November 2026 Meal of the Month

Spicy Maple Roasted Brussels Sprouts & Butternut Squash

Ingredients

• 1 lb. brussels sprouts
• 4 cups cubed butternut squash
• 2 Tbsp olive oil
• 2 Tbsp maple syrup
• 1 tsp garlic
• ½ tsp cayenne pepper
• ½ cup toasted pecan halves, chopped
• Dried cranberries (optional)
• Blue cheese or feta crumbles (optional)

Instructions

1. Preheat oven to 425° F. line a large baking sheet with parchment paper.
2. Mix the olive oil, maple syrup, garlic powder & cayenne pepper in a bowl until well combined. Toss the sprouts and squash in the mixture until evenly coated.
3. Roast the vegetables for about 25 minutes until the brussels sprouts are a light golden brown and squash is tender.
4. Transfer vegetables to a serving bowl and fold in pecans and cranberries if desired. Garnish with blue cheese or feta cheese.

Harvest Cranberry Deviled Eggs

Ingredients

• 12 large eggs
• 1/2 cup mayonnaise
• 1 Tbsp Dijon mustard
• 1/2 Tbsp apple cider vinegar
• 1/2 Tbsp D.O. apple cider
• 1 Tbsp finely chopped fresh chives (chop extra for garnish)
• 2 Tbsp whole cranberry sauce for garnish
• Salt and white pepper to taste
• Crispy bacon bits, crushed pecans, chives (optional)

Instructions

1. Place eggs in a single layer in a large saucepan. Cover with water by an inch, bring to a boil, then remove from heat, cover, and let sit for 12 minutes.
2. Transfer eggs to an ice water bowl to cool, then peel.
3. Halve the eggs lengthwise, removing yolks to a bowl, mash yolks with a fork.
4. Add mayonnaise, mustard, vinegar, cider, salt, and pepper to yolks. Mix until smooth.
5. Stir chopped chives into the mixture.
6. Mix up cranberry sauce and top each egg with a dollop.
7. Garnish with a mixture of bacon, pecan, and chives. Arrange on a platter and serve!

Apple Pie Spiced Chicken Seasoning

Ingredients

• 1/4 cup kosher salt
• 1/4 cup paprika
• 2 Tbsp garlic powder
• 2 Tbsp onion powder
• 1 1/2 tsp brown sugar
• 2 Tbsp Apple Pie Seasoning
• 1 Tbsp black pepper
• 1 tbsp cumin
• 1 tbsp dried parsley

Instructions

1. In a large bowl, whisk together all ingredients until well combined. Store the dry rub in an airtight food storage container at room temperature for up to 6 months

To use the rub:

1. Season chicken or pork with dry rub and set aside for 30 minutes before cooking.
2. Cook whole chicken or chicken pieces until an internal temperature of 165°F.

Find the ingredient in-store picture below!