20 Gluten-Free Fall Dinner Recipes

As the days get shorter and the evenings grow cooler, there’s nothing quite like a warm and comforting dinner to welcome the fall season. A gluten-free diet doesn’t mean you have to miss out on hearty, flavorful meals. This collection of 20 gluten-free fall dinner recipes is designed to provide you with a variety of delicious and satisfying options that are perfect for weeknight family dinners or special weekend gatherings.

The Benefits of a Gluten-Free Evening Meal

Ending your day with a gluten-free dinner can promote better digestion and a more restful night’s sleep. By avoiding gluten, you can reduce inflammation and bloating, allowing your body to focus on rest and repair. These recipes are crafted to be both nourishing and delicious, so you can enjoy a satisfying meal without any of the discomfort that gluten can cause.

Nutritional Highlights of Fall Ingredients for Family Dinners

• Root Vegetables: Carrots, parsnips, and other root vegetables are abundant in the fall and are packed with vitamins, minerals, and fiber. They add a natural sweetness and heartiness to any dish.
• Pork Tenderloin: This lean cut of pork is an excellent source of protein and is incredibly versatile. It pairs beautifully with the sweet and savory flavors of fall.
• Lentils: A staple in many vegetarian and plant-based diets, lentils are a great source of protein, fiber, and iron. They are a budget-friendly and nutritious addition to any fall dinner.

Now, let’s get cooking with these delicious gluten-free fall dinner ideas!

Category 1: Roasted & Braised Meats

1. Herb-Crusted Pork Tenderloin with Roasted Apples

This elegant and flavorful pork tenderloin is a perfect centerpiece for a fall dinner party. The combination of savory herbs, sweet roasted apples, and tender pork is simply divine.

Ingredients:

• 1 lb pork tenderloin
• 2 apples, cored and sliced
• 1 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Rub the pork tenderloin with olive oil, rosemary, thyme, salt, and pepper.
3. Place the pork tenderloin in a roasting pan and arrange the apple slices around it.
4. Roast for 20-25 minutes, or until the pork is cooked through and the apples are tender.
5. Let the pork rest for a few minutes before slicing and serving with the roasted apples.

2. Braised Chicken Thighs with Root Vegetables

This hearty and flavorful one-pot meal is perfect for a cozy fall evening. The chicken thighs are braised to perfection with a medley of root vegetables in a savory broth.

Ingredients:

• 8 bone-in, skin-on chicken thighs
• 1 lb mixed root vegetables, chopped (e.g., carrots, parsnips, potatoes)
• 1 onion, chopped
• 4 cups chicken broth
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Season the chicken thighs with salt and pepper. In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Brown the chicken thighs on both sides and set aside.
3. Add the onion and root vegetables to the pot and cook for 5-7 minutes, or until softened.
4. Return the chicken to the pot and add the chicken broth and dried thyme. Bring to a simmer.
5. Cover the pot and transfer to the preheated oven. Braise for 45-50 minutes, or until the chicken is cooked through and the vegetables are tender.
6. Serve warm.

3. Maple Glazed Salmon with Butternut Squash

This healthy and flavorful dish is a perfect weeknight dinner. The sweet and savory maple glaze pairs beautifully with the rich flavor of the salmon and the sweetness of the roasted butternut squash.

Ingredients:

• 4 (6 oz) salmon fillets
• 4 cups butternut squash, cubed
• 2 tbsp maple syrup
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp Dijon mustard
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender.
2. In a small bowl, whisk together the maple syrup, soy sauce, and Dijon mustard.
3. Place the salmon fillets on the baking sheet with the roasted butternut squash. Brush the salmon with the maple glaze.
4. Bake for 10-12 minutes, or until the salmon is cooked through.
5. Serve warm with the roasted butternut squash.

4. Slow-Cooked Beef Stew with Fall Vegetables

This classic beef stew is the ultimate comfort food for a chilly fall evening. The beef is slow-cooked to perfection with a medley of fall vegetables in a rich and savory broth.

