21 Easy Halloween Dinner Ideas the Whole Family Will Love
Halloween night has a schedule all its own. School lets out, costumes need one last safety pin, the sun drops early and the doorbell starts ringing before five. Dinner has to happen in the middle of all that, and it has to be something everyone will actually eat. A warm, filling meal before the candy comes out makes the whole evening calmer, for the kids and for you.
These 21 Halloween dinner ideas are the ones my family comes back to every October. The list opens with fun, fast dinners, from mummy hot dogs and ghost pizza to jet black pasta, crunchy tacos and spaghetti and meatballs. After those come chili and soups, then casseroles and pasta, and finally sheet pan and slow cooker meals for the busiest nights. Each one lists real prep and total times and how many it serves.
Two habits make every one of these better. First, season in stages. Salt the meat as it browns, taste the sauce before it goes in the oven, and adjust again at the end, since beans, pasta and potatoes all mute flavor. Second, use a thermometer instead of guessing. Ground beef and pork are done at 160F and chicken at 165F, and checking takes five seconds.
On the night itself, plan to eat early. I aim to have dinner on the table about an hour before we head out, so nobody trick or treats on an empty stomach. Most of these can be made ahead. Chili and soup taste better the next day, casseroles can be assembled the night before, and the slow cooker meals go in right after breakfast.
1) Mummy Hot Dogs
1) Mummy Hot Dogs
Thin strips of crescent roll dough wrap around each hot dog like bandages, leaving a small gap near one end for the face. The dough bakes up golden and puffy while the hot dog heats all the way through, and two dots of mustard become the eyes. They are a fun dinner that kids can help assemble, and they pair well with a pot of soup or chili.
Ingredients
- 1 (8 oz) can refrigerated crescent roll dough
- 8 all beef hot dogs, patted dry
- 4 slices cheddar cheese, cut into thin strips (optional)
- 1 tbsp butter, melted
- 1/4 tsp garlic powder
- Nonstick cooking spray
- Yellow mustard, for the eyes
- Ketchup, mustard and ranch, for dipping
Cooking Instructions
- Heat the oven to 375F and line a large baking sheet with parchment or spray it lightly.
- Unroll the dough and press the perforations together to make one sheet. Cut it lengthwise into about 32 thin strips with a pizza cutter.
- Lay a cheese strip along each hot dog if using. Wrap 3 or 4 dough strips around each one, crisscrossing them and leaving a 1 inch gap near the top for the face.
- Set them 2 inches apart on the sheet and brush the dough with the butter mixed with garlic powder.
- Bake 13 to 15 minutes until the dough is golden and the hot dogs reach 165F in the center. Cool 3 minutes, then dot on mustard eyes with a toothpick.
Hot dogs wrapped in thin strips of crescent dough so they look like little mummies peeking out of their bandages. They take about 15 minutes of hands on work and bake in the time it takes to set the table. Kids love wrapping their own, and nobody minds if the bandages look a little messy. A messy mummy is the most convincing kind.
Pat the hot dogs dry before wrapping. A wet surface makes the dough slide off as it bakes.
2) Classic Stuffed Bell Peppers
2) Classic Stuffed Bell Peppers
Sweet red bell peppers are hollowed out and packed with a savory filling of ground beef, rice, tomatoes and garlic. They bake covered until tender, then finish under a layer of melted cheese. The peppers turn soft and sweet while holding their shape, so each one is a neat, complete dinner in its own edible cup.
Ingredients
- 6 large red bell peppers
- 1 lb ground beef (85 percent lean)
- 1 small yellow onion, diced, and 2 garlic cloves, minced
- 1 (15 oz) can diced tomatoes, drained
- 1 1/2 cups cooked white rice
- 1 tsp Italian seasoning and 1/2 tsp smoked paprika
- 1 tsp kosher salt and 1/2 tsp black pepper
- 1 1/2 cups shredded mozzarella or Monterey Jack, divided
- 1 cup marinara sauce
- Chopped fresh parsley, for serving
Cooking Instructions
- Heat the oven to 375F. Slice the tops off the peppers, scoop out the seeds and ribs, and trim a thin slice off any wobbly bottoms without cutting through.
- Brown the beef with the onion over medium high heat 7 to 8 minutes until it reaches 160F. Drain the fat and add the garlic for 30 seconds.
- Stir in the tomatoes, rice, seasonings and 1 cup of the cheese.
- Spread the marinara in a 9 by 13 inch dish. Stand the peppers upright in the sauce and pack them with the filling.
- Cover with foil and bake 30 minutes. Uncover, top with the remaining cheese and bake 10 minutes more until the peppers are tender and the filling reaches 165F. Sprinkle with parsley.
Tender red bell peppers stuffed with ground beef, rice and tomatoes and baked under a layer of melted cheese. The filling comes together in one skillet while the oven heats, so there is nothing fussy about it. Each pepper is a full serving, which makes portions easy when the house is busy. They also reheat beautifully for anyone who comes home late.
For a Halloween twist, use orange peppers and carve small triangle eyes and a jagged grin into one side before stuffing. They bake into little pumpkin faces that kids love.
3) Ghost Pizza
3) Ghost Pizza
Little ghosts cut from sliced mozzarella float across a round pizza topped with red onion and black olives. The slices soften in the oven just enough to look ghostly while keeping their shape, and tiny olive bits become the eyes. It starts with store bought pizza dough, so it feels festive without adding real work to a busy weeknight.
