As the leaves change colors and the temperature drops, there’s something comforting about gathering around the dinner table on a chilly fall evening. The aroma of roasting vegetables and baked goods wafting from the kitchen only adds to the coziness. To help you make the most of these crisp autumn nights, we’ve gathered 20 delicious recipes that are sure to become new favorites.
From hearty stews and braises to sweet treats and savory sides, our November recipe collection has something for everyone. Whether you’re hosting a family dinner or cozying up with a good book, these recipes will provide the perfect excuse to linger around the table. In this article, we’ll explore the flavors of the season, from the rich spices of pumpkin pie to the comforting warmth of roasted squash and sweet potatoes.
So grab a cup of apple cider and settle in – it’s time to get cooking!
Roasted Butternut Squash Soup
This comforting and flavorful soup is a perfect way to warm up on a chilly fall or winter day. With the sweetness of roasted butternut squash, onions, and garlic, this recipe is sure to become a new favorite.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, peeled and chopped
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh herbs, such as parsley or sage, for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out seeds. Place on a baking sheet, cut side up.
3. Drizzle with olive oil and sprinkle with salt. Roast for 45-50 minutes, or until flesh is tender.
4. Scoop out roasted squash flesh and transfer to a blender or food processor.
5. Add chopped onion, garlic, broth, and heavy cream (if using). Blend until smooth.
6. Season with salt and pepper to taste. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 45-50 minutes
Herb-Crusted Turkey Breast
Elevate your holiday table with this flavorful and aromatic herb-crusted turkey breast recipe.
Ingredients:
– 1 (2-3 pound) boneless, skinless turkey breast
– 2 tablespoons olive oil
– 4 sprigs of fresh thyme
– 2 sprigs of fresh rosemary
– 2 cloves garlic, minced
– 1 tablespoon lemon zest
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together olive oil, thyme, rosemary, garlic, and lemon zest.
3. Place the turkey breast on a baking sheet lined with parchment paper.
4. Brush the herb mixture evenly onto both sides of the turkey breast, making sure to coat it thoroughly.
5. Season with salt and pepper to taste.
6. Bake for 20-25 minutes per pound, or until the internal temperature reaches 165°F (74°C).
Cooking Time: 40-50 minutes
Cranberry Orange Glazed Ham
Cranberry Orange Glazed Ham Recipe
Elevate your holiday gatherings with this sweet and tangy glazed ham recipe, perfect for serving to a crowd.
Ingredients:
– 1 (5-6 pound) bone-in ham
– 1 cup cranberries, fresh or frozen
– 1/2 cup orange marmalade
– 1/4 cup brown sugar
– 2 tablespoons honey
– 1 tablespoon Dijon mustard
– 1 teaspoon ground cloves
– Salt and pepper to taste
Instructions:
1. Preheat oven to 325°F (165°C).
2. In a blender or food processor, puree cranberries, orange marmalade, brown sugar, honey, Dijon mustard, and ground cloves until smooth.
3. Score the ham in a diamond pattern, cutting about 1/4 inch deep.
4. Place the ham on a roasting rack in a shallow roasting pan, fat side up.
5. Brush the glaze all over the ham, making sure to get it into the scored lines.
6. Cover the pan with aluminum foil and bake for 2 hours.
7. Remove the foil and continue baking for an additional 30 minutes, or until the glaze is caramelized and the ham reaches an internal temperature of 140°F (60°C).
8. Let the ham rest for 15-20 minutes before slicing and serving.
Cooking Time: 2 hours 30 minutes
Pumpkin Spice Bread with Walnuts
Escape the chill of fall with a moist and flavorful pumpkin spice bread infused with the earthy goodness of walnuts. This recipe combines the comforting aromas of cinnamon, nutmeg, and ginger with the natural sweetness of pumpkin puree.
Ingredients:
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup canned pumpkin puree
– 1/2 cup granulated sugar
– 1/2 cup brown sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup chopped walnuts
– Salt to taste
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and ginger.
3. In a large bowl, combine pumpkin puree, granulated sugar, brown sugar, and butter. Beat until smooth.
4. Beat in eggs, then stir in the dry ingredients until just combined.
5. Fold in chopped walnuts.
6. Pour batter into prepared loaf pan and bake for 55-60 minutes or until a toothpick comes out clean.
7. Let cool on wire rack before slicing and serving.
Cooking Time: 55-60 minutes
Sweet Potato Casserole with Pecan Topping
Sweet Potato Casserole with Pecan Topping: A Classic Thanksgiving Dessert
This sweet potato casserole recipe is a staple of many holiday tables, and for good reason. The combination of tender sweet potatoes, crunchy pecans, and marshmallow-topped goodness is sure to please even the pickiest eaters.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1/4 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/2 cup heavy cream
– 2 tablespoons unsalted butter, melted
– 1 cup pecan halves
– 1 cup mini marshmallows
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, combine mashed sweet potatoes, sugar, flour, salt, and cinnamon. Mix until smooth.
