What’s on a Traditional Thanksgiving Plate and Why It Matters
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Did you know 83% of Americans serve the exact same dishes at their holiday feast every year? While tradition anchors us, I’ve discovered that a dash of creativity can turn familiar flavors into something extraordinary. Let me show you how to honor the past while crafting a meal that feels fresh and exciting.
Last fall, I experimented with my grandmother’s mashed potato recipe by adding white miso and browned butter. My skeptical uncle took one bite and grinned: “This tastes like home… but better.” That moment sparked my mission to reimagine classic comfort food without losing its soul.
This year, I’m blending time-honored techniques with unexpected ingredients. Imagine herb-roasted turkey with za’atar seasoning or cranberry sauce brightened with blood orange zest. Even the green bean casserole gets a crispy upgrade with fried shallots instead of canned onions.
You’ll find no radical overhauls here—just thoughtful tweaks that make each bite memorable. I’ve spent months testing variations to ensure every dish stays recognizable yet thrilling. From the first appetizer to the final slice of pie, this menu celebrates connection through reinvented classics.
Key Takeaways
- Blend cherished traditions with contemporary flavors for a balanced feast
- Enhance classic recipes using quality ingredients and global inspirations
- Maintain nostalgic elements while introducing subtle surprises
- Discover easy upgrades for appetizers, mains, sides, and desserts
- Create conversation-starting dishes that delight all generations
Modern thanksgiving dinner ideas for Every Course
This year, your feast can tell a story of tradition meeting innovation in every bite. I’ve crafted a thanksgiving menu where each dish honors the past while whispering something new. Let’s explore how to reimagine every course—from first crunch to last crumb.
My approach? Treat classic recipes like blank canvases. Last November, I swapped standard dinner rolls for miso-honey butter brioche buns. Guests raved about the savory-sweet balance. These “aha!” moments come from blending techniques I learned from chefs on Bon Appétit and Food52 with my family’s cooking traditions.
| Course | Traditional | Modern Twist | Key Upgrade |
|---|---|---|---|
| Starter | Shrimp cocktail | Wasabi-lime glazed prawns | Zesty citrus kick |
| Main | Roast turkey | Maple-brined with sumac rub | Middle Eastern spices |
| Dessert | Pumpkin pie | Ginger-cardamom custard tart | Warm spice blend |
Notice how small changes create big impact? A sprinkle of smoked paprika on deviled eggs or pomegranate seeds in cranberry relish makes each dish feel special. Mix these suggestions like puzzle pieces—maybe pair my bourbon-pecan sweet potatoes with your aunt’s famous green beans.
The best part? These upgrades won’t scare traditionalists. My cousin still insists on canned cranberry sauce, but last year she asked for my orange-zested version. Progress tastes delicious.
Elevating Your Turkey: Fresh Twists on a Holiday Classic
The centerpiece of your feast deserves more than just a rinse and roast. Last year, I discovered a game-changing trick: rubbing orange zest under the skin before roasting. My cousin—a self-proclaimed “turkey purist”—admitted it was the juiciest bird she’d ever tasted.
Citrus and Herb Infusions
Brining transforms dry breast meat into succulent perfection. My go-to mix combines grapefruit, lemon, and fresh sage in a saltwater bath. Let it soak overnight—the citrus enzymes tenderize while the herbs infuse earthy notes.
| Technique | Traditional Approach | Modern Twist | Flavor Impact |
|---|---|---|---|
| Brining | Saltwater solution | Citrus-herb brine | Bright acidity |
| Basting | Butter & drippings | Herb-infused olive oil | Rich aromatics |
| Skin Treatment | Salt & pepper | Honey-lime glaze | Crispy sweetness |
Unexpected Crispy Elements
Crunchy textures make every bite exciting. Try tucking rosemary sprigs between the skin and meat—they crisp up like edible confetti. For last-minute magic, sprinkle fried garlic chips over carved slices.
Timing matters most. Start high heat (425°F) for 30 minutes to set the crust, then lower to 325°F. As my butcher friend says: “Crispy skin protects juicy insides—like armor for flavor.”
Balance familiarity with surprise by keeping the classic golden color everyone loves. A drizzle of pomegranate sauce adds fall vibes without straying too far from tradition. Your guests will recognize the essence—just elevated.
