What to Cook in November: A Seasonal Produce Guide

November is the month of root cellars and full ovens. Summer fruit is long gone, but markets and grocery produce sections are full of hard squash, apples, pears, sturdy greens and roots that keep for weeks. It is also the run-up to Thanksgiving in the US, so this guide covers both everyday cooking and dishes that work for a holiday table.

What is available depends a lot on where you live and on the weather each year, so treat the list below as a general guide and check what your local farmers or store actually have.

Produce to look for in November

Winter squash and pumpkinsButternut, acorn, kabocha and pie pumpkins. Choose ones that feel heavy for their size with firm, matte skin.
Apples and pearsFirm apples for baking and salads; pears that give slightly near the stem are ready to eat.
Sweet potatoesLook for smooth, firm roots without soft spots. Store them somewhere cool and dark, not in the fridge.
Carrots, parsnips and other rootsGreat for roasting. Remove any leafy tops before storing so the roots stay firm.
Kale and hearty greensKale, collards and chard often taste sweeter after cold nights. Pick crisp, deeply colored leaves.
Brussels sprouts and cabbageTight, compact heads keep best. Roast sprouts at high heat until the edges are browned.
CranberriesFresh bags appear in late fall. They freeze very well, so buy an extra bag for later.
Onions, garlic and leeksThe base of almost every soup and roast this month.

For storage tips on all of these, see How to Choose and Store Organic Produce So It Lasts.

What to cook this month

Planning a Thanksgiving-style meal

Choose dishes that use different parts of the kitchen so they are not all fighting for oven space at once. Soup can be made days ahead and reheated on the stove; the kale salad is assembled cold; baked apples can go into the oven while everyone is eating the main course. Write a simple timeline for the day, working back from when you want to eat, and do as much chopping as you can the day before.