[Photographs: J. Kenji López-Alt, Lauren Rothman, Shao Z., Niki Achitoff-Gray]
If I had to take a wild stab at it, I'd guess that the majority of dinner tables this Thanksgiving are going to feature a pumpkin pie. And there's nothing at all wrong with that—there's no dessert that's more iconically autumnal. But there is something wrong when pumpkin pie is pretty much the be-all and end-all of most Americans' knowledge of fall and winter squash, because there's so much more that can be done with the mild, sweet, and nutty flavors coming from that family of botanical-fruits-turned-culinary-vegetables. Apart from that, in many households, when the sideboard's loaded with enticing sweets like buttery apple crisp or gloriously rich pecan pie, the serving of pumpkin pie can end up feeling like more of a gesture than an act of pure volition (though, of course, we've got a pumpkin pie recipe to cure you of that).
This recipe collection was created for those who are down with pumpkin and its relatives, but want to find a different way (or just an additional way) to incorporate it into their Thanksgiving meal. From pumpkin soup and simple roasted squash to homemade ravioli and a pressure-cooker risotto, here are 10 recipes to convince you that squash deserves a more prominent spot on your Thanksgiving menu.
Pressure Cooker Butternut Squash Risotto With Frizzled Sage and Brown Butter
[Photograph: Vicky Wasik]
Risotto isn't a traditional Thanksgiving starch, but it's warm and comforting and widely loved, which makes it a holiday winner in our book. As a bonus, this version is a cornucopia of fall flavors: roasted squash, deeply nutty browned butter, sage, and apple and maple syrup for just a touch of extra sweetness. Not only does using a pressure cooker save time, but if you have an electric model, you can also reserve precious Thanksgiving Day stovetop space for other dishes.
Get the recipe for Pressure Cooker Butternut Squash Risotto With Frizzled Sage and Brown Butter »
Homemade Butternut Squash and Blue Cheese Ravioli With Sage Brown Butter Sauce
[Photograph: Niki Achitoff-Gray]
While we're on the subject of unusual-but-crowd-pleasing Thanksgiving dishes, homemade pasta made with seasonal ingredients is a great choice for either a side or a vegetarian main. Here, the mild sweetness of butternut squash and onion, roasted with orange juice and agave nectar, is cut with a funky blue cheese to make a complex filling for ravioli. (If you're concerned it might be a little too funky for your gang, you can substitute Gruyère or goat cheese.) The ravioli freeze well, so make them ahead of time if you can—all you'll have to do on the day of is boil the pasta and make the quick sauce.
Get the recipe for Homemade Butternut Squash and Blue Cheese Ravioli With Sage Brown Butter Sauce »
Roasted Pumpkin Soup With Brown Butter and Thyme
[Photograph: J. Kenji López-Alt]
A warming soup is a lovely (and pleasantly traditional) way to start a big meal. Made with pumpkin, chicken or vegetable stock, and a handful of aromatics, this soup is a simple option that allows you to maximize the squash's flavor by first roasting it to bring out its natural sweetness. You can add spices like cinnamon or cloves, but go easy on them—this is pumpkin soup, not pumpkin pie soup.
Get the recipe for Roasted Pumpkin Soup With Brown Butter and Thyme »
Miso-Squash Soup With Sesame-Ginger Apples
[Photograph: Vicky Wasik]
For a soup that's more emphatically savory, try poaching the squash instead of roasting. Inspired by a Japanese appetizer called kabocha no nimono, we concentrate the nutty flavors of pumpkin or kabocha squash by poaching it in a dashi-based broth and deepen the umami effect by adding a bit of miso paste. A garnish of diced apples, sliced scallions, grated fresh ginger, and sesame complements the soup with a burst of bright sweetness.
Get the recipe for Miso-Squash Soup With Sesame-Ginger Apples »
Vegan Curry Butternut Squash Soup With Kale
[Photograph: Yasmin Fahr]
This is a much more filling, well-rounded soup—perfect as part of a vegetarian meal that's on the lighter side, or even as the main dish in a vegan spread. We combine cubed butternut squash with carrots, kale, and aromatics; quinoa gives it heft, and toasted pepitas on top add a pleasing crunch. The warm spice of curry powder gives this soup a flavor that's bound to be unique on your Thanksgiving table, which can help set off and balance out the flavors of more traditional dishes.
Get the recipe for Vegan Curry Butternut Squash Soup With Kale »
Baked Acorn Squash With Wild Rice, Pecan, and Cranberry Stuffing
[Photograph: Lauren Rothman]
A hearty vegetarian main that doubles as a pretty centerpiece dish, these hollowed-out acorn squash are filled with a mixture of white and wild rice, dried cranberries, and toasted chopped pecans. Ricotta salata cheese adds a salty kick to complement the earthy autumnal flavors. Each stuffed squash is easily a full meal for one, so on Thanksgiving, you'll probably want to cut them in halves to encourage your guests to save room.
Get the recipe for Baked Acorn Squash With Wild Rice, Pecan, and Cranberry Stuffing »
Balsamic-Glazed Acorn Squash With Shallots and Rosemary
[Photograph: Carrie Vasios Mullins]
If you're all set on a main dish and just need an easy, fresh vegetable side, squash fits the bill wonderfully when simply roasted with oil. Of course, you've got plenty of options for dressing it up a little, too—here, we roast acorn squash with shallots and add balsamic vinegar, which imparts an acidic tanginess to contrast with the slight sweetness of the squash.
Get the recipe for Balsamic-Glazed Acorn Squash With Shallots and Rosemary »
The Best Squash Lasagna
[Photograph: J. Kenji López-Alt]
For a vegetarian Thanksgiving dinner, lasagna is perfectly at home as a main dish—it's every bit as rich and soothing as a roast, and it can flexibly accommodate a range of ingredient combinations. Our secret to maximizing the squash flavor here is incorporating the vegetable in two ways: Three-quarters of it is blended into a creamy purée, and the rest is diced and sautéed in butter, to be layered with tender noodles and a Gruyère white sauce. We said it was vegetarian—we didn't say it was light.
Get the recipe for The Best Squash Lasagna »
Roasted Kabocha Squash With Soy Sauce, Butter, and Shichimi Togarashi
[Photograph: Shao Z.]
This is an excellent choice for a Thanksgiving side, mainly because it's so darn easy. The shortcut we use here to load simple roasted kabocha with flavor is the powerful modern-Japanese combination of butter and soy sauce. Shichimi togarashi, a Japanese seven-spice blend, gives the dish a little heat.
Get the recipe for Roasted Kabocha Squash With Soy Sauce, Butter, and Shichimi Togarashi »
Couscous With Crispy Pancetta and Butternut Squash
[Photograph: Yasmin Fahr]
This hefty one-pot side dish packs in a ton of flavors: nutty from the Israeli couscous; earthy from the chickpeas; salty, fatty, and smoky from the pancetta; and sweet from the butternut squash. To make the dish vegetarian, substitute vegetable broth for chicken and omit the pancetta—though you'll probably want to add something salty to replace it, like Parmesan cheese.
Get the recipe for Couscous With Crispy Pancetta and Butternut Squash »
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