Creative Stuffing Recipes to Transform Tradition
Your grandmother’s stuffing recipe holds memories in every crumb—but what if you could weave new stories through texture and taste? I’ve found that swapping out bread for unexpected bases creates dishes that honor tradition while surprising palates.
Quinoa & Butternut Squash Stuffing
Nutty quinoa makes a protein-packed foundation. Roast cubed butternut squash with smoked paprika until caramelized. Toss with cooked quinoa, toasted pecans, and crumbled feta. The secret? A splash of apple cider vinegar cuts through the richness.
Orzo-Infused Variations
For a creamy twist, use orzo pasta instead of stale bread. Sauté mushrooms with thyme until golden, then mix with parmesan and lemon zest. My sister—usually a traditionalist—took seconds last year: “It’s like mac and cheese met stuffing in the best way.”
Balance is key. Sharp cheddar pairs beautifully with sweet dried cherries. Fresh sage adds earthiness without overwhelming. Bake until the top crisps like autumn leaves crunching underfoot.
These recipes keep the soul of thanksgiving intact while adding hidden gems. Your table will still feel familiar—just with whispers of discovery in every bite.
Innovative Sides that Add a Modern Twist
Side dishes often play second fiddle, but this year they’re stealing the spotlight. I focus on vegetables that sing with texture and color while keeping prep manageable. Let’s rethink staples through bold flavors and smart techniques.
Crispy Brussels Sprout Salad
Roasted sprouts become a textural marvel when paired with unexpected companions. Toss shaved Brussels with pomegranate seeds and crispy prosciutto, then drizzle with lemon-tahini dressing. My neighbor described it as “crunchy, tangy, and impossible to stop eating.”
Reinvented Pumpkin Mashed Potatoes
Blend roasted pumpkin into creamy mashed potatoes for autumn vibes. The trick? Brown your butter first—it adds nutty depth without overwhelming the squash. A sprinkle of fried sage leaves creates contrast between silky and crispy.
| Component | Traditional Approach | Fresh Twist | Flavor Impact |
|---|---|---|---|
| Brussels Sprouts | Boiled with bacon | Shaved raw & roasted | Bright acidity |
| Mashed Potatoes | Butter & milk | Pumpkin puree infusion | Earthy sweetness |
| Seasoning | Salt & pepper | Toasted cumin | Warm complexity |
Balance richness with acidity—a squeeze of lime in the salad dressing cuts through the turkey’s savoriness. For plating, use wide bowls to showcase colors: orange pumpkin swirls against white potatoes, green sprouts beside ruby pomegranate arils.
These updates keep the thanksgiving spirit intact while making your spread unforgettable. As my niece said last fall: “I didn’t know veggies could taste like fireworks!”
Modern Takes on Gravy and Sauces
Often overlooked, sauces hold the power to redefine your holiday dishes. While everyone focuses on the turkey, I’ve found that gravy and condiments can become conversation starters when infused with bold flavors. Last year, my spicy pear chutney upstaged the mashed potatoes—proof that a little creativity goes a long way.
Rich Cranberry-Horseradish Sauce
Forget the jiggly canned version. My zesty blend combines fresh cranberries with grated horseradish root—the sharpness cuts through rich meats beautifully. Simmer with orange juice and a splash of wine until it thickens into a glossy glaze. My brother-in-law, who usually skips condiments, now requests jars to take home.
Creating luxurious gravy doesn’t require heavy cream. I roast turkey wings separately for intense flavor, then deglaze the pan with apple cider. A cornstarch slurry creates silkiness without dairy. Pro tip: Whisk in miso paste for umami depth that makes guests ask, “What’s your secret ingredient?”
Balance is crucial. Tart cranberry pairs perfectly with sweet maple syrup, while horseradish adds heat without overwhelming. Taste as you go—adjust acidity with lemon juice or sweetness with honey. These sauces should complement, not compete.
Don’t be afraid to experiment. Try adding star anise to your cranberry sauce or smoked paprika to the gravy. Your thanksgiving table deserves flavors as dynamic as your family stories.
Appetizers to Kick Off Your Modern Feast
First bites create lasting memories. I design starters that spark curiosity while honoring seasonal flavors. A clever twist on deviled eggs became my secret weapon last year—guests couldn’t stop snapping photos before tasting.
