87 Savory Recipes That’ll Get You Excited for Fall

From the Recipe Creator: This gorgeous galette takes traditional chicken potpie and gives it a fun open-faced spin. The rich filling and flaky cheddar-flecked crust make it taste so homey. It's lovely for fall and winter dinners, but you can enjoy it anytime. —Elisabeth Larsen, Pleasant Grove, Utah

From the Recipe Creator: When the weather turns cold, get cozy with a bowl of this butternut squash soup. The cream adds richness, but if you're looking to cut calories, it can be omitted. —Taste of Home Test Kitchen

From the Recipe Creator: When I needed to put some leftover bread dough to good use, I started with a recipe I often use for bubble bread and substituted savory ingredients for the sweet. —Lori McLain, Denton, Texas

From the Recipe Creator: Because this healthy dish is slow-cooked, you can use less expensive roasts with results as mouthwatering as the more costly cuts. Change up the veggies for variety, nutrition or to suit your tastes!—Sandra Dudley, Bemidji, Minnesota

From the Recipe Creator: When I crave Italian comfort food on a busy night and don't have a lot of time to cook, this dish is a lifesaver. It's fast and yummy and starts with a premade jarred sauce. You can have it on the table in less time than a takeout order. —Gerry Vance, Millbrae, California

From the Recipe Creator: Acorn squash gets a sweet and savory treatment when stuffed with sausage, onion, spinach and cranberries to make this pretty autumn entree. Cooking the squash in the microwave makes this quick enough for a busy weeknight. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: Most nights I need something that I can get on the table with minimal effort and delicious results. This sheet-pan supper has become an all-time favorite, not only because of its bright flavors but also because of its speedy cleanup time. —Elisabeth Larsen, Pleasant Grove, Utah

From the Recipe Creator: The last time I was in the U.S., I had an amazing mushroom and beer potpie at a small brewpub. It was so rich and comforting. I tried numerous versions when I got home and I think I've come pretty close! —Iben Ravn, Copenhagen, Denmark

From the Recipe Creator: I love to serve this pumpkin hummus with sliced apples, pears and pita chips. Top it with toasted pumpkin seeds, a drizzle of pumpkin oil and even fried sage leaves. —James Schend, Pleasant Prairie, Wisconsin

From the Recipe Creator: This simple salad is an elegant side dish for any menu. With a blend of fresh pears and warm, comforting flavors, it’s perfect for special meals. —Rachel Lewis, Danville, Virginia

From the Recipe Creator: My dad and father-in-law are the gurus in our chili-loving clan. But after my honeymoon to New Mexico, where I was inspired by the fresh and fragrant chile peppers at the Santa Fe farmers market, I felt it was time to introduce them to my spicy, meaty version with a touch of masa harina, dubbed the best chili recipe. —Sarah Farmer, Taste of Home Culinary Director

From the Recipe Creator: These apple cider pork chops are a must for fall family dinners. I serve them with buttered egg noodles to soak up more of that delicious sauce. The recipe is easy to double when company pops in. —Debiana Casterline, Egg Harbor Township, New Jersey

From the Recipe Creator: Enjoy my signature French onion soup the way my granddaughter Becky does: I make onion soup for her in a crock bowl, complete with garlic croutons and gobs of melted Swiss cheese on top. —Lou Sansevero, Ferron, Utah

From the Recipe Creator: Stuffed with a succulent combination of wild rice, mushrooms and dried cranberries, these golden hens are sure to become a special-occasion entree in your home. They're a wonderful change of pace from traditional turkey. —Nancy Horsburgh, Everett, Ontario

From the Recipe Creator: I came up with this savory version of the classic French dessert clafoutis and shared it for dinner with a salad. My friends loved it, but in the end I could have eaten the whole pan myself while dreaming of being in Paris with every scrumptious bite. —Joseph A. Sciascia, San Mateo, California

From the Recipe Creator: I love being able to fix a fancy gourmet dish in such a short amount of time and still have it turn out so delicious. To reduce fat, use chicken tenderloin pieces or skinless chicken breasts. This recipe is really fabulous served with rice. —Judy VanCoetsem, Cortland, New York

