Thanksgiving Sides and Salads

2020 has been one interesting year, to say the least. Make Thanksgiving with your bubble one to remember with some of these delicious side dishes.

Roasted Delicata Squash Rings with Honey, Pomegranate and Pepitas

This adorably delicious dish is a unique way to serve seasonal squash at Thanksgiving. The sweetness of roasted squash is highlighted by the honey, and is complemented by the sweet-tart burst of fresh pomegranate seeds. Inspired by Sunset. Serves about 4.

Roasted Delicata Squash Rings with Honey Pomegranate and Pepitas IMG_9002_E_sm


  • 2 Delicata squash
  • About 2 Tbsp, plus 1 tsp., divided, Sigona’s Fresh Press Extra Virgin Olive Oil
  • 1/2 garlic powder
  • 1/2 tsp chili powder
  • Honey, such as Orange from Honey Hole Honey Co., available at Sigona’s
  • About 1/3 to 1/2 cup fresh pomegranate arils (seeds)
  • About 1/3 cup Sigona’s pepitas (pumpkin seeds), roasting optional
  • Salt and pepper, to taste

Directions: Preheat oven to 425°F.

Wash the squash then slice into 1-inch thick rounds. Use a spoon to scrape away the seeds, leaving the round whole (it’ll look like a donut).

Line a rimmed baking sheet with parchment paper. Brush both sides of the squash rounds with about 2 tablespoons olive oil and place them on the baking sheet. Sprinkle on the chili and garlic powders, season with salt and pepper.

Roast squash for 20-25 minutes or until soft and lightly browned.

Meanwhile, if desired, spread pepitas on a rimmed baking sheet. Drizzle with remaining 1 tsp. oil and season with a little salt. Stir to coat. Spread out in a single layer and bake until toasted, about 5 minutes.

Arrange roasted squash in an aesthetically pleasing pile, a couple layers high, on a serving dish, drizzling a bit of honey on each layer. Sprinkle the stack with pomegranate arils and pepitas. Season with salt and pepper, to taste. Serve warm.

Truffled Butternut Macaroni & Cheese

Truffled Butternut Macaroni & Cheese
Truffled Butternut Macaroni & Cheese

This dish will fool even the most adamant squash haters. Trust us, we fooled one! There are three different cheeses in this deliciousness, but it’s the butternut squash that adds the amazing orange color. There is just a hint of the truffle oil in every bite, which is as it should be. A little of the oil goes a long way! It would make a fantastic Thanksgiving side dish. Inspired by Monadnock Oil & Vinegar. Serves about 8.


  • 2 cups cubed butternut squash (about 1/2-inch cubes)
  • 16 oz. dry macaroni or pasta shape of choice, such as fusilli
  • 1 Tbsp Sigona’s Black Truffle Oil, plus more for serving, if desired (remember, a little goes a long way).
  • 3 Tbsp Sigona’s Garlic Oil, plus 1 additional Tbsp for greasing
  • 2 Tbsp butter
  • 1 large shallot, minced
  • 1/2 cup all-purpose flour
  • 3 cups milk
  • 1 cup heavy cream
  • 2 cups, divided, shredded soft, young Gouda, such as Young Farmdal
  • 2 cups shredded white cheddar, such as Moo-Net, found only at Sigona’s
  • 1/2 cup grated Pecorino Romano
  • Fresh black pepper, for finishing
  • Fresh thyme, for garnish

Directions: Preheat oven to 375°F. Grease a 13×9 inch baking dish; set aside.

Place butternut squash cubes in a medium pot and cover with water. Bring to a boil; cook for 7 to 9 minutes or until fork tender. Drain, set aside.

Cook pasta to al dente in a large pot of salted water. Drain, transfer to a large bowl, toss with 1 tablespoon of truffle oil and set aside.

