Halloween Dinner Ideas for a Classy Spooky Party

Finding unique Halloween dinner party ideas is so hard it’s scary! You know how to set the scene with elegant decorations—think sparkly black spiders, wispy webs, and beautiful candelabras, but all you can find for dinner ideas are typical Halloween foods like pumpkin-shaped cookies and witch-finger biscuits.

If you're looking for easy Halloween recipes that aren’t too predictable or obvious, you've come to the right place. Here are 16 novel Halloween-themed dinner ideas, from hors d'œuvres to main dishes to desserts. Mix and match to make a three-course Halloween meal so classy your friends will scream with delight.

6 Sophisticated Halloween Dinner Ideas

We thought outside-the-box to bring you these delicious main course recipes, serving spooky with elegance.

1. Black Squid Ink Pasta with Shrimp

A striking black dish with seafood for an eerie yet elegant look.

Ingredients

• 12 oz squid ink linguini or squid ink spaghetti
• 1 lb. shrimp—choose whatever size you prefer (16-20 large shrimp works well)
• 1 Tbsp olive oil
• 6 garlic cloves
• 2 Tbsp tomato paste
• 10 cherry tomatoes—or, a 12 oz. can of drained tomatoes
• ⅓ C white wine—or, dry vermouth.
• 2 lemons—both zest and juice
• ½ C basil—best fresh!
• 1 Tbsp butter
• salt & black pepper
• optional: red pepper flakes

Directions

1. Cook the pasta in a pot of salted boiling water.
2. Reserve ½ cup of the pasta cooking water and drain the pasta.
3. Then, make the pasta sauce by heating the olive oil in a large pan on medium-high heat until hot.
4. Cook the garlic until lightly browned and fragrant, about 1 minute.
5. Add the tomato paste and cook until dark red, 1 minute longer.
6. Add the tomatoes, wine, water and red pepper flakes; season with salt and pepper.
7. Cook for 3 to 5 minutes, until tomatoes are softened.
8. Add shrimp and cook for 2 to 3 minutes, until light pink and cooked through.
9. Add the cooked pasta, butter, lemon zest + juice and half the reserved pasta cooking water.
10. Cook for 2-3 minutes, or until the pasta is coated in the sauce.
11. Add the basil, taste again for seasonings and enjoy!

2. Pumpkin and Sage Gnocchi

Pillowy gnocchi made from pumpkin, served in a sage butter sauce.

Ingredients

Gnocchi Dough:

• 10 oz fresh pumpkin—steamed or boiled then mashed (or 2/3 cup canned pumpkin puree)
• 1/2 C ricotta
• 1 1/4 C flour
• 1/3 C parmesan cheese—finely grated
• 1 egg
• 1/4 tsp salt
• black pepper

Sage Butter Sauce:

• 1 tsp olive oil
• 3.5 Tbsp butter
• 20 fresh sage leaves

Directions

1. Line a colander with 4 sheets of paper towel. Spread fresh mashed pumpkin or canned puree onto the paper towel and let it sit for 5 minutes.
2. Measure out ½ cup of pumpkin puree.
3. In a bowl, combine the pumpkin and the remaining gnocchi ingredients. Use a wooden spoon to mix until it forms a soft dough.
4. Dust a work surface with flour, then transfer the dough onto it. Sprinkle more flour on top and shape it into a log. Cut the log into 6 pieces.
5. Roll each piece into 1.7 cm (about 2/3 inch) ropes, then cut into squares. (Optional: Use a fork to gently press down on the cut side of each gnocchi.)
6. Bring a large pot of water to a boil.
7. Scrape the gnocchi onto parchment paper, then add them to the boiling water. Cook for about 1 minute or until they rise to the surface, indicating they’re done. Drain the gnocchi.
8. In a large skillet, melt about 1 teaspoon of butter and a bit of oil over medium-high heat. Add the drained gnocchi and cook, shaking the pan, until they begin to brown (about 1.5 minutes).
9. Add the remaining butter. Once melted, add sage leaves. Stir and cook for 2.5 minutes, or until the gnocchi are golden, the sage is crisp, and the butter is slightly browned. If using unsalted butter, add salt to taste.
10. Serve immediately, garnished with parmesan and freshly ground pepper.