Ingredients:

• 2 lbs beef stew meat, cut into bite-sized pieces
• 1 lb mixed fall vegetables, chopped (e.g., carrots, potatoes, celery)
• 1 onion, chopped
• 4 cups beef broth
• 1/4 cup gluten-free flour
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Toss the beef stew meat with the gluten-free flour, salt, and pepper.
2. In a large Dutch oven or pot, heat the olive oil over medium-high heat. Brown the beef on all sides and set aside.
3. Add the onion and fall vegetables to the pot and cook for 5-7 minutes, or until softened.
4. Return the beef to the pot and add the beef broth and dried thyme. Bring to a simmer.
5. Reduce the heat to low, cover, and cook for 2-3 hours, or until the beef is tender.
6. Serve warm.

Category 2: Comfort Casseroles

5. Gluten-Free Chicken and Dumplings

This classic comfort food is made gluten-free with a savory chicken and vegetable stew and fluffy gluten-free dumplings.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup mixed vegetables (e.g., peas, carrots, corn)
• 1 onion, chopped
• 4 cups chicken broth
• 1 cup gluten-free all-purpose flour blend
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk (or dairy-free alternative)
• 2 tbsp chopped fresh parsley

Instructions:

1. In a large pot or Dutch oven, combine the chicken, mixed vegetables, onion, and chicken broth. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the chicken is cooked through.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Stir in the milk and parsley to form a soft dough.
3. Drop spoonfuls of the dumpling dough into the simmering stew. Cover and cook for 10-12 minutes, or until the dumplings are cooked through.
4. Serve warm.

6. Sweet Potato and Turkey Lasagna (GF)

This creative and healthy lasagna uses thinly sliced sweet potatoes in place of pasta. The combination of savory turkey, rich tomato sauce, and creamy ricotta cheese is simply irresistible.

Ingredients:

• 2 large sweet potatoes, peeled and thinly sliced lengthwise
• 1 lb ground turkey
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg, beaten
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, cook the ground turkey over medium-high heat until browned. Drain off any excess fat. Stir in the marinara sauce and season with salt and pepper to taste.
3. In a medium bowl, combine the ricotta cheese, Parmesan cheese, egg, and oregano.
4. In a baking dish, spread a layer of the turkey meat sauce. Arrange a layer of sweet potato slices on top, followed by a layer of the ricotta cheese mixture. Repeat the layers until all ingredients are used, finishing with a layer of mozzarella cheese on top.
5. Bake for 45-50 minutes, or until the sweet potatoes are tender and the cheese is melted and bubbly.
6. Let it rest for a few minutes before serving.

7. Butternut Squash and Sage Gratin

This creamy and savory gratin is a perfect side dish or vegetarian main course. The combination of sweet butternut squash, earthy sage, and a cheesy, crispy topping is simply divine.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and thinly sliced
• 1 cup heavy cream (or dairy-free alternative)
• 1/2 cup grated Gruyère cheese
• 2 tbsp chopped fresh sage
• 1/4 tsp nutmeg
• Salt and pepper to taste
• 1/4 cup gluten-free breadcrumbs

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a baking dish.
2. Arrange the sliced butternut squash in the prepared baking dish.
3. In a small bowl, whisk together the heavy cream, Gruyère cheese, fresh sage, nutmeg, salt, and pepper. Pour the mixture over the butternut squash.
4. Sprinkle the gluten-free breadcrumbs on top.
5. Bake for 40-45 minutes, or until the squash is tender and the topping is golden and bubbly.
6. Let it rest for a few minutes before serving.

8. Stuffed Bell Peppers with Wild Rice

These colorful and flavorful stuffed peppers are a perfect vegetarian main course. The combination of wild rice, mushrooms, and a savory herb blend is both delicious and satisfying.

Ingredients:

• 4 bell peppers, halved and seeded
• 1 cup cooked wild rice
• 8 oz mushrooms, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 cup vegetable broth
• 1/4 cup shredded cheddar cheese
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Place the bell pepper halves in a baking dish.
2. In a large skillet, cook the onion, garlic, and mushrooms over medium-high heat until softened.
3. Stir in the cooked wild rice, dried thyme, and vegetable broth. Season with salt and pepper to taste.
4. Spoon the mixture into the bell pepper halves and top with shredded cheddar cheese.
5. Bake for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.

