(Published on - 11/12/2022 3:09:03 AM)
When it comes to Thanksgiving dinner, the more sides the better. We all love Turkey, but the side dishes make it perfect! Move on over Turkey!! Haha ~ With so many awesome dishes, there might not be any room left for the Turkey. Think ~ Sausage Stuffing, Candied Sweet Potatoes, Cauliflower Gratin, Green Bean Casserole, Cheesy pull apart garlic rolls, Mashed potatoes, Cranberry Sauce, Gluten Free Wild Rice Stuffing, Antipasto, Fresh Corn Casserole, etc! The list is endless! There are the classic sides, but why not be creative this Thanksgiving and include a few new ones to the menu. Your guests will love you for all the Yummy sides to go with your delicious Turkey! Happy planning & Happy Thanksgiving! Below are a few recipes that I hope you enjoy!
Creamy Butternut Squash Pasta
- 1/4 c.
- 2 tbsp.
- 1 c.
cloves garlic, chopped
- 1 tbsp.
chopped sage, plus more for garnish
- 6 c.
cubed butternut squash (about 30 0z. cubed)
- 1 tsp.
kosher salt, plus more for pasta water
- 1/2 tsp.
ground black pepper, plus more to taste
- 2 c.
- 1/4 c.
- 1 lb.
- 1/2 c.
grated parmesan cheese, plus more serving
- 1 Place the butter in a medium pot (with a lid) over medium heat. Let melt, then add the olive oil and walnuts. Cook until the walnuts are lightly toasted and the butter is golden brown, 2 to 3 minutes. Use a slotted spoon to transfer the walnuts to a paper towel lined plate.
- 2 Add the garlic and sage to the pot and cook briefly until golden and aromatic, about 1 minute. Add the squash, broth, salt and pepper. Bring to a simmer, then cover and cook for 15 to 20 minutes, or until the squash is fork tender.
- 3 Transfer the squash mixture to a blender canister. Cover, then remove the top insert from the lid and cover with a kitchen towel (to let steam escape). Puree until very smooth, about 1 minute.
- 4 Meanwhile, bring a large pot of water to a boil. Season with salt. Add the pasta and reduce to medium heat (just simmering). Cook 1 minute less than the package directions. Reserve 1/2 cup of the pasta water then drain the pasta in a colander.
- 5 Return the large pot to medium heat. Add the butternut squash sauce, heavy cream, cooked pasta and 1/4 cup of the pasta water and parmesan cheese. Stir gently with a rubber spatula, until the sauce has thickened slightly and is coating the pasta, about 2 minutes. (Add more pasta water to reach desired consistency). Season with more salt and pepper to taste.
- 6 Serve immediately topped with more chopped sage, parmesan cheese, and the reserved walnuts.
- Look for bags of pre-cut butternut squash in the produce section, to save time on peeling and chopping. Otherwise, start with a whole butternut squash that weighs around 2 pounds.
Double Cranberry Sauce
- 1 Combine the fresh or frozen cranberries, dried cranberries, sugar, cranberry juice, lime juice and salt in a medium saucepan over medium heat and bring to a boil. Reduce the heat to low and simmer until the liquid starts to thicken, 25 to 30 minutes.
- 2 Remove the pan from the heat and let the sauce cool completely, about 2 hours. Serve at room temperature or chilled.
Make-ahead tip: Make the sauce up to 3 days in advance; let cool, then refrigerate in an airtight container.