3. Pork Tenderloin with Blackberry Reduction

Roasted pork tenderloin drizzled with a dark, sweet blackberry sauce.

Ingredients

Pork:

• 2.5 lb. pork tenderloin
• 2 Tbsp Balsamic Vinegar
• 2 Tbsp olive oil
• 2 cloves garlic—sliced thin
• 1 tsp dried thyme
• salt and pepper to taste

Berry Sauce:

• 1 Tbsp olive oil
• 1 shallot—thinly sliced or minced
• 2 C blackberries
• 1/2 C balsamic vinegar
• 1/3 C honey
• 1 tsp garlic—minced

Directions

1. Set your oven to 450°F.
2. Place the pork on a baking sheet lined with foil. Cut slits into the meat and insert sliced garlic cloves.
3. Drizzle the pork with olive oil and balsamic vinegar, then rub to coat. Sprinkle with dried thyme, salt, and pepper.
4. Cook in the oven for 20 minutes, or until the meat reaches an internal temperature of 145-160°F.
5. In a pan, heat olive oil and sauté shallots until soft and lightly caramelized, about 5 minutes.
6. Stir in the blackberries and cook for 1 minute.
7. Add balsamic vinegar, honey, garlic, and season with salt and pepper to taste.
8. Allow the meat to rest, then cover it with the berry sauce and slice.

4. Bloody Mary Steak Tartare

Prepared steak tartare with capers, egg yolk, and a Bloody Mary-inspired sauce.

Ingredients

• 6 oz steak, minced
• 3 finely minced shallots
• 1 tsp finely chopped capers
• 1 tsp finely chopped cornichons
• 2 tsp of Dijon mustard
• pinch of finely chopped flat leaf parsley
• pinch of sea salt and freshly cracked black pepper to taste
• a splash of Bloody Mary mix ( Worcestershire sauce, Tabasco, lemon juice, celery salt, white pepper)
• extra Tabasco to taste
• spritz of lime
• 1 egg yolk

Directions:

1. Either finely mince your own steak or ask the butcher to do it for you.
2. Place the minced steak in a bowl and add finely chopped shallots, capers, cornichons, parsley, salt, pepper, mustard, and Tabasco and Worcestershire mix. Combine everything well.
3. Cover the bowl and refrigerate for a couple of hours to allow the flavors to meld.
4. Remove the mixture from the fridge, letting it come to room temperature. Adjust the seasoning as needed.
5. To serve, either use a serving ring or shape the mixture into a patty with your hands. Make a small hollow in the center and place an egg yolk in it.
6. Sprinkle with freshly chopped parsley and serve alongside crispy sourdough toast.

5. Vampire Risotto (Beetroot Risotto)

Bright red risotto made with roasted beets, perfect for a dramatic look. Prepare it with Arborio rice, beet puree, and parmesan cheese.

Ingredients

• 2 C fresh beetroot
• 2 Tbsp olive oil
• 1 Tbsp butter
• 1 onion
• 1 garlic clove
• 1 C
• ½ C white wine
• 3 C hot vegetable stock
• grated parmesan cheese
• 4 Tbsp sour cream
• chopped dill

Directions

1. Preheat oven to 350°F.
2. Peel and trim the beets, then cut them into large wedges. Place the wedges on a large sheet of foil on a baking sheet. Drizzle with 1 Tbsp of olive oil, season, and cook for 1 hour until soft.
3. In an ovenproof pan with a lid, heat the remaining olive oil and butter. Add the onion and garlic, cooking for 3-5 minutes.
4. Stir well, then add stock. Cover the pan and place it in the oven. Cook for 15 minutes until the rice is tender.
5. While the risotto is cooking, remove the beets from the oven. Blend ¼ of the cooked beets to create a purée, then chop the remaining beets into small pieces.
6. Stir the beet purée, parmesan, and the chopped beets into the risotto.
7. Serve the risotto with a dollop of sour cream on top, garnished with fresh dill and extra parmesan.

