13 Healthy Comfort Food Dinner Recipes to Enjoy This Fall

Ready for some deliciously comforting meals that won’t weigh you down? These healthy comfort food recipes for fall bring you lightened-up twists on classics like chili, pot pies, and casseroles, perfect for cozy evenings. Dive into a bowl of warmth and satisfaction without the guilt!

Maple Glazed Brussels Sprouts

Brussels sprouts are a fantastic addition to any fall meal. They bring a delightful crunch and a slightly nutty flavor that pairs perfectly with the sweetness of maple syrup. This recipe takes a classic vegetable and gives it a comforting twist, making it a great side dish for cozy dinners.

The combination of roasted Brussels sprouts with a maple glaze creates a dish that is both healthy and satisfying. Tossing in some pecans adds a nice crunch and a touch of richness. This dish is perfect for gatherings or just a simple family dinner.

To make these maple glazed Brussels sprouts, you’ll need fresh Brussels sprouts, maple syrup, olive oil, salt, pepper, and pecans. The process is straightforward and quick, making it easy to whip up even on busy evenings.

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1/4 cup maple syrup
• Salt and pepper to taste
• 1/2 cup pecans, toasted

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the halved Brussels sprouts with olive oil, maple syrup, salt, and pepper until well coated.
3. Spread the Brussels sprouts on a baking sheet in a single layer.
4. Roast for 20-25 minutes, stirring halfway through, until they are golden brown and tender.
5. Remove from the oven and toss with toasted pecans before serving.

Apple Cinnamon Oatmeal Bake

Fall is the perfect time to enjoy warm, comforting dishes that also nourish the body. Apple Cinnamon Oatmeal Bake is a delightful way to start your day or enjoy as a snack. This dish combines the sweetness of apples with the warm spice of cinnamon, making it a cozy addition to your fall menu.

This recipe is simple and uses wholesome ingredients. Rolled oats provide fiber, while apples add natural sweetness and vitamins. The cinnamon not only enhances the flavor but also offers health benefits. It’s a lightened version of traditional baked oatmeal, making it a guilt-free treat.

Gather your ingredients and let’s get baking! This dish is great for meal prep, so you can enjoy it throughout the week. Serve it warm, and feel free to top it with a dollop of yogurt or a sprinkle of nuts for added texture.

Ingredients

• 2 cups rolled oats
• 2 cups almond milk (or any milk of choice)
• 1/4 cup maple syrup or honey
• 2 large apples, diced
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup chopped nuts (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a baking dish.
2. In a large bowl, combine rolled oats, almond milk, maple syrup, diced apples, cinnamon, baking powder, salt, and vanilla extract. Stir until well mixed.
3. Pour the mixture into the prepared baking dish. If desired, sprinkle chopped nuts on top.
4. Bake for 30-35 minutes, or until the top is golden and the oatmeal is set.
5. Let it cool slightly before serving. Enjoy warm or store in the fridge for later!

Quinoa-Stuffed Acorn Squash

Quinoa-stuffed acorn squash is a fantastic dish that brings warmth and comfort to your fall table. The sweet, nutty flavor of acorn squash pairs perfectly with the protein-packed quinoa. This recipe is not only healthy but also visually appealing, making it a great centerpiece for any autumn gathering.

To make this dish, start by roasting the acorn squash until it’s tender. While it’s baking, prepare the quinoa and mix it with your favorite ingredients. Dried cranberries add a touch of sweetness, while cashews provide a satisfying crunch. This combination creates a delightful balance of flavors and textures.

This recipe is a lightened version of traditional stuffed dishes, making it a healthier option without sacrificing taste. Enjoy this wholesome meal as a main course or a side dish during your fall festivities.

Ingredients

• 2 acorn squashes, halved and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1/2 cup dried cranberries
• 1/2 cup cashews, chopped
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• Fresh parsley for garnish (optional)

Instructions

1. Preheat your oven to 400°F (200°C). Place the acorn squash halves cut-side down on a baking sheet. Bake for 25-30 minutes until tender.
2. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy.
3. In a large bowl, mix the cooked quinoa with cranberries, cashews, cinnamon, salt, and pepper.
4. Remove the squash from the oven and flip them over. Drizzle with olive oil and fill each half with the quinoa mixture.
5. Return to the oven and bake for an additional 10-15 minutes until heated through. Garnish with fresh parsley if desired.

Spiced Sweet Potato and Black Bean Chili

Fall is the perfect time for cozy meals that warm you up from the inside out. Spiced sweet potato and black bean chili is a fantastic option that combines hearty ingredients with a kick of flavor. This chili is not only comforting but also packed with nutrients, making it a lightened version of traditional chili.