From the Recipe Creator: This family favorite is the same recipe my grandmother used. Now with the magic of the slow cooker, I can spend 15 minutes putting it together, walk away for five hours, and come back to "soup's on." Finish it with more milk if you like your soup a bit thinner. —Judy Batson, Tampa, Florida

From the Recipe Creator: Whether canned or homemade, cranberry sauce delivers a healthy dose of vitamins to this dish. A little bit sweet, a little bit smoky, these enchiladas are a delightful way to use leftover chicken or turkey. —Julie Peterson, Crofton, Maryland

From the Recipe Creator: Mom fixed this Swedish meatball recipe for all sorts of family dinners, potluck suppers and PTA meetings. The scent of browning meat is intoxicating. Add to that the sweet smell of onions caramelizing, and everyone’s mouth starts watering. —Marybeth Mank, Mesquite, Texas

From the Recipe Creator: You’ll love this quick, easy and economical dish. Brown sugar adds a touch of sweetness, both for traditional sandwiches on buns or as a down-home topping for rice, biscuits or baked potatoes. —Laurie Hauser, Rochester, New York

From the Recipe Creator: Since I’m especially busy with three active teenagers, I don’t have much time to get dinner on the table in the evening. Instead, I rely on quick options, like this one-skillet dish that boasts essential proteins, veggies and good carbohydrates. —Julie Peterson, Crofton, Maryland

From the Recipe Creator: My grandma always grew beets then pickled or canned them, but I prefer to prepare them differently. I like serving these roasted beets with fresh herbs and tangy goat cheese. —Courtney Archibeque, Portland, Oregon

From the Recipe Creator: What could be tastier on a chilly fall day than chili or mac and cheese? Put them together and you have a terrific dish that warms you up and fills you up as well! —Nancy Foust, Stoneboro, Pennsylvania

From the Recipe Creator: I love to get the kids involved in cooking, and this squash is so simple even a small child can cook it with minimal adult supervision. The recipe is fun, fast and no-fuss, and doesn't use valuable oven space before big family meals. —Donna Kelly, Orem, Utah

From the Recipe Creator: I created this old-world favorite based on a dish I had during my travels. The flavorful entree is perfect for weeknights or special occasions. I like to serve this slow-cooker bratwurst with pasta. —Gerald Hetrick, Erie, Pennsylvania

From the Recipe Creator: My husband absolutely loves peas. My middle son isn't the biggest fan, but he loves bacon. So I decided to combine the two, and it was perfect! This salad is an awesome side dish, especially for barbecues. —Angela Lively, Conroe, Texas

From the Recipe Creator: One evening we had unexpected company. Since I had some of these meatballs left over in the freezer, I warmed them up as appetizers. Everyone raved! This classic recipe makes a big batch and is perfect for entertaining. —Mary Lou Koskella, Prescott, Arizona

From the Recipe Creator: My husband had a poor perception of healthy food until he tried this beefy casserole. The combination of pasta, oregano, mushrooms and green peppers makes it a favorite healthy pasta recipe in our house. —Theresa Smith, Sheboygan, Wisconsin

From the Recipe Creator: Ease the holiday time crunch with a make-ahead turkey recipe that’s ready to serve when you are. —Marie Parker, Milwaukee, Wisconsin

From the Recipe Creator: Banana peppers can be very tricky: Sometimes they are hot and sometimes they are not. If you want to be on the safe side, I recommend using Bianca peppers instead, which are a more sweet type of pepper. —Danielle Lee, Sewickley, Pennsylvania

From the Recipe Creator: My husband doesn’t like traditional Texas corn bread, so I came up with this recipe. This is the only kind he’ll eat. Yogurt makes this variation different from most. —Amanda Andrews, Mansfield, Texas

From the Recipe Creator: Think pizza and pumpkin can’t go together? This chicken pumpkin pizza will change your mind. The sweetness of the pumpkin paired with the spice of the chipotle peppers makes for a delicious, balanced sauce. I love that this recipe incorporates healthy ingredients in a fun, family-friendly way. —Julie Peterson, Crofton, Maryland

