31 October Dinner Ideas That Are Just Right for Sweater Weather

Cozy risottos, hearty soups and more

october dinner recipe ideas: butternut squash risotto with crispy leeks
Photo: Christine Han/Styling: Erin McDowell

The leaves are changing, the weather is cooling down, canned pumpkin abounds at the supermarket—and it's giving me all the fall feels I've missed since last year. It's no surprise that I'm craving hearty meals that warm me up from the inside out (without too much effort) and are best enjoyed next to a roaring fire—ideally on the couch.

Below, you'll find 31 October dinner ideas that are satisfying, nourishing and sweater season-approved, like butternut squash risotto, sweet potato cheese fries and hot honey salmon. They're filling, simple and complete with seasonal flair.

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October 1: Pesto Quinoa Bowls with Roasted Veggies and Labneh

"If you come to my house in the summer or fall, chances are that I
will serve you this easy-to-throw-together bowl," recipe creator Jodi Moreno told PureWow when she prepared this in our New York City test kitchen. 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.

October 2: Berburger Pasta

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. "I first made this using leftover Ethiopian takeout, and the fusion instantly brought together two very nostalgic flavors," recipe creator Kiano Moju writes.

October 3: 30-Minute Brussels Sprouts and Bacon Orecchiette

  • Time Commitment: 30 minutes
  • Why I Love It: beginner-friendly, one pot, <10 ingredients
  • Serves: 4
  • Pairs Well With: Melted Onions

This simple fall pasta checks all the right boxes, and it's made in a single pot for maximum convenience. "It's salty from the bacon, savory from shallot, garlic and those sprouts, plus has a bit of tang from a secret ingredient," former PureWow senior food editor Katherine Gillen writes. "Spoiler: It's apple cider vinegar."

October 4: Hearty Stuffed Butternut Squash

  • Time Commitment: 1 hour and 25 minutes
  • Why I Love It: vegetarian, special occasion-worthy, high protein
  • Serves: 4
  • Pairs Well With: Smashed Brussels Sprouts

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. So, even without meat in the mix, they'll keep you full ('til dessert anyway).

October 5: Polenta and Meatballs

For when even your picky kids are sick of spaghetti. Polenta isn't as fussy to prepare as you may think (or it doesn't have to be, that is). You only have to whisk this one every so often to keep it from sticking to the bottom of the pan, rather than for hours straight.

October 6: Rotisserie Chicken Ramen

  • Time Commitment: 35 minutes
  • Why I Love It: crowd-pleaser, special occasion-worthy, beginner-friendly
  • Serves: 6
  • Pairs Well With: Seasoned Steamed Eggplant

This October dinner idea has all the fixins' of your favorite noodle soup, minus the heavy lifting. Shredded store-bought rotisserie chicken makes it super satiating for minimal effort, while beef and chicken broths, soy sauce and chile garlic sauce infuse each spoonful with savory umami.

October 7: Butternut Squash Carbonara

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 the pasta sauce's rich texture. Sub bacon or frizzled prosciutto for guanciale or pancetta if you have some on hand.

October 8: Mediterranean Pasta Salad

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.

October 9: Pork Milanese with Cucumber Yogurt

  • Time Commitment: 1 hour
  • Why I Love It: high protein, special occasion-worthy, beginner-friendly
  • Serves: 4
  • Pairs Well With: Whole Roasted Carrots

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 (and make it in advance for maximum flavor).

October 10: Roasted Cauliflower Sliders

  • Time Commitment: 50 minutes
  • Why I Love It: crowd-pleaser, beginner-friendly, vegetarian
  • Serves: 12
  • Pairs Well With: Double Truffle Fries

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. Of course, an indoor grill pan works too, in case you've already packed up the barbecue for the season.

October 11: Prosciutto and Fig Salad Board

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. Add rice or another grain to make it more filling.

October 12: Tandoori-Inspired Roast Cauliflower Bowls with Tahini

  • Time Commitment: 1 hour and 25 minutes
  • Why I Love It: vegetarian, special occasion-worthy, high protein
  • Serves: 4
  • Pairs Well With: Grilled Curried Chicken

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. Feel free to add tofu, chickpeas or lentils to this October dinner recipe for more plant-based protein.

October 13: Classic Stuffed Peppers

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 to mix up the traditional flavor profile, although it's a timeless, crowd-pleasing standard.

October 14: Mushroom Carnitas

  • Time Commitment: 50 minutes
  • Why I Love It: <10 ingredients, vegetarian, beginner-friendly
  • Serves: 3 to 4
  • Pairs Well With: Two-Cheese Guacamole

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 for good measure. Avocado, cilantro and fresh lime would be great finishing touches (or you could swap pickled beets for pickled onions, if you'd prefer).

October 15: Skillet Eggs and Chorizo

  • Time Commitment: 30 minutes
  • Why I Love It: one pan, beginner-friendly, high protein
  • Serves: 4
  • Pairs Well With: English Muffins

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. Soft flour tortillas would be a natural pairing, but feel free to use toast or English muffins instead.

October 16: Sausage, Corn and Poblano Chowder

  • Time Commitment: 50 minutes
  • Why I Love It: crowd-pleaser, make ahead, special occasion-worthy
  • Serves: 8
  • Pairs Well With: Easy Dinner Rolls

"This soup also freezes really well, for up to three months in an airtight container," recipe creator Erin McDowell says. "It's hearty enough to serve as a main meal, it's got that appealing combination of spicy and sweet and it's very adaptable." (No, really: The recipe calls for frozen or canned corn kernels, so you can make this summer-inspired dish all year round.)