Ingredients
- 1 lb store bought pizza dough, at room temperature
- 1 tbsp olive oil, plus more for the pan
- 2 tbsp cornmeal, for dusting
- 3/4 cup pizza sauce
- 1 cup shredded mozzarella
- 6 slices mozzarella cheese, kept cold
- 1/2 small red onion, thinly sliced
- 1/3 cup sliced black olives, plus a few small pieces for the eyes
- 1/2 tsp dried oregano and 1/4 tsp garlic powder
Cooking Instructions
- Heat the oven to 475F with a rack in the lower third. Oil a 14 inch pizza pan and dust it with cornmeal.
- Stretch the dough to fit the pan, resting it 5 minutes if it springs back, and brush the edge with oil.
- Spread on the sauce and sprinkle with the oregano, garlic powder and shredded mozzarella. Scatter the red onion and olives over the top.
- Cut ghost shapes from the mozzarella slices with a small ghost cookie cutter or a paring knife.
- Bake 10 minutes, then lay the ghosts on top and bake 3 to 5 minutes more until the crust is deep golden underneath and the ghosts just soften. Press on tiny olive pieces for eyes and rest 3 minutes before cutting.
A round pizza with little mozzarella ghosts floating over red onion and black olives. Cutting the ghosts takes about five minutes with a cookie cutter, and kids love helping with that part. The ghosts go on near the end of baking, so they soften without melting into puddles. It is homemade pizza night with just enough Halloween to make everyone smile.
Keep the cheese slices in the refrigerator until you cut them. Cold mozzarella cuts cleanly and holds sharp edges.
4) Ground Beef Tacos
4) Ground Beef Tacos
Ground beef simmers with a homemade blend of chili powder, cumin, smoked paprika and garlic until it is saucy and deeply seasoned. It gets spooned into warm, crunchy corn taco shells and topped with shredded cheese, cilantro and a squeeze of lime. The whole dinner comes together in about 25 minutes, and everyone builds their own at the table.
Ingredients
- 1 lb ground beef (85 percent lean)
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 1 tbsp chili powder, 1 1/2 tsp ground cumin and 1 tsp smoked paprika
- 1/2 tsp dried oregano, 3/4 tsp kosher salt and 1/4 tsp black pepper
- 2 tbsp tomato paste
- 1/2 cup low sodium beef broth or water
- 12 crunchy corn taco shells
- 1 1/2 cups shredded cheddar or Monterey Jack
- 1/4 cup chopped fresh cilantro and 2 limes, cut into wedges
- Shredded lettuce, diced tomato, salsa and sour cream, for serving
Cooking Instructions
- Heat the oven to 350F for the taco shells.
- Brown the beef with the onion in a large skillet over medium high heat 6 to 8 minutes, breaking it up, until it reaches 160F. Drain most of the fat.
- Add the garlic, spices, salt, pepper and tomato paste and stir 1 minute until fragrant.
- Pour in the broth and simmer 5 minutes until the beef is saucy but not wet.
- Meanwhile, stand the shells on a sheet pan and warm them 5 to 7 minutes until crisp.
- Fill each shell with beef, then top with cheese, cilantro and a squeeze of lime. Set out the remaining toppings on the side.
Crunchy corn shells filled with seasoned ground beef, shredded cheese, cilantro and a squeeze of lime. It is on the table in 25 minutes, which makes it a perfect taco night before trick or treating. The homemade spice mix takes one minute to measure and tastes fresher than a packet. Set out the toppings and let everyone build their own while you zip up costumes.
Warm the shells in the oven, not the microwave. Oven heat makes them crisp and keeps them from cracking when you fill them.
5) Black Pasta with Garlic Shrimp
5) Black Pasta with Garlic Shrimp
Squid ink pasta is naturally jet black, which makes it one of the easiest ways to put a spooky dinner on the table. Garlic, butter, a little white wine and lemon make a quick pan sauce for tender seared shrimp. Bright cherry tomatoes and parsley pop against the dark noodles, so the plate looks dramatic but tastes clean and simple.
Ingredients
- 12 oz squid ink spaghetti or linguine
- 1 lb large shrimp, peeled and deveined
- 1 tsp kosher salt and 1/2 tsp black pepper, plus salt for the water
- 3 tbsp olive oil and 3 tbsp butter
- 4 garlic cloves, thinly sliced
- 1/4 tsp red pepper flakes
- 1 cup cherry tomatoes, halved
- 1/2 cup dry white wine or chicken broth
- 1 lemon, zested and juiced
- 1/4 cup chopped fresh parsley
Cooking Instructions
- Boil the pasta in well salted water 1 minute less than the package says. Save 1 cup of the pasta water and drain.
- Season the shrimp with the salt and pepper. Sear in 2 tbsp oil in a 12 inch skillet over medium high heat 1 to 2 minutes per side until pink and opaque. Remove.
- Lower the heat to medium. Cook the garlic and pepper flakes in the remaining oil 1 minute, then add the tomatoes for 2 minutes.
- Add the wine and simmer 2 minutes. Stir in the butter, lemon zest and juice.
- Toss in the pasta, shrimp and a splash of pasta water until glossy. Finish with parsley.
Jet black pasta tossed with garlicky shrimp, cherry tomatoes and lemon. Squid ink pasta tastes faintly of the sea but mostly like good pasta, and the color does all of the Halloween work for you. It comes together in 25 minutes, which makes it the fastest themed dinner on this list. It is also a lovely grown up Halloween dinner once the kids are in bed.
Look for squid ink pasta in the pasta aisle of larger grocery stores or at Italian markets. Black bean spaghetti is a good gluten free stand in.
6) Black Bun Halloween Burgers
6) Black Bun Halloween Burgers
Dark charcoal buns turn an ordinary cheeseburger into something that looks straight out of a haunted diner. Underneath is a juicy seasoned beef patty topped with melted orange cheddar, which glows against the black bread. It is a weeknight burger at heart, so it cooks fast and works for kids and adults with whatever toppings they like.
