Thanksgiving Side Dishes

Ingredients:

• Vegetable oil, for baking sheets
• 3 acorn squashes (about 1 1/2 pounds each), halved, seeded, and sliced into 1-inch-thick crescents
• Coarse salt and ground pepper
• 1/2 cup packed dark-brown sugar

To Prepare:

Ingredients

• 2 tablespoons unsalted butter cut into pieces, plus more for the dish
• Kosher salt
• 1 pound Brussels sprouts,outer leaves and stems removed
• Pinch of red pepper flakes
• Freshly ground pepper
• 1/2 cup heavy cream
• 1/2 cup grated white cheddar cheese
• 1/2 cup breadcrumbs

To Prepare:

Ingredients:

• 4 allspice berries
• 2 whole star anise
• 3/4 cup sugar
• 1/4 cup orange juice
• 12 ounces fresh cranberries
• 1/2 zested orange, zest cut into 1/2-inch-long pieces

To Prepare:

Gather the allspice and star anise in a 4-inch square of cheesecloth and tie into a bundle. Combine the sugar, orange juice, 1/4 cup water, and the spice bundle in a small saucepan set over medium heat.

Cook, stirring occasionally, until the sugar melts and the liquid begins to bubble. Remove from heat and let the spices steep for 10 minutes. Return the pan to the stovetop, add the cranberries and the zest, and cook over medium-high heat until the berries just begin to pop — about 7 minutes.

Remove pan from heat, remove the sachet, transfer the mixture to a serving bowl, and chill. Can be refrigerated for up to 3 days.

Ingredient:

• 4 bacon strips
• 2 large onions, cut into 1/2-inch wedges
• 2 pounds fresh green beans, trimmed
• 3 tablespoons cider vinegar
• 4-1/2 teaspoons brown sugar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

To Prepare: