Pumpkin tart with cheesecake topping

Somehow, inexplicably, it is already December 10th, and I am just now getting around to telling you about the dessert I made for Thanksgiving. This pumpkin tart is from The Smitten Kitchen Cookbook - it's got a gingersnap and graham cracker crust, pumpkin filling, and dollops of cheesecake batter swirled into the top - as you might suspect, it's pretty much the best pumpkin dessert ever. And as a bonus, it's really simple to make. No fussy pastry dough to roll out or fruit to chop. I'm glad I managed to post this in time for Christmas - if you're looking for something new to try during the holidays, this is definitely a recipe for you!

Pumpkin stuffed with bread and cheese

This dish would be an amazing choice for a vegetarian main dish for Thanksgiving. I feel a little bad telling you this now - first of all, you probably have your Thanksgiving menu planned, and second, sugar pumpkins are pretty hard to find this close to the holiday. I had to go to three different places yesterday (fighting my way through Thanksgiving grocery shoppers each time) to find them. But, even if you can't make it until next year, I want to tell you about this dish anyway, because it is awesome. The recipe is from Melissa Clark's In the Kitchen with A Good Appetite and Molly's recent post made me want to try it. I hosted a pumpkin & squash themed dinner party last night, and this was the perfect choice for a main course. It is pretty simple to prep, but nice enough to serve to guests. It comes out of the oven with pumpkin skin crackling and gooey cheese bubbling, and can be cut at the table. I'd say the Thanksgiving turkey has got some competition...

Roasted brussels sprouts with capers, walnuts, and anchovies

Friends, I was so glad to see all the brassica love on my last post! As I have said before, I get a little depressed when summer produce is gone, but you all have reminded me that fall is pretty great too. And it's a good thing you all seem to love brussels sprouts, because I can't get enough of them right now and I'm posting about them again today. This is another recipe from Food & Wine - roasted brussels sprouts are tossed with a super flavorful dressing that includes anchovies, capers, vinegar, mustard, honey, and more. It's a great mix of sweet, savory, sour, and acidic, and the toasted walnuts add a nice textural contrast to the sprouts. Definitely not a boring side dish! I think this would be a great addition to a Thanksgiving table if your guests are ready for something a little different.

What is your favorite Thanksgiving side dish?

Delicata squash stuffed with wild rice

This freakishly warm weather is awesome, but confusing. I mean, yesterday I was wearing my winter peacoat, and today I wore a tank top. It feels like summer, but the leaves are turning colors. And I'm posting about winter squash when it feels like we should be eating corn and tomatoes. But I guess even if the temperature says otherwise, it's still fall.

This is the first winter squash dish I've cooked this season. I'd been seeing recipes for stuffed squash pop up on some other blogs, and was inspired to create my own take on it. I love the combination of wild rice and mushrooms in a vegetable stuffing, so I went with that and flavored it with the "Scarborough Fair" herbs: parsley, sage, rosemary, and thyme. This recipe takes a while to make, as both the squash and rice take some time to get fully tender, but it is worth it. It's flavorful and satisfying, with a nice mix of textures. I think it would make a great vegetarian addition to a Thanksgiving table.

How have you been enjoying these unexpectedly warm days?

Thai red curry squash soup

 
It's November (!), which means all my cooking magazines are filled with Thanksgiving recipes. I don't usually get very excited about Thanksgiving, which is a shame for such a food-centered holiday. My family never did a traditional Thanksgiving when I was growing up (my mom is a vegetarian, so roasting a turkey wasn't exactly an option), so I don't have a nostalgic attachment to the food. And although Thanksgiving food is always good, it's usually not that exciting, especially for someone who grew up on spicy Indian food. Which is why I was very happy to see the current issue of Food & Wine feature a series of Asian-inspired Thanksgiving recipes created by Joanne Chang (the chef behind the amazing Flour Bakery + Cafe). I love the idea of giving Thanksgiving food a multicultural twist - maybe I'll be creating an Indian-inspired Thanksgiving feast for my own family one day...

Out of all the recipes in the feature, the red curry squash soup looked especially appetizing, and seemed like the perfect way to use the butternut squash that had been sitting on our counter for about a month. And the soup definitely lived up to expectations - it was totally delicious, creamy, and flavorful. The curry and coconut milk blend really well with the flavor of the squash, without overpowering it. Plus the soup gets even better after sitting in the fridge for a day or two, so you can make it ahead of time.

Recipe notes: The recipe suggests kabocha, kuri, or buttercup squash, but I used butternut, and it was fantastic. I left out the lemongrass, lime leaves, and scallions because I didn't have any, and added a handful of cilantro leaves at the end. Andrew and I both thought the cilantro added really good flavor to the soup. I also added more than the suggested 1 tbs lime juice.