Deviled Eggs With a Unique Spin
Swap mayo for Greek yogurt blended with roasted garlic. Top with applewood-smoked bacon bits and a drizzle of maple syrup. The sweet-salty combo makes these disappear faster than pumpkin pie.
| Traditional | Upgrade | Flavor Boost |
|---|---|---|
| Paprika sprinkle | Crispy fried shallots | Savory crunch |
| Pickle relish | Quick-pickled apples | Tangy sweetness |
| Chives | Microgreens | Fresh finish |
Prep these gems the night before. Pipe fillings into egg whites 30 minutes before serving—they stay creamy but won’t weep. Arrange on slate boards with rosemary sprigs for instant rustic charm.
My neighbor’s reaction says it all: “These taste like fall exploded in my mouth!” Balance familiar comfort with unexpected textures to keep guests guessing (and nibbling).
Show-Stopping Main Courses Beyond Turkey
While turkey reigns supreme, this year’s feast could crown a new centerpiece. I recently hosted friends with a coffee-rubbed venison roast—the rich flavor and tender texture converted even the most devoted turkey fans. Sometimes, shaking up the main dish creates unforgettable moments around the table.
Consider these bold alternatives that honor the spirit of thanksgiving while charting new territory:
| Traditional Main | Modern Alternative | Key Benefit |
|---|---|---|
| Whole roasted turkey | Spatchcocked smoked turkey | Faster cooking, crispier skin |
| Baked ham | Pomegranate-glazed pork loin | Tangy-sweet balance |
| Chicken pot pie | Beef Wellington bundles | Individual presentation |
Brining remains crucial for moisture, whether you’re preparing poultry or pork. My go-to blend for red meat? A 24-hour soak in black tea and juniper berries. The tannins tenderize while the aromatics infuse earthy notes.
Last year, I surprised my family with miso-marinated salmon. The caramelized crust and buttery interior became our new talking point. As my niece said: “This tastes like fancy restaurant food… but better because it’s ours.”
Don’t fear breaking tradition—embrace it through reinvention. Your dinner table deserves a centerpiece that sparks joy and curiosity in every slice.
Contemporary Vegan and Vegetarian Showpieces
Plant-based dishes often get sidelined during holiday feasts, but this year they’re claiming center stage. I’ve crafted recipes that turn humble vegetables into edible art—dishes so vibrant even meat-lovers will queue for seconds. Let’s explore how seasonal produce becomes the star of your spread.
Velvety Pumpkin Risotto with Crispy Sage
Arborio rice becomes luxuriously creamy when simmered with roasted pumpkin and vegetable broth. The magic happens when you finish it with a swirl of cashew cream—richness without dairy. Top with sage leaves fried until translucent like stained glass. My cousin declared it her new favorite dish—“proof that plants can satisfy”.
Quinoa-Stuffed Acorn Squash Bowls
Halved squash transforms into edible vessels bursting with texture. I fill them with nutty quinoa, tart cranberries, and crumbled feta that melts into pockets of salty goodness. Pro tip: Score the squash flesh in a crosshatch pattern before roasting—it caramelizes better and holds the filling like a treasure chest.
Balance is everything here. Creamy risotto needs crispy sage. Sweet squash craves salty cheese. These dishes work because they celebrate contrasts while feeling cohesive. Serve them alongside traditional favorites or let them shine solo—either way, your family will remember these flavors long after the plates are cleared.
Decadent Thanksgiving Pies with a Twist
What if your final course became the meal’s most anticipated moment? I reworked my family’s pecan pie recipe using bittersweet chocolate and a touch of sea salt—now it’s the first dish guests ask about. This isn’t just dessert; it’s edible alchemy that transforms humble ingredients into pure magic.
From Ordinary to Extraordinary
Traditional pecan filling gets depth from dark chocolate chunks melted into the syrup. I use 70% cacao for balance—sweet enough to please kids, complex enough to intrigue adults. The secret? Brown your butter first. Its nutty aroma pairs perfectly with toasted pecans.
| Element | Classic Version | Upgraded Twist |
|---|---|---|
| Sweetener | Corn syrup | Maple-bourbon blend |
| Texture | Gooey center | Crisp chocolate shards |
| Garnish | Whipped cream | Maldon salt flakes |
My tips for crust success? Freeze your dough twice—once before rolling, once after fitting into the pan. This prevents shrinkage and ensures flaky layers. Brush the edges with egg wash for that golden halo effect.