From the Recipe Creator: Here’s a heartwarming meal that’s ideal for chilly days and hectic nights. Honey, beer and seasonings make the sauce different and oh-so-good. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: This crunchy salad makes an elegant first course or side, but it's hearty enough to be an entree when paired with a crusty artisan bread. We love it served warm. —Grace Voltolina, Westport, Connecticut

From the Recipe Creator: These tender pressure-cooker short ribs explode with flavor, and they're a quick and easy alternative to traditionally braised short ribs. Serve with egg noodles, rice or polenta. .—Rebekah Beyer, Sabetha, Kansas

From the Recipe Creator: This is my go-to fall side dish. It’s healthy, easy and it doesn’t take very much time to make. I usually include rosemary for my turkey so this lets me use up some of the leftover herbs! —Elisabeth Larsen, Pleasant Grove, Utah

From the Recipe Creator: I created this appetizer because I entertain a lot and wanted something simple but special. People like these empanadas so much! I always make extra. —Lynn Scully, Rancho Santa Fe, California

From the Recipe Creator: Grampa was of German heritage and loved the old-world recipes his mother gave him. I made a few changes so I could prepare this dish in a slow cooker and give it a slightly updated flavor. —Nancy Heishman, Las Vegas, Nevada

From the Recipe Creator: This focaccia bread recipe is perfect to serve with a pasta dinner, either as an appetizer or sliced for sandwiches. You will love the smell of it baking—it's hard to wait for it to be done! I like to add some thinly sliced plum tomatoes and fresh basil on top. — Trisha Kruse, Eagle, Idaho

From the Recipe Creator: My grandmother was Polish and made this often. It’s an excellent one-pot meal. We enjoy our veggies soft, but if you like them a bit crisp, cook them for 5 minutes. Also, you can substitute any precooked sausage for the kielbasa. —Beverly Dolfini, Surprise, Arizona

From the Recipe Creator: Obatzda, otherwise known as German beer cheese dip, is so delicious and creamy. It’s the perfect dip to make the night before. —Beate Trinkl, Einsbach, Germany

From the Recipe Creator: Having grown up in the Virgin Islands, I've eaten my fair share of authentic curried chicken. This recipe hits the mark with big, bold flavors. It's delicious served over rice. —Sharon Gibson, Hendersonville, North Carolina

From the Recipe Creator: When chicken Parmesan meets stuffed shells, it's love at first bite. The texture of the chicken holds up in the deliciously creamy and cheesy mixture. —Cynthia Gerken, Naples, Florida

From the Recipe Creator: This is a stunning side dish to serve company. The robust blend features earthy root vegetables in a lightly herbed cream sauce. It's a perfect make-ahead dish for special occasions. —Carla Mendres, Winnipeg, Manitoba

From the Recipe Creator: Swapping ground turkey for ground beef lightens up this chili. —Rachel Lewis, Danville, Virginia

From the Recipe Creator: While living in Switzerland for a few years, my friends introduced me to an area renowned for their cabbage, pork and potato dishes. I decided to try a cabbage and fennel combination and believe they complement each other well. —Grace Voltolina, Westport, Connecticut

From the Recipe Creator: My grandma brought this recipe with her when she emigrated from Italy as a young wife and mother. It is still a family favorite. —Janet Eddy, Stockton, California

From the Recipe Creator: Baked sweet potatoes aren't just for dinner anymore. Top them with breakfast favorites to power up your morning. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: I cooked up this fresh lasagna for vegetarian customers at a local grocery store, where I work part-time. It's absolutely packed with veggies. —Sam Hunsaker, Lawrence, Kansas

From the Recipe Creator: Put down that jar! You need only two ingredients (and a little patience) to make fresh, zippy sauerkraut at home. Get those brats ready! —Josh Rink, Taste of Home Food Stylist

From the Recipe Creator: This peas and prosciutto dish has a delicious, slightly salty flavor. Even people who hate peas will like this one! —Ann Sheehy, Lawrence, Massachusetts