Sweet potatoes add a natural sweetness and creaminess, while black beans provide protein and fiber. The spices bring everything together, creating a delightful dish that’s perfect for chilly evenings. Serve it with some avocado and fresh cilantro for a delicious finish!

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 4 cups vegetable broth
• Salt and pepper to taste
• 1 avocado, sliced (for topping)
• Fresh cilantro (for garnish)

Instructions

1. In a large pot, heat a splash of oil over medium heat. Add the chopped onion and garlic, sautéing until softened.
2. Add the diced sweet potatoes, chili powder, cumin, and smoked paprika. Stir well to coat the sweet potatoes with the spices.
3. Pour in the diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and let it simmer for about 20 minutes, or until the sweet potatoes are tender.
4. Stir in the black beans and season with salt and pepper. Cook for an additional 5 minutes to heat through.
5. Serve hot, topped with avocado slices and fresh cilantro.

Mushroom and Spinach Stuffed Shells

Mushroom and spinach stuffed shells are a delightful dish that brings comfort and warmth to any fall table. These pasta shells are filled with a savory mixture of sautéed mushrooms and fresh spinach, all topped with a rich marinara sauce and melted cheese. This recipe is a lighter take on a classic comfort food, making it perfect for those cozy evenings.

The combination of earthy mushrooms and vibrant spinach creates a filling that is both nutritious and satisfying. Plus, the gooey cheese on top adds that extra layer of comfort we all crave during the cooler months. Serve these stuffed shells with a side salad or some crusty bread for a complete meal.

Ingredients

• 12 large pasta shells
• 1 cup ricotta cheese
• 1 cup cooked spinach, chopped
• 1 cup mushrooms, diced
• 1 cup marinara sauce
• 1 cup mozzarella cheese, shredded
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta shells according to package instructions until al dente. Drain and set aside.
3. In a skillet, heat olive oil over medium heat. Add diced mushrooms and sauté until tender, about 5 minutes. Stir in chopped spinach, garlic powder, salt, and pepper. Cook for another 2 minutes.
4. In a bowl, combine the ricotta cheese with the mushroom and spinach mixture. Mix well.
5. Stuff each pasta shell with the ricotta mixture and place them in a baking dish. Pour marinara sauce over the shells and sprinkle mozzarella cheese on top.
6. Bake for 25-30 minutes, or until the cheese is bubbly and golden.

Savory Lentil and Vegetable Shepherd’s Pie

As the leaves change and the air turns crisp, comfort food becomes a staple in our kitchens. A savory lentil and vegetable shepherd’s pie is the perfect dish to warm you up. This recipe offers a hearty filling made with lentils and a variety of vegetables, topped with creamy mashed potatoes. It’s a lightened version of the classic comfort dish, making it both satisfying and nutritious.

This shepherd’s pie is not only delicious but also packed with protein and fiber from the lentils. The colorful vegetables add a nice crunch and a burst of flavor. It’s a great way to enjoy seasonal produce while keeping things healthy. Serve it up with a side of green beans or a fresh salad for a complete meal.

Let’s get cooking!

Ingredients

• 1 cup lentils, rinsed
• 2 cups vegetable broth
• 1 onion, chopped
• 2 carrots, diced
• 1 cup peas (fresh or frozen)
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 4 cups mashed potatoes (prepared with low-fat milk and butter)
• Olive oil for sautéing

Instructions

1. Cook the Lentils: In a pot, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until tender. Drain any excess liquid.
2. Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add onion and garlic, cooking until softened. Stir in carrots, peas, and tomato paste. Cook for another 5-7 minutes.
3. Combine: Add the cooked lentils to the vegetable mixture. Season with thyme, salt, and pepper. Mix well and let it simmer for a few minutes.
4. Assemble: Preheat your oven to 375°F (190°C). In a baking dish, spread the lentil and vegetable mixture evenly. Top with mashed potatoes, smoothing it out with a spatula.
5. Bake: Place the dish in the oven and bake for about 25-30 minutes, or until the top is golden brown.
6. Serve: Let it cool slightly before serving. Enjoy your warm, comforting shepherd’s pie!

Butternut Squash and Kale Soup

As the leaves change and the air turns crisp, there’s nothing quite like a warm bowl of butternut squash and kale soup. This dish brings together the sweet, nutty flavor of butternut squash with the earthy taste of kale, creating a comforting meal that feels just right for fall.

This soup is not only delicious but also packed with nutrients. Butternut squash is rich in vitamins A and C, while kale adds a healthy dose of fiber and antioxidants. Together, they make a perfect pair for a cozy evening at home.

