Not celebrating thanksgiving doesn’t mean you can’t enjoy its famous food still. Cook these thanksgiving side dishes at home and make a special meal that your family won’t forget. You’ll thank us once you try these tips and recipes. Thanksgiving Dishes
By Mariam Elhamy
Coconut Curry Pumpkin Soup
Coconut curry pumpkin soup is a bowl of comfort with a kick. This soup comes together in less than 30 minutes using a handful of ingredients!
Ingredients:
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves of garlic, minced or pressed
- 1 teaspoon ginger, minced
- 1 tablespoon mild curry powder
- ½ teaspoon garam masala spice blend
- 3 cups vegetable stock
- 1 (14 ounce) can coconut milk
- 3 cups pumpkin (or butternut squash) puree
- salt and ground black pepper, to taste
- toasted pumpkin seeds and cilantro for topping (optional)
Instructions:
- Heat olive oil over medium heat. Add onion and saute for 4 mins until soft and translucent. Add garlic and ginger and cook for 1 min until fragrant. Thanksgiving Dishes
- Stir in curry powder and garam masala, then add vegetable stock, coconut milk, and pumpkin and bring to a boil. Reduce the heat to low and simmer for approximately 20 minutes, covered. Season with salt and pepper, to taste. Puree the soup until smooth.
- Serve soup with a drizzle of coconut milk and toasted pumpkin seeds and cilantro.
Butternut Squash Salad
Butternut squash salad is a light meal that’s loaded with fall flavors and colors. You’ll enjoy its crispy fresh ingredients all pulled together with a light dressing.Ingredients:
- ½ large butternut squash, cut into ½-inch cubes (4 cups)
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon salt and ¼ teaspoon black pepper
- 1 (5 oz.) package baby kale
- 1 medium apple, cut into ½ inch pieces
- ½ cup pomegranate
- ¼ cup feta cheese, crumbled
- ½ cup pepitas (no shell pumpkin seeds), toasted
Apple Cider Vinaigrette:
- 2 tablespoons apple cider vinegar
- ¼ cup olive oil
- ½ tablespoon Dijon mustard
- ½ teaspoon salt and ¼ teaspoon ground black pepper
Instructions:
- Preheat oven to 400 F. In a large mixing bowl, toss together butternut squash, olive oil, Italian seasoning, garlic powder, salt, and pepper. Transfer to a baking pan and roast for 30 mins until tender.
- In a large bowl, combine baby kale, roasted butternut squash, apple, pomegranate seeds, feta cheese, and toasted pepitas. Thanksgiving Dishes
- In a small mixing bowl, whisk together vinegar, olive oil, mustard, salt and pepper.
- Pour dressing over salad and toss to combine.
Cauliflower Mashed Potatoes
If you’re a fan of creamy mashed potatoes, you’ll love this recipe! You can’t taste the cauliflower, but it makes these mashed potatoes extra fluffy, smooth, and light.
Ingredients:
- 3-4 cloves of roasted garlic (see notes)
- 2 pounds Yukon gold potatoes
- 1 (1-pound) cauliflower head, broken into a few large pieces
- 1 tablespoon minced rosemary
- 4-6 tablespoons olive oil (or butter/vegan butter)
- Salt & pepper
- Reserve some starchy potato water
Instructions:
- Drizzle garlic cloves with olive oil and salt and bake at 350F until soft (15 mins).
- Bring a large pot of salted water to a boil. Add the potatoes and the cauliflower and boil until knife-tender (15 to 25 mins). In a food processor, puree the cauliflower with roasted garlic, 2 tbsp of olive oil, rosemary, and a few pinches of salt and pepper.
- When the potatoes are soft, remove them from the pot. Peel and mash them. Add 2 tbsps of olive oil, then stir with the cauliflower puree until smooth and creamy.
- If necessary, add ¼ cup (or so) of hot starchy potato water to help it out. Taste and adjust seasonings, adding more olive oil, salt, pepper, and/or rosemary to taste.
Creamed Spinach
This easy creamy spinach is the perfect side to any dish and the perk is, you can make it ahead and reheat it any time.
Ingredients:
- 1 + ½ lb. fresh spinach (3 bunches), stems removed
- 2 tbsp butter
- 1 small onion, diced
- 1 tbsp garlic, minced
- ½ tbsp all-purpose flour (or cornstarch)
- 1 + ½ cups heavy cream
- ¼ cup Parmesan cheese, grated
- 1 tsp salt (or to taste) and ½ tsp ground black pepper
Instructions:
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- Cut fresh spinach in half and cook in a large pot of boiling water for 30 seconds until wilted. Rinse the spinach under running cold water until cool. Drain and squeeze out excess water. Set aside.
