Fall’s flavors inspire cooks to create meals that will entice even the most finicky of eaters to dash to the table to share a meal with the family.

Here are recipes for an easy entree, a side dish that’s a snap,  and a dessert that’s sure to leave your family happy and full  — with minimal work for the chef!

Main Dish: Pumpkin Quesadillas (from Rachel Ray Every Day)

This is a meatless option that will entice the whole family to dig in. It’s nutritious, too — pumpkins are rich in vitamins and minerals and low in calories.

You will need:

• 2 cups canned pure pumpkin puree
• 1 teaspoon ground cumin
• 8 8-inch flour tortillas
• 4 ounces goat cheese, crumbled
• 1/2 cup chopped walnuts, toasted
• 1/4 cup vegetable oil

To prepare:

In a bowl, stir pumpkin and cumin; season. Spread over 4 tortillas. Sprinkle with cheese and nuts. Top with remaining tortillas. In large skillet, heat 1 tbsp. oil over medium-low. Cook quesadillas 1 at a time, turning once and adding more oil between batches, until browned, 3 minutes. Cut into wedges. (Prep time: approximately 5 minutes.)

Side Dish: Butternut Squash with Whole Grains (from Taste of Home)

Butternut squash has a subtle flavor that won’t turn off the children at your table, and this easy dish will satisfy adults, too, with its creamy texture, mouth-watering aroma, and pleasing fall color. Whole grains have multiple health benefits, and these ingredients are easy to find in your local supermarket. Let your slow cooker do the work for you.

You will need:

• 1 medium butternut squash (about 3 pounds), cut into 1/2-inch cubes
• 1 cup uncooked whole grain brown and red rice blend
• 1 medium onion, chopped
• 1/2 cup water
• 3 garlic cloves, minced
• 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (14-1/2 ounces) vegetable broth
• 1 package (6 ounces) fresh baby spinach

To prepare: In a 4-qt. slow cooker, combine the first eight ingredients. Stir in broth. Cook, covered, on low 4-5 hours or until grains are tender. Stir in spinach before serving. (Prep time: 15 minutes, cook time, four hours.)

Related: Most Delicious Fall Foods Are Good for Us, Too

Dessert: Easy Chocolate Pie (from The Weary Chef)

With a prep time of just five minutes, this recipe is easy enough for the kids to make — no baking needed at all.

You will need:

• 9-inch graham cracker crust, pre-made (or you can make your own)
• 3.4 ounce box instant chocolate pudding
• 2 cups cold milk
• 11.5 ounces Philadelphia whipped cream cheese

To prepare:

Whisk pudding mix and milk together for 1-2 minutes until well combined. Then add cream cheese, and whisk until smooth, about 1-2 minutes longer. Evenly spread pudding filling into cooled, prepared crust.

Place in refrigerator to set for at least 5 minutes before serving; pie will keep in refrigerator for at least three days.