The same side dishes seem to grace Thanksgiving tables year after year. I'm all for honoring family food traditions, but there is also something to be said for making room for new ones. You just might find a delicious replacement for that tired green bean casserole. Today, I'll share a few that I've tested out recently. They all feature ingredients that are in season and readily available this time of year, which makes a lot of sense for a meal that's all about celebrating the harvest. They can also be made in advance, or at least prepped in advance to save you some kitchen time on Thursday. The first is a pan seared butternut squash recipe adapted from one that I found on thekitchn.com, with a few minor changes. The second is a rich, creamy pumpkin sage polenta that comes from the blog Kitchen Confidante and makes great use of any pumpkin puree you have left over from making your pumpkin pie. The third breathes new life into your usual scalloped potato recipe and was recommended by a friend who found it in a cookbook called Quick Vegetarian Pleasures by Jeanne Lemlin.
Pan Seared Butternut Squash
2 Tbsp sunflower oil
5 fresh sage leaves
4 fresh thyme sprigs
1 medium butternut squash (about 2 lbs)
1 Tbsp pomegranate juice
1 tsp honey
2 Tbsp aged balsamic vinegar
2 Tbsp olive oil
sea salt & fresh ground pepper
Freshly shaved Parmesan (optional)
Peel the butternut squash, cut it in vertical halves, scoop out the seeds and stringy pulp, then cube it into small pieces. Roughly chop the fresh herbs and set aside. Heat the sunflower oil in a large cast iron skillet or other large, heavy frying pan over high heat. When the oil is good and hot, add the fresh herbs and fry them for 30 seconds. This crystallizes the herbs, allowing them to keep their bright green color and a nice texture. Next, add the squash, toss to coat in the oil and herbs, then spread it into a single layer. Reduce heat to medium-high and cook for 5 minutes, stirring only once or twice. Reduce the heat to medium, add salt and pepper, and continue cooking for another 10 minutes, or until the squash is starting to brown and soften. Stir occasionally.
While the squash is cooking, mix the honey, pomegranate juice, balsamic vinegar, salt and pepper in a small bowl. Buying pomegranate juice is expensive, so I thought I'd be clever, buy a whole pomegranate, and try to do it myself. After peeling it, plucking out a handful of seeds, crushing them with my mortar and pestle, straining out the juice, then cleaning up the big mess I'd made, I decided that they sell that stuff already juiced for good reason and it might just be worth the extra dime to buy it that way. Lesson learned.
While whisking the juice with the other sauce ingredients in your small bowl, slowly drizzle in the olive oil in a steady stream until well emulsified. Once the squash is tender, pour the sauce into the pan and use a spatula to scrape any browned bits from the bottom of the pan. After a minute or so, remove from heat. Serve right away or let it cool and pop it in the fridge to be reheated on Thanksgiving day. Serve with the fresh Parmesan shavings on top, if desired.
3 C water
1 C polenta
3 tsp kosher salt
1/2 C pumpkin puree (fresh or canned)
1 tsp sage, chopped
1/2 C Parmesan cheese
2 Tbsp unsalted butter
In a medium saucepan, whisk together the water, polenta, and salt. Bring to a boil over medium heat, whisking occasionally. Add the pumpkin and the sage. Lower the heat and let it simmer, stirring frequently with a wooden spoon for about 15-20 minutes, or until the polenta begins to pull away from the sides of the pan.Stir in the cheese and butter. Serve immediately, or cool it, store it in the fridge, and reheat it on the stove adding a little water or broth when you are ready to serve it.
Scalloped Kale and Potatoes
1 lb fresh kale
5 medium-large potatoes, peeled and thinly sliced
2 cloves garlic, minced
1 1/2 C grated Swiss or cheddar
6 Tbsp cold unsalted butter, cut into bits
1/2 tsp salt
Freshly ground black pepper
1 1/4 C milk
Rinse the kale and trim the leaves from the stems. Compost or discard the stems. Stuff the kale into a medium pot and add just enough water to cover the bottom of your pot (about 1/2 C). Cook until the kale just wilts, about 7 minutes. Drain and cool the kale. Squeeze out the remaining water with your hands, roughly chop it, and set it aside.
Preheat the oven to 425 F. Generously butter a large shallow baking dish (9x13 will do). Spread half of the potato slices into the baking dish, then spread on all of the kale. Sprinkle on the garlic and half of the cheese, butter, salt, and pepper. Top with the remaining potato slices, cheese, butter, salt, and pepper. Carefully pour in the milk and gently shake the dish to distribute. Bake for 50 minutes, or until potatoes are tender and the top is golden brown.
That should cover your side dishes. If you're looking for a turkey brine recipe, or want to make a pumpkin pie with all fresh ingredients, check out my post from last thanksgiving. Happy feasting!
