11 Comfort Foods Every Cook Should Make in November

November is the perfect time to indulge in hearty, warming meals that make the most of seasonal produce. From rich, slow-cooked dishes to comforting desserts, this time of year calls for meals that embrace the flavors of fall. Whether you’re craving the sweetness of pumpkin, the earthiness of root vegetables, or the tartness of cranberries, these dishes bring the best of autumn to your table.

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Sweet Potato Casserole

Sweet potato casserole is a comforting dish that highlights the rich flavors of autumn. To prepare, start by peeling and cubing about 4-5 medium sweet potatoes. Boil them until soft, about 15-20 minutes, then mash them with butter, brown sugar, and a splash of vanilla extract. For added flavor, season with cinnamon, nutmeg, and a pinch of salt. The sweet potatoes should have a smooth, velvety texture once mashed.

For the topping, mix 1 cup of pecans with 1/2 cup of brown sugar, 1/4 cup of melted butter, and a pinch of cinnamon. Spread this mixture over the mashed sweet potatoes and bake at 350°F for 30 minutes, until the topping is golden brown and crunchy. The sweet potatoes, which are at their peak in November, lend a natural sweetness and a creamy consistency to this casserole, making it an ideal dish for cool evenings. This dish can be prepared ahead of time, then baked right before serving, making it perfect for a holiday meal or a cozy dinner.

Pumpkin Soup

Pumpkin soup is a warm and velvety dish that celebrates the rich flavor of pumpkin, a seasonal vegetable perfect for November. To start, peel and cube about 2-3 cups of fresh pumpkin or use canned pumpkin puree for convenience. In a large pot, sauté one diced onion and 2-3 minced garlic cloves in olive oil until softened, about 5 minutes. Add the pumpkin cubes and stir to combine, then pour in 4 cups of vegetable broth and bring it to a simmer.

Once the pumpkin is tender, blend the soup with an immersion blender or in batches using a regular blender until smooth. Return to the heat and season with salt, pepper, and 1/4 teaspoon of ground nutmeg or cinnamon for a warm spice note. To make the soup extra rich, stir in 1/2 cup of heavy cream or coconut milk just before serving. Garnish with roasted pumpkin seeds or a drizzle of cream for added texture. The combination of pumpkin and spices creates a heartwarming dish that fills your kitchen with an inviting aroma. This soup is not only great for using seasonal produce but also provides a cozy, flavorful option for chilly November days.

Winter Squash Risotto

A creamy winter squash risotto is a perfect way to showcase the season’s squash varieties, like butternut or acorn squash. Begin by peeling and cubing 2 cups of squash, then roast it in the oven with olive oil, salt, and pepper at 400°F for about 25 minutes, or until tender. While the squash roasts, sauté 1 diced onion in butter or olive oil in a large pan until softened. Add 2 cups of Arborio rice and stir for 1-2 minutes to toast the grains.

Gradually add 4-5 cups of warm vegetable broth to the rice, stirring constantly, and letting each addition absorb before adding the next. Once the rice is tender and creamy, fold in the roasted squash, 1/2 cup of grated Parmesan cheese, and a handful of fresh sage or thyme. The squash adds a sweet, nutty flavor, while the risotto’s creaminess makes for a hearty, satisfying meal. This dish is ideal for slow-cooked comfort food, allowing the flavors to meld together in each bite. It’s perfect for dinner gatherings or as a side to roasted meats.

Cranberry Sauce with Orange Zest

Cranberry sauce is a holiday classic that pairs perfectly with turkey and other hearty meals. Start by simmering 12 ounces of fresh cranberries in 1 cup of sugar and 1 cup of water over medium heat until the berries burst, about 10 minutes. Add the zest of one orange and a pinch of cinnamon or ginger for extra flavor. Let it simmer for another 5 minutes, then remove from the heat and allow the sauce to cool to room temperature.

The natural tartness of the cranberries is balanced beautifully by the sweetness of the sugar and the bright, citrusy flavor from the orange zest. This simple yet flavorful sauce is a great way to use cranberries, which are abundant in November. It can be made in advance and stored in the refrigerator for up to a week. The sauce pairs wonderfully with roasted meats, sandwiches, or is even served as a topping for desserts like cheesecake or sponge cake.

Slow-Cooked Beef Stew

Beef stew is the ultimate comfort food for November, and slow cooking makes it even more delicious. Begin by searing 2 pounds of stew meat in a hot pan with a little oil to develop a rich, brown crust. Remove the meat and set it aside. In the same pan, sauté 1 chopped onion, 2 cloves of garlic, and 2 carrots until softened. Add the seared meat back to the pot along with 4 cups of beef broth, 2 cups of diced potatoes, 1 cup of parsnips, and 1 bay leaf.

Let the stew simmer on low heat for 3-4 hours, allowing the flavors to meld together. Season with salt, pepper, and thyme. The slow cooking process makes the meat tender and the vegetables rich and flavorful, creating a hearty dish that’s perfect for chilly November evenings. The seasonal root vegetables like carrots and parsnips make this dish even more comforting and nourishing.