6. Dark Chocolate Chili Braised Short Ribs

Tender short ribs braised with dark chocolate, red wine, and a hint of chili for depth.

Ingredients

• 2 lbs beef short ribs—bone-in
• 2 Tbsp olive oil
• 4 cloves garlic
• 5 dried guajillo chilies—tops removed, seeds drained
• ½ C hot water
• 1 large onion—chopped
• 2 C beef broth
• 1 28 oz can whole peeled tomatoes
• 1.5 C Cabernet—one you’d drink on its own!
• 3-4 bunches thyme
• 4 bay leaves
• 1 cinnamon stick
• 4 oz dark chocolate—cut into rough chunks
• salt and pepper to taste

Directions

1. Preheat the oven to 250°F.
2. In a large stock pot or Dutch oven, brown the ribs seasoned with salt and pepper in olive oil on all sides.
3. While that cooks, blend guajillo peppers, garlic, and water in a food processor until smooth.
4. Once the ribs are browned, take them out of the pot and sauté onions and celery in the remaining oil until they soften.
5. Next, add thyme, bay leaf, cinnamon stick, salt, pepper, tomatoes with their juice, wine, and the chili puree from the food processor.
6. Bring the mixture to a simmer, then return the short ribs to the pot, cover, and let simmer in the oven for 4-6 hours, or until the meat is tender and the bones easily come off.
7. After removing the pot from the oven, transfer the ribs to a plate and cover with foil to keep warm.
8. Strain the sauce to remove solids—it's okay if it gets a bit messy; that's part of home cooking!
9. Reduce the strained liquid over high heat until it thickens. Remove it from the heat, let it sit for a few minutes, then stir in dark chocolate until fully blended.
10. Serve the short ribs topped with the sauce and a garnish, such as parsley.

5 Spooky Hors d'œuvre Ideas

These easy yet gourmet appetizer recipes are hauntingly scrumptious. You'll be dreaming about the day you get to eat them again.

1. Butternut Squash Soup with Spooky Spider Web Garnish

A creamy, creepy soup garnished with a sour cream “spider web.”

Ingredients

• 1 butternut squash—peeled, seeded, and chopped
• 2 Tbsp coconut oil
• 1 yellow onion—chopped
• 4 cloves garlic—minced
• ½ tsp sea salt
• ½ tsp dried sage
• dash of black pepper
• 16 oz chicken broth OR vegetable broth
• juice from 1 orange
• ⅓ cup sour cream to garnish

Directions

1. Preheat the oven to 400°F.
2. Grease a roasting pan and toss the cubed butternut squash with 1 tablespoon of melted coconut oil. Bake for 40 minutes.
3. In a large soup pot, heat 2 tablespoons of coconut oil and sauté the onion until it's browned.
4. Add garlic, salt, sage, and pepper, cooking for an additional 2 minutes.
5. Next, pour in the chicken broth, add the roasted butternut squash and orange juice, and heat for 5 minutes.
6. Remove from heat and blend the soup until smooth using an immersion blender. (If using a regular blender, let the soup cool first.)
7. Ladle the soup into individual bowls.
8. To create a spooky spider web, dip a small spoon into sour cream and make 4 concentric circles in each bowl, taking care not to spill outside the circles.
9. Then, use a butter knife to draw from the center circle outward, pulling through each ring. Repeat this around the bowl 8 or 9 times to form the spider web design.

2. Stuffed Acorn Squash Slices

Roasted acorn squash stuffed with wild rice, cranberries, and pine nuts.

Ingredients

• 2 large acorn squashes
• 3 cups wild rice—measured after cooking
• ½ C pine nuts
• ½ Tbsp extra virgin olive oil
• 1 C dried cranberries
• ⅛ tsp nutmeg
• ⅛ tsp fine sea salt—or to taste

Directions

1. Preheat the oven to 350°F and lightly grease a baking sheet or pan.
2. Trim the ends off the squashes, then cut each one in half widthwise. Scoop out the seeds and membranes and discard them.
3. Place the squash halves cut side down on the prepared baking sheet, with the ends where the stems were facing up. Roast for 30-45 minutes, or until the skin and flesh are very soft.
4. Once done, remove the squash from the oven and set it aside, then increase the oven temperature to 400°F.
5. In a large mixing bowl, combine the remaining ingredients to prepare the filling.
6. Turn the cooled squash halves so the cavities are facing up and evenly distribute the filling among them, pressing it firmly into each cavity. Bake for an additional 15 minutes until heated through.
7. Serve immediately.

