2 Stuffed Sides To Try This Thanksgiving

The star of any Thanksgiving feast is, of course, the turkey—but let’s not pretend it’s not just as exciting to load up a plate with stuffing, mashed potatoes and green beans. The perfect holiday table isn’t just about the golden bird; the side dishes make it truly stunning.

We know you’ve already perfected your own stuffing recipe (or you’re carrying on a beloved family tradition that’s untouchable), but don’t be afraid to spice up your spread in other ways.

Check out these two recipes, featured in the November issue of BERGEN, for side dishes that are perfectly seasonal and an ideal add to any Thanksgiving table. The best part? They look dramatic too, adding a visual feast to the one that you eat.

Thai Coconut Shrimp Stuffed Acorn Squash

Yields 4 servings

INGREDIENTS

• 2 medium acorn squashes, halved and seeded
• 1 Tbs. olive oil
• salt and pepper to taste

For the Filling:

• 1 Tbs. coconut oil or olive oil
• ½ lb. shrimp, peeled and deveined (or tofu for a vegetarian option)
• 1 small onion, finely diced
• 1 clove garlic, minced
• 1 Tbs. fresh ginger, grated
• 1-2 Tbs. Thai red curry paste, adjust to taste
• 1 cup full-fat coconut milk
• ½ Tbs. rice vinegar
• ½ red bell pepper, thinly sliced
• ½ cup fresh spinach, roughly chopped
• ¼ cup fresh basil leaves, chopped
• 1 small jalapeño, thinly sliced (remove seeds for less heat)
• fresh lime zest optional, for garnish

DIRECTIONS

Preheat oven to 400°F.

Drizzle the cut sides of the acorn squash halves with olive oil, and season with salt and pepper. Place the squash halves cut side down on a baking sheet and roast for 30-35 minutes, or until the flesh is tender and easily pierced with a fork.

While the squash is roasting, heat the coconut oil in a large skillet over medium heat. Add the onion and sauté for 2-3 minutes until it begins to soften. Add the garlic, ginger and Thai red curry paste and cook for another 1-2 minutes, stirring, until fragrant.

Add the shrimp to the skillet and cook until they turn pink, about 2-3 minutes. (If using tofu, cook until slightly golden on each side.) Add the coconut milk and bring to a gentle simmer. Stir in the rice vinegar, red bell pepper and spinach, cooking for another 1-2 minutes until the spinach wilts and the peppers soften slightly.

Stir in the chopped basil leaves and half of the jalapeño slices. Taste and adjust seasoning, adding more salt or curry paste if needed.

Once the acorn squash halves are tender, remove them from the oven and flip them cut side up. Spoon the coconut shrimp mixture into each squash half, filling generously.

Top each stuffed squash with additional fresh basil, the remaining jalapeño slices and a sprinkle of lime zest for extra brightness, if desired.

(Pro tip from Erica Ban, a registered dietitian from the Center for Mind Body Balance in Saddle River: “To decrease the calories and saturated fat, consider swapping out the full-fat coconut milk for an alternative. Try using light coconut milk, or unsweetened cashew milk for a boost of creaminess.”)

Mini Pumpkins Stuffed with Onion, Mushrooms and Chard

Yields 4 servings

Ingredients

• ¾ cup pumpkin
• 4 (10- to 12-oz.) mini pumpkins, or 2 (1½ ) acorn squash
• 1½ kosher salt, divided
• 8 oz. fresh chanterelles or other wild mushrooms
• 1 medium yellow or white onion
• ½ bunch Swiss chard (about 4 oz.)
• ½ bunch fresh parsley
• 2 sprigs fresh thyme, or ¼ tsp. dried thyme
• 2 oz. Comté or Swiss cheese
• 3 Tbs. olive oil, divided
• 2 Tbs. crème fraîche or sour cream
• ¼ tsp. black pepper, freshly ground

DIRECTIONS

Arrange a rack in the middle of the oven and heat the oven to 375°F.

Cut the tops off 4 mini pumpkins (like a jack-o’-lantern), or cut 2 acorn squash in half lengthwise. Scoop out and discard the seeds and fibers. Place cut-side up in a 9×13-inch baking dish. Place the lids next to the pumpkins. Season the insides of the pumpkins with ¼ teaspoon of the kosher salt.

Trim 8 ounces wild mushrooms and cut any larger mushrooms into bite-sized pieces. Thinly slice 1 medium yellow or white onion. Strip the leaves from ½ bunch Swiss chard and discard the stems; stack the leaves, roll them up together, and slice crosswise into ¼-inch-wide ribbons. Strip the leaves from ½ bunch fresh parsley until you have ½ cup, then coarsely chop. Pick the leaves from 2 fresh thyme sprigs until you have ½ teaspoon (or use ¼ teaspoon dried thyme). Grate 2 ounces Comté cheese (1 cup).

Heat 1 tablespoon of the olive oil in a 10-inch or larger cast iron or stainless steel skillet over mediumheat until shimmering. Add the onion and ½ teaspoon of the kosher salt and sauté until soft and golden, 18 to 20 minutes. Transfer to a plate.

Add 1 tablespoon of the olive oil to the skillet and increase the heat to medium-high. Add the mushrooms, thyme and ½ teaspoon of the kosher salt. Sauté until the liquid evaporates and the mushrooms brown, 8 to 10 minutes. Transfer to the plate with the onions.

Add the remaining 1 tablespoon olive oil to the skillet. Add the Swiss chard, parsley and remaining ¼ teaspoon kosher salt. Sauté until the chard is wilted, about 1 minute.

Turn off the heat. Return the mushrooms and onion to the pan. Add half of the cheese, 2 tablespoons crème fraîche, and ¼ teaspoon black pepper, and stir to combine.

Fill the pumpkins with the mushroom mixture. Sprinkle with the remaining cheese. Bake until you can easily pierce the pumpkins with a knife, 30 to 35 minutes for the pumpkins, or 35 to 40 minutes for acorn squash. Top with the lids before serving.

(Pro tip from Megan Triolo, a clinical dietitian and owner of MLT360 Nutrition in Saddle Brook: “For a lighter twist, swap crème fraîche with Greek yogurt to reduce saturated fat and boost protein.”)

Want more Thanksgiving tips, recipes and inspiration? Make sure to page through the November issue of BERGEN!