Instant Pot Pumpkin Chicken Curry: A Quick, Flavorful & Cozy One-Pot Fall Dinner

Instant Pot Pumpkin Chicken Curry stands as the quintessential fall comfort meal, delivering rich, aromatic flavors all from a single pot. With an incredibly efficient cooking time of just 30 minutes in your Instant Pot, this vibrant and hearty dish becomes an indispensable addition to your weeknight dinner rotation. For those who prefer a slower pace, it can also be easily adapted for a slow cooker. Serve this delectable curry generously over a fluffy bed of rice or with warm, pillowy naan bread, and crown it with a sprinkle of fresh herbs for an extra burst of freshness. This recipe comfortably serves four, making it perfect for family meals or intimate gatherings, truly encapsulating the spirit of autumn in every spoonful.

About This Instant Pot Pumpkin Chicken Curry

There are certain dishes that simply define a season, and for autumn, this Instant Pot Pumpkin Chicken Curry unequivocally claims that title in my kitchen. It’s more than just a meal; it’s an experience that truly embodies the warmth and coziness of fall. This recipe is a delightful symphony of flavors, where the earthy sweetness of pumpkin meets the bold, aromatic spices of curry, creating a dish that is both hearty and incredibly satisfying. The rich, creamy texture, thanks to the full-fat coconut milk, makes every spoonful a comforting embrace that feels like a warm hug on a crisp evening.

What sets this recipe apart, beyond its incredible taste, is its remarkable simplicity and speed. In a world where busy weeknights often mean sacrificing flavor for convenience, this Instant Pot curry proves you can have both. Everything comes together effortlessly in a single pot, minimizing cleanup and maximizing enjoyment. It’s the kind of meal that fills your home with an irresistible aroma, drawing everyone to the dinner table with anticipation. From the moment the first fragrant wisps escape the Instant Pot, you know you’re in for a treat that will satisfy everyone.

This Instant Pot Pumpkin Chicken Curry is incredibly versatile. While it’s perfect for a quick and easy weeknight dinner, its complex layers of flavor also make it impressive enough to serve when entertaining friends or family on a cozy weekend evening. It’s a dish that sparks conversation, but only after everyone has savored a few bites in quiet appreciation. Its irresistible nature makes it hard to stop eating, creating those memorable mealtime moments that linger long after the plates are cleared. It’s about making everyday dining a little more special, a philosophy I hold dear, especially with a growing toddler who reminds me how precious these shared moments around food truly are. This curry brings that extra boldness you crave, without any of the culinary hassle.

Ingredients for a Rich and Flavorful Pumpkin Chicken Curry

Crafting a truly exceptional curry begins with selecting the right ingredients. Each component in this Instant Pot Pumpkin Chicken Curry plays a crucial role in building its signature rich and aromatic flavor profile. Here’s a closer look at the key elements and why they’re essential:

• Chicken Broth: We highly recommend using a low-sodium chicken broth as the liquid base for this curry. This choice provides you with complete control over the final saltiness of your dish, ensuring it’s seasoned exactly to your preference and allowing the other flavors to shine without being overwhelmed. It forms the savory foundation that marries all the other powerful ingredients together.
• Full-Fat Coconut Milk: This is a cornerstone ingredient for achieving the luxurious creaminess and richness that truly defines a great curry. Full-fat coconut milk imparts a silky texture and a subtle, natural sweetness that beautifully balances the array of spices. Always remember to give the can a good shake before opening to ensure the thick cream and liquid are fully incorporated for a consistently smooth sauce.
• Red Curry Paste: This vibrant paste is the very heart and soul of our curry’s bold and authentic flavor. Sourcing a high-quality red curry paste is paramount; typically, local Asian markets or specialty grocers offer more authentic and often more cost-effective options than conventional supermarket chains, delivering a deeper, more complex and aromatic flavor profile that makes all the difference.
• Fish Sauce: While its name might seem intimidating, fish sauce is an unparalleled umami powerhouse. It adds an incredible depth and a savory complexity that simply cannot be replicated by salt alone, lending that quintessential Thai-inspired nuance to the dish. Similar to red curry paste, you’ll often find superior and more affordable versions at Asian markets.
• Soy Sauce or Tamari: This ingredient contributes another essential layer of savory umami and a foundational hint of saltiness. For those seeking a gluten-free alternative, tamari is an excellent and widely available substitute that delivers the same fantastic depth of flavor without the gluten, making the recipe accessible to more diners.
• Light Brown Sugar: A modest amount of light brown sugar is crucial for balancing the symphony of savory, spicy, and tangy notes within the curry. It provides a subtle, mellow sweetness that rounds out the flavors, enhancing the overall harmony of the dish without making it overtly sweet or dessert-like.
• Fresh Ginger: For the most potent, pungent, and fragrant ginger flavor, freshly grated ginger is always the superior choice. Its warm, spicy notes are absolutely indispensable to the aromatic complexity of the curry. If fresh ginger isn’t readily available, about 1 teaspoon of good quality ground ginger powder can be used as a convenient alternative, though the vibrant zest of fresh ginger is truly unparalleled.
• Garlic: No savory dish is truly complete without the robust flavor of garlic! It provides an essential aromatic foundation that complements ginger beautifully. For ultimate convenience without sacrificing flavor, I highly recommend keeping a jar of quality pre-minced garlic on hand. It’s a fantastic shortcut that saves precious prep time and keeps your hands free from garlic odors and sticky peeling.
• Curry Powder: This is an opportunity to truly customize the heat and specific flavor profile of your curry. There are numerous varieties of curry powder available, ranging from mild and aromatic to intensely hot. Choose your favorite brand and preferred heat level to suit your palate. This recipe uses it in conjunction with red curry paste to build a truly robust and layered flavor.
• Salt: Salt is fundamental for enhancing and bringing forth all the other flavors in the dish. We advise starting with a conservative amount, as both fish sauce and soy sauce contribute significant saltiness, allowing you the flexibility to adjust the seasoning precisely to your taste at the end of cooking.
• Pumpkin Puree: The star ingredient that gives our fall-inspired curry its signature character! It is absolutely crucial to use 100% pure pumpkin puree, not canned pumpkin pie filling, which is pre-sweetened and flavored with dessert spices. Pure pumpkin offers a natural, subtle sweetness, a creamy texture, and an unmistakable autumnal essence. For an even fresher, more vibrant flavor, you can certainly use homemade pumpkin puree if you prefer and have access to fresh pie pumpkins.
• Boneless, Skinless Chicken Breast: We typically use about 1 1/2 pounds of boneless, skinless chicken breast for this recipe, valued for its lean protein and its excellent ability to absorb the rich curry sauce. However, boneless, skinless chicken thighs can also be used for a slightly richer flavor and even more tender, succulent texture, or you can use a combination of both to achieve your desired outcome.
• Bell Peppers (Red and Green): These colorful additions contribute a lovely crisp-tender texture, vibrant visual appeal, and a touch of sweet, fresh flavor to the curry. Using both red and green bell peppers creates an attractive contrast in color and slightly different flavor notes, but any two colors (or even just two of the same color) will work perfectly fine.
• Fresh Lime Juice: Added at the very end of the cooking process, a generous squeeze of fresh lime juice is a critical finishing touch that you should never skip. Its bright, zesty acidity masterfully cuts through the richness of the coconut milk and pumpkin, preventing the dish from feeling heavy. It also balances and lifts all the bold, savory, and sweet flavors, making the entire dish incredibly vibrant and utterly irresistible.

Essential Equipment for This One-Pot Recipe

Having the right tools can significantly streamline your cooking process and enhance your overall experience in the kitchen. For this Instant Pot Pumpkin Chicken Curry, you won’t need anything overly specialized, but these essential pieces of equipment will help you achieve perfect results with ease:

• Chef’s Knife and Cutting Board: These are indispensable for efficiently prepping your fresh vegetables, such as slicing bell peppers and mincing garlic and ginger. A good, sharp chef’s knife makes quick work of these tasks and is also ideal for chopping the cooked chicken into bite-sized pieces later in the recipe.
• Instant Pot (or Slow Cooker): The star appliance for this recipe, making it a true one-pot wonder. My personal favorite is the Instant Pot Ultra, which I find offers excellent versatility and precise temperature control. However, any model of Instant Pot, from the Duo to the Pro series, will work perfectly to achieve tender chicken and a rich curry sauce. If you prefer a more hands-off approach over a longer duration, allowing the flavors to slowly develop, a reliable slow cooker or Crockpot can also be used effectively, with detailed instructions provided in the recipe card below.
• Wooden Spoon or Whisk: A sturdy wooden spoon is essential for stirring together the initial curry base ingredients until they are smooth and well-combined. It’s also ideal for gently combining the cooked chicken and bell peppers back into the sauce without damaging the Instant Pot’s inner pot. A whisk can be particularly helpful for ensuring the coconut milk and pumpkin puree are fully integrated into the sauce.

