It’s not always the case that Thanksgiving is a time of great celebration.
Many people don’t eat turkey, turkey dinners are a time to get a little exercise and maybe spend a few extra minutes in the sun before you head out to the supermarket.
And while Thanksgiving does contain some turkey, the meat typically comes from animals raised in confined, factory farms, where the process is cruel, expensive and dangerous.
Still, this year, the holidays can be a time for the most delicious foods of the season, which makes it a perfect time to cook a delicious vegetable cosa-casserole.
Start with an easy one: the turkey and the squash.
Here are our favorites to get you started: turkey squash casseroles with sweet and savory flavors.
This easy turkey squash and squash cosa is topped with a sweet and tangy mustard, a sweet basil and garlic, and a crunchy pumpkin puree.
You can even use canned pumpkin, but the flavor of the squash is more intense and flavorful.
This casserolli is made with roasted squash, mashed potatoes and onions.
The sauce is a mix of tomato paste, a little bit of garlic powder and olive oil.
The result is a delicious, comforting, comforting dish.
You’ll love the fresh squash.
The squash cazza is a perfect side dish, or you can serve it over pasta, with bread or pasta, or with potatoes and cauliflower.
This squash caciotta has a spicy, tangy and savoy flavor that you won’t find anywhere else.
The caciotea is a dish with roasted tomatoes, white onions and mushrooms.
You don’t want to miss the mushroom gravy that accompanies the dish, and it’s perfect for eating with other vegetables.
This dish is also great on Thanksgiving night, but it’s best to serve it on the table, right after dinner.
To serve the cazolla, you’ll need: a bowl of potatoes, peeled, seeded and chopped (about 1 1/2 cups), 1 cup of mashed potatoes, 1 cup diced tomatoes, 2 cups of diced onions, 3 cups of chopped fresh mushrooms, 2 large cloves of garlic, salt and pepper to taste, and 2 tablespoons of olive oil, plus a little extra for drizzling.
To make the sauce, use olive oil and 1 tablespoon of olive cream.
Season the potatoes and add the vegetables.
Simmer on low for about 5 minutes, until the vegetables are tender.
Season with salt and black pepper to your taste.
Serve over pasta or bread.
You might add a drizzle of olive butter to the top.
Recipe from The Washington Post.
casseroli with pumpkin and onions recipe.
This is a wonderful way to bring a bit of the holidays into your holiday table, with a creamy and spicy sauce made with pumpkin purees, mushrooms, onion, carrots, pumpkin and spices.
The soup is also an excellent side dish for other vegetable dishes.
To prepare the pumpkin cazola, soak the pumpkin in cold water for 10 minutes and add to the pot over medium-high heat.
When the water is boiling, add the chopped tomatoes and sauté them until they soften, then add the pumpkin pureed mixture to the water.
Reduce the heat to medium and simmer until the pumpkin is tender, about 3 to 5 minutes.
Add the garlic and stir until fragrant, about 5 to 6 minutes.
Reduce to a simmer and continue cooking until the sauce thickens and is thickened, about 20 to 30 minutes.
Taste and adjust seasonings.
Add salt and freshly ground black pepper if needed.
This will be a delicious Thanksgiving dinner.
It’s so easy, and you can add a little spice, such as a dash of black pepper, if you like.
To garnish, place a spoonful of roasted pumpkin in a casserola dish, add a sprinkling of cinnamon and serve.
This recipe is also easy to make.
The pumpkin cazzola has a simple sauce with pumpkin, sweet and a touch of savory.
Serve this over pasta.
You could also add a sprinkle of chopped onion and add a bit more salt if you’d like.
This soup makes a wonderful side dish or a delicious appetizer for Thanksgiving night.
You will not be disappointed.
This pumpkin cakora is a hearty, hearty dish.
It will keep for several days in the fridge and you will love the taste.
You are in for a wonderful meal.
Recipe and photo by Lauren Geller, from The New American.