Apple Crisp

Apple crisp is a warm and comforting dessert that makes the most of fall apples. Slice 5-6 medium apples and toss them with a bit of sugar, cinnamon, and lemon juice. Spread the apples in a greased baking dish. For the topping, mix 1 cup of oats, 3/4 cup of flour, 1/2 cup of brown sugar, and 1/2 cup of butter until crumbly. Sprinkle the topping evenly over the apples and bake at 350°F for 40 minutes, or until the apples are tender and the topping is golden brown.

The apples bring out a naturally sweet and tart flavor, while the oat-based topping adds a delightful crunch. It’s a perfect dessert to celebrate the fall harvest and makes use of apples that are in season throughout November. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate treat.

Roast Chicken with Root Vegetables

Roast chicken is a go-to comfort food for any season, but in November, it’s especially perfect when paired with seasonal root vegetables like carrots, parsnips, and potatoes. Begin by seasoning a whole chicken with olive oil, salt, pepper, and fresh herbs like rosemary and thyme. Place the chicken in the oven at 400°F and roast for about 1.5 hours, or until the internal temperature reaches 165°F.

While the chicken roasts, toss the root vegetables with olive oil, salt, pepper, and more rosemary. Roast them in a separate pan or on the same sheet pan as the chicken. The crispy skin of the chicken, combined with the roasted vegetables, creates a hearty meal that is both comforting and rich in flavor. The natural sweetness of the root vegetables complements the savory chicken perfectly, making it an ideal dish for a November dinner.

Pumpkin Chili

Pumpkin chili is a unique and hearty twist on the classic chili, bringing warmth and depth to any November table. To prepare, start by sautéing 1 diced onion, 1 bell pepper, and 2 cloves of minced garlic in a large pot until softened. Add 1 pound of ground beef or turkey, and cook until browned. Stir in 2 cups of canned pumpkin, 1 can of diced tomatoes, 1 can of kidney beans, 1 can of black beans, and 2 cups of vegetable broth. Season with chili powder, cumin, salt, and pepper, then simmer for about 45 minutes.

The pumpkin adds a creamy texture and subtle sweetness that balances out the spices in the chili. It’s a perfect way to use seasonal produce while making a dish that’s rich in flavor and texture. Top the chili with sour cream, shredded cheese, and fresh cilantro before serving. This hearty dish is perfect for cold nights and pairs well with cornbread or crusty bread.

Baked Macaroni and Cheese

Mac and cheese is a timeless comfort food, but November calls for a version that’s extra rich and cheesy. To start, cook 1 pound of elbow macaroni according to the package directions, then set aside. In a large saucepan, melt 4 tablespoons of butter and whisk in 4 tablespoons of flour to create a roux. Gradually pour in 3 cups of milk while whisking, then bring it to a simmer to thicken. Stir in 2 cups of shredded cheddar cheese, 1 cup of grated Parmesan, and season with salt, pepper, and mustard powder for extra flavor.

Pour the cooked pasta into the sauce and mix to coat. Transfer everything to a greased baking dish, top with breadcrumbs and a little extra cheese, then bake at 350°F for 20-25 minutes, until golden and bubbly. This dish uses plenty of creamy cheese to comfort the soul, and the crispy top adds a delightful crunch. The richness of the sauce combined with the warm pasta makes it a perfect dish to enjoy on cold November evenings.

Braised Short Ribs

Braised short ribs are a tender, flavorful dish perfect for a slow-cooked, rich November meal. To prepare, season 4-6 short ribs with salt and pepper, then brown them in a hot pan with olive oil. Remove the ribs and set aside. In the same pan, sauté 1 diced onion, 2 carrots, and 2 cloves of garlic until softened. Add 1 cup of red wine, scraping up any browned bits from the bottom of the pan, then stir in 2 cups of beef broth, 1 bay leaf, and a few sprigs of thyme.

Return the short ribs to the pan, cover, and transfer to a preheated oven at 325°F. Braise for 2.5-3 hours, until the meat is fall-off-the-bone tender. The slow cooking process infuses the meat with rich flavors, while the wine and broth create a savory, aromatic sauce. Serve with mashed potatoes or roasted root vegetables for the ultimate comfort meal.

Roasted Brussels Sprouts with Bacon

Roasted Brussels sprouts are a wonderful, savory side dish that pairs well with almost any comfort food. To prepare, trim the Brussels sprouts and cut them in half. Toss them with olive oil, salt, and pepper, then roast in the oven at 400°F for 20-25 minutes, or until golden and crispy. In a separate pan, cook 4-5 strips of bacon until crispy, then chop them into small pieces.

Once the Brussels sprouts are roasted, toss them with the crispy bacon and a drizzle of balsamic vinegar for a touch of sweetness. This dish is rich in flavor, with the bitterness of the Brussels sprouts balanced by the saltiness of the bacon and the acidity of the vinegar. It’s a perfect side dish for any holiday or weeknight meal, using seasonal produce in a way that is simple yet satisfying.

This article originally appeared on Avocadu.