3. Beetroot and Goat Cheese Tart

Deep blood red beetroot filling in a flaky pastry, topped with goat cheese.

Ingredients:

• 1 lb. beetroot, peeled
• 2 Tbsp olive oil
• salt and freshly ground pepper
• 1 package of puff pastry sheet
• 7 oz goat cheese crumbled
• 9 walnuts—roughly chopped
• 2 oz arugula

Directions

1. Preheat the oven to 400°F.
2. Slice the beetroot thinly and place the slices in an ovenproof pan. Drizzle with oil and season to taste.
3. Bake for about 20 minutes, or until the beetroot is cooked and tender.
4. Meanwhile, place the pastry on a baking sheet. Score a small border around the edges with a knife and prick the center with a fork.
5. Bake on the shelf below the beetroot for 15 minutes, or until puffed and golden.
6. Once done, remove from the oven and gently flatten any risen center. Arrange the beetroot slices within the borders and sprinkle with cheese.
7. Return the tart to the oven and bake for another 10 minutes.
8. Finally, take the tart out and quickly sprinkle the walnuts on top, then bake for an additional 3 minutes.
9. Remove from the oven, cut into 6 pieces, and serve with arugula.

4. Black Charcoal Cheese Board

Create a spooky nighttime scene, full of bats, tombstones, and pumpkins, all surrounding a skeletal tree made of pretzels!

Ingredients

• 1 package herbed cheese spread
• 1 tsp turmeric
• 1 4 oz goat cheese log
• 1 pinch charcoal powder—tombstone cookie cutter needed
• 7-8 slices cheddar cheese—small pumpkin cookie cutter needed
• seaweed nori sheet
• 1 bag braided pretzels
• I bag pretzel sticks
• assorted crackers
• fresh thyme sprigs
• 8 oz containers blackberries
• 8 oz containers blueberries
• 1 bunch black seedless grapes
• 1 container pomegranate seeds
• ½ C dried cranberries
• ½ C dried apricots, quartered (for fall leaves
• 1 C pistachios
• 2 Tbsp blueberry or blackberry jam

Directions:

1. Add a tsp of turmeric to the herbed cheese spread.
2. Shape into a circle (to depict the moon.) Put in the refrigerator to firm up.
3. Cut cheddar cheese slices into pumpkin shapes.
4. Cut out faces from nori and add them to the pumpkins, and cut out bats from nori to place on top of the moon.
5. Add a pinch of charcoal powder to the goat cheese and combine lightly. (The dry crumbly texture of goat cheese with hints of gray makes the perfect tombstone!)
6. Add cheese into a tombstone shaped cookie cutter and smooth out. Use a spoon to gently push the headstones through the cutter onto a piece of wax paper. Refrigerate until ready to use.
7. To prepare the cheese board, start with a general outline of your tree, using a single layer of braided pretzels. (You might want to try using cream cheese to secure them to the round platter.)
8. Add crackers around the tree trunk.
9. Then place the full moon.
10. Begin adding fruit between the pretzel branches, adding more as you go.
11. Place the goat cheese headstones on one side of the trunk, adding dried cranberries and pistachios. Place cheese pumpkins on the other side.
12. Add cut apricots to mimic fall leaves and garnish with thyme sprigs.

5. Charred Bone-In Chicken Drumettes

Toss chicken drumettes in a smoky, spicy glaze, grill until dark and charred, and serve stacked like a pile of bones!

