Fall Recipes

Fall is just around the corner and if you’re anything like me you want to make sure you get a list of favorite recipes ready for the season – add these to your fall meal planning & enjoy the process! Cooking is one of my favorite things to do and trying new recipes is something I live for. 


Slow Cooker Chili

 This hearty and warming chili is perfect for busy families. You can prepare it in the morning and let it cook all day, so it’s ready when you return home.


   – 1 pound ground beef or turkey

   – 1 onion, chopped

   – 2 cloves garlic, minced

   – 2 cans (15 ounces each) diced tomatoes

   – 1 can (15 ounces) kidney beans, drained and rinsed

   – 1 can (15 ounces) black beans, drained and rinsed

   – 1 can (15 ounces) corn kernels, drained

   – 2 tablespoons chili powder

   – 1 teaspoon cumin

   – Salt and pepper to taste


  1. In a skillet, brown the ground meat with the chopped onion and garlic.
  2. Transfer the cooked meat mixture to a slow cooker.
  3. Add the diced tomatoes, kidney beans, black beans, corn, chili powder, cumin, salt, and pepper.
  4. Stir everything together and cook on low for 6-8 hours.
  5. Serve with your favorite toppings like shredded cheese, sour cream, and chopped green onions.


Pumpkin Mac and Cheese

   Add a fall twist to the classic mac and cheese with the addition of creamy pumpkin.


   – 8 ounces elbow macaroni

   – 1 cup canned pumpkin puree

   – 1 cup shredded cheddar cheese

   – 1/2 cup milk

   – 1/4 teaspoon nutmeg

   – Salt and pepper to taste

   – Breadcrumbs for topping


  1. Cook the macaroni according to package instructions and drain.
  2. In a saucepan, combine the pumpkin puree, shredded cheese, milk, nutmeg, salt, and pepper.
  3. Cook over medium heat, stirring until the cheese is melted and the mixture is smooth.
  4. Combine the cheese sauce with the cooked macaroni.
  5. Transfer the mixture to a baking dish, top with breadcrumbs, and bake at 350°F (175°C) until bubbly and golden on top.


Apple Cider Roasted Chicken:

   This flavorful roasted chicken is infused with the warm spices of fall and a hint of apple sweetness.


   – Whole chicken (3-4 pounds)

   – 1 cup apple cider

   – 2 apples, sliced

   – 1 onion, sliced

   – 2-3 sprigs of fresh rosemary or thyme

   – Salt and pepper to taste

   – 2 tablespoons olive oil


  1. Preheat the oven to 375°F (190°C).
  2. Rinse and pat dry the chicken. Season with salt and pepper, inside and out.
  3. Place the chicken in a roasting pan.
  4. Stuff the cavity with sliced apples, onion, and fresh herbs.
  5. Drizzle the olive oil over the chicken and pour the apple cider into the roasting pan.
  6. Roast the chicken in the preheated oven, basting occasionally with the pan juices, until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
  7. Let the chicken rest for a few minutes before carving.


Sweet Potato and Sausage Hash:

This one-pan dish is a delicious and hearty breakfast option for families on the go!


   – 2 large sweet potatoes, peeled and diced

   – 1 pound sausage (pork or turkey), casings removed

   – 1 onion, chopped

   – 1 red bell pepper, diced

   – 1 teaspoon smoked paprika

   – Salt and pepper to taste

   – 4-6 eggs


  1. In a large skillet, cook the sausage over medium heat until browned and cooked through. Remove from the skillet and set aside.
  2. In the same skillet, add the chopped onion and diced sweet potatoes. Cook until the sweet potatoes are tender and slightly crispy.
  3. Add the diced bell pepper, smoked paprika, cooked sausage, salt, and pepper. Cook for a few more minutes to combine flavors.
  4. Make small wells in the hash and crack an egg into each well.
  5. Cover the skillet and cook until the eggs are cooked to your liking.
  6. Serve the hash with the eggs on top.


Butternut Squash and Sage Risotto

Creamy and comforting, this risotto combines the rich flavors of roasted butternut squash and fragrant sage, making it a perfect fall dish.


– 1 small butternut squash, peeled, seeded, and diced

– 2 tablespoons olive oil

– Salt and pepper to taste

– 4 cups chicken or vegetable broth

– 1 cup Arborio rice

– 1/2 cup dry white wine (optional)

– 1 onion, finely chopped

– 2 cloves garlic, minced

– 10-12 fresh sage leaves, chopped

– 1/2 cup grated Parmesan cheese

– 2 tablespoons butter

– 2 tablespoons heavy cream (optional)


  1. Preheat the oven to 400°F (200°C).
  2. Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it on a baking sheet and roast in the preheated oven for about 20-25 minutes, until tender and slightly caramelized. Set aside.
  3. In a saucepan, heat the chicken or vegetable broth over low heat. Keep it warm.
  4. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent.
  5. Add the minced garlic and chopped sage leaves to the skillet. Cook for another minute until fragrant.
  6. Stir in the Arborio rice and cook for a few minutes until the rice is lightly toasted.
  7. If using, pour in the white wine and cook until it’s mostly absorbed by the rice.
  8. Begin adding the warm broth to the rice mixture, one ladleful at a time. Stir frequently and allow the liquid to be absorbed before adding more. Continue this process until the rice is creamy and cooked to your desired consistency (about 18-20 minutes).
  9. Once the rice is cooked, stir in the roasted butternut squash, grated Parmesan cheese, butter, and heavy cream (if using). Season with salt and pepper to taste.
  10. Cook for an additional 2-3 minutes, stirring gently to combine all the flavors.
  11. Remove from heat and let the risotto rest for a couple of minutes before serving.
  12. Garnish with additional chopped sage and grated Parmesan cheese before serving.

This Butternut Squash and Sage Risotto is a wonderful way to celebrate the flavors of fall and offer military families a comforting and satisfying meal.


My name is Sasha Hernández-Ticali and I’m the Marketing Coordinator with MilHousing Network. I am a military spouse stationed with my family in Maryland. When I’m not working, I’m cooking, volunteering, dancing & enjoying time well spent with family and friends.