Ingredients
- 1 1/2 lb ground beef (80 percent lean)
- 1 tbsp Worcestershire sauce
- 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp garlic powder
- 4 slices sharp orange cheddar
- 4 black charcoal burger buns or brioche buns
- 1 tbsp butter, softened
- 4 leaves green leaf lettuce
- 1 large tomato, sliced, and 1/2 small red onion, thinly sliced
- Ketchup, mustard and pickles, for serving
Cooking Instructions
- Gently mix the beef with the Worcestershire and shape 4 patties about 3/4 inch thick. Press a shallow dimple into the center of each.
- Season both sides with the salt, pepper and garlic powder just before cooking.
- Heat a cast iron skillet or grill over medium high heat. Cook the patties 4 minutes, flip and cook 3 to 4 minutes more until they reach 160F.
- Top each with cheddar for the last minute and cover the pan to melt it.
- Butter the cut sides of the buns and toast them in the pan 1 minute. Build the burgers with lettuce, tomato, onion and sauces.
A classic cheeseburger on a black bun, with orange cheddar melting over the edge. It is the kind of dinner that looks like a lot of fuss and is really just burger night. Many bakeries and some grocery stores carry charcoal buns in October. If you cannot find them, brioche buns with a slice of orange cheese still feel festive.
Handle the beef as little as possible. Overworked patties turn dense and tough.
7) Spaghetti and Meatballs
7) Spaghetti and Meatballs
Meatballs made with ground beef, milk soaked breadcrumbs, Parmesan and garlic stay tender and juicy all the way through. They finish in a pot of marinara, soaking up the sauce while the spaghetti cooks. Topped with extra Parmesan and fresh basil, it is the classic family dinner that pleases nearly every age at the table.
Ingredients
- 1 lb ground beef (85 percent lean)
- 1/2 cup Italian breadcrumbs and 1/4 cup milk
- 1 large egg
- 1/2 cup grated Parmesan, plus more for serving
- 2 garlic cloves, minced, and 1 tsp Italian seasoning
- 3/4 tsp kosher salt and 1/4 tsp black pepper
- 1 (24 oz) jar marinara sauce
- 1 lb spaghetti
- Chopped fresh basil, for serving
Cooking Instructions
- Heat the oven to 400F and line a sheet pan with foil. Soak the breadcrumbs in the milk 5 minutes.
- Mix in the beef, egg, Parmesan, garlic and seasonings with your hands. Roll into 16 balls about 1 1/2 inches wide.
- Bake 15 to 18 minutes until browned and 160F in the center.
- Simmer the meatballs in the marinara 5 minutes while the spaghetti cooks in salted water.
- Toss the drained pasta with half the sauce and divide among bowls. Top with the meatballs and remaining sauce, then finish with Parmesan and basil.
A big bowl of spaghetti with tender meatballs in marinara, the dinner most families already love. Baking the meatballs instead of frying keeps them round and saves you from standing over a spattering pan. The sauce simmers just long enough for the meatballs to soak up its flavor. It is comforting, filling and easy to keep warm for anyone who comes in late.
For a Halloween twist, press a small round of mozzarella and a slice of black olive onto each meatball so they stare up from the plate like eyeballs. Make the meatballs ahead and freeze them, and they heat through in the sauce in about 15 minutes.
8) Pumpkin Chili
8) Pumpkin Chili
Canned pumpkin puree melts into this beef and bean chili, making it thick, velvety and gently sweet without tasting like dessert. Chili powder, cumin and a little cinnamon give it a warm, rounded spice that suits a cold October night. It simmers in a single pot in under an hour and tastes even better the next day.
Ingredients
- 1 tbsp olive oil and 1 1/2 lb ground beef (85 percent lean)
- 1 large yellow onion and 1 red bell pepper, diced
- 3 garlic cloves, minced
- 2 tbsp chili powder, 2 tsp ground cumin and 1/4 tsp ground cinnamon
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 1 (28 oz) can diced tomatoes
- 2 (15 oz) cans kidney or black beans, drained and rinsed
- 1 1/2 cups low sodium beef broth
- 1 1/2 tsp kosher salt and 1/2 tsp black pepper
- Shredded cheddar, sour cream and pepitas, for serving
Cooking Instructions
- Heat the oil in a large Dutch oven over medium high heat. Brown the beef 7 to 8 minutes until it reaches 160F, then drain most of the fat.
- Add the onion and pepper and cook 5 minutes until soft. Stir in the garlic and spices for 1 minute.
- Stir in the pumpkin, tomatoes, beans, broth, salt and pepper and bring to a boil.
- Lower the heat and simmer partly covered 30 to 40 minutes, stirring now and then, until thick.
- Taste for salt and serve topped with cheddar, sour cream and toasted pepitas.
A thick beef and bean chili with a can of pumpkin stirred right in. The pumpkin thickens the chili and softens the heat, and most people cannot pick it out as pumpkin at all. It is mild enough for kids and easy to spice up for adults with hot sauce at the table. It is my favorite pot to have simmering when the doorbell starts ringing.
Toast the pepitas in a dry skillet for 3 minutes before serving. The crunch on top is half the fun.
9) White Chicken Chili
9) White Chicken Chili
Tender chicken, white beans and mild green chiles simmer in a creamy broth seasoned with cumin and oregano. A little cream cheese melted in at the end gives it a silky body without any heavy cream. It is gentler and lighter than a tomato chili, and lime and cilantro on top keep every spoonful bright.
