{"id":1092,"date":"2026-11-06T06:09:18","date_gmt":"2026-11-06T06:09:18","guid":{"rendered":"https:\/\/www.bellavitafoods.com\/blog\/?p=1092"},"modified":"2026-11-06T06:09:19","modified_gmt":"2026-11-06T06:09:19","slug":"from-roasted-chestnuts-to-delica-pumpkin-november-recipes","status":"publish","type":"post","link":"https:\/\/www.bellavitafoods.com\/blog\/recipes-and-cooking\/from-roasted-chestnuts-to-delica-pumpkin-november-recipes\/","title":{"rendered":"From Roasted Chestnuts to Delica Pumpkin: November Recipes"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">In Italy, November smells like smoke and sugar. <strong>Chestnuts<\/strong> roast over open fires, <strong>pumpkin<\/strong> caramelizes in home ovens, and <strong>onions<\/strong> simmer slowly in sweet vinegar. These dishes aren\u2019t trendy. Families have cooked them for generations, and each one carries a story.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Here are <strong>five Italian recipes<\/strong> to try this November. Most of them also fit a Thanksgiving table.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h4 class=\"wp-block-heading\">1. Caldarroste: Roasted Chestnuts<\/h4>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" src=\"https:\/\/www.bellavitafoods.com\/blog\/wp-content\/uploads\/2026\/11\/chestnuts-wooden-plate-dark-wooden-table.jpg\" alt=\"\" class=\"wp-image-1093\" style=\"aspect-ratio:1.6511563622961394;width:539px;height:auto\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Italians roast chestnuts every year around San Martino, on November 11. The day marks the end of the harvest, and tradition says to eat <strong>warm chestnuts<\/strong> and drink the <strong>first new wine<\/strong>. Vendors still sell&nbsp;<em><strong>caldarroste<\/strong><\/em>&nbsp;in paper cones on city corners.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">To make them, cut an X through each shell so steam can escape. Roast at 425\u00b0F for 20 to 25 minutes. Then wrap them in a towel for five minutes and peel them while warm. Serve with a pinch of salt.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h4 class=\"wp-block-heading\">2. Roasted Delica With Sage and Garlic<\/h4>\n\n\n\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/www.bellavitafoods.com\/blog\/wp-content\/uploads\/2026\/11\/Herb-Garnished-Roasted-Kabocha-Squash-1024x683.png\" alt=\"\" class=\"wp-image-1094\" style=\"aspect-ratio:1.4992888417882142;width:538px;height:auto\" srcset=\"https:\/\/www.bellavitafoods.com\/blog\/wp-content\/uploads\/2026\/11\/Herb-Garnished-Roasted-Kabocha-Squash-1024x683.png 1024w, https:\/\/www.bellavitafoods.com\/blog\/wp-content\/uploads\/2026\/11\/Herb-Garnished-Roasted-Kabocha-Squash-300x200.png 300w, https:\/\/www.bellavitafoods.com\/blog\/wp-content\/uploads\/2026\/11\/Herb-Garnished-Roasted-Kabocha-Squash-768x512.png 768w, https:\/\/www.bellavitafoods.com\/blog\/wp-content\/uploads\/2026\/11\/Herb-Garnished-Roasted-Kabocha-Squash.png 1536w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Delica is a small, dark green pumpkin with dense, dry flesh. Because it holds less water than most squash, it roasts instead of steaming. As a result, you get <strong>caramelized edges<\/strong> and a <strong>creamy center<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cut it into thick wedges and keep the skin on, since it turns tender in the oven. Toss with olive oil, garlic, fresh sage, and salt. Roast at 400\u00b0F for 25 to 30 minutes. Serve it beside roast chicken or on soft polenta.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h4 class=\"wp-block-heading\">3. Pumpkin Risotto, the Lombard Way<\/h4>\n\n\n\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/www.bellavitafoods.com\/blog\/wp-content\/uploads\/2026\/11\/Pumpkin-rice-1024x683.png\" alt=\"\" class=\"wp-image-1096\" style=\"aspect-ratio:1.5;width:540px;height:auto\" srcset=\"https:\/\/www.bellavitafoods.com\/blog\/wp-content\/uploads\/2026\/11\/Pumpkin-rice-1024x683.png 1024w, https:\/\/www.bellavitafoods.com\/blog\/wp-content\/uploads\/2026\/11\/Pumpkin-rice-300x200.png 300w, https:\/\/www.bellavitafoods.com\/blog\/wp-content\/uploads\/2026\/11\/Pumpkin-rice-768x512.png 768w, https:\/\/www.bellavitafoods.com\/blog\/wp-content\/uploads\/2026\/11\/Pumpkin-rice.png 1536w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Pumpkin and rice meet in northern Italy, where the Po Valley grows both. Cooks there have made\u00a0<em><strong>risotto alla zucca<\/strong><\/em>\u00a0for generations, and the pairing makes sense. The pumpkin melts into the rice and turns the whole pot golden.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cook diced Delica in butter, then mash half of it. Toast the rice and add white wine. Next, stir in warm stock one ladle at a time. Fold in the pumpkin near the end, and finish with Parmesan and crispy sage.