Pro Tip! Do not, under any circumstances, skip the fresh lime juice at the very end of the cooking process. This burst of vibrant, citrusy acid is truly crucial! It masterfully cuts through the inherent richness of the coconut milk and pumpkin, preventing the dish from becoming too heavy or one-dimensional. More importantly, it brightens and harmonizes all the bold, complex flavors of the curry, elevating the entire culinary experience and making it incredibly vibrant and balanced. It’s the simple secret ingredient that truly makes the curry sing and come alive!

Step-by-Step: How to Make Instant Pot Pumpkin Chicken Curry

Creating this flavorful Instant Pot Pumpkin Chicken Curry is surprisingly simple, thanks to the efficiency of your pressure cooker. Follow these straightforward steps for a delicious and comforting meal that comes together in a flash:

Prepare and Combine Ingredients in the Instant Pot

Begin by adding all the liquid and foundational ingredients for your curry directly into the Instant Pot insert. This includes the chicken broth, the full-fat coconut milk (remember to shake it well!), red curry paste, fish sauce, soy sauce, light brown sugar, freshly grated ginger, minced garlic, curry powder, salt, and the 100% pumpkin puree. Take a moment to use a whisk to thoroughly combine these ingredients until the mixture is completely smooth and all components are well-incorporated. This crucial step ensures that all the rich and aromatic flavors are evenly distributed throughout the sauce. Once your velvety sauce base is ready, gently nestle the boneless, skinless chicken breasts directly into the sauce, making sure they are as submerged as possible to cook evenly and absorb maximum flavor from the curry base.

Pressure Cook for Tender Chicken

Now, carefully secure the lid onto your Instant Pot, ensuring that the steam release valve is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the cooking time for 15 minutes on High pressure. The Instant Pot will take some time to build pressure before the actual cooking timer begins. Once the cooking cycle is complete and the timer goes off, resist the urge to immediately release the pressure. Instead, allow the pressure to naturally release for a full 10 minutes. This crucial natural release step helps to prevent the chicken from becoming tough or dry, ensuring it remains incredibly tender and juicy. After 10 minutes of natural release, you can then carefully and manually release any remaining pressure by turning the valve to the “Venting” position. Always use caution and keep your hands and face away from the steam release vent.

Chop or Shred the Cooked Chicken

Once the pressure has been safely released and the lid opened, carefully remove the fully cooked chicken breasts from the Instant Pot insert using tongs. Transfer them to a clean cutting board and allow them to cool slightly for easier handling. At this point, you have a choice: you can either chop the chicken into uniform bite-sized cubes, which provides a heartier texture, or, if you prefer, you can shred it easily with two forks for a pulled chicken consistency. Both methods work wonderfully and integrate well into the curry. Once prepared, return the chopped or shredded chicken back into the rich curry sauce in the Instant Pot, along with the freshly sliced bell peppers. Stir everything well to combine, ensuring that the chicken and peppers are thoroughly coated in the flavorful sauce.

Sauté Bell Peppers to Perfection

With the chicken and bell peppers back in the pot, select the “Sauté” function on your Instant Pot. Cook the mixture, stirring frequently to prevent sticking, until the bell peppers have softened to your desired tenderness. This process typically takes approximately 5 minutes. This quick sauté at the end is designed to ensure the peppers retain some of their vibrant color and a pleasant, slight crunch, preventing them from becoming overly mushy while still incorporating their fresh flavor. Just before serving, stir in the fresh lime juice. This final addition of acidity is a game-changer; it masterfully brightens all the complex flavors and provides a perfect, zesty balance to the rich and creamy curry, making it truly shine.