- In a large skillet, melt butter over medium-high heat until it turns bubbly, about 1-2 mins. Sauté onion and garlic until fragrant, 2 mins. Add flour and stir well to combine. Stir in heavy cream and Parmesan. Thanksgiving Dishes
- Turn the heat down to medium. Bring the mixture to a simmer until smooth and thickened, 5 mins. Season with salt and pepper to taste.
- Stir in spinach and cook for 1-2 mins until heated through. Serve warm with extra Parmesan on top.
Honey Roasted Carrots
Honey roasted carrots are a sweet, savory, and salty side dish that pairs well with almost any entree. With all these flavors in one dish, everyone will want seconds.
Ingredients:
- 1 lb. baby carrots (2 bunches), rinsed, peeled, and tops trimmed
- 2 tablespoons olive oil
- 2 tablespoons honey
- ¼ teaspoon salt and ⅛ teaspoon ground black pepper
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions:
- Preheat oven to 400 F. Line a baking pan with parchment paper and place carrots.
- In a small bowl, combine olive oil, honey, salt, pepper, pour over the carrots and toss to combine. Arrange carrots in a single layer and place the pan into the oven.
- Bake for 25-35 mins until tender. Note that thick carrots will need more time.
- Garnish with fresh parsley. Thanksgiving Dishes
Crispy Leaf Potatoes
Layers upon layers of buttery crispy potatoes are just what you need as a dish to side any main course. You can dip it in sauce, eat it with gravy or even just as it is.
Ingredients:
- 1 bag (5 lb.) medium potatoes
- 2 tbsp olive oil, divided
- ¼ cup unsalted butter, melted
- 1 tbsp Italian seasoning
- 1 tsp garlic powder
- 1 tbsp salt and 1 tsp ground black pepper (or to taste)
- fresh parsley, chopped (optional, for serving)
- parmesan cheese, grated (optional, for serving)
Instructions:
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- Preheat oven to 400F. Thinly slice the potatoes (peeled or unpeeled) and pat them dry with a paper towel.
- Transfer the sliced potatoes into a bowl and add 1 tbsp olive oil, melted butter, Italian seasoning, garlic powder, salt and pepper. Toss to coat evenly.
- Arrange the potatoes upright in a casserole pan and brush the top with the remaining 1 tbsp olive oil. This helps the top get even more crispy.
- Bake for 1 hour and 20 mins until golden brown.
- Top with parsley and parmesan cheese and serve immediately.
Pesto Green Beans
This quick and easy dish is a winner with everyone and you can make it in less than 10 minutes. Thanksgiving Dishes
Ingredients:
- 1.5 lbs. green beans, washed and trimmed
- 2 tablespoons unsalted butter
- ¼ cup walnuts, chopped
- ½ cup basil pesto
- ½ tablespoon balsamic vinegar
- ½ teaspoon salt and ¼ teaspoon ground black pepper (or to taste)
Instructions:
- Bring a large pot of salted water to a boil. Add green beans and cook for 3-4 mins, until bright green and slightly tender. Drain and rinse with cold water to cool.
- Melt butter in a skillet over medium-high heat. Add walnuts and cook until golden brown, about 3-4 mins. Stir in pesto and balsamic vinegar until evenly combined.
- Add green beans and toss to coat and warm through, about 1-2 mins. Season with salt and pepper to taste and serve immediately with extra spoonfuls of pesto on top.
Sweet Potato Casserole with Pecans
This sweet potato casserole with pecans recipe is packed with tender sweet potatoes and a buttery crunchy pecan topping, the best dessert on a cold day.
Ingredients:
- 4 medium sweet potatoes
- ½ cup heavy cream
- ½ cup butter at room temperature
- 2 eggs
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Pecan Topping:
- 1 + ½ cup pecans, finely chopped
- ¼ cup butter at room temperature
- ⅓ cup granulated sugar
- ½ cup all-purpose flour
Instructions:
- Preheat oven to 350 degrees F. Poke a fork into the sweet potatoes to make a few vents, place on a lined baking sheet and bake for 1 hour until completely soft inside.
- Cut the sweet potatoes in half and scoop out the flesh into a large bowl. Add heavy cream, butter, eggs, sugar, vanilla extract and salt. Mix with a hand mixer for 1-2 mins until smooth.
- Transfer the mixture into a square baking dish. Gently tap the baking dish on the counter a few times to release any air bubbles and spread the mixture evenly.
- In another large bowl, combine pecans, softened butter, flour and sugar. Use your fingers to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
- Spread the mixture evenly over the top of the sweet potatoes with a spoon.
- Bake the casserole at 350 F for 35-40 mins until golden brown on top.
- Set it aside to cool for 10-15 mins before serving.
