To some surprise, my favourite part of thanksgiving dinner is actually the sides. I have provided some of my favourite fall healthy side dishes below, perfect to bring to any thanksgiving event, big or small. No time to cook? Try our Roast Turkey Family Meal, perfect for a family of four or our single serving option which serves one. Both meals comes with turkey, sweet potato mash, roasted carrots and parsnips, gravy, cranberry sauce and chef Jason’s delicious apple crumble. No matter what your thanksgiving looks like this year, wishing you a thankful, happy and heathy celebration. Enjoy!
Creamy Pumpkin Polenta
- 5 ⅓ cups water
- 1 tsp salt
- 1 ⅓ cups cornmeal
- ½ tsp ground nutmeg
- ¾ cup canned pumpkin
- ½ cup cream cheese
- In a large saucepan bring the water and salt to a boil.
- Reduce the heat to a gentle boil and slowly whisk in the cornmeal and nutmeg.
- Cook for 15-20 minutes until the polenta thickens and pulls away cleanly from the side of the pan.
- Stir in the pumpkin and cream cheese until smooth.
- 1 butternut squash, peeled, seeded and cubed
- 3 cups water
- ¾ tsp salt
- 2 Tbsp butter
- 1 Tbsp brown sugar
- ⅛ ground nutmeg
- In a saucepan over medium heat, bring the squash, water and ½ tsp salt to a boil.
- Reduce heat, cover and simmer for 20 minutes until the squash is tender.
- Drain and transfer to a bowl. Add the butter, brown sugar, nutmeg and remaining salt and beat until smooth.
- 1 large head of cauliflower, cut into florets
- 5 Tbsp butter
- ¼ cup flour
- 4 cups milk
- 2 tsp salt
- 1 tsp fresh thyme, chopped
- ¼ tsp nutmeg
- 1 ⅓ cups Gruyere cheese, grated
- ⅓ cup breadcrumbs
- Preheat oven to 375°F and line a 9x13 inch baking dish.
- In a large pot of boiling water steam the cauliflower florets for 5-7 minutes until tender.
- Place in a single layer on the baking dish.
- In a large saucepan over medium heat melt the butter and whisk in the flour.
- Let cook for 1 minute and then gradually whisk in the milk. Continue whisking until the sauce has thickened.
- Remove from heat and season with salt, nutmeg and thyme.
- Pour the sauce over the steam cauliflower and gently toss until well coated.
- Bake uncovered for 15 minutes.
- In a large bowl combine the gruyere cheese and breadcrumbs and then sprinkle the mix over the cauliflower.
- Bake for an additional 10-15 minutes until the cheese is melted and browned.
Recipes inspired and adapted from Taste of Home and The Spruce Eats.
Eat well, be well
Emma Minden, Registered Dietitian, Wholesome Go