40 Seasonal Recipes to Cook in November

Roasted kabocha squash gets a bold finish from garlic, capers, and Calabrian chili paste (or red pepper flakes), making it a punchy, flavor-packed side that works beautifully on a November table.

A creamy, vegan acorn squash soup packed with fresh vegetables and herbs, comforting on cold fall evenings and naturally gluten-free.

Kabocha squash and chicken thighs simmer in red curry paste and coconut milk with kaffir lime leaves and Thai basil. It's a quick weeknight curry with real depth.

Roasted spaghetti squash halves get filled with a meaty marinara (ground turkey or beef), dollops of ricotta and melted mozzarella. It's lasagna night without the noodles.

These butternut squash muffins are tender and fluffy, a simple way to use up extra squash before the season ends.

A classic pumpkin roll filled with sweet cream cheese and dusted with powdered sugar, capturing all the warm aromas of fall in one elegant dessert.

I love a versatile salad, and this pear and walnut version pairs with almost any November main, light enough to balance richer dishes on the table.

This make-ahead breakfast casserole is loaded with fresh apples and topped with a streusel, so it is ready to bake on a holiday morning without any extra effort.

Packed with fall flavors, this baked apple oatmeal is a wholesome make-ahead option for busy mornings or feeding a crowd at brunch.

Chopped apple and sharp cheddar come together in a buttermilk scone with a crisp exterior and airy crumb, a savory-sweet November treat.

A buttery, custardy French cake layered with thinly sliced apples, made in one bowl with no stand mixer and finished with powdered sugar or whipped cream.

Store-bought puff pastry keeps this classic apple strudel quick and approachable, filled with cinnamon apples and crunchy walnuts for a flaky fall dessert.

A simple, rustic cake showcasing juicy pears, effortless to put together and a lovely way to finish a November dinner.

Turkey breast stuffed with cranberries makes for an elegant centerpiece sized for smaller Thanksgiving or Christmas gatherings, without the fuss of a whole bird.

Bright orange juice, tart cranberries, and warming spices give this chicken dish a festive flavor that works for a weeknight dinner or a dinner party.

Tangy cranberry sauce and creamy brie are wrapped in golden crescent dough for a sweet-savory holiday appetizer that disappears fast at any party.

Made with dried cranberries and fresh orange zest, these bakery-style muffins have a tender crumb and a bright citrus note suited to the whole holiday season.

A hearty, rustic loaf with dried cranberries and chopped walnuts throughout, with a soft and chewy texture that is surprisingly easy to pull together.

Chewy snack bars made with cranberries and almonds, gluten-free, dairy-free, and free of refined sugars, a wholesome option to have on hand through the holidays.

Fresh cranberries and a buttery brown sugar topping bake into a homemade white cake that flips into a show-stopping, ruby-red dessert.

Sweet potatoes are roasted, scooped, and mixed with maple syrup, butter, cream cheese, and warm spices, then stuffed back into the shell for a side dish reminiscent of sweet potato pie.

A savory, creamy sweet potato soup that pairs well alongside a simple green salad for a nutritious lunch or dinner on a chilly day.

Whole wheat tortillas are filled with sweet potato, black beans, cinnamon, and cheddar for a quick vegetarian weeknight dinner that comes together fast.

Flavored with warming spices and made without a mixer, this sweet potato bread has a soft texture similar to pumpkin bread and comes together quickly.

Mashed sweet potatoes go into these rich brownies alongside cocoa powder, peanut butter, and chocolate chips for a naturally fudgy bake with added nutrients.

Brussels sprouts are boiled until tender, then smashed and roasted until golden and crispy outside, a fully plant-based side that works for weeknights or holiday tables.

Oven-roasted Brussels sprouts are finished with butter and maple syrup for caramelization, then topped with toasted almonds that add a satisfying crunch.

A twist on the Thanksgiving green bean casserole, this version swaps in Brussels sprouts and mushrooms and tops it all with crispy French fried onions.

A warm Brussels sprouts salad designed for the colder months, offering a heartier alternative to the cold green salads that feel out of place in November.

Brussels sprouts add extra texture and vegetables to this chicken fried rice, ready in under 30 minutes and known for saving well as leftovers.

A warming mushroom pot pie with a creamy sauce, herby mushrooms, mixed vegetables, and a flaky crust, impressive enough for a holiday dinner table.

Meaty shiitake mushrooms, sweet shallots, and fresh herbs fill this savory galette, finished with nutty Gruyere cheese for a dinner that feels elegant but accessible.

Portobello mushrooms are seasoned with jalapenos, onion, and garlic, then served in warm tortillas with black beans, corn, avocado, and cilantro for a bold meatless taco.

Mushrooms sauteed with garlic, onion, and spices in butter are finished with fresh cream, paprika, and a drizzle of truffle-infused olive oil on toast.

Shallots, egg whites, parsley, and freshly grated Pecorino Romano make this mushroom frittata an aromatic, lighter option for a weekend brunch.

Classic roasted beets sit on a bed of arugula with goat cheese and pistachios, all tied together with a zippy Dijon dressing for a French-inspired side salad.

Smooth and vibrantly colored, this beet hummus blends chickpeas, tahini, and lemon juice into a dip or spread that works beautifully on a mezze-style platter.

A simple homemade parsnip soup that's ready in about 25 minutes, so it works for a quick, comforting lunch or dinner on a cold day.

Roasted parsnip fries come out crispy in the oven, a nutrient-packed alternative to regular fries and an easy November side that only needs a sheet pan.

Fresh, crisp celeriac is shredded and dressed in a classic French creamy sauce for a bright, refreshing winter salad that cuts through richer November dishes.