Serve Your Delicious Curry

Your Instant Pot Pumpkin Chicken Curry is now ready to be savored! Ladle generous portions of this aromatic and comforting curry over a fluffy bed of freshly cooked white rice. For those seeking a lower-carb or gluten-free alternative, cauliflower rice makes an excellent substitute. Elevate your plating by garnishing with fresh lime wedges, which offer an extra burst of brightness and zing, and a generous sprinkle of finely chopped fresh cilantro leaves. The cilantro adds a refreshing herbaceous note that beautifully complements the curry’s warmth. For an even more indulgent and complete experience, serve alongside warm, soft, and pillowy naan bread, perfect for soaking up every last drop of the exquisite, flavorful sauce.

Expert Tips for a Perfect Pumpkin Chicken Curry

Achieving curry perfection is easier than you think with these helpful tips and tricks:

• Always Use 100% Pumpkin Puree: This is a critical distinction that can make or break your savory curry! Ensure you are grabbing pure pumpkin puree from the grocery store shelf, not canned pumpkin pie filling. Pumpkin pie filling is already pre-sweetened and loaded with dessert spices like cinnamon, nutmeg, and clove, which are fantastic for baking but would completely alter and clash with the savory flavor profile of this curry. For an even fresher taste and if pumpkins are in season, consider taking the extra step to make your own homemade pumpkin puree, which offers unparalleled freshness and flavor.
• Embrace the Natural Pressure Release: When the Instant Pot timer signals the end of cooking, it’s incredibly tempting to immediately release the pressure manually (quick release). However, for optimally tender, moist, and juicy chicken, it’s vital to allow for a natural pressure release (NPR) for at least 10 minutes. This crucial period allows the internal temperature of the pot to gradually decrease, gently finishing the cooking process and preventing the chicken from becoming tough or dry from a sudden temperature drop. After 10 minutes, you can then proceed with a quick manual release of any remaining pressure.
• Customize Your Heat Level: If you’re someone who loves a little (or a lot) of fiery kick in your curry, it’s incredibly easy to adjust the spice level to your personal preference. While the red curry paste provides a good foundational heat, you can easily elevate it further by incorporating cayenne pepper. Start with about 1/4 to 1/2 teaspoon of cayenne pepper, stirring it into the sauce along with the other seasonings. Taste and add more if desired, remembering that a little extra cayenne goes a long way. For an even more nuanced heat, a dash of sriracha or a few thinly sliced fresh chilies (like bird’s eye chilies) stirred in at the end can also do the trick, adding a fresh, sharp heat.

Craving more comforting Instant Pot recipes? Explore these delightful options to expand your weeknight dinner repertoire: Instant Pot Carne Asada Chili | Instant Pot Chicken Stew | Instant Pot White Cheddar Mac and Cheese | Instant Pot Chipotle Chicken Tacos

Can I Make This Pumpkin Chicken Curry Vegetarian?

Absolutely, you can! This Instant Pot Pumpkin Curry recipe is wonderfully adaptable for a vegetarian diet with just a few simple modifications that won’t compromise on flavor. The primary change involves substituting the chicken with a plant-based protein. The easiest and most delicious option is to use two cans of chickpeas. Simply drain and rinse the chickpeas thoroughly, then add them to the Instant Pot along with the bell peppers after the pressure cooking stage (instead of returning the chicken). There’s no need to chop the chickpeas, making this swap incredibly straightforward. Additionally, for a truly vegetarian version, ensure you replace the chicken broth with an equal amount of good quality vegetable broth. All other ingredients and cooking steps remain the same, allowing you to enjoy a flavorful, hearty, and satisfying meat-free curry that’s packed with autumnal goodness.

Is Full-Fat Coconut Milk Necessary for That Creamy Texture?

Ideally, yes, full-fat coconut milk is highly recommended and, frankly, quite essential for this recipe. While you technically *could* use light coconut milk in a pinch, it would significantly impact the overall texture, richness, and depth of flavor of the dish. Full-fat coconut milk is what generously contributes that luscious, velvety, and satisfying mouthfeel that makes this curry so comforting and indulgent. It provides the essential body and creamy texture that light versions simply cannot replicate, often resulting in a thinner, less satisfying sauce. If you’re truly aiming for the authentic, restaurant-quality experience and the comforting richness this recipe promises, sticking with full-fat coconut milk is undeniably the best choice. The difference in taste and texture is well worth it.