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">4. Cipolline Borettane in Agrodolce<\/h3>\n\n\n\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/www.bellavitafoods.com\/blog\/wp-content\/uploads\/2026\/11\/Glazed-Pearl-Onions-with-Thyme-1024x683.png\" alt=\"\" class=\"wp-image-1097\" style=\"aspect-ratio:1.4992888417882142;width:541px;height:auto\" srcset=\"https:\/\/www.bellavitafoods.com\/blog\/wp-content\/uploads\/2026\/11\/Glazed-Pearl-Onions-with-Thyme-1024x683.png 1024w, https:\/\/www.bellavitafoods.com\/blog\/wp-content\/uploads\/2026\/11\/Glazed-Pearl-Onions-with-Thyme-300x200.png 300w, https:\/\/www.bellavitafoods.com\/blog\/wp-content\/uploads\/2026\/11\/Glazed-Pearl-Onions-with-Thyme-768x512.png 768w, https:\/\/www.bellavitafoods.com\/blog\/wp-content\/uploads\/2026\/11\/Glazed-Pearl-Onions-with-Thyme.png 1536w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">This dish comes from Emilia-Romagna, where cooks have grown flat <strong>Cipolline Borettane<\/strong> near the town of Boretto for centuries. Their natural sweetness makes them ideal for\u00a0<em>agrodolce<\/em>, the Italian sweet and sour style. Italians serve them with roast meats, aged cheeses, and cured meats.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Blanch the onions<\/strong> for three minutes, then peel them. Melt butter in a wide pan and cook them gently for 10 minutes. Add red wine vinegar, a spoonful of sugar, and a bay leaf. Simmer for 25 minutes, until the sauce turns glossy. They taste great warm or at room temperature, so you can make them ahead for Thanksgiving.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">5. A Thanksgiving Tray Bake With Lemon<\/h3>\n\n\n\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/www.bellavitafoods.com\/blog\/wp-content\/uploads\/2026\/11\/Rustic-Roasted-Squash-Tray-1024x683.jpeg\" alt=\"\" class=\"wp-image-1100\" style=\"aspect-ratio:1.5;width:540px;height:auto\" srcset=\"https:\/\/www.bellavitafoods.com\/blog\/wp-content\/uploads\/2026\/11\/Rustic-Roasted-Squash-Tray-1024x683.jpeg 1024w, https:\/\/www.bellavitafoods.com\/blog\/wp-content\/uploads\/2026\/11\/Rustic-Roasted-Squash-Tray-300x200.jpeg 300w, https:\/\/www.bellavitafoods.com\/blog\/wp-content\/uploads\/2026\/11\/Rustic-Roasted-Squash-Tray-768x512.jpeg 768w, https:\/\/www.bellavitafoods.com\/blog\/wp-content\/uploads\/2026\/11\/Rustic-Roasted-Squash-Tray.jpeg 1404w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Italian cooks love finishing roasted vegetables with lemon, because acidity lifts rich food. This tray bake borrows that idea and puts several November ingredients on one pan.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Toss cubed Delica, peeled Cipolline, and roasted chestnuts with olive oil, rosemary, and salt. Roast at 400\u00b0F for about 35 minutes. Finish with lemon zest and a squeeze of juice. It looks festive, and it reheats easily.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Quick Guide<\/h4>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><th>Recipe<\/th><th>Time<\/th><th>Best for<\/th><\/tr><\/thead><tbody><tr><td>Caldarroste<\/td><td>30 min<\/td><td>Snack or appetizer<\/td><\/tr><tr><td>Roasted Delica<\/td><td>35 min<\/td><td>Easy side dish<\/td><\/tr><tr><td>Pumpkin risotto<\/td><td>45 min<\/td><td>Cozy dinner<\/td><\/tr><tr><td>Cipolline in agrodolce<\/td><td>50 min<\/td><td>Holiday side or cheese board<\/td><\/tr><tr><td>Thanksgiving tray bake<\/td><td>40 min<\/td><td>Holiday table<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\">Why These Recipes Last<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">Each dish uses few ingredients and lets the produce lead. That is the heart of Italian cooking. When the ingredients are good, the recipe stays simple. Therefore, quality matters more than technique.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">At&nbsp;<a href=\"https:\/\/www.bellavitafoods.com\/\">BellaVita Foods<\/a>, we work directly with Italian growers and bring seasonal produce to the US. This month, that means pumpkin, chestnuts, onions, and lemons, ready for your kitchen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Explore BellaVita\u2019s seasonal Italian produce at&nbsp;<a href=\"https:\/\/www.bellavitafoods.com\/\">bellavitafoods.com<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>In Italy, November smells like smoke and sugar. Chestnuts roast over open fires, pumpkin caramelizes in home ovens, and onions simmer slowly in sweet vinegar. [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-1092","post","type-post","status-publish","format-standard","hentry","category-recipes-and-cooking"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>From Roasted Chestnuts to Delica Pumpkin: November Recipes<\/title>\n<meta name=\"description\" content=\"Discover five Italian November recipes, from roasted chestnuts and Delica pumpkin risotto to Cipolline in agrodolce.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.bellavitafoods.com\/blog\/recipes-and-cooking\/from-roasted-chestnuts-to-delica-pumpkin-november-recipes\/\" \/>\n<meta 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