What is in Season in November? Autumn Produce Guide

Cranberries do NOT come from a can, and November is their time to shine!

selecting berries: Fresh cranberries should be firm, plump, and deeply colored (the darker the berry, the more flavorful). Avoid bags with shriveled, soft, white, or brown berries.

storing cranberries: Keep fresh cranberries in their original bag in the refrigerator for up to 2 months. You can also freeze them for later, and there’s no need to thaw before using in most recipes!

flavor profile: Tart, bright, and slightly bitter with natural pectin that helps create beautiful jellies and sauces. Their acidity balances rich, fatty dishes perfectly, which is why they’re basically Thanksgiving’s MVP.

prep: Rinse cranberries and pick through to remove any soft or underripe berries. They’ll pop when cooked, so no need to chop them unless you want a smoother texture.

Persimmons are in season in November, and they’re becoming easier to find at grocery stores and specialty markets.

how to pick persimmons: Fuyu persimmons (squat and tomato-shaped) should be firm and crisp, with deep orange color. Hachiya persimmons (acorn-shaped) must be completely soft and jelly-like to eat. When firm, they’re extremely astringent!

storage tips: Store Fuyu persimmons at room temperature if you’re eating them within a few days, or refrigerate for up to a month. Hachiya persimmons can be ripened at room temperature until completely soft (this can take 1-2 weeks!), then frozen whole for up to 6 months. The flesh scoops out beautifully when they’re partially thawed!

flavor profile: Slightly sweet, mellow, and totally unique! The flavor is sort of a mix between a honey-covered apricot, mango, and melon, and they’re super sweet when fully ripe. It’s one of those ingredients that makes you feel fancy without trying too hard.

preparation: Fuyu persimmons can be eaten like an apple—just wash and slice! Hachiya persimmons should be cut in half and the flesh scooped out with a spoon once they’re fully soft.

When the weather gets cooler, roasted squash becomes one of my absolute favorite things to make! It’s versatile, naturally sweet, and honestly SO easy.

pick the best squash: Choose squash that feels heavy for its size with hard, dull skin (shiny skin means it was picked too early). The stem should be dry and intact—no green stems. Avoid soft spots or cracks.

how to store squash: Store whole squash in a cool, dry place (NOT the refrigerator!) for 1-3 months depending on variety. Once cut, wrap tightly and refrigerate for up to 5 days, or you can purée and freeze the squash, too.

prep: Most squash can be roasted whole or halved to make scooping easier. For cubed squash, use a sturdy vegetable peeler for thin-skinned varieties, or roast with skin on and peel after cooking for thick-skinned types.

top roasting tips: High heat is your friend here! Roasting at 400-450°F brings out natural sweetness and creates those caramelized edges that are basically candy. Try halving and roasting face-down at 400°F, or cube and roast at 425°F with olive oil and your favorite herbs and spices.

flavor profile: Naturally sweet with earthy, nutty undertones. Different varieties have different flavor intensities, but they all love warming spices like cinnamon, nutmeg, and cumin.

Best Squash for Roasting:

acorn: Mild, slightly sweet, perfect for stuffing
butternut: Sweet, nutty, smooth texture—the most versatile
delicata: Sweet, creamy, edible skin (no peeling needed!)
honeynut: Like a mini butternut, extra sweet and rich
kabocha: Very sweet, dry, fluffy texture like pumpkin