Category 3: One-Pan & Skillet Meals

9. Sausage and Apple Skillet with Sweet Potatoes

This hearty and flavorful one-pan meal is perfect for a busy weeknight. The combination of savory sausage, sweet apples, and tender sweet potatoes is a match made in heaven.

Ingredients:

• 1 lb Italian sausage, casings removed
• 2 medium sweet potatoes, peeled and diced
• 1 apple, cored and chopped
• 1 onion, chopped
• 1 tbsp olive oil
• 1 tsp dried sage
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Add the sweet potatoes and cook for 10-12 minutes, or until they are tender and slightly browned.
2. Add the sausage and onion to the skillet and cook until the sausage is browned and cooked through.
3. Stir in the apple and dried sage and cook for another 2-3 minutes, or until the apple is tender.
4. Season with salt and pepper to taste and serve immediately.

10. Chicken and Mushroom Risotto (GF)

This creamy and comforting risotto is a perfect one-pot meal for a cozy fall evening. The combination of tender chicken, earthy mushrooms, and creamy Arborio rice is simply divine.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 8 oz mushrooms, sliced
• 1 onion, chopped
• 1 1/2 cups Arborio rice
• 4 cups chicken broth, warmed
• 1/2 cup dry white wine (optional)
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken and cook until browned. Remove the chicken from the pot and set aside.
2. Add the onion and mushrooms to the pot and cook until softened.
3. Stir in the Arborio rice and cook for 1 minute, or until the edges of the rice are translucent.
4. If using, pour in the white wine and cook until it is absorbed.
5. Add the warm chicken broth to the rice, one ladleful at a time, stirring constantly until the liquid is absorbed before adding more. Continue this process until the rice is creamy and cooked through.
6. Stir in the cooked chicken and grated Parmesan cheese. Season with salt and pepper to taste.
7. Serve warm.

11. Sheet Pan Pork Chops with Fall Vegetables

This easy and flavorful one-pan meal is perfect for a busy weeknight. The pork chops are roasted to perfection with a medley of fall vegetables, all on one sheet pan for easy cleanup.

Ingredients:

• 4 bone-in pork chops
• 1 lb mixed fall vegetables, chopped (e.g., Brussels sprouts, carrots, red onion)
• 2 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the chopped vegetables with olive oil, rosemary, thyme, salt, and pepper. Spread them on a large sheet pan.
3. Season the pork chops with salt and pepper and place them on the sheet pan with the vegetables.
4. Roast for 20-25 minutes, or until the pork chops are cooked through and the vegetables are tender.
5. Serve warm.

12. Turkey and Cranberry Stuffed Acorn Squash

This festive and flavorful dish is a perfect centerpiece for a holiday meal or a special weeknight dinner. The combination of savory turkey, tart cranberries, and sweet acorn squash is simply irresistible.

Ingredients:

• 2 acorn squash, halved and seeded
• 1 lb ground turkey
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans
• 1 onion, chopped
• 1 tsp dried sage
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Place the acorn squash halves cut-side down on a baking sheet and roast for 20-25 minutes, or until tender.
2. While the squash is roasting, cook the ground turkey and onion in a large skillet over medium-high heat until the turkey is browned. Drain off any excess fat.
3. Stir in the dried cranberries, chopped pecans, and dried sage. Season with salt and pepper to taste.
4. Spoon the mixture into the roasted acorn squash halves.
5. Bake for another 10-15 minutes, or until heated through.
6. Serve warm.

Category 4: Hearty Soups & Chilis

13. Creamy Pumpkin and Sausage Soup

This rich and flavorful soup is a perfect way to warm up on a chilly fall evening. The combination of creamy pumpkin, savory sausage, and a hint of spice is simply divine.

Ingredients:

• 1 lb Italian sausage, casings removed
• 1 can (15 oz) pumpkin puree
• 1 onion, chopped
• 4 cups chicken broth
• 1 cup heavy cream (or dairy-free alternative)
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste

Instructions:

1. In a large pot or Dutch oven, cook the sausage and onion over medium-high heat until the sausage is browned. Drain off any excess fat.
2. Stir in the pumpkin puree, chicken broth, and red pepper flakes (if using). Bring to a boil, then reduce the heat and simmer for 15-20 minutes.
3. Stir in the heavy cream and season with salt and pepper to taste.
4. Serve warm.

