Simple recipes capture spirit of Thanksgiving


For some people, stressful party planning and hours of cooking have come to define Thanksgiving. Though I enjoy the delicious food and festivities associated with the holiday, Thanksgiving has always been a day of togetherness and thankfulness in my large Armenian family. Every year, nearly 30 people gather in my grandmother’s small apartment for an evening filled with eating, storytelling and lots of laughs. My grandmother makes the same tried-and-true recipes; more important than the food, however, we relish each other’s company and celebrate my family’s arrival to the United States on Thanksgiving 46 years ago.

Holiday cheer · Squash and caramelized onion toasties (pictured) evoke the warm, comforting feeling of the Thanksgiving holiday.  - Maral Tavitian | Daily Trojan

Holiday cheer · Squash and caramelized onion toasties (pictured) evoke the warm, comforting feeling of the Thanksgiving holiday. — Maral Tavitian | Daily Trojan

I developed the following recipes with the goal of retaining the true spirit of the holiday. They are simple and straightforward to prepare, yet incredibly satisfying, allowing you to spend more time with loved ones rather than slaving away in the kitchen.

The squash and caramelized onion toasties capture the season’s warm, comforting flavors without being heavy. Silky butternut squash is roasted until tender, gently mashed with sweet, jam-like onions and piled on top of a piece of cheesy bread. The toasties would be a lovely start to your Thanksgiving feast, but also make a great weeknight dinner when topped with a fried egg and served alongside a green salad.

Baked sweet potatoes are a simple yet scrumptious side dish. A completely hands-free recipe, the sweet potatoes take care of themselves in the oven while you prepare other, more labor-intensive components of the meal. Once baked, melted butter, brown sugar and cinnamon seep into the potatoes’ soft flesh, creating a glorious combination of sweet and savory.

My Brussels sprouts and parmesan salad adds much-needed freshness to a menu filled with decadent offerings. The zingy Dijon vinaigrette and grated Parmesan transform the bland, one-note flavor of the Brussels sprouts into something truly remarkable. This is an ideal salad to make a few hours in advance. Not only will you save time once your guests arrive, but allowing the ingredients to marinate together deepens their flavors.

Squash and Caramelized Onion Toasties

• One 2 1/2- to 3-pound butternut squash, peeled, seeded and cut into 1/4-inch thick slices

• 6 tablespoons olive oil, divided

• 1/2 teaspoon dried red pepper flakes

• 1 large yellow onion, peeled and thinly sliced

• 1/4 cup apple cider vinegar

• 2 tablespoons maple syrup

• 4 slices country bread, cut 1-inch thick

• 1/2 cup goat cheese or feta, at room temperature

• Salt

Active: 30 min; Total: 45 min. Makes 16 toasties.

1. Preheat oven to 450 degrees Fahrenheit. Line a large baking sheet with foil or parchment paper. Place squash slices on the baking sheet and toss with 3 tablespoons olive oil, 1/2 teaspoon salt and red pepper flakes until evenly coated. Roast until fork-tender and light golden in color, anywhere from 15 to 25 minutes, depending on the density of the squash you use. Leave roasted squash on the tray.

2. While squash is roasting, heat remaining 3 tablespoons olive oil in large skillet over medium-high heat. Add the onions and 1/2 teaspoon salt and cook, stirring frequently, until onions are softened and beginning to brown, about 10 to 15 minutes. Add vinegar and syrup and reduce heat to medium. Cook, stirring, until onions are jammy and broken down, another 10 to 12 minutes.

3. Pile onions on top of roasted squash, still on the baking sheet. Use a fork to gently half-mash the mixture together. Taste and adjust seasonings if needed.

4. Reheat the same skillet to medium-high heat. Add just enough olive oil to coat the bottom of the skillet. Cook bread slices until golden brown and crisp, about 2-3 minutes on each side. Cut the slices into individual toasties. To serve, spread about 1 teaspoon cheese on each toastie and heap with the squash-onion mixture.

Baked Sweet Potatoes 

• 4 medium sweet potatoes

• Melted butter, brown sugar and cinnamon, for topping

Active: 5 min; Total: 1 hr. Serves 4.

1. Preheat the oven to 400 degrees Fahrenheit. Lightly scrub the sweet potatoes under cold running water and prick each one 2-3 times with a fork. Place the sweet potatoes on a foil-lined baking sheet and bake until tender and soft, 45 minutes to an hour depending on the thickness of your potatoes.

2. Allow the potatoes to cool on the baking sheet for 5 minutes. To serve, slice each sweet potato open lengthwise, drizzle the inside with melted butter and sprinkle with brown sugar and cinnamon.

Shaved Brussels Sprouts and Parmesan Salad 

• 24 medium Brussels sprouts

• 1/2 cup raw almonds

• 1/4 cup freshly grated Parmesan or pecorino Romano

• 2 tablespoons fresh lemon juice

• 1 tablespoon Dijon mustard

• 2 tablespoons olive oil

• Salt and pepper, to taste

Total: 20 min. Serves 4.

1. Preheat the oven to 350 degrees Fahrenheit. Place the almonds on a baking sheet and toast in the oven until golden brown, about 5-7 minutes. Coarsely chop the almonds once toasted and cooled.

2. Meanwhile, in a small bowl, mix together the lemon juice, mustard and a pinch of salt and pepper. Slowly stream in olive oil, mixing until combined.

3. Trim the bottoms of the brussels sprouts and discard any discolored or loose outer leaves. Using a very sharp knife, slice Brussels sprouts into thin slices. In a large bowl, combine the Brussels sprouts, almonds and cheese. Toss with dressing and season to taste with salt and pepper. Serve.

Maral Tavitian is a sophomore majoring in print and digital journalism. Her column, “The Epicurean Dorm,” runs Tuesdays.