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November Produce Guide: What’s In Season Now?

There are plenty of reasons to love November: falling leaves, crisp air, and, of course, the food holiday to end all food holidays (make sure to check out our complete collection of Thanksgiving Recipes this month). Of course, there are plenty of seasonal fruits and veggies to be thankful for. From acorn squash and parsnips to cranberries and sweet potatoes, here’s what’s in season in November:

Acorn Squash

Don’t let the season pass you by without experiencing the sweet, buttery goodness of an acorn squash. The autumnal gourd — a welcome reprieve from pumpkin mania — is delicious roasted, in soups and stews, and even mashed.

What to Look For

Acorn squash skin is dark green and dull (not shiny) when it’s ripe and ready to eat. If the skin is shiny, that probably means it was probably picked too early. Choose firm squash with no soft spots.


A whole acorn squash can last for more than a month when it’s stored in a cool, dark place. Once it’s cut, place it in an airtight container and keep it in the fridge for three to four days.


Baked Acorn Squash

Roasted Acorn Squash Soup

Roasted Acorn Squash Salad

Explore our entire collection of Acorn Squash Recipes.

Brussels Sprouts

Whether you love or hate ’em, Brussels sprouts are ubiquitous with the Thanksgiving season. Though the divisive sprouts can sometimes be bitter, cooking them correctly (usually by roasting or caramelizing them) makes them a perfectly pleasant ingredient that even the pickiest of eaters will enjoy.

What to Look For

You can buy loose Brussels sprouts or ones still attached to the stalk. Look for firm, round sprouts that have tightly packed green leaves.


Store unwashed Brussels sprouts in a plastic bag in the crisper drawer of your fridge. Use them within a week.


Skillet-Braised Brussels Sprouts

Roasted Brussels Sprouts

Braised Brussels Sprouts with Bacon

Explore our entire collection of Brussels Sprouts Recipes.


Add a pop of color and flavor to your plate this November with fresh cranberries. The sweet-tart fruit is an excellent addition to everything from salads to desserts. And, of course, don’t forget the cranberry sauce come Thanksgiving.

What to Look For

Fresh cranberries are firm, plump, and vibrantly colored. Dark berries are juicier, while light berries have more pectin (which makes them better for cranberry sauce).


Cranberries will last up to three weeks if they’re stored correctly (in an airtight container in the crisper drawer of your fridge). You can keep them in your freezer for about a year.


Cranberry Sauce

Bacon-Wrapped Cranberry Walnut Pork

Apple-Cranberry Crumble

Explore our entire collection of Cranberry Recipes.


Daikon is a winter radish that has a mild flavor that mellows even more when cooked. When it’s raw, it’s delightfully crunchy. Whether you eat it raw, cooked, or pickled, you should definitely make sure to get your hands on daikon when it’s in season.

What to Look For

Look for daikon radishes that are firm, heavy, and blemish-free.


Wrap your daikon in a damp kitchen towel and store it in the fridge. It’ll stay good there for at least two weeks.


Roasted Pork Banh Mi

Vietnamese Pickled Daikon Radish and Carrots

Pan-Fried Daikon Cake

Explore our entire collection of Daikon Recipes.


A parsnip is a root vegetable that looks kind of like a large white carrot. They don’t taste like carrots though — parsnips are sweet, earthy, and slightly nutty. Enjoy them roasted, in soups and stews, or mashed.

What to Look For

Look for small parsnips (shorter than 10 inches), as larger ones tend to have a woody core. Make sure the vegetable is firm and free of brown spots.


Unwashed parsnips can last for three months or more in a root cellar or in a cool basement.You can refrigerate them, wrapped in a paper towel in a plastic bag, for about three weeks.


Roasted Parsnips and Carrots

Creamy Roasted Parsnip Soup

Roasted Parsnips with Mint and Sage

Explore our entire collection of Parsnip Recipes.

Sweet Potatoes

Anti-inflammatory sweet potatoes are super healthy: They’re high in fiber, vitamins A and C, and magnesium. Whether you bake them, blend them, or mash them, the sweet potato is another root vegetable you simply must eat this fall.

What to Look For

Choose smooth sweet potatoes that are small to medium, firm, and blemish-free.


Keep sweet potatoes in a cool, dry area that gets good ventilation. In the proper conditions, they can last months. Check out our Sweet Potato Storage Guide for more information.


Loaded Twice-Baked Sweet Potatoes

Yummy Sweet Potatoes

Oven-Roasted Sweet Potatoes

Explore our entire collection of Sweet Potato Recipes.

More seasonal fruits and vegetables to enjoy in November:



Bok choy


Celery root







Winter squash


Our 15 Most Popular Recipes for November

35 Healthy Recipes That Put Fall Produce to Good Use

Our 15 Best Veggie Side Dishes for Thanksgiving Dinner

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