We can already feel it in the air! The mornings and evenings are getting cooler, and the colors of fall are beginning to dot the landscape. There is nothing more comforting at this time of the year than gathering around the table with seasonal dishes that celebrate the harvest.

Fall offers a bounty of rich, flavorful ingredients, from pumpkins and squash to apples and sweet potatoes, making it the perfect time to enjoy cozy, home-cooked meals with your family. This one-day meal plan is designed to help you savor the season with delicious, wholesome recipes that are easy to prepare and sure to please everyone.

Whether you’re looking for a hearty breakfast, a warming lunch, a sweet snack, or a satisfying dinner, this plan has you covered for a full day of fall-inspired dining.

Fall Meal Plan. Breakfast: Pumpkin Spice Pancakes with Maple Syrup and Bacon

Breakfast: Pumpkin Spice Pancakes with Maple Syrup and Bacon

Ingredients:

• 1 cup pumpkin puree

• 1 ½ cups all-purpose flour

• 2 tbsp sugar

• 2 tsp baking powder

• 1 tsp cinnamon

• ½ tsp ground ginger

• ¼ tsp nutmeg

• 1 cup milk

• 2 eggs

• 2 tbsp melted butter

• 1 tsp vanilla extract

• 8 slices of bacon

• Maple syrup, for serving

Instructions:

• Preheat a griddle or non-stick pan over medium heat.

• In a large bowl, mix together flour, sugar, baking powder, cinnamon, ginger, and nutmeg.

• In another bowl, whisk together pumpkin puree, milk, eggs, melted butter, and vanilla.

• Add the wet ingredients to the dry ingredients and stir until just combined.

• Cook pancakes on the griddle, flipping when bubbles form. Cook until golden brown.

• In a separate pan, cook bacon until crispy.

Serve pancakes warm, topped with maple syrup and bacon either on top or on the side..

Fall Meal Plan: Lunch: Grilled Cheese with Butternut Squash Soup

LUNCH: Grilled Cheese with Butternut Squash Soup

Ingredients (Grilled Cheese):

• 8 slices of sourdough bread

• 4 tbsp butter

• 8 slices sharp cheddar cheese\

Instructions (Grilled Cheese):

• Butter one side of each bread slice.

• Place cheddar cheese between two slices of bread, with buttered sides facing out.

• Grill sandwiches in a skillet over medium heat until golden brown on both sides and cheese is melted.

Ingredients (Soup):

• 1 medium butternut squash, peeled and cubed

• 1 medium onion, diced

• 2 cloves garlic, minced

• 4 cups vegetable broth

• 1 tsp ground sage

• Salt and pepper, to taste

• ½ cup heavy cream (optional)

Instructions (Soup):

• In a large pot, sauté onion and garlic until softened.

• Add cubed butternut squash and sauté for 3-4 minutes.

• Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes or until squash is tender.

• Use an immersion blender (or transfer to a blender) to puree the soup until smooth.

• Stir in sage, salt, and pepper. Add cream for richness if desired.

Serve grilled cheese sandwiches hot, alongside a bowl of warm butternut squash soup.

Fall Meal Plan: Snack: Apple Slices with Caramel Dip

Snack: Apple Slices with Caramel Dip

Ingredients:

• 4 large apples, sliced

• ½ cup caramel sauce (store-bought or homemade)

• ½ cup chopped pecans (optional)

Instructions:

1. Core and slice apples into wedges.

2. Warm the caramel sauce if needed.

3. Sprinkle chopped pecans over the caramel sauce for added crunch.

Arrange apple slices on a platter with caramel dip in a bowl for easy dipping.

Fall Meal Plan: Dinner: BBQ Ribs with Corn on the Cob and Coleslaw

Dinner: Baked Chicken with Roasted Vegetables

Ingredients:

• 8 bone-in, skin-on chicken thighs or drumsticks

• 4 tbsp olive oil, divided

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp dried thyme

• Salt and pepper, to taste

• 4 medium carrots, peeled and cut into chunks

• 2 large sweet potatoes, cubed

• 1 large red onion, sliced

• 2 cups Brussels sprouts, halved

Instructions:

• Preheat oven to 400°F (200°C).

• In a large bowl, toss carrots, sweet potatoes, Brussels sprouts, and onion with 2 tbsp olive oil, salt, and pepper. Spread on a baking sheet.

• In another bowl, mix paprika, garlic powder, thyme, salt, and pepper. Rub this mixture over the chicken thighs.

• Heat 2 tbsp olive oil in an oven-safe skillet over medium heat. Sear chicken thighs skin-side down until golden brown, about 5 minutes.

• Flip chicken and transfer skillet to the oven, placing the baking sheet with vegetables in as well. Roast for 30-35 minutes, or until chicken reaches 165°F and vegetables are tender.

• Remove from oven and let rest for 5 minutes.

Serve the chicken with a side of roasted vegetables, ensuring each plate gets a mix of all vegetables.

With the warmth of these fall-inspired meals, you can fully embrace the season’s best flavors while enjoying quality time with your family. From pumpkin spice pancakes at breakfast to a comforting chicken and roasted vegetable dinner, this simple meal plan brings autumn into your kitchen in the most delicious way. Try these recipes to make the most of fall’s abundance, and let the cozy aromas and satisfying meals bring a little extra joy to your day.

If you have a suggestion for next month’s meal plan, let us know.