Ingredients

• 20 to 30 chicken drumettes
• 2 Tbsp canola oil

BBQ Rub

• 2 tsp cayenne
• 2 tsp onion powder
• 1 Tbsp brown sugar
• 1 tsp paprika
• 2 tsp salt
• 1 tsp ground black pepper

Sweet & Spicy BBQ Sauce

• 16 oz ketchup
• ½ C brown sugar
• ½ C apple cider vinegar
• ¼ C apple juice
• ¼ C honey
• ½ Tbsp Worcestershire sauce
• ½ tsp salt
• ½ tsp ground black pepper
• ¼ tsp—round celery seeds
• ½ Tbsp red pepper flakes
• 1 ½ Tbsp jalapeño hot sauce

Directions

1. Preheat your grill to 400°F.
2. Brush the drumettes with canola oil and evenly coat them with the BBQ rub ingredients.
3. Place the drumettes on the grill and cook until dark and charred.
4. While the drumettes are cooking, combine all the BBQ sauce ingredients in a saucepan and let them simmer for 10 minutes.
5. Brush the drumettes with barbecue sauce and grill for an additional 5 minutes.
6. Remove from the grill and serve with the remaining BBQ sauce.

5 Devilishly Delicious Dessert Ideas

These treats are on-theme, but also creative. Spooky and sophisticated.

1. Elderberry “Vampire Bite” Truffles

Dark chocolate truffles filled with a tart elderberry or blackcurrant center, which gives a dark red “bleed” effect when bitten into. Roll in black cocoa powder for a rich, velvety finish.

Ingredients

Fudge Base

• ½ C dark chocolate chips
• ½ C coconut cream
• 2 tbsp coconut oil
• ½ C nut butter
• 2 tsp elderberry syrup
• ¼ C sugar—can use maple sugar as an alternative

Chocolate Shell

• 1 ½ C dark chocolate
• 1 ½ tsp coconut oil
• sea salt

Directions

1. In a medium saucepan, combine ½ cup dark chocolate chips, ½ cup coconut cream, and 2 tablespoons of coconut oil. Stir in ½ cup nut butter, 2 teaspoons elderberry syrup, and ¼ cup sugar until well mixed.
2. Transfer this mixture to the fridge for about 15 minutes to firm up, making it easier to roll into balls.
3. Once chilled, remove the mixture from the fridge and roll it into balls of your desired size.
4. Next, in a medium glass bowl, combine ½ cup dark chocolate chips and 1½ teaspoons coconut oil. Microwave in 30-second increments, stirring after each interval until fully melted. (Alternatively, you can melt the chocolate using a double boiler method by placing a pot with about an inch of water on the stove and stirring slowly until melted.)
5. Dip each truffle into the melted chocolate mixture using a spoon, then place them on a sheet of parchment paper. Repeat until all truffles are coated, and lightly sprinkle with sea salt. (Or roll in black cocoa powder.)
6. Chill them in the fridge for at least 10 minutes before serving.

2. Blood Orange Panna Cotta

Smooth vanilla panna cotta topped with blood orange jelly for a chilling, layered effect. Service in clear glasses to showcase the spooky blood-red color!

Ingredients

Panna Cotta

• ½ C fresh blood orange juice
• 2 ¼ tsp unflavored powdered gelatin
• 2 ½ C heavy cream
• ½ C granulated sugar
• 1 tsp vanilla
• 3 tsp blood orange zest (about 3 oranges)

Jelly

• 3 Tbsp boiling water
• 1 tsp unflavored powdered gelatin
• 1 tsp granulated sugar
• ⅔ C fresh blood orange juice, strained of pulp

Directions

1. In a small bowl, combine blood orange juice and sprinkle gelatin over the top. Let it sit for 15 minutes to soften.
2. Meanwhile, in a medium saucepan, heat cream, sugar, vanilla, and zest over medium heat until it just reaches a boil and the sugar dissolves. Remove from heat and whisk in the softened gelatin until smooth.
3. Pour the mixture into ramekins or glasses, leaving space for a thin layer of jelly. Refrigerate for at least 4 hours or up to 3 days.
4. Once the panna cotta is fully chilled, whisk hot water and gelatin in a medium bowl until dissolved. Add the sugar and continue whisking until fully dissolved, then mix in the blood orange juice until well combined.
5. Let the mixture cool for 10 minutes, then pour it over the chilled panna cotta. Chill in the refrigerator for at least 1 hour before serving.
6. Before serving, remove from the refrigerator and let sit for 15 minutes.