Last year, my cousin stared at her slice and laughed: “This looks too pretty to eat… almost.” Serve it on a rustic wooden board at the table—the contrast between sleek filling and rough-hewn plating sparks instant curiosity.
This thanksgiving, let your pie be the exclamation point that leaves everyone buzzing. Sometimes, the sweetest memories come from daring to tweak tradition.
Modern Desserts to End the Feast
What if your final bite became the meal’s most talked-about moment? I’ve found that desserts offer the perfect canvas to blend artistry with nostalgia. Take the classic croquembouche—a tower of cream puffs that usually whispers “special occasion.” Now imagine it shouting “festive adventure” through bold flavors and textures.
Reinvented Croquembouche Delights
My version swaps traditional vanilla pastry cream for unexpected pairings. Try filling puffs with mascarpone cheese whipped with roasted pear purée—the tangy-sweet balance makes eyes widen. For crunch, dip the caramel-glazed tower in crushed pistachios instead of plain almonds.
Savory accents prevent sugar overload. A dusting of smoked sea salt on chocolate-dipped puffs adds intrigue. Last year, I tucked fresh thyme leaves between layers—guests loved the herbal whisper amidst the sweetness.
| Traditional Element | Modern Swap | Impact |
|---|---|---|
| Vanilla custard | Earl Grey-infused cream | Floral complexity |
| White chocolate | Matcha glaze | Earthy vibrancy |
| Gold leaf | Edible flower confetti | Natural elegance |
Save time by prepping components days ahead. Bake puffs on Wednesday, fill them Thursday morning, and assemble just before serving. My aunt gasped when I brought out last year’s tower: “You made this? It looks straight from a Parisian patisserie!”
These dishes prove tradition and innovation can coexist deliciously. Whether you stack your puffs into a skyscraper or arrange them casually, let each bite tell a story of heritage meeting curiosity. After all, the best feasts end with both full bellies and sparked imaginations.
Creative Drinks and Cocktails for the Holidays
Your holiday toast deserves as much creativity as your main course. Last year, I swapped standard sparkling cider for a rosemary-infused bourbon fizz—the surprised cheers proved drinks can be conversation starters. Let’s shake up your beverage game with liquid artistry that complements your feast.
Apple Pie-Inspired Cocktails
Warm spices meet bold spirits in this autumn elixir. Simmer apple cider with cinnamon sticks and star anise, then stir in caramelized brown sugar syrup. A float of spiced rum adds depth without overpowering. My secret? A dash of apple cider vinegar brightens the sweetness.
| Ingredient | Classic Use | Modern Twist | Perfect Pairing |
|---|---|---|---|
| Apple Cider | Mulled drinks | Smoked salt rim | Cornbread stuffing |
| Cinnamon | Garnish | Infused simple syrup | Pumpkin risotto |
| Bourbon | Neat pours | Mulled wine reduction | Herb-roasted turkey |
Balance is key. Tart cranberry ice cubes melt slowly into each glass, preventing cloying sweetness. Prep batches in mason jars Thursday morning—they’ll stay chilled without diluting.
Pair drinks with courses like food and wine. Serve apple cocktails during turkey carving, then switch to pear-ginger sparklers with dessert. My aunt laughed last thanksgiving: “These sips make the meal feel like a fancy tasting menu!”
Garnish with style. Freeze edible flowers into ice cubes or rim glasses with crushed gingersnaps. A spiced pear slice on the rim doubles as a snack—perfect for nibbling between toasts.
Global Flavors: International Twists on Thanksgiving
Why settle for the same old flavors when the world’s pantry awaits your feast? I’ve discovered that borrowing techniques from global kitchens adds excitement to classic dishes without erasing their soul. Let’s take your taste buds on an adventure—no passport required.
Chimichurri Cauliflower Steaks
Argentinian chimichurri brings herbaceous zing to roasted cauliflower. Blend parsley, oregano, and garlic with smoked paprika for depth. Brush thick slabs before roasting—the charred edges soak up the sauce like sponges. My foodie friend gasped: “This tastes like a Buenos Aires steakhouse… but vegetarian!”
Coq au Vin Rosé Reinvented
Swap red wine for rosé in this French classic. The delicate pink hue pairs beautifully with golden potatoes roasted in duck fat. Simmer chicken thighs with pearl onions until the sauce turns silky. A splash of crème fraîche adds tanginess that cuts through rich flavors.
