Show-Stopping Thanksgiving Sides


Are you looking to add some pop to your Thanksgiving repertoire? Well, here are three vegetable side dishes that will have everybody oohing and aahing and coming back for seconds.

Bon appétit!

Roasted Harvest Moon Squash With Broccoli And Cauliflower(Serves 8)2 acorn squash, washed and cut in half, seeds removed

1 head broccoli, stalks removed

1 head cauliflower, stalks removed

1/3 cup extra virgin olive oil

Sea salt and freshly ground black pepper, to taste

1/2 cup pumpkin seeds, toasted

Optional: A few tablespoons extra virgin olive oil or melted butterTo prepare:Preheat the oven to 375 degrees.

Cut acorn squash in half, then place the cut side down on a cutting board.

Cut into 1-inch to 1¼-quarter-inch-thick slices, leaving the rind on.

Lightly coat a parchment-lined baking sheet with oil and place the slices in one flat layer on the sheet.

Drizzle oil over the top and add salt and pepper.

Roast until the squash is tender and browned on the edges but not falling apart, about 20 minutes.

Meanwhile, remove the stalks from the broccoli and cauliflower and discard.

Cook cauliflower florets in a large pot of boiling, salted water or steamer over high heat until tender to the point of a knife, about 10 minutes.

Do the same with the broccoli, cooking about 4 minutes.

Immediately plunge the vegetables into cold water to stop the cooking process.

Drain well.

Serve immediately on a heated platter, arranging the vegetables artfully. Drizzle with olive oil or butter and scatter a few toasted pumpkin seeds over all if desired.Potato, Celeriac And Leek Gratin(Serves 8 to 10)4 cups whole milk, cream or half and half

4 tablespoons unsalted butter

2 leeks, white parts only, thinly sliced

5 baking potatoes, peeled and thinly sliced

1 large bulb celeriac (celery root), trimmed, peeled and thinly sliced

4 cloves garlic, minced

1 teaspoon chopped fresh tarragon leaves

Sea salt and freshly ground black pepper, to taste

1/4 teaspoon freshly grated nutmeg, to taste

1 cup shredded Jarlsberg or Swiss cheese

Sweet paprika, for sprinklingTo prepare:Preheat the oven to 375 degrees.

Generously butter a 9-by-13-inch baking dish.

In a large heavy non-reactive saucepan, cook the milk and butter over moderate high heat, bringing to a simmer.

Meanwhile, prepare and slice the leeks, potatoes, celeriac and garlic.

Add the vegetables to the simmering milk.

Add tarragon, salt, pepper and nutmeg and stir well.

Bring to a boil, then reduce the heat and simmer until the potatoes begin to give up their starch and thicken the mixture somewhat, about 10 minutes.

Carefully stir every so often to keep from sticking to the bottom of the pan.

Transfer the mixture to the prepared baking dish.

Scatter cheese over the top and sprinkle with paprika.

Bake until golden brown and the potatoes are completely cooked, about 1 hour.

Let stand about 15 minutes before cutting into squares and serving.Delicata Squash With Green Beans(Serves 4)2 delicata or winter squash

Sea salt and freshly ground black pepper, to taste

2 to 4 tablespoons extra virgin oil

1 pound green beans, trimmed

1 teaspoon salt

2 tablespoons unsalted butterTo prepare:Preheat the oven to 400 degrees.

Cut the squash in half lengthwise, scoop out and discard the seeds.

Place the squash on a baking sheet and drizzle olive oil in the center, along with salt and pepper.

Bake until the centers are soft to the point of a fork, about 20 to 30 minutes.

Baking time will depend on the thickness of the squash.

Meanwhile, add salt to water and boil.

Add beans to the boiling water, a handful at a time.

Cook until the beans are crunch-tender, about 8 minutes.

Drain and run under cold running water to stop the cooking process.

Mound the beans in the center of the squash, then drizzle with butter and serve at once.

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