To make this soup, you’ll need a few simple ingredients. Start by roasting the butternut squash to enhance its natural sweetness. Then, sauté some onions and garlic for a fragrant base. Add vegetable broth and let everything simmer together. Finally, blend until smooth and stir in fresh kale for a pop of color and nutrition.

Serve it with a slice of crusty bread for dipping, and you have a meal that warms the soul. This soup is a lightened version of traditional fall comfort foods, making it a great choice for those looking to enjoy seasonal flavors without the heaviness.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 cups kale, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 teaspoon ground nutmeg
• 1/2 cup coconut milk (optional, for creaminess)

Instructions

1. Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 25-30 minutes until tender.
2. In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for another minute.
3. Add the roasted butternut squash and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
5. Stir in the chopped kale and cook for an additional 5 minutes until wilted. If desired, add coconut milk for extra creaminess.
6. Season with ground nutmeg, salt, and pepper to taste. Serve hot with crusty bread.

Creamy Pumpkin Risotto with Sage

Fall is the perfect time to enjoy comforting dishes that warm you from the inside out. Creamy pumpkin risotto with sage is a delightful option that combines the rich flavors of pumpkin with the earthiness of sage. This dish is not only comforting but also lightened up, making it a great choice for those chilly evenings.

The creamy texture of the risotto pairs beautifully with the subtle sweetness of pumpkin. Sage adds a lovely aromatic touch, making each bite feel like a warm hug. This recipe is simple to make, and the ingredients are easy to find, so you can whip it up any night of the week.

Let’s get cooking!

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 cup pumpkin puree
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 tablespoon fresh sage, chopped
• Salt and pepper to taste

Instructions

1. Heat the vegetable broth in a saucepan and keep it warm over low heat.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened.
3. Add the Arborio rice to the skillet, stirring for about 2 minutes until the rice is lightly toasted.
4. Pour in a ladle of warm broth, stirring frequently until absorbed. Continue adding broth, one ladle at a time, allowing the rice to absorb it before adding more.
5. After about 15 minutes, stir in the pumpkin puree and chopped sage. Cook for an additional 5-10 minutes until the rice is creamy and al dente.
6. Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
7. Serve warm, garnished with extra sage if desired.

Cinnamon-Spiced Pear and Walnut Salad

Fall brings a cozy vibe, and what better way to embrace it than with a delicious salad? This Cinnamon-Spiced Pear and Walnut Salad is a perfect blend of sweet and savory flavors. The grilled pears add warmth, while the crunchy walnuts provide a satisfying texture. Tossed on a bed of fresh greens, this salad is not just a treat for the taste buds but also a feast for the eyes.

The combination of cinnamon and pears creates a comforting aroma that fills your kitchen. Drizzle some balsamic glaze on top, and you have a dish that’s both healthy and indulgent. It’s a great side for any fall meal or a light main dish for lunch.

Let’s get into the details of making this delightful salad!

Ingredients

• 2 ripe pears, halved and cored
• 1 tablespoon olive oil
• 1 teaspoon ground cinnamon
• 4 cups mixed greens (spinach, arugula, etc.)
• 1/2 cup walnuts, toasted
• 1/4 cup balsamic glaze
• Salt and pepper to taste

Instructions

1. Preheat your grill or grill pan over medium heat.
2. Brush the pear halves with olive oil and sprinkle with cinnamon.
3. Grill the pears cut side down for about 5-7 minutes until grill marks appear and they soften slightly.
4. In a large bowl, combine the mixed greens and toasted walnuts.
5. Slice the grilled pears and add them to the salad.
6. Drizzle with balsamic glaze and season with salt and pepper. Toss gently to combine.
7. Serve immediately and enjoy your healthy comfort food!

Chocolate Avocado Mousse

Chocolate avocado mousse is a delightful treat that combines the richness of chocolate with the creaminess of avocado. This dessert is not only indulgent but also packed with healthy fats and nutrients, making it a perfect choice for fall gatherings. The mousse is lightened up, offering a guilt-free way to enjoy a classic favorite.

To make this mousse, you’ll blend ripe avocados with cocoa powder, a sweetener of your choice, and a splash of vanilla extract. The result is a smooth, velvety texture that satisfies chocolate cravings without the heaviness of traditional mousse. Topped with fresh berries and mint, it’s as beautiful as it is delicious.