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion, diced, and 3 garlic cloves, minced
- 2 (4 oz) cans diced green chiles
- 2 tsp ground cumin, 1 tsp dried oregano and 1/2 tsp chili powder
- 4 cups low sodium chicken broth
- 1 1/2 lb boneless skinless chicken breasts or thighs
- 3 (15 oz) cans great northern or cannellini beans, drained and rinsed
- 4 oz cream cheese, cubed
- 1 cup frozen corn
- 1 tsp kosher salt and 1/2 tsp black pepper
- Lime wedges, cilantro, Monterey Jack and tortilla chips, for serving
Cooking Instructions
- Heat the oil in a Dutch oven over medium heat. Cook the onion 5 minutes, then the garlic, chiles and spices 1 minute.
- Add the broth and chicken. Bring to a boil, cover and simmer 15 to 20 minutes until the chicken reaches 165F.
- Lift out the chicken and shred it with two forks.
- Mash 1 cup of the beans and stir them into the pot with the rest of the beans, cream cheese, corn, salt and pepper. Simmer 10 minutes until the cream cheese melts and the chili thickens.
- Return the chicken, heat 2 minutes and serve with lime, cilantro, cheese and chips.
A creamy, mild chili made with chicken, white beans and green chiles. Poaching the chicken right in the broth means one pot and no extra step. Mashing a cup of the beans thickens it naturally, so it is spoonable without flour. It is the chili I make when I need a pot that pleases every age at the table.
Set out the toppings in little bowls and let everyone build their own. Kids eat more when they get to choose.
10) Roasted Butternut Squash Soup
10) Roasted Butternut Squash Soup
Roasting the butternut squash before blending caramelizes its edges and gives the soup a deeper, sweeter flavor than simmering alone. Onion, carrot and a touch of nutmeg round it out, and a splash of cream makes it silky. Its bright orange color looks right at home on a Halloween table, especially with a swirl of cream on top.
Ingredients
- 1 large butternut squash (about 3 lb), peeled, seeded and cut into 1 inch cubes
- 3 tbsp olive oil, divided
- 1 1/2 tsp kosher salt and 1/2 tsp black pepper, divided
- 1 medium yellow onion and 1 medium carrot, chopped
- 2 garlic cloves, smashed
- 1 tsp chopped fresh thyme and 1/8 tsp ground nutmeg
- 4 cups low sodium chicken or vegetable broth
- 1/2 cup heavy cream
- Toasted pepitas and crusty bread, for serving
Cooking Instructions
- Heat the oven to 425F. Toss the squash with 2 tbsp oil, 1 tsp salt and the pepper on a rimmed sheet pan.
- Roast 30 to 35 minutes, turning once, until tender and browned at the edges.
- Meanwhile, cook the onion and carrot in the remaining oil in a large pot over medium heat 8 minutes. Add the garlic, thyme and nutmeg for 1 minute.
- Add the roasted squash and broth and simmer 10 minutes.
- Blend until smooth with an immersion blender, or in batches with the blender lid vented. Stir in the cream and remaining salt and heat through.
A smooth, bright orange soup made from roasted butternut squash, onion and carrot. The roasting step adds about half an hour, but it is all oven time, and it gives the soup a sweetness you cannot get from simmering alone. A little cream at the end makes it rich without making it heavy. Serve it in mugs so kids can sip it on the way out the door.
Buy precut squash cubes if peeling a whole squash sounds like too much. They roast exactly the same.
11) Smoky Black Bean Soup
11) Smoky Black Bean Soup
Canned black beans, cumin and smoky chipotle make a thick, dark soup that fits right in on Halloween night. Blending part of the pot gives it a creamy body while leaving plenty of whole beans for texture. It is inexpensive, naturally meatless and easy to stretch, and a swirl of sour cream looks wonderfully spooky against the black.
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion, 1 carrot and 1 celery stalk, diced
- 4 garlic cloves, minced
- 2 tsp ground cumin and 1 tsp dried oregano
- 1 chipotle pepper in adobo, minced, plus 1 tsp adobo sauce
- 4 (15 oz) cans black beans, drained and rinsed
- 4 cups low sodium vegetable or chicken broth
- 1 tsp kosher salt and 1/2 tsp black pepper
- 1 tbsp fresh lime juice
- Sour cream, cilantro and tortilla strips, for serving
Cooking Instructions
- Heat the oil in a large pot over medium heat. Cook the onion, carrot and celery 8 minutes until soft.
- Stir in the garlic, cumin, oregano and chipotle and cook 1 minute.
- Add the beans, broth, salt and pepper. Bring to a boil, then lower the heat and simmer 20 minutes.
- Blend about half the soup with an immersion blender, leaving some beans whole. Simmer 5 minutes more if you want it thicker.
- Stir in the lime juice, taste for salt and ladle into bowls. Top with sour cream, cilantro and tortilla strips.
A thick, dark bean soup with smoky chipotle and a squeeze of lime. It comes almost entirely from the pantry, which makes it a lifesaver in a busy week. Partly blending the pot gives it body without any cream. A bright swirl of sour cream on each dark bowl makes it look like it belongs on Halloween.
Start with half a chipotle if your kids are sensitive to heat. You can always stir in more adobo at the end.
Feed them before the candy, and the whole night goes better.
12) Pumpkin Mac and Cheese
12) Pumpkin Mac and Cheese
A creamy cheddar sauce gets a cup of pumpkin puree whisked in, which turns it a vivid orange and adds a gentle, earthy sweetness. A pinch of nutmeg and a spoonful of Dijon keep the flavor savory, while buttery panko bakes into a crisp topping. It sneaks a vegetable into a dish kids already love and makes a hearty dinner on its own.