How to Adjust the Thickness of Your Curry

The beauty of homemade curry lies in its customizability, including its consistency. Some individuals prefer a thicker, more robust curry that richly clings to the rice, while others enjoy a slightly thinner, more soup-like sauce. Fortunately, adjusting the thickness of this Instant Pot Pumpkin Chicken Curry is incredibly simple, with chicken broth (or vegetable broth for a vegetarian version) being your key ingredient. If you find your curry is too thick after cooking and you desire a thinner consistency, simply whisk in additional broth, a quarter cup at a time, until you reach your desired consistency. Stir well after each addition and allow it to heat through on the sauté function if needed. Conversely, if you prefer an even thicker curry, you can simmer it uncovered on the sauté function for a few extra minutes to allow some excess liquid to evaporate, or create a quick cornstarch slurry (mix 1 tablespoon cornstarch with 2 tablespoons cold water) and stir it into the simmering curry until it thickens to your liking.

Can I Prepare This in a Slow Cooker?

Absolutely! This recipe is incredibly versatile and works beautifully in a slow cooker (Crockpot) as well, offering a convenient alternative to pressure cooking. While the Instant Pot offers a speedy solution for busy evenings, the slow cooker provides a fantastic hands-off alternative, allowing the complex flavors to meld and deepen over several hours, filling your home with wonderful, inviting aromas throughout the day. You’ll find detailed slow cooker instructions conveniently located in the recipe card below. To give you a general idea for planning, this curry typically cooks for approximately 4 hours 30 minutes on the “Low” setting or about 8 hours 30 minutes on the “High” setting. This makes it an ideal option for meal prepping on a Sunday or for those days when you want a delicious, hot dinner ready and waiting after a long day without any last-minute fuss.

Need some more inspiration for your Instant Pot? Dive into my full collection on the Instant Pot recipes page for more quick and delicious meal ideas!

What to Serve with Instant Pot Pumpkin Chicken Curry

This rich and aromatic Instant Pot Pumpkin Chicken Curry is a complete and satisfying meal in itself, but a few thoughtfully chosen accompaniments can significantly elevate the dining experience and create a truly memorable spread. The classic and most popular pairing is with fluffy white rice, which perfectly absorbs the flavorful, creamy sauce, ensuring no drop of deliciousness is left behind. If you prefer, brown rice offers a nuttier flavor and added fiber. For an authentic and incredibly satisfying touch, warm, soft, and pillowy naan bread is an absolute must-have; it’s ideal for scooping up every last bit of that rich and vibrant curry. To add brightness and refreshing contrast, always have a bowl of fresh lime wedges and finely chopped cilantro readily available for garnishing. The citrusy zest and herbaceous notes provide a delightful counterpoint to the curry’s richness. If you’re looking to add another side dish, a simple crisp green salad with a light vinaigrette or a bowl of crispy roasted Brussels sprouts with balsamic glaze would complement the flavors beautifully without overpowering the star of the meal.

How to Store Leftover Pumpkin Chicken Curry

One of the many wonderful things about this Instant Pot Pumpkin Chicken Curry is that it often tastes even better the next day, as the flavors have more time to meld and deepen. To properly store any leftovers, first allow the dish to cool completely to room temperature. This crucial step is important for food safety and preventing undesirable condensation buildup inside your container. Once thoroughly cooled, transfer the curry into an airtight container. It will keep beautifully and safely in the refrigerator for up to 4 days, making it an excellent option for meal prep. When you’re ready to enjoy it again, reheat individual portions gently in a saucepan over medium heat on the stovetop, stirring occasionally until warmed through. Alternatively, you can reheat individual servings conveniently in the microwave until hot. If the curry has thickened slightly upon cooling, which is common, you can add a small splash of chicken broth or water during reheating to restore its original, delicious consistency.

Finally, if this Instant Pot Pumpkin Chicken Curry brings warmth and joy to your table, please consider taking a moment to give this recipe a rating or leave a comment! Your feedback is incredibly valuable to me, and I genuinely love hearing about your experiences in the kitchen. Don’t hesitate to drop any questions you might have about the recipe – I make it a point to respond to every single comment. And for those who love to share their culinary creations, be sure to tag me on Instagram, Facebook, or Pinterest! Seeing these recipes come to life in your homes is truly the highlight of my day and means the world to me. For more delicious recipes and the latest updates from my kitchen, remember to sign up for my exclusive newsletter!