In the same large pot, melt butter with 3 tablespoons garlic oil over medium heat. Add shallot and cook, stirring occasionally, until translucent. Whisk in flour, creating a paste-like texture. Slowly whisk in the milk until combined, then whisk in the heavy cream. Heat, stirring constantly until the sauce thickens; don’t allow it to boil. Reduce heat to low, season with salt and pepper.

Add 1 cup of cream sauce to a blender or food processor. Add squash and puree until smooth. Add puree to remaining cream sauce, then stir in 1 cup of the gouda, all the cheddar and the Pecorino Romano.

When cheese is melted, add the pasta to the pot, scraping any remaining truffle oil from the bowl. Gently fold the pasta into the cheese mixture then transfer to the baking dish. Sprinkle remaining Gouda on top.

Bake for 25 to 30 minutes or until heated through and bubbly. Finish with freshly ground black pepper and garnish with fresh thyme, either as sprigs or stripped from the stem and sprinkled over the top. Allow guests to dot their servings with additional truffle oil, if desired (reminding them a little goes a long way).

Mixed Greens Salad with Asian Pears, Glazed Walnuts and a Cranberry-Pear Vinaigrette

Simple fall flavors in this dish make for a great salad. Asian pears are refreshing and crisp, and hold up well when tossed with the other ingredients. Plus they’re a little more exotic than apples or regular pears; perfect for a holiday dish! Serves 4 to 6. 

Mixed Greens Salad with Asian Pears Glazed Walnuts and a Cranberry-Pear Vinaigrette IMG_9062_E_sm

For the vinaigrette:

For the salad

  • About 8 cups mixed greens
  • 1 to 2 Asian pears, quartered, cored and sliced into very thin wedges
  • 1 small shallot, thinly sliced
  • About 1/2 cup Sigona’s glazed walnuts

For the vinaigrette: In a small bowl, whisk together the balsamic, honey, Dijon and shallot. While whisking, drizzle in the olive oil. Season with salt and pepper to taste.

For the salad: Toss the greens, pear and shallot with a little less than half of the vinaigrette. Add more vinaigrette if needed to lightly coat all ingredients well.

Divide salad among salad plates and top with the walnuts. Serve remaining vinaigrette on the side.

Maple Balsamic Whipped Garnet Yams (or Sweet Potatoes)

Garnet yams are the absolute best yam to choose for your Thanksgiving feast. They have a lovely deep orange color and fantastic flavor, and mixing in a little Sigona’s Dark Maple Balsamic highlights their natural sweetness. If you’ve been asked to bring a sweet potato or yam dish to dinner, this simple recipe is sure to please.

Maple Balsamic Whipped Garnet Yams (or Sweet Potatoes) IMG_9058_E_sm

What you need:

Directions: Preheat oven to 400°F

Wash the sweet potatoes and pierce the peel multiple times with a fork. Bake on a baking sheet for about 1 hour or until yams are knife tender. Remove from oven and allow to cool.

When cool enough to touch, halve the yams and use a spoon to scoop out the flesh; discard the skin.

In a large bowl, mash together the yams and butter. Measure in the balsamic, about 1 scant teaspoon per yam (you can always add more so pour lightly), season with salt and pepper to taste. Add more balsamic if desired. Serve warm with a pat of butter on top.

Keto-Friendly Creamy Truffle Cauliflower Mash

Keto-Friendly Creamy Truffle Cauliflower Mash

This is an excellent and healthy side dish for Thanksgiving, especially if you’re following a keto diet. We love the versatility of cauliflower; blending it together with fresh truffle shavings gives this vegetable an elegance fit for a holiday feast. Serves about 6, depending on size of cauliflower.


  • 1 head white cauliflower
  • 1 Italian truffle, shaved with a microplane
  • 2 Tbsp butter, plus more for topping (Carmelo Sigona recommends grass-fed butter)
  • 1 ½ Tbsp heavy cream
  • Salt and pepper, to taste
  • Optional garnish: chopped chives, parsley or other fresh herb

Directions: Remove the core of the cauliflower and break into florets. Place a steamer basket in a large pot and add water until it barely touches the bottom of the steamer basket. Add cauliflower; cover with a lid and steam over high heat until soft, about 10 to 15 minutes or until fork tender. Check water level occasionally; add more as needed.