Ingredients
- 1 lb elbow macaroni or cavatappi
- 4 tbsp unsalted butter
- 1/4 cup all purpose flour
- 2 1/2 cups whole milk
- 1 cup canned pumpkin puree
- 3 cups shredded sharp cheddar, divided, and 1/2 cup grated Parmesan
- 1 tsp Dijon mustard and 1/8 tsp ground nutmeg
- 1 tsp kosher salt and 1/2 tsp black pepper
- 3/4 cup panko breadcrumbs tossed with 2 tbsp melted butter
Cooking Instructions
- Heat the oven to 375F and butter a 9 by 13 inch dish. Boil the pasta 2 minutes less than the package says and drain.
- Melt the butter in a large pot over medium heat, whisk in the flour and cook 1 minute.
- Slowly whisk in the milk and simmer 4 to 5 minutes until thick enough to coat a spoon.
- Off the heat, whisk in the pumpkin, Dijon, nutmeg, salt and pepper, then 2 1/2 cups of the cheddar and the Parmesan until smooth.
- Fold in the pasta and spread it in the dish. Top with the remaining cheddar and the buttered panko.
- Bake 20 minutes until bubbling and golden. Rest 5 minutes before serving.
Baked mac and cheese with pumpkin puree whisked into the cheese sauce. The pumpkin turns the sauce a bright, cheerful orange and makes it extra creamy. Sharp cheddar keeps it tasting like real mac and cheese, not like a pumpkin dessert. It holds well in a low oven, so it is still warm when the kids come back for seconds.
Use sharp cheddar, not mild. The pumpkin softens the cheese flavor, and sharp cheddar keeps it bold.
13) Baked Ziti with Sausage
13) Baked Ziti with Sausage
Ziti tossed with a meaty tomato sauce and pockets of creamy ricotta bakes under a blanket of melted mozzarella. Italian sausage gives the sauce a savory, well seasoned flavor without a long simmer. It feeds a crowd from one 9 by 13 inch dish, which makes it ideal for a Halloween party or a houseful of hungry trick or treaters.
Ingredients
- 1 lb ziti or penne
- 1 lb mild Italian sausage, casings removed
- 1 small yellow onion, diced, and 3 garlic cloves, minced
- 1 (24 oz) jar marinara sauce and 1 (15 oz) can crushed tomatoes
- 1 tsp dried basil and 1/2 tsp kosher salt
- 15 oz whole milk ricotta
- 1 large egg
- 1/2 cup grated Parmesan, divided
- 3 cups shredded low moisture mozzarella, divided
- Chopped fresh basil, for serving
Cooking Instructions
- Heat the oven to 375F. Boil the pasta 2 minutes less than the package says and drain.
- Brown the sausage and onion in a large skillet over medium high heat 8 minutes until the sausage reaches 160F. Add the garlic for 30 seconds, then the marinara, tomatoes, basil and salt. Simmer 10 minutes.
- Stir the ricotta, egg and 1/4 cup Parmesan together.
- Toss the pasta with the sauce. Spread half in a 9 by 13 inch dish, dollop on the ricotta and add 1 cup mozzarella. Top with the rest of the pasta.
- Cover with the remaining cheeses and bake covered 20 minutes, then uncovered 15 minutes until bubbling and browned. Rest 10 minutes.
Pasta, sausage tomato sauce, ricotta and mozzarella baked together until the cheese browns at the edges. It has lasagna flavor with none of the layering, and it holds its heat well on the counter. Because it can be built a day ahead, Halloween night is just a matter of sliding it into the oven. It is the dinner I make when cousins and neighbors stop by.
Use whole milk ricotta. Part skim versions turn grainy in the oven.
14) Biscuit Chicken Pot Pie
14) Biscuit Chicken Pot Pie
A creamy filling of chicken, carrots, celery and peas is topped with refrigerated biscuits that bake up tall, fluffy and golden. Thickening the sauce on the stove first keeps the biscuit bottoms from turning gummy. It gives you all the comfort of a classic pot pie in less than an hour, with no pie crust to roll out.
Ingredients
- 5 tbsp unsalted butter
- 1 medium yellow onion, 2 carrots and 2 celery stalks, diced
- 2 garlic cloves, minced
- 1/3 cup all purpose flour
- 2 cups low sodium chicken broth and 1 cup whole milk
- 1 tsp dried thyme, 3/4 tsp kosher salt and 1/2 tsp black pepper
- 3 cups shredded cooked chicken
- 1 cup frozen peas
- 1 (16 oz) can refrigerated biscuits (8 biscuits)
- 1 tbsp melted butter, for brushing
Cooking Instructions
- Heat the oven to 375F. Melt the butter in a 12 inch oven safe skillet over medium heat and cook the onion, carrots and celery 7 minutes.
- Add the garlic for 30 seconds, then the flour for 1 minute.
- Slowly stir in the broth and milk and simmer 4 to 5 minutes until thick. Add the thyme, salt, pepper, chicken and peas.
- Arrange the biscuits over the hot filling, leaving small gaps for steam. If your skillet is not oven safe, pour the filling into a 9 by 13 inch dish first.
- Bake 20 to 25 minutes until the biscuits are deep golden and the filling bubbles and reaches 165F. Brush with butter and rest 10 minutes.
Chicken pot pie filling baked under a layer of fluffy biscuits instead of a pastry crust. The whole thing happens in one skillet, from the vegetables to the sauce to the oven. The biscuits go onto a hot filling, which helps their bottoms cook through instead of staying doughy. It is cozy, filling and exactly what a cold Halloween evening calls for.
