My Thanksgiving Menu Plan + Musts
plus a frequently requested recipe for my delicata squash with spiced herb sauce
Thanksgiving Menu
Cheese board— I set out a pre thanksgiving lunchy/snack while in the midst of prep, and it’s always a cheese board of sorts, with bread, crackers, tin fish, olives, cured meats, etc. Enough to munch but keep bellies full for the thanksgiving meal later!
Andy Baraghani’s ‘Spiced and Juicy Roast Turkey’ (always on the menu!)
Andy Baraghani’s ‘Labneh Creamed Potatoes with Sizzled Garlic’ (always on the menu!)
Brussels sprouts with a caper dressing
Roasted delicata squash with spiced herb sauce (recipe below!) (always on the menu!)
My mom’s holiday salad with mixed greens salad with toasted almonds, olive, feta, and mushrooms (always on the menu!)
I don’t feel like making sourdough this year, so instead I’m wanting to try Alison Roman’s Dilly Rolls.
Sourdough and maaany leeks stuffing (always on the menu!)
Want to experiment with a new green bean recipe test this year
Caramelized honey chai spiced pumpkin pie with malted maple whip
Apple galette or tarte tatin with apple cider caramel
Drinks On The Menu
Table Must-Haves
Candles! This year I will be using some Danish taper candles from my friend Jana’s shop Storied At Home (which you can also shop online!) I got these taper candles in the color Iced Latte and Espresso.
Linens! Tablecloths and napkins. I will be using mine from Madre Linen, this year!
Ceramics! I have a mix of ceramic serveware, platters, plates, and bowls from my friends Sam Dodie and Handsel Mondays, as well as a growing collection of East Fork.
A puzzle! Want guests out of the kitchen? Or worried about new friends or family members meshing while you’re hands are tied in the kitchen? Want just a low stakes activity all ages and participate in? A need a puzzle. Not only do I love puzzles, but I love witnessing guests/friends/family working together and chatting over a puzzle. My mom just got us a Christmas theme one we’ll be working on this year, but here are other faves: The Magic Puzzle Company, Le Puzz, JIGGY Puzzles, and Piecework
Now to the recipe!
This recipe is inspired and adapted from Joshua McFadden’s Six Seasons cookbook. I wanted mine more floral with fennel, and more punchy to help bring umami and acidity to the traditional butter and cream heavy Thanksgiving table spread.
Planning Ahead— for your Thanksgiving or Friendsgiving
The spiced herb sauce can be made 3 days ahead of time, in the fridge, and with a 1/2 inch of olive oil topping the sauce to prevent oxidation of the herbs (aka making it dark and yucky color).
The squash though delightful when warm, fresh out of the oven, is also great at room temp. A power move would be to show up with sauce prepped, nuts chopped, and just throw you squash in when you get to the place you’re bringing the side dish too. Or bake off right before you happen to head over.
Whatcha Need!
Tools:
Cutting Board
Knife
Food processor or blender
Microplane/zester
Baking sheet
Serving plate or bowl
Pantry and Fridge
For squash:
2lbs of squash, like delicata or acorn
Olive oil
Salt
1/4 cup toasted pecans, walnuts, or hazelnuts (feel free to omit if you have nut allergy, of course!)
For spiced herb sauce
1/4 teaspoon fennel seeds
1/2 teaspoon coriander seeds
1 teaspoon cumin seed
seeds from 4 cardamom pods
1/2 tsp-1 tsp dried chili flakes (to taste of spice preference)
1-3 garlic cloves
2-3 flat anchovy fillets
1 tsp capers
2 cups lightly packed cilantro leaves
2 cups lightly packed flat leaf parsley leaves
1 teaspoon freshly grated lemon zest
1 tablespoons fresh lemon juice
1/2 cup olive oil
Salt and fresh ground pepper to taste
Let’s prep
Pre-heat oven to 400 degrees.
Wash and dry squash. Then cut either in half lengthwise to cut moons or begin cutting straight for rounds/rings. If cutting lengthwise first scrape the pulp/seeds out before cutting. If cutting rounds, we’ll deseed after the rounds are sliced. No matter your preference, cut squash about 1/2 inch thick.
Place squash on a baking sheet and drizzle with 2 tablespoons of olive oil and a good pinch of salt. Toss all to combine.
Smash and peel garlic cloves.
Roughly chop toasted nuts
Let’s get cookin’!
Once the oven is preheated, add the baking sheet with the squash and bake for 20-25 minutes or until the squash has begun to get golden and is tender.
While the squash is roasting make the spiced herb sauce. To the food processor or blender add the garlic, anchovies, and capers. Blend or pulse until the mixture has turned more to a paste. Then add the spices, chili flake, lemon juice and zest, and herbs and pulse until all gets combined and the herbs are more broken down. Then, with the motor running, slowly drizzle the 1/2 cup of olive oil until all is combined.
Once the squash is finished, plate the squash first, followed by dollops of the spiced herb sauce. Garnish with the chopped nuts. Enjoy!
