Don’t Forget the Side Dishes for the Turkey!

Of all the holidays we celebrate, Thanksgiving is the one most defined by food. And, for most of us that food is based on tradition. My own family looks forward to a big bird with crisp golden skin served with rich pan gravy. They know there will be homemade cranberry chutney, and since our family DNA harbors deep Southern roots, cornbread dressing is a must at our table. However, when it comes to the sides—those special recipes that play supporting roles in this holiday menu—my clan is open to new creations. 

I often include new accompaniments like the delectable one featured here. A glorious mélange of the season’s robust vegetables, including butternut squash, Brussels sprouts, brown mushrooms, and leeks, this dish pairs fabulously with the traditional bird and dressing. The vegetables are sautéed, scented with rosemary, then sprinkled with toasted pecans, and Parmesan.

Warm Fall Squash Dip—Different and Delicious

Back in the 1990s while working on First Impressions, a book of appetizers, I created a recipe for a warm fall squash dip served with sliced apples and sautéed sausages. The main ingredients in that simple recipe were pureed acorn squash, curry powder, and sour cream. For years, I served this colorful starter when autumn arrived, but then somehow the dish fell off my radar screen—until this year when I decided to give the recipe a facelift. 

For my 21^st century version I roasted and pureed cubed butternut squash, and seasoned it not only with curry powder, but with rosemary and thyme as well. And, in place of sour cream, I substituted crème fraiche, which has a more complex flavor.