From the Recipe Creator: These grain-free, cheesy cauliflower breadsticks are made with vegetables instead of flour. Serve them with your favorite marinara sauce.—Nick Iverson, Denver, Colorado

From the Recipe Creator: This is wonderful dish comes together so easily! Cauliflower makes a nice, extra-creamy backdrop for the classic flavors of chicken cordon bleu you can eat with a spoon. —Heidi Der, Stow, Ohio

From the Recipe Creator: My dear mother-in-law passed this simple recipe to me. With meats, beans and savory veggies, it's tasty, easy and economical too! —Carol Simms, Madison, Mississippi

From the Recipe Creator: This recipe is made for butternut squash lovers, with pureed squash in the sauce and squash pieces in the casserole alongside an ideal companion, Swiss chard. This is a veggie hybrid of ever-popular holiday sides. —Arlene Erlbach, Morton Grove, Illinois

From the Recipe Creator: Everyone who has tasted these cheesy mashed potatoes asks how to make them. Since this comforting casserole bakes at the same temperature as my chicken bundles, I get it started in the oven and pop in the entree a little later. —Brad Moritz, Limerick, Pennsylvania

From the Recipe Creator: Sandwich fixings get rolled into this dinner favorite, thanks to refrigerated pizza dough. Use any combo of cheese, deli meat and veggies that you like or whatever you have on hand. —Catherine Cassidy, Milwaukee, Wisconsin

From the Recipe Creator: This vegetarian recipe is a tasty mashup of chicken Marsala and mushroom barley soup. It's terrific as a main dish, but it can also be served, with or without the barley, as a side. —Arlene Erlbach, Morton Grove, Illinois

From the Recipe Creator: This soup tastes rich and decadent but is really very healthy! Bonus—it is vegan and also makes your house smell amazing! —Barbara Marynowski, Hutto, Texas

From the Recipe Creator: This sweet and savory hash certainly won't leave you hungry—the sausage, veggies and eggs will fill you up. The hint of maple syrup makes it all feel extra cozy. —Colleen Delawder, Herndon, Virginia

From the Recipe Creator: I lived in Germany for five years and developed a fondness for traditional schnitzel. It’s a labor of love, so I came up with this easy, clever way to make it in a slow cooker. —Beth Taylor, Pleasant Grove, Utah

From the Recipe Creator: My great-aunt Gladys was from a small mining town in England where pasties were popular. I loved to watch her craft each Cornish pasty, as she made them in different sizes depending on who was eating. —Verna Hainer, Pueblo, Colorado

From the Recipe Creator: This quick one-dish dinner helped keep my husband and me on track throughout the week while we were still learning to balance our busy schedules. — Shannon Barden, Alpharetta, Georgia

From the Recipe Creator: My family lived in New Zealand many years ago. Every Sunday my mother made a lamb stew—it was Dad's favorite! I changed the recipe to suit my family's more modern palates, but it still seems just as exotic and delicious. —Nancy Heishman, Las Vegas, Nevada

From the Recipe Creator: I especially like this comforting fall dish because it’s vegetarian. Even friends who aren’t big fans of pumpkin are surprised by this delectable lasagna. Canned pumpkin and no-cook noodles make it a cinch to prepare. —Tamara Huron, New Market, Alabama

From the Recipe Creator: My mother made a variety of spinach dishes when I was growing up. This rich, delicious creamed version is the only one that stayed with me through the years. —Edie DeSpain, Logan, Utah

From the Recipe Creator: We often serve this hearty dish at family gatherings, and the men especially seem to enjoy it. My sister gave me the recipe about 15 years ago. It’s been a favorite ever since. The unusual blend of ingredients is a pleasant surprise. —Nedra Parker, Dunbar, Wisconsin

From the Recipe Creator: I can never get enough of these air-fryer sweet potato fries! Even though my grocery store sells them in the frozen foods section, I still love to pull sweet potatoes out of my garden and slice them up fresh! —Amber Massey, Argyle, Texas