October 17: Warm Ginger-Scallion Pork & Kale Salad

  • Time Commitment: 10 minutes
  • Why I Love It: <30 minutes, high protein, beginner-friendly
  • Serves: 4
  • Pairs Well With: Ginger Jasmine Rice

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. "Serving [kale] warm with lots of flavor is a win," recipe creator Kelsey Preciado adds. "Treat your kale like you treat an old friend, with a nice warm hug and a bit of sass."

October 18: Antoni Porowski’s Strip Steak with Harissa Butter and Parsley Salad

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. Oh, and the parsley side salad? It'll forever change how you see the underrated herb, trust.

October 19: Butternut Squash Risotto with Crispy Leeks

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.* "Because they’re so papery, leeks crisp up faster than onions," McDowell adds. "It seems like a time-consuming step, like caramelizing onions, but it's actually very quick and they make a great garnish."

October 20: Salmon with Pesto and Blistered Tomatoes

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 is my tried-and-true go-to fish dish for dinner parties," recipe creator Elizabeth Van Lierde writes. "I have made this dozens of times, with never an ounce of salmon left, ever."

October 21: Chicken Gyros with Tzatziki

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 and so you can get dinner on the table even faster.

October 22: Alison Roman’s Roasted Squash with Yogurt and Spiced Buttered Pistachios

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. And in case you need more convincing, take it from Alison Roman herself: "The first time I made this it was peak [winter squash season], and I still found myself shamelessly eating it with my hands, dragging each caramelized wedge through the lemony yogurt and buttery pistachios, swiping leftovers with my fingers, licking them clean like some sort of animal."

October 23: Portobello Mushrooms Stuffed with Barley Risotto

  • Time Commitment: 1 hour and 15 minutes
  • Why I Love It: vegetarian, beginner-friendly, gluten free
  • Serves: 4
  • Pairs Well With: Instant Pot Baked Potato Soup

Who needs bowls when you can lean on big, meaty mushrooms instead? This meatless meal tastes decadent, but it’s actually pretty wholesome. (Looking at you, barley and baby kale.) Bookmark it for your vegetarian relatives ahead of Thanksgiving.

October 24: One-Pan Roasted Chicken with Carrots

You can’t go wrong with this October dinner recipe. I love the way the carrots soak up some of the chicken's flavorful juices as they cook, and they'll turn caramelized and golden brown if you leave the sheet pan unlined. Serve it all with white rice, roasted potatoes, dressed greens or buttered noodles.

October 25: Fall Cobb Salad with Maple Vinaigrette

  • Time Commitment: 1 hour
  • Why I Love It: make ahead, special occasion-worthy, beginner-friendly
  • Serves: 4
  • Pairs Well With: Crispy Grilled Chicken

Brussels sprouts, sweet potatoes, dried cranberries and a to-die-for maple dressing put this remix of a classic salad firmly in fall territory. "Salads don’t have to follow rules," Gillen assures. "Seriously: I used roasted sweet potatoes and Brussels sprouts, but you could also try winter squash and broccoli instead."

October 26: Hot Honey-Glazed Salmon

  • Time Commitment: 25 minutes
  • Why I Love It: high protein, make ahead, beginner-friendly
  • Serves: 4
  • Pairs Well With: German Potato Salad

A brown sugar-kissed spice rub meets hot honey (which you can easily infuse in advance, if you're feeling ambitious) 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.

October 27: Mexican Posole

  • Time Commitment: 1 hour and 15 minutes
  • Why I Love It: crowd-pleaser, make ahead, special occasion-worthy
  • Serves: 8
  • Pairs Well With: Crispy Baked Chicken Burritos

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.

October 28: Slow Cooker French Onion Soup

Typically, you’d spend at least an hour caramelizing onions on your stovetop for this widely beloved soup. This October dinner recipe relies on the trusty slow cooker instead to keep it as low-maintenance as possible, so your evening meal will practically prepare itself. Ta-da.

October 29: Cauliflower, Pomegranate and Apple Salad

  • Time Commitment: 55 minutes
  • Why I Love It: vegetarian, dairy free, gluten free
  • Serves: 4
  • Pairs Well With: Herb-Crusted Pork Cutlets

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, or pair it with a meaty main of your choice—this recipe is nothing if not versatile.

October 30: Sweet Potato Cheese Fries

  • Time Commitment: 40 minutes
  • Why I Love It: <10 ingredients, kid-friendly, sheet pan recipe
  • Serves: 3 to 4
  • Pairs Well With: Chickpea Burgers

Mischief Night, Goosey Night, Devil's Night—whatever you call it, Halloween Eve requires a scary delicious—and nostalgic—dinner. "Eating cheese fries is like being swaddled in your softest, comfiest sweatshirt," Gillen writes. "I wanted to up that cozy factor for fall, and that’s how my recipe for sweet potato cheese fries was born." Pumpkin seeds, sweet spuds and dried cranberries are sure to get you in the spooky spirit.

October 31: Pumpkin Soup in Mini Pumpkin Bowls

It's finally Halloween, girls and ghouls. 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, along with the lightning-fast garlicky kale topping.


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Former Senior Food Editor

  • Headed PureWow’s food vertical
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  • Studied English Literature at the University of Notre Dame and Culinary Arts at the Institute of Culinary Education

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Food Editor

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