Holiday entertaining is stressful enough without having to fuss over the sides that accompany the meal. Let these easy-to-make dishes help you navigate the busy season.
Photo by Gwénaël Le Vot
CHEESY CORNBREAD CASSEROLE
FILLS A 9-BY-13-INCH BAKING DISH
1 cup self-rising cornmeal
1 cup all-purpose flour
¼ cup sugar
2 eggs
½ cup buttermilk
½ cup sour cream
¼ cup melted butter
1 14.75-ounce can creamed corn
¾ cup shredded cheddar cheese
Preheat oven to 350 F. Prepare a 9-by-13-inch baking dish with cooking spray and set aside.
In a large mixing bowl, add cornmeal, flour and sugar and stir. In another bowl, mix eggs, buttermilk, sour cream, butter, corn and cheese. Add wet ingredients to dry and stir to combine. Pour into baking dish and bake for 40–45 minutes. The center will be set but soft on top.
Caramelized Butternut Squash with Candied Pecans
Photo by Gina Moore
SERVES 8
Squash
1 butternut squash, peeled
½ cup brown sugar, tightly packed
¼ teaspoon nutmeg or cardamom
4 tablespoons melted unsalted butter
½ teaspoon kosher salt
Pecans
2 teaspoons unsalted butter
¾ cup pecan halves, very roughly chopped (to about half the size)
2 teaspoons brown sugar
Preheat oven to 400 F. Cut squash into quarters, first by cutting horizontally where the narrow part of the squash meets the rounder bulb. Then cut the two sections in half. Remove the seeds where necessary. Next, slice and cut the squash into 1-inch cubes and place in an oven-proof casserole dish. Add sugar, nutmeg, butter and salt. Toss until all cubes are covered with sugar and butter mixture. Roast for 40–45 minutes until tender and caramelized.
While squash is roasting, prepare the pecans. Add butter to a medium skillet or saucepan and melt over medium heat. Add pecans and stir to coat, then add sugar. Cook for 10 minutes, stirring frequently, until pecans start to caramelize. Remove from heat and cool.
Remove casserole from oven and sprinkle the top with the candied pecans. Keep warm until ready to serve.
Mashed Potatoes with Greens (Colcannon)
Photo by Iuliia Nedrygailova
SERVES 6
4 russet potatoes, peeled and cut
2 tablespoons kosher salt
6 tablespoons unsalted butter
3 cups lightly packed cabbage or kale
3 scallions, finely chopped
1 cup cream
In a large pot over medium heat, add potatoes and salt, then cover with water. Bring to a boil and cook 15–20 minutes until tender. Drain in colander. Return pot to stove and increase heat to medium-high. Melt butter, add greens and cook for about 4 minutes until wilted. Add the onions and cook an additional minute. Pour in the cream and mix well. Add potatoes back to pot and reduce to medium heat. Using a potato masher or fork, mash potatoes, mixing with the greens. Add more salt, if required. Transfer to a serving bowl. If potatoes chill and stiffen before serving, soften with a little additional melted butter.
Roasted Root Vegetables
Photo by Gwénaël Le Vot
SERVES 6
3–4 beets (red or golden) trimmed
1 large parsnips, peeled
½ pound red potatoes, peeled
3 large carrots, peeled
1 large yam (or sweet potato), peeled
2 small red onions, peeled and cut into quarters
¼ cup garlic-infused olive oil
Kosher salt
Fresh ground black pepper
2 tablespoons fresh thyme leaves
3–4 rosemary sprigs
Preheat oven to 400 F. Cut all vegetables into even-sized chunks (for even roasting). Line a rimmed roasting pan with foil and set aside. In a large mixing bowl, toss the vegetables with oil, salt, pepper and thyme leaves. Spread onto roasting pan and place rosemary sprigs on top. Roast 15 minutes and stir vegetables. Continue roasting another 15 minutes until tender and starting to brown.
Remove rosemary sprigs and transfer to a serving bowl. Season with additional salt and pepper, if desired.
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