With patches of man-size pumpkins and green gourds hanging from trellises at Hudson Ranch and Vineyards, some kind of squash dish is a requirement at Thanksgiving dinner. This simple gratin features cubes of melt-in-your-mouth winter squash flavored with thyme and sage.
The leek, like its relatives onion and garlic, is generally used to flavor other foods. José Andrés feels this is a mistake. “Listen to me: Leek is a vegetable,” he says. “It can be the center of a dish.” Here, he cooks leeks until tender, then pairs them with trumpet mushrooms for a sensational side dish.
When roasting winter vegetables, Melissa Rubel Jacobson says be sure to chop them about the same size, so they cook at the same rate. And toss them at least once while they’re in the oven, so they brown evenly.