30 November Dinner Ideas That Are Low-Lift, Holiday-Ready and Delicious

Let the cooking Olympics commence

november dinners universal
Photo: Liz Andrew/Styling: Erin McDowell

November may as well be the Olympics of cooking, since one of the biggest annual food holidays looms at the end of the month. If you’re like us, cooking fatigue can be very real this time of year, but no one wants to run out of steam before reaching the finish line. (In case you forgot, you’ll need to prepare a meal on 29 other days apart from Thanksgiving.) Luckily, we have you covered with 30 November dinner ideas that are as fuss-free as they are delicious. We’re talking slow cooker dishes, sheet pan masterpieces and make-ahead gems alike that are destined for your table.

105 Fall Dinner Ideas Starring Easy Seasonal Recipes

November 1: Sheet Pan Lemon Butter Veggies and Sausage

The only easier way to make dinner is to order takeout. Serve this sheet pan beauty with bread, pasta or rice, so not a drop of the citrusy butter sauce goes to waste.

November 2: Slow Cooker Chicken Tikka Masala Meatballs

We love meatballs and we love chicken tikka masala…so what could be better than a combo of the two? This Crockpot wonder boasts layers of complex flavor, but only requires minimal effort on your end.

November 3: Spicy Lemon-Ginger Chicken Soup

Chilly weather calls for a meal that's equal parts nourishing and comforting. This updated chicken soup will hit the spot. Go ahead and add noodles if you want to make it more filling, or use rotisserie chicken to cut down on cooking time.

November 4: Buckwheat Gnocchi with Cabbage, Potatoes and Fontina

Homemade pasta in 40 minutes? Believe it, friend. This cozy dish is actually super simple to execute, since everything is cooked in the same pot. Finish your plate with grated Parm and chopped chives.

November 5: Instant Pot Mushroom Wild Rice Soup

Reason #426 to get a pressure cooker if you haven't already. You can make traditionally low-and-slow recipes in a flash, like this cozy mushroom soup that reheats like a charm. Use vegetable stock instead of chicken to make it vegan.

November 6: Chickpea and Vegetable Coconut Curry

We kid you not: This hearty, filling curry is one of the easiest dishes we've ever made. Plus, with so many pantry ingredients on the list, you probably have much of what you need in your kitchen right now. We call that a win-win.

November 7: Chili Crisp Burrata Salad with Arugula, Apple and Walnuts

Creamy, dreamy cheese and lip-smackingly spicy chili crisp make this salad feel—dare we say it?—decadent. The chili crisp is both a garnish and a key ingredient in the greens’ dressing, along with tangy balsamic vinegar. It’ll become your go-to vinaigrette in no time, trust.

November 8: Chipotle Cocoa Three-Bean Chili

Forget fussy chicken wings—this 50-minute crowd-pleaser is bound to become your game day go-to. It's naturally vegan and gluten-free, but if you don't have any dietary restrictions, top your bowl with all the cheddar cheese, sour cream and Fritos you crave.

November 9: One-Pan Steak with Beets and Crispy Kale

And you thought cooking steak at home was a tall order. These cuts of beef tenderloin only need about three minutes per side under the broiler to cook to juicy perfection. Let the meat rest for at least five minutes before slicing so they retain their juices.

November 10: Pizza with Butternut Squash Sauce

Friday will always be pizza night in our book, and this pie has a fun, autumnal twist. The garlicky butternut squash sauce is spiked with fresh herbs, and it's topped with gooey mozz and creamy ricotta for good measure.

November 11: Creamy Rigatoni with Crispy Chickpeas, Spinach and Lemony Panko

Tender chicken thighs and golden-brown chickpeas make this pasta extra hearty. Substitute heavy cream with regular or plant-based milk for a lighter sauce. As for the veg, any hearty greens—such as chards, kale or bok choy—would be fine swaps for spinach.

November 12: French Onion Grilled Cheese

The most comforting soup and the coziest sandwich of all time on one plate—that's an autumn miracle if we've ever seen one. The handheld has everything you love about the O.G. soup, from buttery caramelized onions to gooey Gruyère.

November 13: Orzotto with Winter Squash and Rosemary

If you could make risotto without stirring nonstop and babysitting the stove all night, wouldn't you make it more often? Enter this indulgent, low-lift orzotto. Take your pick of honeynut, butternut or kabocha squash for the sauce.

November 14: Sheet Pan Honey Tahini Salmon with Chickpeas and Couscous

Can you believe this crowd-pleaser only requires 25 minutes of your time? The couscous cooks right on the sheet pan in chicken stock, so you won't have to wait for a pot of water to boil to prepare it. In the words of Ina Garten, how is easy is that?

November 15: Slow Cooker Chicken Teriyaki

Your kids' takeout favorite, minus the delivery fee. The Crockpot does all the heavy lifting for you, so you'll have plenty of time to prepare a batch of steamed white rice for serving. Finish each bowl with a flourish of sliced scallions and sesame seeds.