Use a rotisserie chicken. One bird gives you about three cups of meat and saves half an hour.
15) Classic Shepherd’s Pie
15) Classic Shepherd’s Pie
Ground lamb simmers with onion, carrots and peas in a rich gravy of broth, tomato paste and Worcestershire. A thick layer of buttery mashed potatoes goes on top and bakes until the ridges turn crisp and golden. It is hearty and filling, and it can be assembled a day ahead and baked straight from the refrigerator.
Ingredients
- 2 1/2 lb Yukon Gold potatoes, peeled and cut into 2 inch chunks
- 4 tbsp butter and 1/2 cup warm whole milk
- 1 1/2 lb ground lamb or ground beef
- 1 large yellow onion and 2 carrots, diced
- 2 garlic cloves, minced
- 2 tbsp tomato paste and 2 tbsp all purpose flour
- 1 1/4 cups low sodium beef broth and 1 tbsp Worcestershire sauce
- 1 tsp chopped fresh rosemary or thyme
- 1 cup frozen peas
- 2 tsp kosher salt and 3/4 tsp black pepper, divided
Cooking Instructions
- Heat the oven to 400F. Boil the potatoes in salted water 15 to 18 minutes until tender, then drain and mash with the butter, milk, 1 tsp salt and 1/4 tsp pepper.
- Brown the lamb in a large skillet over medium high heat until it reaches 160F, then spoon off the fat.
- Add the onion and carrots for 6 minutes, then the garlic, tomato paste and flour for 1 minute.
- Stir in the broth, Worcestershire and rosemary and simmer 8 minutes until thick. Add the peas and remaining salt and pepper.
- Spread the filling in a 9 by 13 inch dish, top with the potatoes and rough up the surface with a fork.
- Bake 25 minutes until golden and bubbling. Rest 10 minutes.
Savory ground lamb and vegetables in gravy under a thick layer of mashed potatoes. Traditional shepherd’s pie uses lamb, which has a richer, slightly earthy flavor that stands up to the gravy. Ground beef works just as well and technically makes it a cottage pie. Either way, it keeps everyone full through a long walk around the neighborhood.
Let the filling cool for 10 minutes before topping it. Slightly set gravy holds the potatoes on top instead of letting them sink.
16) Sausage Stuffed Acorn Squash
16) Sausage Stuffed Acorn Squash
Acorn squash halves roast until tender and sweet, then get filled with a savory mix of pork sausage, apple, rice and dried cranberries. The edible squash bowls hold their filling neatly and look beautiful on a fall table. A sprinkle of Parmesan melts over the top in the last few minutes, tying the sweet and savory flavors together.
Ingredients
- 2 acorn squash, halved and seeded
- 2 tbsp olive oil, divided
- 1 tsp kosher salt and 1/2 tsp black pepper, divided
- 1 lb ground pork sausage
- 1 small yellow onion and 1 celery stalk, diced
- 1 crisp apple, diced
- 1 1/2 cups cooked brown or wild rice
- 1/3 cup dried cranberries and 1 tsp rubbed sage
- 1/2 cup grated Parmesan
Cooking Instructions
- Heat the oven to 400F. Brush the squash with 1 tbsp oil, season with half the salt and pepper and roast cut side down on a sheet pan 30 to 35 minutes until tender.
- Meanwhile, brown the sausage in a skillet over medium high heat 8 minutes until it reaches 160F. Drain.
- Add the onion, celery and apple with the remaining oil and cook 5 minutes.
- Stir in the rice, cranberries, sage and remaining salt and pepper.
- Flip the squash, pack with the filling and top with Parmesan. Bake 10 minutes more until the cheese melts and the squash is fork tender.
Roasted acorn squash halves filled with sausage, apple, rice and dried cranberries. Each half is a complete dinner in its own edible bowl, which kids think is clever. The squash roasts face down first so it steams tender inside and caramelizes on the cut edge. It is the most autumn looking plate on this list.
Slice a thin strip off the rounded bottom of each half so it sits flat on the plate without rocking.
17) Homemade Sloppy Joes
17) Homemade Sloppy Joes
Ground beef simmers in a tangy sauce of tomato sauce, ketchup, brown sugar and Worcestershire until it is thick enough to pile onto toasted buns. Onion and green pepper add a little sweetness and texture. It is a fast, messy, kid approved dinner that cooks in one skillet and stays warm on the stove while everyone gets into costume.
Ingredients
- 1 1/2 lb ground beef (85 percent lean)
- 1 medium yellow onion and 1 green bell pepper, finely diced
- 2 garlic cloves, minced
- 1 (8 oz) can tomato sauce
- 1/2 cup ketchup
- 1 tbsp brown sugar and 1 tbsp Worcestershire sauce
- 1 tsp yellow mustard and 1 tsp chili powder
- 3/4 tsp kosher salt and 1/4 tsp black pepper
- 6 hamburger buns, toasted
- Pickles and coleslaw, for serving
Cooking Instructions
- Brown the beef in a large skillet over medium high heat 6 to 8 minutes, breaking it up, until it reaches 160F. Drain the fat.
- Add the onion and pepper and cook 5 minutes until soft, then the garlic for 30 seconds.
- Stir in the tomato sauce, ketchup, brown sugar, Worcestershire, mustard, chili powder, salt and pepper.
- Simmer uncovered 10 to 12 minutes, stirring often, until thick enough to mound on a spoon.
- Taste and adjust with a pinch more salt or sugar. Pile onto the toasted buns and serve with pickles and coleslaw, or keep the pan covered on the lowest burner for up to an hour.