Remove from heat.

Working in batches if needed, puree cauliflower with butter, heavy cream and truffles until as smooth as desired.

Taste, season with salt and pepper. Transfer to a serving dish, top with more butter and garnish as desired. Serve immediately.

Fresh Cranberry & Orange Relish with Pomegranate-Quince White Balsamic

Fresh Cranberry & Orange Relish with Pomegranate-Quince White Balsamic
Fresh Cranberry & Orange Relish with Pomegranate-Quince White Balsamic

This beautiful, no-cook condiment is a staple at every holiday table, but it’s also great to have in the fridge throughout the year for turkey sandwiches, sprucing up breakfast waffles or just slathering on a dinner roll for something special. Our Pomegranate-Quince white balsamic is tangier than our regular, richly flavored pomegranate, yet it adds just the right amount of sweetness to this relish that there is no need for added sugar. Original recipe from The Olive Oil & Vinegar Lover’s Cookbook. Makes about 2 ½ cups.


Directions: Place the orange (yes, peel and all), cranberries and balsamic in a food processor or blender. Begin by pulsing a few times to break up the larger pieces, then puree the mixture until completely combined. It will still be a little chunky in texture.

Let relish to sit at room temperature for 2 hours before serving, to allow the balsamic to develop the flavors. Taste; add more balsamic by the teaspoonful if necessary.

Store in the fridge in an airtight container for up to one week.

Shredded Brussels Sprouts with Bacon and a Maple Balsamic Vinaigrette

The maple and bacon in this are likely to make a Brussels sprout lover out of even those most adamantly opposed to this Brassicaceae-family vegetable. Topped with sweet pear and Gorgonzola this is a perfect way to incorporate Brussels sprouts to your Thanksgiving menu. Serves 4 to 6 as a side.

Shredded Brussels Sprouts with Bacon and a Maple Balsamic Vinaigrette 0386 E1 (1 of 1)_360


Directions: Begin by shredding the Brussels Sprouts using either a sharp knife or a food processor fitted with a thin slicing disc. Set aside.

In a large, deep skillet, cook the bacon until crispy. Leaving the drippings in the skillet, remove bacon from skillet to a paper-towel lined plate and allow to cool to the touch. When cool, chop and set aside.

Reduce heat to low and add the shallot to the bacon drippings; season with salt and pepper. Sauté, stirring, until soft, about 3 minutes. Add the shredded Brussels sprouts to the skillet and stir to coat well in the bacon drippings. Increase heat to medium-low and cook, stirring, for 5 minutes. Remove the Brussels sprouts to a large bowl.

Meanwhile, prepare the vinaigrette in a small bowl. Whisk together the balsamic, lemon juice and Dijon. While whisking, drizzle in the olive oil. Season with salt and pepper.

To the large bowl of Brussels sprouts, add the bacon and about half to a third of the vinaigrette; toss well to coat. Transfer the mixture to a serving platter.

Top the Brussels sprouts mixture with crumbled Gorgonzola, sliced pear and pecans, if using. Drizzle with remaining vinaigrette and serve.

*You can chop the pear and sprinkle it over the top instead of laying on slices. You can also toss the chopped pear with the sprouts.

Herbes de Provence Thanksgiving Stuffing

Some like to stick to “simple is best” when it comes to stuffing for the holidays. Our Herbes de Provence infused olive oil helps keep a this must-have side simple while providing excellent flavor. Inspired by Serves 8 to 10. 