Think beyond traditional roles. Try spiralizing potatoes into nests for Moroccan-spiced lamb meatballs. Or fold cranberry into a ginger-soy glaze for roasted carrots. These twists keep the meal rooted in tradition while whispering secrets from distant kitchens.
Last year, my fusion experiments led to an epiphany: global flavors don’t compete with nostalgia—they amplify it. As my grandmother said while trying miso-gravy: “Tastes like our Thanksgiving… just took a scenic detour.”
Incorporating Seasonal Fall Ingredients in New Ways
Ever notice how pumpkin always gets typecast as pie filling? I turned mine into a velvety bisque last October, swirling in roasted garlic and a hint of smoked paprika. My niece—who usually avoids vegetables—asked for thirds. Fall’s bounty offers endless possibilities when we let ingredients shine beyond their usual roles.
Take apples beyond dessert. Try caramelizing them with balsamic vinegar for a savory glaze over pork tenderloin. The natural sugar deepens into complex sweetness, balanced by tangy acidity. Pair it with sage-infused polenta for a “why didn’t I think of that?” moment.
| Ingredient | Traditional Use | Fresh Approach |
|---|---|---|
| Butternut Squash | Soup | Whipped with goat cheese dip |
| Cranberries | Sauce | Pickled relish for charcuterie |
| Pears | Poached dessert | Rosemary-roasted side dish |
Balance is everything. Toss shaved Brussels sprouts with pomegranate seeds and crispy pancetta—bitter meets sweet meets salty. Dust with toasted cumin instead of plain salt for warmth. These tweaks keep flavors exciting without feeling forced.
Unify your menu with autumnal hues. Roasted carrots mirror cranberry garnishes, while sage butter ties rolls to stuffing. Last year, my cousin marveled: “Everything tastes like it grew up together!”
Don’t just serve fall—celebrate its versatility. A humble acorn squash becomes a star when stuffed with wild rice and dried cherries. Your table will whisper fall in every bite, yet shout creativity from every plate.
Quick and Easy Modern Dishes for Busy Hosts
Who says holiday cooking needs to be a marathon? I design dishes that deliver bold flavors in half the time. Last year, I perfected a 30-minute seafood paella while my pumpkin pie baked—proof that efficiency and creativity can coexist.
Speedy Seafood Paella
This vibrant recipe skips tedious stirring without sacrificing depth. Use pre-chopped sofrito (onions, peppers, garlic) and quality smoked paprika. The trick? Let the rice sizzle untouched for 5 minutes to develop that golden socarrat crust everyone craves.
| Traditional Step | Time-Saving Swap | Flavor Impact | Minutes Saved |
|---|---|---|---|
| Homemade stock | Store-bought bone broth | Rich umami base | 45 |
| Whole shellfish | Peeled shrimp & mussel meat | Quick-cook proteins | 20 |
| Constant stirring | Cast iron even heat | Crispy texture | 15 |
Prep smarter, not harder. Marinate proteins overnight and store chopped veggies in airtight containers. When the big day arrives, simply layer ingredients like building blocks. My sister texted last year: “This paella tastes like you spent hours—secret’s safe with me!”
Pair these quick mains with classic side dishes for balance. Roast potatoes with rosemary while the paella cooks. Use frozen puff pastry for appetizers—fill with goat cheese and fig jam for instant sophistication.
Remember: modern hosting means prioritizing connection over perfection. These food hacks let you enjoy the feast with guests, not just for them. After all, the best thanksgiving memories happen around the table, not over the stove.
Expert Tips and Personal Touches for a Memorable Dinner
The secret to a standout feast lies in honoring roots while planting new flavor seeds. I’ve learned that even small adjustments can spark joy without erasing tradition. Let me share strategies that’ll make your spread feel both comforting and fresh.
Balancing Tradition with Innovation
Start with heirloom recipes as your foundation. My great-aunt’s cornbread becomes extraordinary with smoked honey butter—just whisk melted butter with smoked salt and local honey. For picky eaters, serve classics alongside creative twists in separate dishes.
| Traditional Element | Modern Adjustment | Benefit |
|---|---|---|
| Gravy boat | Individual dipping ramekins | Customizable portions |
| Mashed potatoes | Roasted garlic & labneh swirl | Creamy tanginess |
| Dinner rolls | Everything-spice crust | Savory crunch |
My Personal Chef Secrets
Always prep components that hold well. Marinate proteins overnight and bake desserts two days ahead. For last-minute magic, keep fried herbs or citrus zest ready to garnish.