Instant Pot Pumpkin Chicken Curry

Hearty, comforting, and packed with bold, aromatic flavors, this Instant Pot Pumpkin Chicken Curry is the perfect fall meal that comes together quickly and easily in one pot. It’s ideal for busy weeknights or cozy weekend dinners, offering a taste of autumn in every spoonful.

Prep Time:

5 minutes
mins

Cook Time:

30 minutes
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Total Time:

35 minutes
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5 from 48 votes

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Equipment

• Shun Chef’s Knife
• Utility Cutting Board
• Long Wooden Spoon
• Instant Pot DUO
• Instant Pot Ultra 6 Qt

Ingredients

Curry

• 1/2 cup chicken broth
• 1 14oz can full-fat coconut milk, shaken
• 3 Tbsp red curry paste
• 1 Tbsp fish sauce
• 2 Tbsp soy sauce or tamari
• 1 Tbsp light brown sugar
• 1 1/2 Tbsp freshly grated ginger
• 4 cloves garlic minced
• 2 tsp curry powder whatever heat level you prefer!
• 1 tsp salt
• 1 1/2 cups homemade pumpkin puree or 1 14 oz can pumpkin puree
• 1 1/2 lbs boneless skinless chicken breast
• 1 red bell pepper sliced
• 1 green bell pepper sliced
• 1 Tbsp fresh lime juice from 1 lime

For Serving

• Cooked rice
• Lime wedges
• Minced fresh cilantro

Instructions

• Add chicken broth through pumpkin puree for the curry to the insert of the Instant Pot. Whisk the mixture together until smooth, ensuring all ingredients are well combined to create a cohesive and flavorful sauce base.
• Nestle the boneless, skinless chicken breasts into the pot, making sure to submerge the pieces as much as possible in the sauce to promote even cooking and maximum flavor infusion.
• Secure the lid and set your Instant Pot to cook on manual high pressure for 15 minutes. Once cooking is complete, allow the pressure to naturally release for 10 minutes. This helps keep the chicken tender. Then, carefully manually release any remaining pressure, being mindful of the steam.
• Remove the cooked chicken from the Instant Pot to a cutting board. Chop the chicken into bite-sized cubes, or shred it with two forks if you prefer a different texture for your curry.
• Return the chopped chicken to the pot along with the sliced bell peppers. Set the Instant Pot to the “Sauté” function and cook, stirring often, until the bell peppers have softened to your desired tenderness, which typically takes about 5 minutes, ensuring they retain some vibrant color and a slight bite.
• Stir in the fresh lime juice. This final, essential touch brightens all the flavors and provides a perfect balance to the richness of the pumpkin and coconut curry.
• Serve warm over a bed of fluffy rice with warm naan bread on the side, and garnish generously with freshly chopped cilantro and extra lime wedges for a burst of freshness.

Notes

Slow Cooker Instructions: For a delicious, hands-off meal, this recipe adapts perfectly to a slow cooker. Begin by adding chicken broth through pumpkin puree to the slow cooker insert. Whisk these ingredients thoroughly to combine them into a smooth and consistent sauce base. Then, carefully add your chicken breasts, ensuring they are nestled well into the sauce and covered as much as possible to ensure they cook evenly and absorb all the rich flavors.

Cover the slow cooker and cook for approximately 4 hours on the “High” setting or about 8 hours on “Low.” Once the chicken is cooked through and wonderfully tender, remove it to a cutting board and either chop into bite-sized pieces or shred with two forks for a pulled consistency. Return the cooked chicken to the slow cooker along with the sliced bell peppers. Cover again and continue cooking until the bell peppers have softened to your liking, which usually takes about 30 minutes on High.

Stir in the fresh lime juice just before serving. This brightens the flavors and adds a zesty finish. Serve warm as directed for the Instant Pot version, over rice with fresh cilantro and extra lime wedges.

Cuisine:
Comfort Food, Thai-inspired, Asian

Category:
Instant Pot, Main Course, Dinner, Fall Recipes