3. Black Velvet Cupcakes

Moist black velvet cupcakes with rich cream cheese frosting, dusted with edible glitter for a luxurious touch. Top with mini chocolate skulls or bats for a spooky finish.

Ingredients

Cupcakes

• 1 C all purpose flour—spooned and leveled
• ¼ C (28 g) black cocoa powder
• ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp espresso powder—optional
• ¼ C unsalted butter—softened
• ¾ C granulated white sugar
• 1 egg—room temperature
• 1 egg yolk—room temperature
• 1 tsp vanilla
• ¼ C sour cream—room temperature
• ½ C whole milk—room temperature

Frosting

• 1 C unsalted butter—softened
• pinch of salt
• ½ C black cocoa powder
• 2 C powdered sugar
• 2-3 tbsp heavy cream—cold
• edible glitter
• mini chocolate skulls or bats

Directions

1. Preheat the oven to 350°F.
2. Line a cupcake pan with cupcake liners.
3. In a small bowl, whisk together the flour, black cocoa powder, baking powder, baking soda, salt, and espresso powder.
4. In a large bowl, cream the butter and sugar together using an electric mixer on high speed until fluffy, about 2-3 minutes.
5. Add the egg, egg yolk, and vanilla, mixing on medium-high speed until pale and smooth, about 1 minute.
6. Then, mix in the milk and sour cream on low speed until combined.
7. Gradually add the dry ingredients to the wet ingredients on low speed, scraping the sides and bottom of the bowl as needed with a rubber spatula.
8. Divide the batter evenly among the 12 liners, filling each about three-quarters full. Bake for 17-19 minutes.
9. Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
10. While the cupcakes cool, prepare the frosting.
11. In a medium bowl, combine softened unsalted butter and salt.
12. Beat the butter on high speed with an electric mixer until pale and fluffy.
13. Sift in the black cocoa powder and mix until combined.
14. Gradually sift in the powdered sugar until fully incorporated; the frosting will be thick.
15. Add the heavy cream and mix until the frosting is light and fluffy.
16. Transfer the black cocoa buttercream to a large piping bag fitted with a decorative star tip. Pipe a generous amount of frosting onto each cupcake. Add glitter and decorations as desired!

4. Mini Pumpkin Crème Brûlée

Individual pumpkin-flavored crème brûlée with a crackly sugar top. Lightly dust the tops with cinnamon and ginger for a warm, seasonal flavor, and add a chocolate bat or ghost to top it off.

Ingredients

• 2 C heavy cream
• ⅓ C sugar—plus extra for topping
• 4 egg yolks
• 1 tsp vanilla
• 1 C pumpkin puree
• ½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp salt

Directions

1. Preheat the oven to 300°F.
2. In a bowl, whisk together egg yolks and sugar.
3. Heat heavy cream and vanilla in a saucepan over medium-low heat.
4. Gradually add the warm cream to the egg yolk mixture while whisking to avoid scrambling the eggs.
5. Return the mixture to the saucepan, then stir in pumpkin puree, cinnamon, ginger, and salt.
6. Heat until the custard simmers, then remove from heat.
7. Pour the pumpkin custard into ramekins and place them in a roasting dish. Create a water bath by adding water until it reaches halfway up the ramekins.
8. Bake for 20-30 minutes, until the edges are set but the centers remain wobbly.
9. Let cool in the water bath, then refrigerate until ready to serve.
10. Before serving, sprinkle sugar, cinnamon, and ginger on top.
11. Use a kitchen blowtorch to lightly caramelize the sugar until bubbly.

5. Midnight Sugar Cookies

Crisp sugar cookies made with black cocoa powder and decorated with elegant designs like spider webs, moons, and stars in white icing for a hauntingly elegant touch.

