Giving Thanks....

for SIDE DISHES!
While Turkey may steal the show, these beauties are hot competition for your heart. Forget the turkey, I'll eat these for dinner.

Butternut Squash Bread Pudding
serves 8
2 tbsp olive oil
2 medium onions, chopped
1 1/2 lbs butternut squash peeled, seeded and cut into 1/2" pieces (or substitute frozen, cubed squash)
kosher salt
black pepper
2 tbsp chopped fresh sage
6 tbsp of flax meal
2 cups of warm milk (rice, soy, almond)
3/4 lb crusty bread cut into 1" pieces (about 7 1/2 cups)
1/2 lb gruyere cheese or cheese substitute grated (2 cups)

Heat over to 375 degrees F. Grease a 2 1/2 or 3 quart baking dish.

In a large bowl whisk together the flax, warm milk and 1/4 tsp each salt and pepper. Set aside.

Heat the oil in a large skillet over medium high heat. Add the onions and cook, stirring frequently, until soft (4-5 min). Add the squash and season with 1/2 tsp salt and 1/4 tsp pepper, tossing frequently until tender (8-10 min). Stir in the sage, let cool for 10 minutes.

Add the bread, cheese and squash mixture and toss to coat in the prepared baking dish. Pour milk mixture over the top and let sit for 5 minutes. Bake until golden brown and set, 55 to 60 minutes.


Potato and Celery Root Mash
serves 8
3 lbs Yukon gold potatoes, quartered
1 lb celery root, peeled and cut into 1" pieces
Kosher salt
Black pepper
1 cup of  warm plain soy creamer or coconut creamer
2 tbsp chopped fresh chives

Place tho potatoes and celery root in a large pot and add enough cold water to cover. Bring to a boil and add 2 tsps salt. Reduce heat and simmer until the vegetables are very tender, 18 to 20 minutes. Drain and return  vegetables to the pot.

Add the creamer, butter and 1 tsp salt and 1/4 tsp pepper and mash to desired consistency. Sprinkle with the chives.

Bourbon-Cranberry Sauce
serves 8
1 12 oz bag cranberries (fresh or frozen)
3/4 cup cane sugar
1/2 cup apple juice
1/4 cup bourbon

In a saucepan, combine the cranberries, sugar, apple juice, and bourbon. Simmer with the lid on, stirring occasionally, until the cranberries begin to burst and the sauce thickens, 20 to 25 minutes. Let cool before serving.


Sweet Potatoes with Pecans
serves 8
3 tbsp olive oil
2 1/2 lbs sweet potatoes, peeled and sliced into 1/4" rounds
3/4 cups chopped pecans
1/4 cup light brown sugar
2 tsps fresh thyme leaves
pinch of cayenne pepper
Kosher salt
Black pepper

Heat oven to 375 degrees F. Oil a shallow 2 1/2-3 quart baking dish.

In a large bowl, toss the sweet potatoes with 2 tbsp of olive oil, 1 tsp salt and 1/4 tsp black pepper. Transfer to the prepared baking dish. Cover tightly with foil and bake until tender, 45-50 minutes.

Meanwhile, in a small bowl, combine the pecans, sugar, thyme, cayenne, the remaining tbsp of oil, 1/4 tsp salt and 1/8 tsp black pepper.

Remove the foil from the baking dish, sprinkle the pecan mixture over the potatoes, and continue to bake, uncovered, until the pecans are toasted 10-12 minutes.


Wild Rice and Mushroom Pilaf with Cranberries
serves 8
1 1/2 cups long grain and wild rice blend
3/4 cup dried cranberries
3 tbsp olive oil
1 large onion, chopped
1 lb mixed mushroom (such as cremini, shiitake or oyster)
Kosher salt
Black pepper
1/2 cup dry white wine
1/2 cup chopped fresh flat-leaf parsley
2 tbsp chopped fresh tarragon

Cook the rice blend according to the package directions. Fold in the cranberries, cover, and let stand for 10 minutes.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring frequently, until tender, 5-7 minutes. Add the mushrooms, 1/2 tsp salt, 1/4 tsp epper and cook, tossing frequently, until tender, 6-8 minutes more. Add the wine and simmer until evaporated, about 1 minute. Stir in the parsley and tarragon. Add the mushroom mixture to the rice and toss to combine.


Roasted Brussels Sprouts and Grapes
serves 8
1 1/2 lbs Brussels sprouts, trimmed and halved
1 lb red seedless grapes
3 tbsp olive oil
2 cloves garlic, sliced
1 tbsp fresh thyme leaves
Kosher salt
Black pepper

Heat oven to 375 degrees F. On a large, rimmed baking sheet, toss the brussels sprouts, and grapes with the olive oil, garlic, thyme, 1/2 tsp salt and 1/4 tsp black pepper.Turn the Brussles sprouts cut side down.

 Roast until golden brown and tender, 20-25 minutes.