Two Ways to Spice Up Thanksgiving Sides

- By Simi Sahota

It’s a week from Thanksgiving and it’s time to start preparing your Thanksgiving dinner menu! Whether you’re planning ahead or are the master of last minute shopping, like me, you’re going to need some inspiration for those dishes that are sure to wow your guests. Well don’t fret, I’ve got some healthy, vegetarian side dish options that will please your families and loved ones.

First up is a new take on one of my favorite Thanksgiving sides, butternut squash. It may seem slightly intimidating to cook but this Curry-roasted Butternut Squash with Chickpeas recipe will show you just how easy a delicious side can be!

What you’ll need: (makes 12 servings) 2 large butternut squash (peeled, seeded, cut into 1-inch cubes) 19 ounce can of chickpeas (drained, rinsed, and dried) ¼ cup extra virgin oil 1 tablespoon curry powde ¼ teaspoon cayenne Salt and ground pepper to taste 3 cups plain whole-milk yogurt ¾ cup finely chopped cilantro 3 tablespoons fresh lemon juice

How to prepare:

• Preheat oven to 375 degrees.
• Toss together the butternut squash, chickpeas, olive oil, curry, and cayenne in a large bowl. Season with salt and pepper for preferred taste.
• Spread the mixture onto a large baking sheet
• Roast for 1 hour or until tender
• Combine yogurt, cilantro, and lemon juice in a medium bowl. Season with salt and pepper.
• Once squash is done cooking, transfer to a serving dish. Drizzle with yogurt sauce and serve remaining sauce on the side. 

Looking to be even more adventurous? No worries, I’ve got the recipe for you. A personal favorite in my house, pakoras satisfy everyone from ages two to eighty! A savory deep fried snack, pakoras are made of any vegetable dredged in a besan, or chickpea, flour batter. Popular vegetables include spinach or cauliflower but for Thanksgiving, try this seasonal twist: the Pumpkin Pakora.

What you’ll need: (Makes 4 to 6 servings) 1 cup besan (chickpea flour) ¼ cup rice flour 1 tsp. garam masala ½ chili powder ¼ tsp. ground turmeric 1 tsp. toasted cumin seeds 1 tsp. salt Canola Oil for deep frying 1 small pumpkin (2 ½ lbs.) pumpkin (peeled, seeded, cut into ¼ inch wedges) [NOTE: all of these ingredients can be found in the specialty aisle of your local grocery store or at an Asian Specialty store]

How to prepare:

• Combine besan, rice flour, garam masala, chili powder, ground turmeric, and salt in a large bowl. Add 1-cup warm water and stir until smooth.
• Cover the mixture and let it rest for 30 minutes.
• Add 1-inch of oil to a deep medium sized pan and heat.
• Dip pumpkin wedges into batter, coating the entire piece and then fry in hot oil for 2 to 3 minutes, until golden brown.
• Remove from the oil and drain off any excess oil.

With these two recipes in your arsenal, you’ll be a sure fire hit this Thanksgiving! Ping me @simerjeetsahota to let me know if you enjoyed them, hated them, or will be making them all year round! And always remember, the holidays are for families, fun, and most importantly, food!