Herbes de Provence Thanksgiving Stuffing featuring Sigona's Herbes de Provence Olive Oil
Herbes de Provence Thanksgiving Stuffing


  • 1/4 cup Sigona’s Herbes de Provence Olive Oil
  • 2 stalks celery, diced (about 1 cup)
  • 1 medium onion, diced
  • Salt and pepper, to taste
  • 2 Tbsp butter
  • 32 oz chicken stock
  • 1 lb. bread cubes for stuffing (use already prepped and dried cubes or make your own*)
  • 1 Granny smith apple, quartered, cored and grated

Directions: Preheat oven to 350°F. Heat olive oil in a large pot over medium heat. Add the onion and celery; season with salt and pepper. Sauté, stirring occasionally, for about 7 minutes or until the onion and celery have softened. Add the butter and stock then bring to a simmer. Turn off the heat and stir in the bread cubes and grated apple. When combined, transfer to a baking dish. 

Bake the stuffing for 30 minutes or until stuffing is nicely browned and cooked through. Serve warm.

*DIY Breadcubes for Stuffing: Preheat oven to 300°F. Cube the bread into 1/2” cubes. Spread out the cubes on one or two rimmed baking sheet(s). Place the cubes in the oven and bake, shaking pan about every 10 minutes, until the bread is lightly toasted and is totally dried out, about 40 minutes. Remove from oven and allow to cool completely before bagging or using in a recipe.

Truffle Button Mashed Yukon Gold Potatoes

Complete your dinner with our creamy, fantastically flavored mashed potatoes mixed with melty Triple Crème Truffle Button. This handmade cheese is the result of a collaboration between Sigona’s and local Stepladder Creamery in Cambria, Calif. The potatoes are simply incredible and pair well with a grilled steak and steamed asparagus. Serves 2 to 4.


  • 2 medium Yukon gold potatoes, about 1 lb., diced
  • 1 Tbsp butter
  • 1 to 2 cloves garlic, to taste
  • 1/2 cup milk
  • About 1.5 oz (half a round) Sigona’s Triple Crème Truffle Button, diced
  • Salt and pepper, to taste
  • Garnish: chopped parsley, chives or other herb

Directions: Add potatoes to a medium saucepan. Fill pot with enough water to just cover potatoes; add salt and bring mixture to a boil over high heat. Boil potatoes about 15 to 20 minutes or until fork tender. Drain and set aside.

In a small saucepan melt the butter over medium heat. Add the garlic and cook for about 30 seconds or until fragrant. Add the milk and heat a few minutes, stirring occasionally, but do not allow it to come to a boil. Remove from heat.

Return the potatoes to the medium saucepan. Mash or rice the potatoes, adding the milk mixture about half way through the mashing process, stirring and mixing to incorporate the milk.

Add the brie, a couple cubes at a time, stirring the mixture as it melts. If necessary, add a little low heat to the pot to help the cheese melt. Transfer to a serving dish, garnish with herbs and serve immediately.

Brussels Sprouts with Bacon, Shallots and Toasted Breadcrumbs

Thanks to the bacon, this quick dish features a lot of flavor with minimal ingredients. Bacon makes everything better! If you truly do not care for Brussels sprouts, try this with broccoli or cauliflower. Adapted from Cooking Light. Serves about 6.

Brussels Sprouts with Bacon Shallots and Toasted Breadcrumbs IMG_9023_E_sm


  • 2 or 3 slices bacon
  • 4 large shallots, thinly sliced
  • 2 lbs. Brussels sprouts
  • 1 cup water
  • Salt and pepper, to taste
  • About 2/3 to 3/4 cup fresh bread crumbs (pulse a slice or two of bread in a food processor)
  • 3 Tbsp + enough for greasing pan Sigona’s Fresh Press Extra Virgin Olive Oil (Mix it up! Try Sigona’s Wild Mushroom & Sage Olive Oil or Sigona’s Herbes de Provence Olive Oil)

Directions: Remove a layer or two of the dark outer leaves from the Brussels sprouts. Trim the end of the sprouts then cut the sprouts in half. Set aside

Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan, reserving drippings; crumble, set aside.

