Braising—with a healthy dose of soy—is one of our favorite ways to bring out the texture and flavor of winter squash. Maxime Iattoni
Let vegetables steal the show with these scrumptious, seasonal, and meat-free Thanksgiving dishes, from hearty sides like soy braised kabocha squash or a sweet potato and kale gratin, to savory main courses like spiced vegetable patties or a multilayered eggplant and goat cheese terrine.
Broccoli Rabe with White Beans and Preserved Lemon
The bitter bite of broccoli rabe is tempered by creamy cannellini beans and brightened by salty preserved lemon. A quick and pretty 1-pan side dish, this is easy to scale up for a crowd; unlike softer, more watery greens, rabe retains plenty of volume after cooking. Look for greens with healthy-looking stems and dark green florets. Get the recipe for Broccoli Rabe with White Beans and Preserved Lemon »
Soy-Braised Kabocha Squash
Braising—with a healthy dose of soy—is one of our favorite ways to bring out the texture and flavor of winter squash.
Haricots Verts Casserole
Sherry vinegar balances the richness in the cream sauce for this Thanksgiving staple from Thomas Keller’s Bouchon Bistro in Yountville, California. A riff on the American classic, this recipe swaps the green beans for slender French-style haricots verts and the canned mushroom soup for a from-scratch mushroom cream sauce. The whole thing then gets a topping of crispy shallots before baking. Get the recipe for Haricots Verts Casserole »
Sweet Noodle Kugel
Kugel—the creamy egg noodle casserole that’s a staple of Jewish holiday cooking&dmash;gets a Midwestern topping of cornflakes in this Thanksgiving side dish.
Winter Squash and Apple Soup
A garnish of fried mushrooms and a drizzle of spiced mint butter adds elegance to a simple pureed vegetable soup.
Tossing crisp-fried brussels sprout leaves in a spicy Thai-flavored dressing spiked with yuzu juice, sesame oil, and Sriracha enlivens the old standby vegetable.
Kale and Sweet Potato Gratin
Don’t limit traditional pie spices—clove, cinnamon, and nutmeg—to the dessert table. In this cheesy, rich gratin, the spices take a savory note alongside kale, sweet potatoes, and sharp white cheddar.
Broiled Spaghetti Squash with Walnut-Miso Glaze
It’s rare that we encounter spaghetti squash not shredded into its eponymous noodle-like threads. But kept intact, it reveals a beautifully yielding texture and a savory, subtle flavor that’s perfectly offset by a rich walnut-miso glaze.