31 October Dinner Ideas That Are Just Right for Sweater Weather

A dollop of seasoned labneh (or Greek yogurt) takes these healthy bowls from everyday to over the top. Fresh herbs and lemon juice offer all the bright, fresh flavor you crave.

Think Ethiopian meets Hamburger Helper. Fresh garlic-ginger paste, cumin seeds, berbere spice (a warming chile seasoning) and a touch of red wine take this cheesy stunner to the next level with minimal effort.

Salty, savory, tangy and cheesy, this fall pasta checks all the right boxes. The nine-ingredient delight gets its briny kick from apple cider vinegar and as much salt as you'd like in the form of grated Parm.

This year, I'm heading into butternut squash season with an open mind and empty stomach. These tender beauties are filled with quinoa, chickpeas, hazelnuts, roasted red peppers and a generous dose of Gruyère.

For when even the kids are sick of spaghetti. Polenta isn't as fussy as you may think (or it doesn't have to be, anyway). You only have to stir this one every so often to keep it from sticking to the bottom of the pan.

All the fixins' of your favorite noodle soup, minus the heavy lifting. Shredded store-bought rotisserie chicken makes it super satiating, while beef and chicken broths, soy sauce and chile garlic sauce infuse each spoonful with savory umami.

It’s dreamy and decadent without any butter or cream (though it is loaded with grated Parm). You have tender, peak-delicious squash to thank for its rich texture.

The mix-ins are just as plentiful as the pasta in this make-ahead gem that definitely isn't limited to picnic season. The everything dressing ties it all together with its citrusy, herby splendor, but you could use a simple Italian vinaigrette in a pinch if that's what you have on hand.

All these impossibly crisp, fried pork chops need before you inhale them is a spritz of lemon. Use every bit of the fresh dill, chives and spring onions in the yogurt dip—herb stems are packed with flavor.

Hot take: Fall is the best time of year to grill outdoors. So if you feel like enjoying alfresco-appropriate temps while they last, I'd suggest charring the cauli slices on the grates instead of roasting them in the oven.

My favorite part about this charcuterie-style masterpiece? It's served on a chic cutting board, so all the toppings are easily accessible instead of trapped at the bottom of a bowl. Ingenious, if you ask me.

A slew of warm spices (ginger! turmeric! cumin!) make this vegetarian dish a worthy alternative to traditional tandoori chicken. And the tahini sauce? You'll want to drizzle it on every salad you make this fall, trust.

Only 40 minutes stand between you and this beefy dinner staple. Feel free to use pesto, vodka sauce or cream sauce instead of marinara in the stuffed pepper filling, although that's a crowd-pleasing standard.

Carnitas tacos, but make 'em plant-based. The garlic-thyme 'shrooms are served on pita bread instead of tortillas with a generous dose of pickled beet mayo. Avocado, cilantro and fresh lime would be great finishing touches.

This low-lift breakfast-for-dinner idea is as simple as it is robustly flavorful. Think spicy, Mexican-style chorizo, canned tomatoes, chipotle chile flakes, tangy feta cheese, runny eggs and a dollop of sour cream to cool it all down.

It’s spicy, sweet, hearty and just so happens to keep like a charm in the freezer. Need I say more? (P.S.: The recipe calls for frozen or canned corn kernels, so you can make this summer-inspired dish all year round.)

Cold weather calls for warm salads. Raw kale can be tough to chew on, but sautéing it in a zingy honey-ginger dressing for a couple of minutes will tenderize it just right.

Whether you're cooking for an intimate date night or an elegant dinner party, you can never go wrong with seared steak, especially when it's slathered in compound butter. (BTW, the parsley side salad will forever change how you see the underrated herb.)

This risotto sounds and looks complicated, but it’s actually quite simple. Butternut squash purée is combined with chicken broth for a thick consistency, and the results are *chef’s kiss.*

Hit the farmers market for the prettiest cherry tomatoes you can find, one last time before winter sets in. Then, bake them with garlic and plate them with tender salmon, coated in store-bought pesto.

This Greek staple always hits the spot. If you have help, have one person make the pickled onions while the other makes the tzatziki, then the chicken and vegetables respectively. You can also prepare the toppings a day ahead, so they can deepen in flavor as they chill before serving.

Give me the chance to eat sweet, creamy squash as a main course and I'll always take it. The combination of lemony yogurt sauce and brown butter is, dare I say it, divine. Pair it with baguette, white beans or chickpeas to make it more filling.

Who needs bowls when you can lean on big, meaty mushrooms instead? This meal tastes decadent, but it’s actually pretty wholesome. (Looking at you, barley and baby kale.)

You can’t go wrong with this pairing. I love the way the carrots soak up some of the chicken's flavorful juices as they cook. Serve it all with white rice, roasted potatoes, dressed greens or buttered noodles.

Brussels sprouts, sweet potatoes, dried cranberries and a to-die-for maple dressing put this remix of a classic salad firmly in fall territory. Drive the theme home by adding winter squash or broccoli to boot.

A brown sugar-kissed spice rub meets hot honey atop your go-to protein for a lip-smackingly delicious dinner. Make it a sheet pan meal by adding seasoned veggies (broccoli or green beans would be nice) to the pan alongside the salmon.

I'm calling it: It's gonna be a posole girl autumn (well, at least at my house). For the uninitiated, posole is a Mexican soup made with hominy, aka extra-large, nixtamalized corn kernels. Finish your bowl with fresh lime, chopped cilantro and thin-sliced radishes for color.

Typically, you’d spend at least an hour caramelizing onions on your stovetop for this soup. This October dinner recipe relies on the trusty slow cooker instead to keep it as low-maintenance as possible.

Salad for dinner isn’t just a summer thing. This one has roast cauliflower and crisp apples, so it’s satisfying, seasonal and light at the same time. Add white beans, tofu or chickpeas for a protein boost.

Mischief Night, Goosey Night, Devil's Night—whatever you call it, Halloween Eve requires a scary delicious—and nostalgic—dinner. Pumpkin seeds, sweet spuds and dried cranberries are sure to get you in the spooky spirit.

It's Halloween, friend. If you're not eating dinner straight out of a pumpkin tonight, you're doing it wrong. Bonus points for topping the soup with seasoned, toasted pepitas from this year's jack-o'-lantern.