Saucy ground beef in a sweet and tangy tomato sauce, spooned onto soft toasted buns. It cooks in one skillet in half an hour and nearly every child will eat it. The sauce is made from scratch with pantry staples, so it tastes brighter than anything from a can. Leave it on the lowest burner and people can eat whenever they come in.
Toast the buns. A toasted cut side holds up to the sauce instead of going soggy.
18) Sheet Pan Sausage and Vegetables
18) Sheet Pan Sausage and Vegetables
Smoked sausage roasts on one pan with sweet potatoes, Brussels sprouts, red onion and bell pepper until everything is caramelized at the edges. A simple coating of olive oil, garlic powder, smoked paprika and Italian seasoning flavors the whole tray. Cleanup is a single pan, which is exactly what a busy Halloween evening calls for.
Ingredients
- 1 (14 oz) package smoked sausage or kielbasa, sliced into 1/2 inch coins
- 2 medium sweet potatoes, cut into 3/4 inch cubes
- 12 oz Brussels sprouts, trimmed and halved
- 1 red bell pepper and 1 small red onion, cut into chunks
- 3 tbsp olive oil, divided
- 1 tsp garlic powder, 1 tsp smoked paprika and 1 tsp Italian seasoning
- 3/4 tsp kosher salt and 1/2 tsp black pepper
- 1 tbsp honey and 1 tbsp Dijon mustard, for an optional glaze
Cooking Instructions
- Heat the oven to 425F with a rack in the center. Line a large rimmed sheet pan with parchment.
- Toss the sweet potatoes and Brussels sprouts with 2 tbsp oil and half the seasonings. Spread them out and roast 15 minutes.
- Toss the sausage, pepper and onion with the remaining oil and seasonings.
- Add them to the pan, stir everything together and spread in a single layer.
- Roast 15 to 20 minutes more until the sweet potatoes are fork tender, the sprouts are browned and the sausage is sizzling. Stir the honey and Dijon together and drizzle over before serving, if you like.
Smoked sausage roasted with sweet potatoes, Brussels sprouts, peppers and onion on one sheet pan. The sweet potatoes get a head start so everything finishes at the same time. Because smoked sausage is already cooked, it only needs to brown and sizzle. Dinner is on the table with one pan to wash.
Cut everything about the same size. Even pieces roast evenly, and none of them burn before the rest are tender.
19) Slow Cooker Beef Stew
19) Slow Cooker Beef Stew
Chunks of beef chuck brown in a hot skillet, then cook low and slow with potatoes, carrots, celery and onion in a rich, herby broth. By dinnertime the beef is fall apart tender and the gravy has thickened on its own. It is the ultimate start it after breakfast dinner for a night when you will be out on the sidewalk until dark.
Ingredients
- 2 1/2 lb beef chuck roast, cut into 1 1/2 inch cubes
- 1/4 cup all purpose flour, 1 1/2 tsp kosher salt and 1/2 tsp black pepper
- 2 tbsp vegetable oil
- 1 1/2 lb Yukon Gold potatoes, cut into 1 1/2 inch chunks
- 4 carrots and 2 celery stalks, cut into 1 inch pieces
- 1 large yellow onion, chopped, and 3 garlic cloves, minced
- 3 cups low sodium beef broth
- 2 tbsp tomato paste and 1 tbsp Worcestershire sauce
- 1 tsp dried thyme and 2 bay leaves
- 1 cup frozen peas
Cooking Instructions
- Toss the beef with the flour, salt and pepper.
- Brown it in batches in the oil in a large skillet over medium high heat, about 3 minutes per side. Transfer to a 6 quart slow cooker.
- Add the potatoes, carrots, celery, onion and garlic.
- Whisk the broth, tomato paste, Worcestershire and thyme in the hot skillet, scraping up the browned bits, and pour it over everything. Tuck in the bay leaves.
- Cover and cook on low 8 hours or on high 5 hours until the beef is fork tender.
- Stir in the peas, cover 10 minutes, remove the bay leaves and taste for salt.
Tender beef, potatoes and carrots in a thick gravy, all made in the slow cooker. Browning the beef takes ten minutes in the morning and makes the stew taste like it simmered on the stove all day. The flour on the meat thickens the gravy as it cooks. When you get home from school pickup, dinner is already done.
Do not skip browning the beef. It is where most of the deep, savory flavor comes from.
20) Sheet Pan Chicken Fajitas
20) Sheet Pan Chicken Fajitas
Strips of chicken and colorful bell peppers roast together on hot sheet pans with a smoky blend of chili powder, cumin and paprika. The high oven heat chars the edges of the vegetables while keeping the chicken juicy. Everyone wraps their own in warm tortillas, which makes it a relaxed, hands on dinner before heading out the door.
Ingredients
- 1 1/2 lb boneless skinless chicken breasts, sliced into 1/2 inch strips
- 3 bell peppers in mixed colors, sliced
- 1 large red onion, sliced
- 3 tbsp olive oil
- 2 tsp chili powder, 1 tsp ground cumin and 1 tsp smoked paprika
- 1 tsp garlic powder, 1 tsp kosher salt and 1/2 tsp black pepper
- 1 lime, juiced
- 10 small flour tortillas
- Sour cream, salsa, guacamole and shredded cheese, for serving
Cooking Instructions
- Heat the oven to 425F with racks in the upper and lower thirds. Line two rimmed sheet pans with foil.
- Toss the chicken, peppers and onion with the oil and all of the spices in a large bowl.
- Spread everything in a single layer across both pans.
- Roast 20 to 25 minutes, swapping the pans halfway, until the vegetables are charred at the edges and the chicken reaches 165F.