14. Three-Bean Turkey Chili

This hearty and flavorful chili is a perfect one-pot meal for a chilly fall day. The combination of ground turkey, three types of beans, and warm spices is both delicious and satisfying.

Ingredients:

• 1 lb ground turkey
• 1 onion, chopped
• 1 can (15 oz) kidney beans, rinsed and drained
• 1 can (15 oz) pinto beans, rinsed and drained
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (28 oz) crushed tomatoes
• 2 tbsp chili powder
• 1 tsp cumin
• Salt and pepper to taste
• Toppings: shredded cheese, sour cream, chopped green onions

Instructions:

1. In a large pot or Dutch oven, cook the ground turkey and onion over medium-high heat until the turkey is browned. Drain off any excess fat.
2. Stir in the kidney beans, pinto beans, black beans, crushed tomatoes, chili powder, and cumin.
3. Bring to a boil, then reduce the heat and simmer for at least 30 minutes, or up to 2 hours, to allow the flavors to meld.
4. Season with salt and pepper to taste.
5. Serve warm with your favorite chili toppings.

15. Roasted Tomato and Red Pepper Soup

This vibrant and flavorful soup is a perfect way to use up an abundance of fall tomatoes. The roasting process brings out the natural sweetness of the tomatoes and red peppers, creating a rich and complex flavor.

Ingredients:

• 2 lbs tomatoes, halved
• 2 red bell peppers, seeded and quartered
• 1 onion, quartered
• 4 cloves garlic
• 2 tbsp olive oil
• 4 cups vegetable broth
• 1 tsp dried basil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). On a large baking sheet, toss the tomatoes, red peppers, onion, and garlic with olive oil, salt, and pepper.
2. Roast for 30-35 minutes, or until the vegetables are tender and slightly caramelized.
3. Transfer the roasted vegetables to a large pot or Dutch oven. Add the vegetable broth and dried basil. Bring to a boil, then reduce the heat and simmer for 15-20 minutes.
4. Use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup to a regular blender and blend in batches.
5. Season with salt and pepper to taste.
6. Serve warm.

16. Chicken and Wild Rice Soup

This creamy and comforting soup is a perfect one-pot meal for a chilly fall evening. The combination of tender chicken, nutty wild rice, and a medley of vegetables is both delicious and satisfying.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup wild rice blend
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 6 cups chicken broth
• 1 cup heavy cream (or dairy-free alternative)
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. In a large pot or Dutch oven, combine the chicken, wild rice blend, onion, carrots, celery, and chicken broth. Bring to a boil, then reduce the heat and simmer for 45-50 minutes, or until the rice is tender and the chicken is cooked through.
2. Stir in the heavy cream and dried thyme. Season with salt and pepper to taste.
3. Serve warm.

Category 5: Vegetarian & Plant-Based

17. Stuffed Portobello Mushrooms with Quinoa

These hearty and flavorful stuffed portobello mushrooms are a perfect vegetarian main course. The combination of earthy mushrooms, fluffy quinoa, and a savory herb blend is both delicious and satisfying.

Ingredients:

• 4 large portobello mushrooms, stems removed
• 1 cup cooked quinoa
• 1/2 cup chopped spinach
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Brush the portobello mushrooms with olive oil and season with salt and pepper. Place them on a baking sheet and roast for 10-15 minutes, or until tender.
3. In a medium bowl, combine the cooked quinoa, chopped spinach, Parmesan cheese, and minced garlic. Season with salt and pepper to taste.
4. Spoon the mixture into the roasted mushroom caps.
5. Bake for another 10-15 minutes, or until heated through.
6. Serve warm.

18. Eggplant and Zucchini Moussaka (GF)

This gluten-free version of the classic Greek dish is a perfect comfort food for a chilly fall evening. Layers of eggplant, zucchini, and a savory lentil filling are topped with a creamy béchamel sauce.