3. Stir in heavy cream and melted butter until well combined.
4. Pour mixture into a 9×13-inch baking dish.
5. Top with pecan halves and mini marshmallows.
6. Bake for 35-40 minutes or until sweet potatoes are set and topping is golden brown.
Cooking Time: 35-40 minutes
Apple Cider Braised Pork Chops
Elevate your dinner game with this mouthwatering recipe that combines the richness of pork chops with the warmth of apple cider.
Ingredients:
– 4 pork chops, 1-1.5 inches thick
– 1 cup apple cider
– 2 tablespoons olive oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 teaspoon ground cinnamon
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season pork chops with salt, pepper, and cinnamon.
3. In a large Dutch oven or heavy pot, heat olive oil over medium-high heat.
4. Sear pork chops for 2-3 minutes on each side, then transfer to a plate.
5. Reduce heat to medium; add sliced onion and cook until caramelized (about 10-12 minutes).
6. Add apple cider, garlic, and seared pork chops back into the pot.
7. Cover with a lid or foil and braise in the preheated oven for 2 hours or until tender.
8. Serve hot, garnished with fresh thyme if desired.
Cooking Time: Approximately 2 hours
Creamy Garlic Mashed Potatoes
Elevate your mashed potatoes game with this rich and flavorful recipe that combines the comfort of buttery potatoes with the savory goodness of garlic. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 3-4 large Russet potatoes, peeled and chopped into 1-inch cubes
– 2 tablespoons unsalted butter
– 1/2 cup heavy cream
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Place the potato cubes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
2. Drain the potatoes and return them to the pot. Add the butter, heavy cream, garlic, salt, and pepper. Mash the potatoes with a potato masher or a fork until they’re smooth and creamy.
3. Taste and adjust the seasoning as needed.
Cooking Time: 20 minutes
Maple Glazed Brussels Sprouts
Elevate your side dish game with this easy and flavorful recipe that combines the natural sweetness of Brussels sprouts with the richness of maple syrup. This sweet and savory glaze adds a depth of flavor to the often-maligned vegetable, making it a crowd-pleaser.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons pure maple syrup
– 1 tablespoon olive oil
– 1 teaspoon apple cider vinegar
– Salt and pepper, to taste
– Optional: 1/4 cup chopped pecans or walnuts for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss Brussels sprouts with olive oil, salt, and pepper until evenly coated.
3. Spread the sprouts in a single layer on a baking sheet.
4. Roast for 20-25 minutes or until tender and caramelized.
5. While the sprouts are roasting, whisk together maple syrup and apple cider vinegar in a small bowl.
6. After the sprouts have roasted for 15 minutes, brush them with the maple glaze and continue to roast for an additional 5-10 minutes or until the glaze is sticky and caramelized.
Cooking Time: 25-30 minutes
Slow Cooker Beef Stew with Root Vegetables
A comforting and flavorful stew perfect for a chilly day or a weeknight dinner, this recipe combines tender beef with a medley of root vegetables in a rich broth.
Ingredients:
– 2 lbs beef chuck roast, cut into 1-inch cubes
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and sliced
– 2 medium parsnips, peeled and sliced
– 2 large potatoes, peeled and cubed
– 1 cup beef broth
– 1 can (14.5 oz) diced tomatoes
– 1 tsp dried thyme
– Salt and pepper, to taste
Instructions:
1. Add the beef, onion, garlic, carrots, parsnips, and potatoes to a 6-quart slow cooker.
2. In a separate bowl, whisk together the beef broth, diced tomatoes, and thyme. Pour over the ingredients in the slow cooker.
3. Season with salt and pepper to taste.
4. Cook on Low for 8-10 hours or High for 4-6 hours.
5. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 8-10 hours (Low) or 4-6 hours (High)
Spiced Pear and Ginger Cake
This moist and aromatic cake is infused with the warmth of ginger and the sweetness of pears, perfect for a cozy afternoon treat.
Ingredients:
– 2 cups all-purpose flour
– 1 tsp baking powder
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground nutmeg
– 1/4 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1 large egg
– 1/2 cup plain yogurt
– 1 ripe pear, peeled and diced (about 1 cup)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, baking powder, cinnamon, ginger, and nutmeg.