- Squeeze the lime over everything and toss. Wrap the tortillas in foil and warm them in the oven for the last 5 minutes.
- Serve with sour cream, salsa, guacamole and cheese.
Seasoned chicken strips and peppers roasted on sheet pans, then piled into warm tortillas. It has all the flavor of skillet fajitas without standing over a hot, spattering pan. Each person builds their own, so picky eaters can skip the peppers and still have a full dinner. It is quick, colorful and easy to eat in a hurry.
Slice the chicken evenly. Strips of the same thickness cook through at the same time.
21) Slow Cooker Pulled Pork Sandwiches
21) Slow Cooker Pulled Pork Sandwiches
Pork shoulder rubbed with brown sugar, smoked paprika and garlic cooks low and slow on a bed of onions until it shreds with a fork. Tossed with barbecue sauce and piled onto soft buns, it makes a hearty, crowd friendly dinner. It holds for hours on the warm setting, so people can eat whenever they come in from trick or treating.
Ingredients
- 4 lb boneless pork shoulder, trimmed of excess fat
- 2 tbsp brown sugar and 1 tbsp smoked paprika
- 2 tsp kosher salt, 1 tsp garlic powder and 1/2 tsp black pepper
- 1 large yellow onion, sliced
- 1/2 cup low sodium chicken broth and 2 tbsp apple cider vinegar
- 1 1/2 cups barbecue sauce, divided
- 10 soft hamburger or brioche buns
- Coleslaw and pickles, for serving
Cooking Instructions
- Mix the brown sugar, paprika, salt, garlic powder and pepper and rub it all over the pork.
- Scatter the onion in a 6 quart slow cooker, set the pork on top and pour in the broth and vinegar.
- Cover and cook on low 8 to 10 hours until the pork shreds easily and reaches 195F to 205F.
- Lift out the pork, shred it with two forks and discard any large pieces of fat.
- Skim the fat from the juices. Return the meat with 1 cup of the barbecue sauce and 1/2 cup of the juices and toss.
- Keep on warm and serve on buns with coleslaw, pickles and the remaining sauce.
Tender shredded pork tossed in barbecue sauce and served on soft buns. It takes fifteen minutes in the morning, and then the slow cooker does every bit of the work. One pork shoulder feeds ten, so it is a natural fit for a Halloween party or a street full of neighbors. The warm setting keeps it ready for whoever comes in hungry.
Toss the meat with some of its cooking juices, not just sauce. It stays moist on the warm setting for hours.
How to use this list
Plan the week of Halloween backward from the big night. Pick one dinner for October 31 that can be made ahead or left in the slow cooker, then fill the days before with the quicker themed dinners. Mummy hot dogs and ghost pizza make fun Friday nights leading up to it, and a pot of chili on the weekend gives you leftovers for lunches. Shop once for the whole week, since many of these share onions, garlic, canned beans and cheese.
Most of these freeze well. Chili, soups and beef stew keep for up to 3 months in airtight containers, and freezing them flat in zip top bags saves space. Baked ziti, shepherd’s pie and pumpkin mac and cheese can be assembled, wrapped tightly in plastic and foil, and frozen unbaked. Thaw overnight in the refrigerator and bake covered until the center reaches 165F, then uncover for the last 10 minutes to brown the top.
On trick or treat night, eat early and keep it warm. Have dinner ready about an hour before you head out, and set the slow cooker or Dutch oven to its lowest setting so latecomers can serve themselves. Chili, stew and pulled pork hold for hours without drying out. Fill a thermos with hot soup for whoever is handing out candy at the door, and leave bowls and toppings on the counter so cleanup can wait until tomorrow.
Nearly every recipe here bends to suit picky eaters or allergies. Ground turkey works in the chili, sloppy joes and stuffed peppers with a little extra salt. Use gluten free pasta and a cornstarch slurry in place of flour for a gluten free dinner, and swap dairy free cheese into the pizzas and mac and cheese. For kids who dislike mixed textures, serve the toppings and vegetables on the side and let them build their own plate.
Frequently asked questions
What should I make for dinner on Halloween night?
Choose something you can make ahead or leave in the slow cooker, like pumpkin chili, beef stew or pulled pork. These hold warm for hours, so everyone can eat before trick or treating and latecomers can serve themselves. If you have a little more time, mummy hot dogs or ghost pizza bring the Halloween fun to the table in about half an hour.
What are easy Halloween dinners for kids?
Mummy hot dogs and ghost pizza are simple recipes dressed up with a few silly touches. Kids can help wrap the hot dogs or cut the cheese ghosts, which makes them more likely to eat. Ground beef tacos, spaghetti and meatballs, sloppy joes and pumpkin mac and cheese are reliable favorites that need no costume at all.
What time should we eat dinner before trick or treating?
Aim to eat about an hour before you plan to head out. Most trick or treating starts around dusk, so an early dinner around 5 o’clock works for many families. A warm, filling meal gives kids energy for the walk and keeps them from filling up on candy before they get home.
Can I make Halloween dinner ahead of time?
Yes. Chili, soups and stews can be made up to 3 days ahead and reheated on the stove. Casseroles like baked ziti and shepherd’s pie can be assembled the night before, refrigerated and baked straight from the fridge with 10 to 15 extra minutes. For themed dishes, prep the toppings ahead and assemble right before baking.
How do I keep dinner warm while we are out trick or treating?
A slow cooker on the warm setting is the easiest option and holds chili, stew or pulled pork safely for several hours. For casseroles, cover the dish with foil and keep it in a 200F oven. Hot food should stay at 140F or above, so check it with a thermometer when you get home and reheat if needed.
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