It’s November and our thoughts turn to Thanksgiving. On the days leading up to it, I like to keep meals light and easy, and I also like to experiment with what to serve on the Big Day.

Having recipes at hand that are healthful and interesting makes life better, and Caramel Fish is just the thing for a weeknight meal, along with this colorful squash side dish, one of the most versatile things you can make this season. Use Delicata squash if you prefer and you won’t have to bother peeling it as the skin is edible. The rounds of bright squash on a plate are eye-catching, but you can simply chunk it up if you’d rather. You can roast the onion slices or not, toast the pumpkin seeds or not. I used some of each.

This makes a lovely harvest salad to add to the Thanksgiving table. It can also be layered onto couscous, quinoa, or sturdy greens.

A dessert idea for Thanksgiving is this health-conscious pumpkin custard – a treat for guests who want an alternative to all those pies.

To make this luscious dessert vegan, omit the eggs, and instead use 2 tablespoons of chia seeds with 6 tablespoons of warm water. Allow this mixture to sit for 15 minutes, then whisk with a fork before stirring into the other custard ingredients.

If you use this method, you’ll need to chill this eggless custard in the refrigerator for 4 hours after baking, but it’s worth the extra time to make a vegan, gluten-and dairy-free dessert. The custard is yummy on its own without the crumble, too!

Caramel Fish

1 tablespoon plus 1/2 cup coconut water, divided

1/4 cup sugar

3 tablespoons fish sauce

1/2 cup shallots, thinly sliced

1 1/2-inch fresh ginger, halved and crushed

4 (2-inch strips) lime zest

4 (6-ounce, 3/4-inch thick ) cod fillets

Freshly ground black pepper

1/4 cup cilantro leaves

1 jalapeno or serrano chili, thinly sliced

In a Dutch oven, bring 1 tablespoon coconut water and sugar to a boil. Cook, stirring occasionally, until the mixture colors on the edges, 2-3 minutes. Reduce heat to medium-low and cook, stirring until the sugar is mahogany-colored, for another 1-3 minutes. Remove from heat.

Carefully add fish sauce and whisk until smooth. Add remaining 1/2 cup coconut water and whisk until fully incorporated. Add shallots, ginger, and lime zest. Return to a simmer over medium heat. Reduce heat to medium-low, simmering gently for 5 minutes.

Season fish with pepper and place in the pot with sauce. Simmer 3 minutes then gently turn fish and continue simmering 3-5 more minutes, scraping the pot as needed to prevent burning the sauce, which should be thick and syrupy. Plate the fish and drizzle with sauce. Garnish with cilantro and chili.

Yield: 4 servings

Squash Salad with Mint & Figs

2 (2 1/2 pounds each) butternut squash, peeled and sliced 1 inch thick, seeds removed

1/2 cup olive oil plus more for roasting squash

1 small red or yellow onion, thinly sliced

Sea salt and freshly ground pepper to taste

1/4 cup balsamic vinegar

1 teaspoon fresh oregano leaves

1 clove garlic, thinly sliced

1/2 teaspoon red pepper flakes

1/3 cup pumpkin seeds

1/4 cup fresh mint leaves

8 figs, thinly sliced

Preheat oven to 400 degrees. Place squash rounds on a large, rimmed baking sheet lined with parchment paper and brush both sides with olive oil. Season with sea salt and pepper. Roast, turning once, until tender, for 30 minutes. (Onion slices and pumpkin seeds can be added to the pan during the last 5 minutes or so of roasting time.)

Meanwhile, whisk together balsamic vinegar, 1/2 cup olive oil, oregano, garlic, and pepper flakes in a small bowl. Season to taste with salt and pepper.

Transfer squash to a platter or individual salad plates. Pour dressing over top and garnish with pumpkin seeds, figs, and mint.

Yield: 8 servings

Pumpkin Custard with Walnut-Date Crumble

Custard

2 large eggs

1 (15-ounce) can pumpkin puree

1 cup full-fat, unsweetened coconut milk

1/3 cup maple syrup

2 teaspoons cinnamon

1/2 teaspoon ginger

1/2 teaspoon nutmeg

1/2 teaspoon sea salt

1/4 teaspoon allspice

Preheat oven to 375 degrees. Place 6 (4-inch) ramekins on a rimmed baking sheet.

In a large bowl, beat eggs then whisk in the pumpkin puree, coconut milk, maple syrup, salt, and spices until well-combined. Divide the mixture evenly between the ramekins, leaving 1 inch of space on top. Bake 50-55 minutes, or until a toothpick inserted in the center of the custard comes out clean. Allow to cool for 20-30 minutes.

Yield: 6 servings

Crumble

2 cups walnuts

5 Medjool dates, pitted

2 teaspoons cinnamon

1/8 teaspoon salt

Place all ingredients in a food processor and blend until well-combined. Top custards with crumble just before serving.

Copy the Story Link