Start new Thanksgiving tradition with squash-bread side dish, pumpkin sticky toffee

These recipes from chef Lynn Crawford incorporate traditional Thanksgiving ingredients, but she has used them in new and creative ways.

Roasted Fall Squash and Cheddar Bread Pudding

Chef Lynn Crawford describes this delicious and savoury butternut squash and cheddar bread pudding as “almost like a stuffing.” Serve it as a side dish at your Thanksgiving feast.

1 l (4 cups) diced peeled butternut squash (2.5-cm/1-inch cubes)

45 ml (3 tbsp) olive oil, divided

2 sprigs thyme, leaves picked

7 ml (1 1/2 tsp) kosher salt, plus extra for seasoning

6 large eggs

500 ml (2 cups) heavy cream

50 ml (1/4 cup) dry white wine

30 ml (2 tbsp) sweet and smoky mustard

2.5 l (10 cups) day-old sourdough bread, torn into 2.5-cm (1-inch) pieces

4 large shallots, finely chopped

1 l (4 cups) kale, ribs removed and coarsely chopped

500 ml (2 cups) grated old cheddar cheese

Preheat oven to 200 C (400 F).

In a large bowl, toss diced squash with 15 ml (1 tbsp) of the olive oil, thyme and kosher salt. Place on a baking sheet and bake until tender, 20 to 25 minutes. Remove from oven and set aside, then reduce oven temperature to 180 C (350 F).

Meanwhile, in a large bowl, whisk eggs; add cream, wine and mustard and season with salt. Gently fold bread pieces into egg mixture. Let soak for 30 minutes, stirring occasionally.

In a large pot over medium-high heat, add remaining 30 ml (2 tbsp) oil and saute shallots until soft. Add kale, cover and cook for 2 to 5 minutes. Uncover and stir until kale is wilted but still bright green.

Generously butter a 33-by-23-cm (13-by-9-inch) baking dish.

Using a slotted spoon, transfer half of the bread from the egg mixture to baking dish. Spoon half the kale over the bread. Spoon half the squash over the kale and bread mixture and sprinkle with half the cheese. Repeat with remaining bread, kale, squash and cheese. Pour remaining egg mixture over bread pudding.

Cover with foil and bake for 20 minutes. Then remove foil and bake for another 20 minutes until custard is set and bread feels springy to touch.

Makes 6 to 8 servings.

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Roasted Fall Vegetable, Raisin and Walnut Salad With Brown Derby Vinaigrette

50 ml (1/4 cup) extra-virgin olive oil, divided

8 baby red or golden beets

8 shallots, peeled and cut in half

4 medium parsnips, peeled and cut into 7.5-cm (3-inch) lengths (halve the thicker end pieces lengthwise)

6 carrots, peeled, halved lengthwise

30 ml (2 tbsp) rosemary leaves, chopped

125 ml (1/2 cup) walnuts, chopped and toasted

50 ml (1/4 cup) golden raisins

30 ml (2 tbsp) chopped parsley

1.5 l (6 cups) mixed greens, such as arugula, radicchio, endive, frisee

Brown Derby Vinaigrette (recipe follows)

Salt and freshly ground pepper

Preheat oven to 230 C (450 F). Place beets on piece of aluminum foil and drizzle with 15 ml (1 tbsp) of the olive oil. Wrap in foil and bake until beets are tender, 30 to 45 minutes. Let cool, then rub off skins with paper towels. Cut beets in half, marinate with 15 ml (1 tbsp) of the vinaigrette and set aside.

In a large bowl, toss shallots, parsnips and carrots with remaining oil and rosemary. Season vegetables well with salt and pepper. Spread on a baking sheet and roast until tender and golden brown, about 30 minutes. Transfer to a bowl, then add walnuts, raisins, parsley and greens. Toss together with just enough vinaigrette to dress leaves lightly.

Serves 4 to 6

Brown Derby Vinaigrette

50 ml (1/4 cup) red wine vinegar

10 ml (2 tsp) balsamic vinegar

15 ml (1 tbsp) Worcestershire sauce

1 lemon, juiced

1 ml (1/4 tsp) kosher salt

30 ml (2 tbsp) honey

30 ml (2 tbsp) Dijon mustard

325 ml (1 1/3 cups) canola oil

In a bowl, whisk together red wine vinegar, balsamic vinegar, Worcestershire sauce, lemon juice, salt and honey until salt dissolves. Whisk in mustard. Whisking constantly, slowly drizzle in oil until fully incorporated.

Makes 500 ml (2 cups).

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Pumpkin Sticky Toffee Puddings With Cranberry Caramel

“Who doesn’t love a warm, ooey-gooey, delicious autumn-spiced toffee pudding that’s got the caramel sauce with cranberries? The tart of the cranberries and the sweetness of the caramel, warm with all those autumn spices throughout that cake is delicious,” chef Lynn Crawford says enthusiastically of her creation.

Puddings

500 ml (2 cups) all-purpose flour

10 ml (2 tsp) baking powder

1 ml (1/4 tsp) baking soda

5 ml (1 tsp) cinnamon

3 ml (3/4 tsp) ground ginger

0.5 ml (1/8 tsp) ground allspice

0.5 ml (1/8 tsp) ground cloves

2 ml (1/2 tsp) salt

125 ml (1/2 cup) unsalted butter, melted and cooled

175 ml (3/4 cup) packed light brown sugar

175 ml (3/4 cup) canned pumpkin puree

50 ml (1/4 cup) buttermilk

2 large eggs

5 ml (1 tsp) pure vanilla extract

125 ml (1/2 cup) dried cranberries

Cranberry Caramel Sauce

250 ml (1 cup) sugar

45 ml (3 tbsp) heavy cream

45 ml (3 tbsp) unsalted butter

45 ml (3 tbsp) dried cranberries

Garnish

250 ml (1 cup) whipped cream

50 ml (1/4 cup) dried cranberries

Preheat oven to 200 C (400 F). Spray a muffin pan with non-stick cooking spray.

Puddings: In a large bowl, whisk together flour, baking powder, baking soda, spices and salt. In a separate bowl, whisk together butter, brown sugar, pumpkin puree, buttermilk, eggs and vanilla. Add to dry ingredients and stir until just combined. Divide batter among muffin cups. Bake until a tester comes out clean, about 20 minutes. Let cool slightly in pan before turning them out for serving.

Meanwhile, make sauce. In a medium saucepan, cook sugar over medium-low heat, stirring slowly with a fork until melted and pale golden. Cook caramel, gently swirling pan, until deep golden. Remove from heat and carefully add cream and butter. Return to heat and simmer, stirring, until caramel is dissolved. Remove from heat and stir in dried cranberries.

To serve, slice puddings horizontally in half. Pour cranberry caramel sauce between layers. Top puddings with a large spoon of whipped cream and a sprinkle of dried cranberries.

Makes 12 puddings.

Source: Chef Lynn Crawford.