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Trio of Thanksgiving Sides

Trio of Thanksgiving Sides


For the Squash:

  • 4 acorn squash seeded and cut into quarters
  • 1 stick of unsalted melted butter
  • ¼ cup of light brown sugar
  • 1 tablespoon of chopped fresh sage
  • ½ cup of shredded parmesan cheese
  • ¼ cup of chopped crisp cooked bacon
  • Kosher salt and fresh cracked pepper to taste

For the Scalloped Potatoes:

  • 1 small diced yellow onion
  • 20 to 25 whole roasted garlic cloves
  • ½ cup of vegetable stock
  • 4 peeled and very thinly sliced large russet potatoes
  • 3 tablespoons of melted unsalted butter
  • Rosemary leaves from 1 sprig
  • Kosher salt and fresh cracked pepper to taste

For the Hassel Back Sweet Potatoes:

  • 3 Large sweet potatoes
  • ½ stick of unsalted melted butter + 3 tablespoons melted
  • 3 tablespoons of light brown sugar
  • 1 teaspoon of chopped fresh sage
  • ¼ cup of chopped pecans
  • Kosher salt and fresh cracked pepper to taste


  1. Preheat the oven to 400°.
  2. Squash: Place the squash skin side down on a sheet tray lined with parchment paper.
  3. Next whisk together the butter, brown sugar, sage and salt and pepper in a large bowl.
  4. Drizzle the mixture over top of the squash and sprinkle on the cheese. Reserve some cheese for garnish at the end.
  5. Bake the squash at 400° for 40 minutes or until lightly browned and tender. Garnish with remaining brown sugar butter, cheese and chopped bacon
  6. Scalloped Potatoes: Spread the onions over the bottom of an 8”x8” casserole dish and add the roasted garlic cloves and stock.
  7. Put the potatoes on top of the onion-garlic mixture keeping the slices tightly together. Drizzle on the butter and add the rosemary leaves to the top. Season with salt and pepper.
  8. Bake the potatoes at 400° for 45 to 55 minutes or until golden brown on top and tender.
  9. Sweet Potatoes: Slice the sweet potatoes 1/3” of an inch apart from the next slice without going through to the bottom of it so it can fan out.
  10. Drizzle on the 3 tablespoons of melted butter and season with salt and pepper on top and in the slices of the sweet potatoes.
  11. Add the sweet potatoes to a sheet tray lined with parchment paper and bake them at 400° for 60 to 65 minutes or until tender in the middle.
  12. Next in a bowl whisk together the remaining ½ cup of melted butter, brown sugar, sage, and salt and pepper.
  13. Drizzle the mixture over top of the cooked sweet potatoes and add on the pecans.
By Chef Billy Parisi
Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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