Ingredients

Cookie Dough

• 1 C unsalted butter—room temperature
• ¾ C powdered sugar
• 1 ¾ C all purpose flour
• ½ C unsweetened black cocoa powder
• 1 tsp vanilla extract
• ¼ tsp salt

Icing

• 1 C powdered sugar
• 2 tsp meringue powder
• 2-3 tsp water

Directions

1. Cream together the butter and powdered sugar until fully combined.
2. Add flour, black cocoa, vanilla extract, and salt, mixing until smooth. The dough may feel a bit dry but should come together.
3. Transfer the dough to an airtight container and refrigerate overnight (or at least 2 hours if you're short on time).
4. Preheat the oven to 350°F and line a baking sheet with parchment paper. After chilling, scoop dough balls (about 1½ tablespoons each), roll them smooth, and place them on the prepared baking sheet, spacing them apart. Slightly flatten each ball.
5. Bake for 10-12 minutes, or until the edges are set. Let the cookies cool on the baking sheet for 2-3 minutes before transferring them to a cooling rack. Allow them to cool completely before decorating.
6. To make royal icing, whisk together meringue powder, powdered sugar, and 1 teaspoon of water. Gradually add more water until the icing flows slightly but still holds its shape. Transfer to a piping bag fitted with a small round tip and create Halloween-inspired designs!

Have your Halloween Party Catered by Award-Winning Chefs

If the idea of cooking a party meal looms as large as a monster, let our chefs do the work. You can get your Halloween dinner delivered to your door by trying CookUnity—America’s #1 chef-crafted prepared meal delivery service. With over 400 meal options to choose from, you can enjoy an easy and delicious Halloween three-course dinner without lifting a bloody finger. Check out these chilling hors d'œuvre, main meals, and dessert choices:

Dinners

1. Squash and Ricotta Stuffed Shells in Vodka Sauce: Stuffed pasta shells overflowing with a creamy squash and ricotta filling, cloaked in a velvety vodka sauce that will cast a spell on your taste buds.

2. Butternut Penne & Creamy Mushroom Sauce: Al dente penne pasta tossed in a luscious creamy mushroom sauce with sweet butternut squash -- a true seasonal delight and perfect halloween dinner idea.

3. Hemp Seed-Crusted Tofu with Sweet Potato Puree: Featuring crispy hemp and pumpkin seed-crusted tofu served on a silky sweet potato puree, combining textures and flavors to create the perfect autumn-inspired vegan dish.

Hors d'œuvres

1. Roasted Beet and Goat Cheese Salad: Vibrant roasted beets paired with tangy goat cheese, artfully layered on a bed of peppery arugula and drizzled with balsamic elixir, serve a spellbinding blend of fall flavors.

2. Grain and Veggie Cakes w/ Pumpkin Seeds: Made from wholesome grains and vibrant veggies, these cakes are golden-brown bites of autumnal magic, perfect for satisfying your ghoulish cravings.

3. Charred Green Beans: Fresh green beans, expertly charred to bring out their sweetness and seasoned with a sprinkle of sea salt—simple yet so on-theme.

4. Rainbow Grain Salad with Grilled Salmon: A vibrant medley of grains and seasonal veggies topped with salmon grilled to perfection, creating a dazzlingly flavorful Halloween starter.

Desserts

1. Pumpkin Spice Cake Jar: Indulge in layers of moist pumpkin spice cake and fluffy frosting served in a portion-sized jar, making it super easy to serve to guests.

2. Mini Pumpkin Spice Cake with Brown Sugar Icing: These irresistibly cute mini pumpkin spice cakes, crowned with a drizzle of rich brown sugar icing, are the perfect little bites to sweeten your spooky celebrations and satisfy your sweet tooth this Halloween.

Final Thoughts

CookUnity is not just a meal delivery service for the holidays; it can be an every-day experience. Explore different cultures through food, discover new favorites, and enjoy chef-made meals in the comfort of your own home. With CookUnity, you can let go of stressful meal planning and welcome in a world of delightful possibilities. Join CookUnity today and embark on a culinary journey unlike any other. Read more about how it works or dive in and try our mouthwatering meals.