Increase heat to medium-high. Add shallots to bacon drippings in pan; sauté for 2 minutes or until tender, stirring occasionally. Add Brussels sprouts and 1 cup water; bring to a boil. Using aluminum foil, loosely cover the pan; cook 6 minutes or until Brussels sprouts are almost tender. Uncover and remove from heat. Season with salt and pepper; toss to combine. Spoon Brussels sprouts mixture into a 2-quart broiler-safe glass or ceramic baking dish greased with a bit of olive oil.

Preheat oven broiler; position a rack in the middle of the oven.

Heat 3 tablespoons olive oil in a skillet over medium-high heat. Add breadcrumbs, season with salt and pepper; sauté for 2 minutes or until toasted, stirring frequently. Add cooked, crumbled bacon to toasted breadcrumb mixture. Sprinkle the breadcrumb mixture over Brussels sprouts mixture. Broil 2 to 3 minutes or until golden and thoroughly heated. Serve warm.

Roasted Butternut Squash with Fig Chèvre and Pistachios Over Mixed Greens

This is a salad that’s perfect for your Thanksgiving menu. When roasted, the natural sweetness of the butternut squash caramelizes, which pairs deliciously with the tang from both goat cheese and the fig balsamic. The crisp, refreshing greens and green onion add just the right touch. Inspired by Yummy Beet. Serves about 4 as a side.

Roasted Butternut Squash Salad with Summer Fig Chèvre and Pistachios Over Mixed Greens 0316 E (1 of 1)_360

For the salad:

For the Fig Vinaigrette:

Directions: Preheat oven to 400°F. Line a baking sheet with parchment paper. Place the butternut cubes on the baking sheet; toss with olive oil, salt and pepper until well coated. Roast for 30 to 35 minutes or until tender and lightly browned.

Meanwhile, begin the vinaigrette. In a large bowl, whisk together the balsamic, lemon juice, dijon and garlic. While whisking, drizzle in the olive oil. Season with salt and pepper.

Toss about half to a third of the vinaigrette with the greens; place the greens in a serving dish.

Top the greens with roasted squash, sliced goat cheese, sliced figs, pistachios and green onion. Spoon a bit of the remaining vinaigrette over the top and finish with a sprinkling of sea salt. Serve.

Stuffed Pumpkin Pie Spiced Acorn Squash with Quinoa, Kale and Pomegranate

You’ll be delighted with the flavors of this side dish. The pumpkin pie spice gives the squash a warm depth of flavor that is simply delicious with the quinoa stuffing. The pomegranate arils provide a perfect burst of tart-sweet that brings it all together. Adapted from Cooking Light. Serves 2 to 4 as a side.

Stuffed Pumpkin Pie Spiced Acorn Squash with Quinoa Kale and Pomegranate 0373 E (1 of 1) (00000002)_360


Directions: Preheat oven to 350°F. Line a baking sheet with parchment paper.

Slice the stem end off of the acorn squash, about 1 inch down, to create a lid. Slice a little off the opposite end so the squash will sit upright. Scoop out and discard the seeds and membrane. Rub the inside of the squash and lid 1/2 tablespoon of olive oil and sprinkle with 1/4 teaspoon pumpkin pie spice; season with salt and pepper to taste.

Place the squash and the lid cut-side-down on the baking sheet and roast for 55 minutes or until tender.

Meanwhile, cook the quinoa according to package directions.

In a large bowl, whisk together the lemon juice, remaining pumpkin pie spice and olive oil. Season with salt and pepper to taste. Add kale, cooked quinoa, pomegranate and shallot; toss well to coat.

In a small bowl, mix together the honey and balsamic; set aside.

Scoop the kale stuffing into the hollow of the cooked squash and place on a serving dish.

Drizzle half of the balsamic and honey mixture over the stuffed squash and serving dish. The squash lid can be used as decorative garnish; the flesh can be scraped out and eaten if desired.

To serve, slice the squash in half or quarters, making sure each piece is served with an equal amount of the stuffing. Drizzle with remaining balsamic and honey mixture.

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