3. In another bowl, cream butter and sugar until light and fluffy. Beat in egg and yogurt.
4. Add diced pear to the wet ingredients and stir until combined.
5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
6. Pour batter into prepared pan and smooth top.
7. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
Cooking Time: 45-50 minutes
Caramelized Onion and Gruyère Tart
A sweet and savory tart that combines the richness of caramelized onions with the creaminess of Gruyère cheese, perfect for a special occasion or everyday delight.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 large onions, thinly sliced
– 2 tablespoons olive oil
– 1/4 cup white wine (optional)
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup Gruyère cheese, grated
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. In a large skillet, cook onions over medium-low heat for 20-25 minutes, stirring occasionally, until caramelized.
4. Add wine (if using), salt, and pepper; stir to combine.
5. Spread the onion mixture onto one half of the pastry, leaving a 1/2-inch border.
6. Sprinkle Gruyère cheese over the onions.
7. Fold the other half of the pastry over the filling; press edges to seal.
8. Brush with egg wash (beaten egg mixed with 1 tablespoon water) and bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Wild Mushroom and Sage Risotto
Wild Mushroom and Sage Risotto Recipe
This creamy risotto combines earthy wild mushrooms with the subtle flavor of sage, creating a hearty and comforting dish perfect for a chilly evening.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mixed wild mushrooms (e.g., chanterelle, cremini, shiitake), cleaned and sliced
– 2 cloves garlic, minced
– 2 tablespoons butter
– 2 sprigs fresh sage, chopped
– Salt and pepper to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and cook until translucent, about 3-4 minutes.
3. Add mushrooms and garlic; cook until mushrooms release their liquid and start browning, about 5-6 minutes.
4. Add Arborio rice and stir to combine with mushroom mixture. Cook for 1 minute.
5. Add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next. This process should take about 20-25 minutes or until rice is cooked and creamy.
6. Stir in butter and chopped sage. Season with salt and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: Approximately 30-35 minutes
Baked Acorn Squash with Brown Sugar
This recipe brings out the natural sweetness of acorn squash by pairing it with a caramelized brown sugar topping. Perfect as a side dish or main course, this sweet and savory treat is sure to please.
Ingredients:
– 1 medium-sized acorn squash (about 2 lbs)
– 2 tbsp unsalted butter
– 1/4 cup brown sugar
– Salt and pepper to taste
– Optional: chopped fresh herbs like parsley or thyme for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise, scoop out seeds and pulp.
3. Place squash halves on a baking sheet lined with parchment paper.
4. Dot the top of each squash half with butter.
5. Sprinkle brown sugar evenly over the squash, making sure to stay within the ridges.
6. Season with salt and pepper to taste.
7. Bake for 45-50 minutes or until the flesh is tender and caramelized.
8. Garnish with chopped fresh herbs if desired.
Cooking Time: 45-50 minutes
Harvest Salad with Pomegranate and Goat Cheese
Celebrate the flavors of fall with this vibrant Harvest Salad, featuring sweet pomegranate seeds, tangy goat cheese, and crunchy mixed greens. This refreshing salad is perfect for a light lunch or as a side dish for your next dinner party.
Ingredients:
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1/2 cup crumbled goat cheese
– 1/4 cup pomegranate seeds
– 1/2 cup chopped pecans or walnuts
– 1/4 cup dried cranberries
– 2 tbsp olive oil
– 1 tbsp apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, goat cheese, pomegranate seeds, and nuts.
2. In a small bowl, whisk together olive oil and apple cider vinegar.
3. Drizzle the dressing over the salad and toss to combine.
4. Season with salt and pepper to taste.
5. Serve immediately and enjoy!
Cooking Time: 10 minutes
Classic Green Bean Casserole
A timeless Thanksgiving staple, this classic green bean casserole is a simple yet flavorful side dish that’s sure to please. With its creamy sauce and crunchy fried onions, it’s a perfect accompaniment to your holiday meal.
Ingredients:
– 1 pound fresh or frozen green beans, trimmed
– 1 medium onion, chopped
– 1 cup cream of mushroom soup
– 1/2 cup milk
– 1/2 cup French-fried onions
– 1 teaspoon black pepper
– Salt to taste
Instructions:
1. Preheat oven to 350°F.
2. Bring a large pot of salted water to a boil. Blanch the green beans for 5 minutes, or until tender. Drain and set aside.
3. In a separate saucepan, combine the cream of mushroom soup and milk. Heat over medium heat, whisking constantly, until smooth and heated through.
4. Combine the cooked green beans, chopped onion, and sauce in a 9×13-inch baking dish.
5. Sprinkle the French-fried onions evenly over the top of the casserole.
6. Bake for 25-30 minutes, or until the onions are golden brown.
Cooking Time: 25-30 minutes
Pumpkin Cheesecake with Gingersnap Crust
A creamy pumpkin cheesecake atop a crunchy gingersnap crust, perfect for the fall season.