Ingredients:

• 1 large eggplant, sliced
• 2 medium zucchini, sliced
• 1 cup brown or green lentils, cooked
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 tsp dried oregano
• For the béchamel sauce: 2 tbsp butter, 2 tbsp gluten-free all-purpose flour, 2 cups milk, pinch of nutmeg
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Arrange the eggplant and zucchini slices on a baking sheet and roast for 15-20 minutes, or until tender.
2. In a large skillet, cook the onion and garlic until softened. Stir in the cooked lentils, diced tomatoes, and oregano. Season with salt and pepper to taste.
3. To make the béchamel sauce, melt the butter in a saucepan over medium heat. Whisk in the gluten-free flour and cook for 1 minute. Gradually whisk in the milk until smooth. Bring to a simmer and cook for 2-3 minutes, or until the sauce has thickened. Stir in the nutmeg and season with salt and pepper.
4. In a baking dish, layer the roasted vegetables and the lentil mixture. Pour the béchamel sauce over the top.
5. Bake for 25-30 minutes, or until the top is golden and bubbly.
6. Let it rest for a few minutes before serving.

19. Lentil and Sweet Potato Curry

This flavorful and aromatic curry is a perfect vegetarian dinner option. The combination of lentils, sweet potatoes, and a fragrant curry sauce is both delicious and satisfying.

Ingredients:

• 1 cup red lentils, rinsed
• 2 medium sweet potatoes, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 4 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. In a large pot or Dutch oven, heat a little olive oil over medium heat. Add the onion and garlic and cook until softened.
2. Stir in the curry powder and cook for 1 minute more.
3. Add the lentils, sweet potatoes, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the lentils and sweet potatoes are tender.
4. Stir in the coconut milk and season with salt and pepper to taste.
5. Serve warm, garnished with fresh cilantro.

20. Roasted Vegetable and Chickpea Tagine

This fragrant and flavorful Moroccan-inspired stew is a perfect vegetarian main course. The combination of roasted fall vegetables, chickpeas, and a blend of warm spices is both delicious and satisfying.

Ingredients:

• 1 lb mixed fall vegetables, chopped (e.g., butternut squash, carrots, parsnips)
• 1 can (15 oz) chickpeas, rinsed and drained
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cinnamon
• 2 cups vegetable broth
• 1/4 cup chopped dried apricots
• Salt and pepper to taste
• Fresh cilantro and toasted almonds for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the chopped vegetables with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.
2. In a large pot or Dutch oven, cook the onion and garlic until softened. Stir in the cumin, coriander, turmeric, and cinnamon and cook for 1 minute more.
3. Add the roasted vegetables, chickpeas, vegetable broth, and dried apricots. Bring to a boil, then reduce the heat and simmer for 15-20 minutes.
4. Season with salt and pepper to taste.
5. Serve warm, garnished with fresh cilantro and toasted almonds.

Conclusion

These 20 gluten-free fall dinner recipes are sure to bring warmth and comfort to your table. From elegant roasted meats to hearty vegetarian stews, there’s a recipe in this collection for every occasion. So, gather your loved ones, get in the kitchen, and create some unforgettable fall dining experiences.

Family Dinner Planning Tips

• Involve the Family: Get your family involved in meal planning and preparation. Let them choose their favorite recipes and help with age-appropriate tasks.
• Theme Nights: Make dinnertime more fun with theme nights like “Taco Tuesday” or “Pizza Friday.” Many of these recipes can be adapted to fit a theme.
• Double the Recipe: If you have a large family or want leftovers for lunch, simply double the recipe.

Make-Ahead Strategies for Busy Weeknights

• Prep Ingredients in Advance: Chop vegetables, marinate meats, and make sauces ahead of time to save time on busy weeknights.
• Freezer Meals: Many of these recipes, like stews and chilis, can be made in advance and frozen for a quick and easy dinner.
• Slow Cooker and Instant Pot: Use your slow cooker or Instant Pot to have dinner ready and waiting for you when you get home.

Wine and Beverage Pairings for Fall Meals

• Roasted Meats: Pair with a full-bodied red wine like Cabernet Sauvignon or Merlot.
• Poultry Dishes: A medium-bodied white wine like Chardonnay or a light-bodied red wine like Pinot Noir would be a great choice.
• Vegetarian Dishes: A crisp white wine like Sauvignon Blanc or a dry rosé would complement the flavors of these dishes.

We hope you enjoy these gluten-free fall dinner recipes! Happy cooking!