From the Recipe Creator: Sunday afternoons were a time for family gatherings when I was a kid. While the uncles played cards, the aunts made treats such as this traditional German red cabbage recipe. —Jeannette Heim, Dunlap, Tennessee

From the Recipe Creator: I first tried curried poached eggs when I lived in Germany. It was delicious with that rich, runny yolk, and serving it over cheesy grits seemed to be the next best move. I'm happy to say my inkling was right. —Shannon Copley, Upper Arlington, Ohio

From the Recipe Creator: Our favorite pulled pork sliders combine the heat of chipotle peppers with a cool tropical coleslaw. The robust flavors make these a big hit with guests. —Kadija Bridgewater, Boca Raton, Florida

From the Recipe Creator: When autumn arrives, I'm eager to celebrate with warm and cozy comfort food like this pumpkin clam chowder. Use fresh clams if they are available. —Renee Murby, Johnston, Rhode Island

From the Recipe Creator: Want to know how to make lasagna for a casual holiday meal? You can't go wrong with this deliciously rich meat lasagna recipe. My grown sons and daughter-in-law request it for their birthdays, too. —Pam Thompson, Girard, Illinois

From the Recipe Creator: We always have turkey and sweet potatoes left over after our big Thanksgiving feast. I combine them in this quick, easy and nutritious main dish that satisfies alongside a simple green salad. —Roxanne Chan, Albany, California

From the Recipe Creator: I always have pearl onions on hand to add to stews and vegetable dishes—they're great pickled too. Every Thanksgiving, I make this glazed onion dish. It can easily be made ahead and reheated. —Ann Sheehy, Lawrence, Massachusetts

From the Recipe Creator: This Italian eggplant dip preps quickly and actually gets better as it stands. Serve it warm or at room temperature. Try adding a little leftover caponata to scrambled eggs for a savory breakfast. —Nancy Beckman, Helena, Montana

From the Recipe Creator: Our family tried roasted potato bread at a bakery on a road trip, and I came up with my own recipe when we realized we lived much too far away to have it regularly. It makes for a really amazing roast beef sandwich and also goes well with soups. —Elisabeth Larsen, Pleasant Grove, Utah

From the Recipe Creator: Apple and winter squash are fantastic together. They are the perfect pair for this cozy, vegan butternut squash soup. For a slightly different flavor that still features classic fall produce, substitute a ripe pear for the apple. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: In this stepped-up version of a ham and cheese sandwich, melty cheeses, crispy apples and smoky ham are the ultimate combination. —Josh Rink, Taste of Home Food Stylist

From the Recipe Creator: I enjoy cauliflower and kugel, so it made sense to combine the two into one special dish. The ricotta cheese adds a distinctive creaminess and lightness. —Arlene Erlbach, Morton Grove, Illinois

From the Recipe Creator: A co-worker's mom used to make this feijoada recipe for him and it was his favorite. So I made him my own version. Instead of sausage you can use ham hocks, or substitute lean white meat for the red meat if you prefer. —Christiane Counts, Webster, Texas

From the Recipe Creator: This quick and easy mashed cauliflower is a wonderful alternative to same-old mashed spuds, and it's healthier, too! —Nick Iverson, Denver, Colorado

From the Recipe Creator: Move over french fries—these homemade pumpkin fries are divine! Not only are they healthier than traditional fries, but they are simple to make and crisp up beautifully in the air fryer. The maple-chipotle dipping sauce is the perfect accompaniment. —Julie Peterson, Crofton, Maryland

From the Recipe Creator: Since moving to the South, I have come to love grits! I also adore my slow cooker, and I worked to find a way to make perfect grits without stirring on the stovetop. I knew this slow-cooker grits recipe was a winner when my mother-in-law overheard someone at a church potluck say that it just wasn't right that a Midwesterner could make such good grits! —Tacy Fleury, Clinton, South Carolina

From the Recipe Creator: This can be served as a side or as the main dish for breakfast, lunch or dinner. I like to serve it topped with poached or fried eggs for breakfast. —Valerie Donn, Williamsburg, Michigan