Garlic Bread Leftover Turkey Pot Pie

Roast Butternut Squash and Brussels Sprouts With Spiced Honey-Herb Dressing

For a satisfying side dish, dress your roast butternut squash and brussels sprouts in a sweet, tangy dressing of fresh herbs, lemon juice, cumin, coriander, and mustard seeds.

Butternut Squash and Wild Rice Salad

Savoring the flavors of fall, this vegan Butternut Squash and Wild Rice Salad is hearty and satisfying enough to serve as a main course.

Browned Brussels With Maple Butter From 'Choosing Sides'

Brussels sprouts are a given on my Thanksgiving table, but I don't always give them much thought. Olive oil, salt, and a hot oven are my only requirements. While this method does produce pleasantly caramelized sprouts, it doesn't add much excitement to the table. This year, I'll take a cue from Tara Mataraza Desmond and toss my Brussels in brown butter and maple syrup as she does in her new cookbook, Choosing Sides.

Fall Harvest Salad With Roasted Brassicas, Fingerlings, and Radishes

A fancy Thanksgiving salad that won't add to your holiday stress. Made with roasted brassicas, potatoes, radishes, and sunchokes plus frisee and radicchio, this dish can be prepped ahead with no loss in quality. Plus, it hardly wilts once dressed!

Wickedly Delish Sweet Potato Salad

Wickedly delish Sweet Potato Salad with roasted sweet potato, baby spinach, wild rice, almonds, cranberries and feta and an incredible honey lemon dressing!

Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'

The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, vegetable tagine, and silky (bread crumb-free) eggplant parmesan. Her glazed winter vegetable medley is the centerpiece of the chapter.

Squash and Apple Soup with Beet and Bacon

A basic blended delicata squash and apple soup was already a great fall meal, but I couldn't help but add in some roasted and chopped beets, which add a pop of color and some much needed sweetness.

Roasted Butternut Squash, Kale, and Lemon Soup

I have something of an aversion to blended soups, mostly because the homogeneous texture gets boring after a while. Instead, I love brothy soups—ones with all kinds of things floating in the bowl for me to scoop out. But who says you can't add things into a blended soup to get the best of both worlds?

Warm Winter Vegetable Salad With Ricotta and Herbs

A hearty salad of lightly sautéed vegetables, kale, and fresh ricotta cheese.

Make-Ahead Roasted Squash and Kale Salad With Spiced Nuts, Cranberries, and Maple

This salad combines sweet roasted butternut squash with roasted kale in a vinaigrette flavored with maple syrup and sherry vinegar, along with some spiced pecans for crunch and dried cranberries for a nice chewy texture.