November 16: Sheet Pan Gnocchi with Sausage, Peppers and Onions

Believe it or not, the store-bought gnocchi gets soft on the inside and crispy on the outside without a single second of boiling. Chalk it up to a drizzle of olive oil and your trusty baking sheet.

November 17: White Shakshuka with Roasted Crispy Eggplant

Brunch babes, you've never had shakshuka like this. "The yogurt base, seasoned with lemon and herbs, turns almost ricotta-like," explains recipe developer Adeena Sussman. "While the shakshuka is cooking, [the] eggplant crisps up in the oven to create the tastiest little veggie croutons you’ve ever had.” Where do we sign?

November 18: Honey Mustard Sheet Pan Salmon

From the Brussels and butternut squash to the bright mustard marinade, this dinner screams fall. The fish would pair gorgeously with wild rice, pasta or greens. Feel free to swap trout, halibut, cod or pollock in for salmon if it's not your fave.

November 19: Caramelized Mushroom Pasta with Crispy Prosciutto

The caramelized shrooms in this pasta are savory, chewy and a far cry from the wet, spongy ones you've picked off your pizza in the past. The shatteringly crisp prosciutto is just a delicious bonus.

November 20: Cast-Iron Pork Chops with Cacao-Spiced Rub

The trick to tender, juicy pork chops? Bringing them to room temperature and salting them 45 minutes before cooking. As for the bold, smoky dry rub, it would taste divine on ribs, steak, chicken thighs, whitefish or roasted cauliflower.

November 21: Roasted Cauliflower Macaroni and Cheese

Aka the best way to empty your fridge's forlorn crisper drawer without settling for a sad salad. It'll be hard not to lick the casserole dish clean in one sitting, but might we suggest freezing the leftovers (or making a second batch) to reheat on Thanksgiving?

November 22: Butternut Squash and Goat Cheese Pasta Salad

We love that this pasta salad has crunchy, salty and sweet elements to it. But the best thing about this make-ahead recipe is that it will keep in the fridge until Thanksgiving (and taste just as good on the big day as it does on the 23rd).

November 23: Slow Cooker Turkey Breast

It's Thanksgiving, so turkey is a no-brainer. The slow cooker makes for the moistest turkey of your life, promise. While you're at it, pair the bird with our make-ahead mashed potatoes, stuffing muffins, vegetarian gravy and five-ingredient red wine cranberry sauce.

November 24: Spicy Turkey Enchiladas with Pumpkin Seeds

You'll need to fuel up for all those Black Friday sales. Your usual leftover turkey sandwiches won’t know what hit them when this seasonal beauty graces the table. Take a whack at toasting the pumpkin seeds yourself—it’s easier than you think.

November 25: Mashed Potato Fritters with Smoked Salmon and Chives

Complete with a generous dollop of crème fraîche. Name a better way to repurpose leftover mashed potatoes, we'll wait. (They'd fit right in at Sunday brunch...just sayin'.)

November 26: Citrus, Shrimp and Quinoa Salad with Feta

Behold, a 20-minute salad that’s packed with protein (thanks, shrimp) and tastes even better when prepared a day in advance. Take your pick of citrus, but we're partial to grapefruits and clementines.

November 27: Fall Charcuterie Board with Black Pepper-Honey Brie, Figs and Rosemary

After all that hosting and socializing, you deserve a low-lift dinner that doesn't require a moment of cooking (once you finish all your leftovers, anyway). Enter this fancy cheese board that's endlessly riffable and decidedly drool-worthy.

November 28: Baking Sheet Pizza with Olives and Sun-Dried Tomatoes

We love you, store-bought pizza dough. This cheater's pie is piled high with easy jarred tomato sauce, three types of cheese, sun-dried tomatoes and marinated olives. We'd wash it all down with a dry Italian red if we were you.

November 29: Polenta with Roasted Mushrooms and Bacon

No, you don’t actually have to stir polenta the entire time it cooks. You do, however, have to top it with mushrooms, bacon and all the fresh herbs you can find to turn it into something spectacular.

November 30: White Bean Stew with Marinated Radicchio

This cold-weather dish will soothe your soul at first spoonful. The slightly bitter radicchio is marinated in fresh lemon juice, then added to the stew at the end of cooking so it retains its crunch. Stir in a few meatballs or a swirl of yogurt for a protein boost.


Senior Food Editor

Katherine Gillen is PureWow’s senior food editor. She’s a writer, recipe developer and food stylist with a degree in culinary arts and professional experience in New York City...

taryn pire

Food Editor

Taryn Pire is PureWow’s food editor and has been writing about all things delicious since 2016. She’s developed recipes, reviewed restaurants and investigated food trends at...