Ingredients

• 2 ripe avocados
• 1/2 cup unsweetened cocoa powder
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1/4 cup almond milk (or any milk of choice)
• Fresh berries (raspberries, blueberries) for topping
• Mint leaves for garnish

Instructions

1. Prepare the Avocados: Cut the avocados in half, remove the pit, and scoop the flesh into a blender.
2. Blend Ingredients: Add cocoa powder, honey or maple syrup, vanilla extract, and almond milk to the blender. Blend until smooth and creamy.
3. Taste and Adjust: Taste the mousse and adjust sweetness if needed by adding more honey or syrup.
4. Chill: Transfer the mousse into serving cups and refrigerate for at least 30 minutes to set.
5. Serve: Top with fresh berries and mint leaves before serving. Enjoy your healthy chocolate avocado mousse!

Pumpkin and Chickpea Curry

Fall is the perfect time to enjoy warm, comforting meals, and pumpkin and chickpea curry fits the bill. This dish combines the creamy texture of pumpkin with the hearty goodness of chickpeas, making it a fulfilling option for a chilly day.

The vibrant orange color of the curry is inviting, and the aroma of spices fills your kitchen, creating a cozy atmosphere. Serve it over fluffy rice for a complete meal that warms you from the inside out.

Not only is this curry delicious, but it’s also packed with nutrients. Pumpkin is rich in vitamins, while chickpeas add protein and fiber. Together, they make a healthy comfort food that everyone will love.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (15 oz) pumpkin puree
• 1 cup vegetable broth
• 1 can (coconut milk, 13.5 oz)
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
2. Add garlic and ginger, cooking for another minute until fragrant.
3. Stir in cumin, coriander, and turmeric. Cook for 1-2 minutes to toast the spices.
4. Add chickpeas, pumpkin puree, vegetable broth, and coconut milk. Stir well to combine.
5. Bring the mixture to a simmer, then reduce heat and let it cook for about 15-20 minutes, stirring occasionally.
6. Season with salt and pepper to taste.
7. Serve hot over cooked rice and garnish with fresh cilantro.

Cauliflower Mac and Cheese

Cauliflower Mac and Cheese is a warm and creamy dish that brings comfort to chilly fall evenings. This recipe takes the classic mac and cheese and gives it a healthy twist by using cauliflower instead of traditional pasta. The result is a dish that’s both satisfying and lighter on calories.

To make this dish, start by steaming cauliflower florets until they are tender. Blend them with cheese, milk, and spices to create a luscious sauce. Combine this sauce with cooked pasta or keep it entirely cauliflower-based for a low-carb option. Top it off with crispy breadcrumbs for that perfect crunch.

This recipe is perfect for family dinners or cozy nights in. It’s a great way to enjoy comfort food without the guilt. Serve it alongside a fresh salad or some roasted veggies for a complete meal.

Ingredients

• 1 large head of cauliflower, cut into florets
• 1 cup shredded cheddar cheese
• 1/2 cup milk (or plant-based milk)
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1 cup cooked pasta (optional)
• 1/2 cup breadcrumbs
• 2 tablespoons olive oil

Instructions

1. Steam the cauliflower florets until tender, about 10 minutes.
2. In a blender, combine the steamed cauliflower, cheddar cheese, milk, garlic powder, onion powder, salt, and pepper. Blend until smooth.
3. If using pasta, mix the cooked pasta with the cauliflower cheese sauce. If not, pour the sauce directly into a baking dish.
4. In a small bowl, mix breadcrumbs with olive oil. Sprinkle over the top of the mac and cheese.
5. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes until golden and bubbly.

Butternut Squash and Sage Risotto

Butternut squash and sage risotto is a warm and comforting dish perfect for fall. The creamy texture of the risotto combined with the sweet, nutty flavor of butternut squash makes it a delightful meal. Sage adds an earthy aroma that complements the squash beautifully, creating a cozy atmosphere at your dinner table.

This recipe is not only delicious but also a lighter version of traditional risotto. It’s a great way to enjoy comfort food without the heaviness. Serve it as a main dish or a side, and watch everyone come back for seconds!

Ingredients

• 1 cup Arborio rice
• 2 cups butternut squash, peeled and diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup dry white wine (optional)
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 tablespoon fresh sage, chopped
• Salt and pepper to taste

Instructions

1. Prepare the Broth: In a saucepan, heat the vegetable broth and keep it warm over low heat.
2. Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the onion and garlic, cooking until softened. Stir in the butternut squash and cook for about 5 minutes.
3. Add the Rice: Stir in the Arborio rice, cooking for 1-2 minutes until the rice is lightly toasted.
4. Deglaze with Wine: If using, pour in the white wine and let it simmer until mostly absorbed.
5. Add Broth Gradually: Begin adding the warm vegetable broth, one ladle at a time. Stir frequently, allowing each addition to be absorbed before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
6. Finish the Risotto: Stir in the chopped sage and Parmesan cheese. Season with salt and pepper to taste. Remove from heat and let it sit for a couple of minutes before serving.