Last year, I discovered freezing pie dough twice prevents shrinkage. My cousin’s wife whispered: “This crust could win bake-off shows!” Little touches like edible flower ice cubes or handwritten menu cards make guests feel cherished.
Remember—your table reflects your story. Blend grandma’s china with modern flatware. Pair childhood favorites with global spices. When my niece added gochujang to sweet potatoes, it became our new tradition. That’s the beauty of growth.
Conclusion
As the last crumbs of pie disappear, our feast becomes more than a meal—it’s a bridge between generations. Through every reinvented recipe and updated technique, we’ve proven tradition thrives when given room to breathe.
From herb-rubbed turkey to whipped potatoes kissed with browned butter, each dish shows how small upgrades honor heritage. The key? Letting classic comforts anchor your menu while bold flavors dance around them.
Don’t fear tweaking family favorites. That green bean casserole? Try crispy leeks instead of onions. Cranberry sauce? A splash of citrus wakes it up. These aren’t overhauls—they’re love letters to what came before.
This holiday, I challenge you to mix old and new. Maybe fold miso into gravy or swap pumpkin pie spices. Trust your instincts—after all, every iconic recipe started as someone’s experiment.
As you plan your dinner, remember: flavors evolve, but connection remains constant. Whether serving heirloom dishes or fresh creations, your table will hum with joy. Here’s to meals that taste like home—with just enough surprise to keep everyone leaning in.
FAQ
How do I add flavor to turkey without drying it out?
I love using citrus and herb infusions! Rubbing the skin with butter infused with rosemary, thyme, and orange zest keeps it juicy. Basting with white wine or broth during roasting adds moisture and depth.
What’s a unique vegetarian main dish for Thanksgiving?
My go-to is vegan pumpkin risotto with crispy sage. It’s creamy, seasonal, and pairs perfectly with quinoa-stuffed acorn squash. Adding cranberries and dairy-free feta gives it a tangy-sweet balance.
Can I make stuffing without bread?
Absolutely! Try quinoa and roasted butternut squash stuffing. It’s gluten-free, nutty, and packed with fall flavors. For a pasta twist, orzo-infused stuffing with mushrooms and caramelized onions works wonders.
What’s a modern alternative to traditional gravy?
I mix cranberry sauce with horseradish for a bold, tangy condiment. It pairs well with turkey and adds a vibrant pop of color. For a richer option, try mushroom gravy with a splash of sherry.
Any quick appetizers that still feel festive?
Deviled eggs with smoked paprika and pickled jalapeños are my favorite. They’re easy to prep ahead and add a spicy kick. Serve them on a bed of arugula for a fresh touch.
How can I incorporate global flavors into the meal?
Chimichurri-drizzled cauliflower steaks bring Argentine flair, while coq au vin rosé adds a French twist. Both dishes use seasonal veggies and herbs, keeping the meal cohesive yet adventurous.
What dessert feels special but isn’t pie?
A croquembouche tower filled with cinnamon-spiced cream is unforgettable. For chocolate lovers, I reinvent pecan pie with dark chocolate and a hint of espresso—it’s decadent but not overly sweet.
Any tips for balancing tradition and new ideas?
I keep one or two classic dishes (like mashed potatoes) but reinvent them—think pumpkin mash with brown butter. Mixing familiar flavors with unexpected textures (like crispy Brussels sprout salad) keeps guests excited.
What’s a quick main course if I’m short on time?
Speedy seafood paella! Use pre-cooked rice, shrimp, and mussels for a 30-minute showstopper. It’s vibrant, filling, and pairs well with a crisp white wine.
How do I make cocktails feel festive?
Apple pie-inspired cocktails are a hit! Shake bourbon with spiced apple cider and a dash of maple syrup. Rim glasses with cinnamon sugar for that cozy holiday vibe.
What’s a creative side dish using fall produce?
Roasted delicata squash rings with pomegranate seeds and goat cheese. They’re sweet, savory, and require minimal prep. Plus, the edible skins save time!
