Alma’s Everything But The Turkey Package Recipe

Prep and roast

Preheat oven to 425°F (220°C). Wash delicata squash, cut off ends, halve lengthwise and scoop out seeds. Slice into 1/2-inch crescents. In a large bowl, toss squash with olive oil, maple syrup, ground cinnamon, smoked paprika, sea salt and black pepper until evenly coated. Spread in a single layer on a rimmed baking sheet lined with parchment, cut side down when practical.

Roast for 20–25 minutes, turning once halfway, until edges are golden and flesh is tender when pierced with a fork. Remove from oven and transfer to a serving bowl. Sprinkle with toasted pepitas and chopped parsley. Keep warm until serving.

Cook bacon and prepare sprouts

Trim and halve Brussels sprouts lengthwise. Chop bacon into 1/2-inch pieces. In a large skillet over medium heat, cook bacon until fat renders and pieces are crisp, about 6–8 minutes. Using a slotted spoon, transfer bacon to a paper towel–lined plate leaving the bacon fat in the skillet. Reserve bacon for finishing.

Add 1 tablespoon butter to the skillet with the bacon fat and raise heat to medium-high. Add shallot and cook, stirring, until softened, about 2 minutes. Add Brussels sprouts cut-side down in a single layer (cook in batches if necessary). Sprinkle brown sugar over the sprouts. Let them sear without moving until the cut sides are deeply browned, 4–6 minutes.

Stir the sprouts, add the apple cider vinegar, salt and pepper, then lower heat to medium. Continue cooking, stirring occasionally, until sprouts are tender and caramelized, about 6–8 more minutes. Stir the reserved bacon back in and remove from heat. Sprinkle with toasted chopped walnuts if using and transfer to a serving dish.

Boil potatoes

Place peeled, cubed potatoes and whole garlic cloves in a large pot and cover with cold water by 1 inch. Add 1 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, 15–18 minutes.

Meanwhile, heat milk and 4 tablespoons butter in a small saucepan or microwave until butter melts and mixture is warm (do not boil). Drain potatoes and garlic well and return to the hot pot. Mash with a potato masher or ricer until mostly smooth.

Gradually add the warm milk–butter mixture, then stir in sour cream, remaining 2 tablespoons butter, salt and pepper. Adjust seasoning to taste. Stir in chopped chives. Keep covered and warm until serving.

Blanch beans and toast almonds

Bring a large pot of salted water to a rolling boil. Add green beans and cook until bright green and just tender, 3–4 minutes. Meanwhile, in a large skillet over medium heat, melt 1 tablespoon butter and add sliced almonds. Toast, stirring frequently, until golden and fragrant, about 3–4 minutes. Transfer almonds to a small bowl.

Drain green beans and immediately plunge into an ice bath to stop cooking, then drain and pat dry. In the skillet used for almonds, melt remaining 2 tablespoons butter over medium heat, add green beans and sauté 2–3 minutes to heat through. Add lemon zest, lemon juice, salt and pepper, tossing to coat. Stir in toasted almonds just before serving.

Prepare oven and filling

Preheat oven to 425°F (220°C). Place the pie crust in a 9-inch pie dish and crimp the edges. In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, ground cinnamon, ground ginger, nutmeg, cloves and salt until evenly combined. Whisk in eggs one at a time until smooth.

Whisk in heavy cream, whole milk and vanilla extract until fully combined. Pour the filling into the prepared pie crust and smooth the top. To prevent overbrowning of the crust edge, tent edges with foil if desired.

Bake at 425°F for 15 minutes, then reduce oven temperature to 350°F (175°C) and bake an additional 35–45 minutes, or until the center is set but still slightly jiggly (a thermometer inserted near the center should read about 175°F/80°C). Remove pie and cool on a wire rack to room temperature, then refrigerate at least 2 hours before serving to finish setting. Serve slices with whipped cream if desired.