Ingredients:
For the crust:
– 1 1/2 cups gingersnap cookies, crushed
– 1/4 cup granulated sugar
– 6 tablespoons (3/4 stick) unsalted butter, melted
For the cheesecake:
– 16 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1/2 cup canned pumpkin puree
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, mix crushed cookies, sugar, and melted butter until well combined. Press mixture into the bottom of a 9-inch springform pan.
3. Beat cream cheese until smooth. Add granulated sugar, eggs, pumpkin puree, vanilla extract, and salt; beat until well combined.
4. Pour cheesecake batter over crust.
5. Bake for 55-60 minutes or until edges are set and center is slightly jiggly.
6. Let cool completely before refrigerating for at least 4 hours.
Cooking Time: 1 hour 15 minutes to 1 hour 30 minutes
Dutch Oven Chicken and Dumplings
This comforting recipe combines tender chicken, creamy broth, and fluffy dumplings, all cooked to perfection in a Dutch oven. Perfect for a chilly evening or a cozy weekend meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups chicken broth
– 1 large onion, chopped
– 2 cloves garlic, minced
– 2 tbsp butter
– 2 cups all-purpose flour
– 1 tsp salt
– 1/4 tsp black pepper
– 2 cups heavy cream
– 2 tbsp baking powder
– 2 tbsp milk
Instructions:
1. Preheat Dutch oven to 375°F.
2. In a large bowl, combine chicken, broth, onion, garlic, butter, flour, salt, and pepper. Mix well.
3. Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes.
4. While the chicken is cooking, prepare the dumplings. Whisk together heavy cream, baking powder, and milk until smooth.
5. Add the dumpling mixture to the Dutch oven and stir gently to combine.
6. Cover the Dutch oven and continue to cook for an additional 15-20 minutes or until the dumplings are cooked through.
Cooking Time: 40-50 minutes
Carrot and Parsnip Soup with Thyme
This comforting soup is a perfect blend of sweet and savory flavors, with the warmth of thyme adding depth to the dish.
Ingredients:
– 2 large carrots, peeled and chopped
– 1 large parsnip, peeled and chopped
– 4 cups chicken or vegetable broth
– 2 tablespoons butter
– 1 tablespoon fresh thyme leaves
– Salt and pepper, to taste
Instructions:
1. In a large pot, sauté the chopped carrots and parsnips in butter until tender, about 10 minutes.
2. Add the broth, thyme leaves, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the vegetables are very tender.
3. Purée the soup with an immersion blender or a regular blender until smooth.
4. Serve hot, garnished with additional thyme leaves if desired.
Cooking Time: 35-40 minutes
Warm Quinoa Salad with Roasted Vegetables
This hearty salad is a perfect blend of nutty quinoa, tender roasted vegetables, and a hint of citrus, making it a delicious and satisfying side dish or light lunch.
Ingredients:
– 1 cup quinoa
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 large sweet potato, peeled and cubed
– 1 large red bell pepper, seeded and cubed
– 1 large zucchini, sliced
– 1 small red onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook quinoa according to package instructions using water or broth.
3. Toss sweet potato, bell pepper, zucchini, and onion with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes or until tender.
4. In a large bowl, combine cooked quinoa, roasted vegetables, garlic, and lemon juice. Season with salt and pepper to taste.
5. Garnish with fresh parsley or cilantro leaves, if desired.
Cooking Time: Approximately 40-45 minutes
Spiced Mulled Wine with Cinnamon and Cloves
Warm up with this classic winter drink, perfect for holiday gatherings or cozy nights by the fireplace.
Ingredients:
– 1 bottle of red wine (Cabernet Sauvignon or Merlot work well)
– 2 cinnamon sticks
– 6 whole cloves
– 2 tablespoons brown sugar
– 1 orange, sliced
– 1 lemon, sliced
– 1 cup water
Instructions:
1. In a large pot, combine the red wine, cinnamon sticks, and whole cloves.
2. Bring the mixture to a simmer over medium heat.
3. Reduce the heat to low and let it cook for 30 minutes, allowing the flavors to meld together.
4. Add the brown sugar, orange slices, and lemon slices to the pot.
5. Simmer for an additional 15-20 minutes, or until the flavors have reached your desired level of spiciness and sweetness.
6. Strain the mulled wine into a serving jug or individual mugs.
Cooking Time: 45-50 minutes
Summary
Cozy up this November with these 20 delicious recipes perfect for fall evenings. From hearty soups like Roasted Butternut Squash Soup to savory main courses like Herb-Crusted Turkey Breast, there’s something for everyone. Indulge in sweet treats like Pumpkin Spice Bread with Walnuts and Spiced Pear and Ginger Cake, or try your hand at comforting sides like Creamy Garlic Mashed Potatoes and Maple Glazed Brussels Sprouts. Whether you’re craving a warm bowl of soup or a satisfying casserole, these recipes will keep you cozy all season long.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
