November is a great month for warm, satisfying meals that highlight seasonal produce. From slow-cooked stews to cozy desserts, these dishes celebrate the tastes of fall—pumpkin, root vegetables, cranberries, and apples.
Sweet potato casserole: Peel and cube 4–5 medium sweet potatoes and boil until soft, about 15–20 minutes. Mash with butter, brown sugar, a splash of vanilla, and a pinch each of cinnamon, nutmeg, and salt until smooth. For the topping, mix 1 cup chopped pecans with 1/2 cup brown sugar, 1/4 cup melted butter, and a pinch of cinnamon. Spread over the mash and bake at 350°F for about 30 minutes, until the topping is golden and crunchy. You can assemble this ahead and bake just before serving.
Pumpkin soup: Use 2–3 cups fresh pumpkin cubes or canned pumpkin puree. Sauté a diced onion and 2–3 minced garlic cloves in olive oil until soft. Add the pumpkin and 4 cups vegetable broth, simmer until tender, then blend until smooth. Season with salt, pepper, and about 1/4 teaspoon nutmeg or cinnamon. Stir in 1/2 cup heavy cream or coconut milk for richness and garnish with roasted pumpkin seeds or a drizzle of cream.
Winter squash risotto: Peel and cube 2 cups of butternut or acorn squash, toss with olive oil, salt, and pepper, and roast at 400°F until tender, about 25 minutes. Sauté a diced onion in butter or oil, add 2 cups Arborio rice and toast briefly. Gradually stir in 4–5 cups warm vegetable broth, adding a ladle at a time until the rice is creamy and cooked. Fold in the roasted squash, 1/2 cup grated Parmesan, and fresh sage or thyme.
Cranberry sauce: Simmer 12 ounces fresh cranberries with 1 cup sugar and 1 cup water over medium heat until the berries burst, about 10 minutes. Add the zest of one orange and a pinch of cinnamon or ginger, simmer another 5 minutes, then cool to room temperature. The sauce keeps in the fridge for up to a week and pairs well with roasted meats, sandwiches, or desserts.
Beef stew: Sear 2 pounds of stew meat in a hot pan to brown, then set aside. Sauté a chopped onion, 2 garlic cloves, and 2 carrots until soft. Return the meat to the pot with 4 cups beef broth, 2 cups diced potatoes, 1 cup parsnips, and a bay leaf. Simmer on low for 3–4 hours until the meat is tender. Season with salt, pepper, and thyme.
Apple crisp: Slice 5–6 medium apples and toss with a little sugar, cinnamon, and lemon juice. Spread in a greased baking dish. For the topping, mix 1 cup oats, 3/4 cup flour, 1/2 cup brown sugar, and 1/2 cup butter until crumbly. Sprinkle over the apples and bake at 350°F for about 40 minutes, until the apples are tender and the topping is golden. Serve with vanilla ice cream or whipped cream.
Roast chicken with root vegetables: Rub a whole chicken with olive oil, salt, pepper, and fresh rosemary and thyme. Roast at 400°F for about 1½ hours, until the internal temperature reaches 165°F. Toss carrots, parsnips, and potatoes with olive oil, salt, pepper, and rosemary and roast alongside or in a separate pan. The crispy skin and sweet roasted vegetables make a comforting meal.
Pumpkin chili: Sauté a diced onion, a bell pepper, and 2 minced garlic cloves until soft. Brown 1 pound ground beef or turkey, then stir in 2 cups canned pumpkin, a can of diced tomatoes, a can each of kidney and black beans, and 2 cups vegetable broth. Season with chili powder, cumin, salt, and pepper and simmer about 45 minutes. Top with sour cream, shredded cheese, and cilantro and serve with cornbread.
Mac and cheese: Cook 1 pound elbow macaroni and set aside. Make a roux with 4 tablespoons butter and 4 tablespoons flour, then whisk in 3 cups milk and simmer until thickened. Stir in 2 cups shredded cheddar and 1 cup grated Parmesan, season with salt, pepper, and a pinch of mustard powder. Mix with the pasta, transfer to a greased dish, top with breadcrumbs and extra cheese, and bake at 350°F for 20–25 minutes until golden.
Braised short ribs: Season 4–6 short ribs with salt and pepper and brown in a hot pan. Sauté a diced onion, 2 carrots, and 2 garlic cloves, then add 1 cup red wine, scraping up browned bits. Add 2 cups beef broth, a bay leaf, and thyme, return the ribs, cover, and braise at 325°F for 2½–3 hours until fall-apart tender. Serve with mashed potatoes or roasted root vegetables.
Roasted Brussels sprouts with bacon: Trim and halve Brussels sprouts, toss with olive oil, salt, and pepper, and roast at 400°F for 20–25 minutes until golden and crispy. Cook 4–5 strips of bacon until crisp, chop, and toss with the sprouts. Finish with a drizzle of balsamic vinegar for a sweet-tangy note.
