When you start with a single Dutch oven or skillet, adding a meat-free night to your meal plan couldn't be easier. These warming dinners embrace all the good things this season has to offer, like pumpkin, squash, and plenty of soups. But best of all each one starts with just one pot or skillet, which means dinner comes with the promise of quick and easy cooking, and an equally breezy cleanup.
This is a weeknight dinner that is immensely satisfying, thanks to hearty chunks of butternut squash and broccoli. Coconut milk gets stirred into the sauce for a rich finish. For a shorter prep time, start with a pack of pre-cut veggies.
If veggie- and herb-filled grain salads were your go-to during summer, this warm and cheesy orzo is what you should swap in all throughout fall.
This version of shakshuka swaps the saucy tomato base for shredded greens. The recipe calls for chard, but go ahead and grab a bunch of whatever dark leafy greens look good at the farmers market.
Calling all, pumpkin-lovers! When pasta night rolls around and you're in the mood for something a little indulgent, this creamy, savory-sweet sauce is guaranteed to hit the spot.
Inspired by the classic brothy soup from the deli counter, this hearty vegetarian soup is pure comfort and warmth. It's also super weeknight-friendly and comes together in just 30 minutes.
This ultra-comforting dip-meets-mac and cheese number is exactly what to cozy up with on cool fall nights. With four (yes, four!) cheeses, a double dose of veggies, tender pasta, and a single pot, it doesn't get much better.
A big bundle of earthy mushrooms packs this otherwise simple pasta dinner with a punch of umami and meaty texture. Make it a one-pot meal by using one wide pot for both cooking the pasta and bringing the remainder of the ingredients together.
This hearty sweet potato chowder delivers everything you want in a warm fall soup. It has a velvety broth laced with seasonal spices like sage and paprika, and chunks of tender root vegetables.
This is one of the coziest pasta dinners you will eat all fall. The tortellini are cooked in the skillet, and the sweet potatoes soften just enough to help thicken the brothy sauce.
This frittata is always a favorite when breakfast for dinner hits the meal plan. The Gouda adds a warm, nutty aroma and the potatoes give the meal some extra heft to make it more filling.