for a salad that works for either dinner or lunch. The combination of sweet, smoky, and fresh flavors makes it versatile, while the use of market produce keeps it seasonal. It’s light but still filling enough to work as a full meal.
Get the Recipe: Fall Harvest Chicken Salad

Roasted Butternut Squash & Bacon Soup

Butternut squash roasts until caramelized, then is blended with broth and bacon for a soup that’s rich and hearty. The squash brings natural sweetness that balances the savory bacon, making it a strong seasonal option for a simple fall dinner.
Get the Recipe: Roasted Butternut Squash & Bacon Soup

Butternut Squash Carrot Soup

Carrots and butternut squash cook with shallots and spices into a smooth, creamy soup. It’s quick to make and highlights two vegetables that are abundant in the fall. This recipe works well for weeknights when you want something light but still filling.
Get the Recipe: Butternut Squash Carrot Soup

Creamy Pumpkin Pasta Sauce

Pumpkin puree, cheese, and spices create a sauce that comes together in about 30 minutes. It coats any pasta shape and turns a simple dinner into a seasonal one without much effort. This recipe is perfect for weeknights when you want to work pumpkin into your meals in a different way.
Get the Recipe: Creamy Pumpkin Pasta Sauce

Creamy Pumpkin Butter Beans

Pumpkin and butter beans cook together into a creamy skillet dish that’s plant-based and filling. The beans add protein, the pumpkin adds depth, and the whole thing comes together quickly. It’s an easy seasonal dinner for nights when you want something hearty but not heavy.
Get the Recipe: Creamy Pumpkin Butter Beans

Pressure Cooker Beef Stew

Beef, potatoes, and vegetables cook in a pressure cooker with red wine until tender and flavorful. It’s a shortcut version of a classic stew, making it possible to have a hearty fall dinner in less time. The combination of rich broth and seasonal vegetables makes it perfect for the harvest theme.
Get the Recipe: Pressure Cooker Beef Stew

Lebanese Freekeh with Chicken and Apricots

Freekeh is cooked with chicken and apricots for a dish that balances savory and sweet flavors. It’s a way to work grains into your fall dinners while still keeping prep manageable. The apricots bring brightness that balances out the hearty base.
Get the Recipe: Lebanese Freekeh with Chicken and Apricots

Savory Mashed Sweet Potatoes

Sweet potatoes are mashed with garlic, onion, and fresh herbs for a side dish that leans savory instead of sweet. It’s easy to make and pairs well with just about any fall main dish. This is a practical way to make use of seasonal sweet potatoes in a new way.
Get the Recipe: Savory Mashed Sweet Potatoes

Greek Lemon Rice Soup

Rice, lemon, and dill combine into a soup that’s thick and velvety with bright flavor. It’s hearty enough to work as a full dinner but still feels fresh, making it a good option for when you want something lighter with seasonal ingredients.
Get the Recipe: Greek Lemon Rice Soup

Sweet Potato Kale Salad

Roasted sweet potatoes, kale, pomegranate, and feta come together with a homemade vinaigrette for a salad that’s colorful and seasonal. The mix of textures keeps it interesting, and it works well as either a lunch or dinner.
Get the Recipe: Sweet Potato Kale Salad

Chili For Two

This small-batch chili uses beans, vegetables, and spices for a hearty vegetarian meal. It’s scaled down for two servings but doesn’t skimp on flavor, making it perfect for nights when you want something comforting without extra leftovers.
Get the Recipe: Chili For Two