A few years ago we revamped Thanksgiving at our house. I knew it was time because I’d lost the joy. The menu bored me. It’s not that I don’t like traditional Thanksgiving food, but after teaching cooking for ten years I knew there were other possibilities. Also, the labor distribution was getting me down. As ‘chef’ the family just let me do it all. I’d spend the day cooking just to have everyone gobble it up within half an hour. They didn’t have a clue about the work involved. The thankfulness factor was low, not absent, but low.  

Our solution was to cook Thanksgiving together in teams. We decide on a menu ahead of time, and then on Thanksgiving we gather at noon ready to cook. I’ve already bought the groceries, set up cooking stations, and made copies of the recipes. We go over the game plan, choose recipes to cook and team up. My job is to keep it all moving along with the big picture in mind.

It’s fun. We cook, laugh and hang out for about three hours before eating, and everyone helps at their own skill level. It’s not as stressful or tiring.

If someone doesn’t want to cook, then they keep the dishes washed as we go along.

We put together a memorable Italian Thanksgiving 3 years ago. I can still taste the porcini sauce for the turkey and prosciutto wrapped roasted pear appetizers. Two years ago it was a Persian Feast. The pomegranate and port glazed turkey stuffed with spiced rice pilaf of dried apricots and lemons was fabulous. Then there was the dried cranberry and braised kale dish with hints of cinnamon.

It’s making me hungry just thinking about it. Last year we went Mexican with Mole Poblanos as the main feature. This year we’re inspired by Indian flavors.   

We have two grown children in their twenties and their partners sharing our holiday meal, so cooking together allows them to be more hands on and learn how a feast happens. It’s a good opportunity for me to pass on what I know and turn the traditions over to them. My son likes to bake pies, and he’s been in charge of the turkey for several years running. While my daughter is fond of making playful table decorations. Last year she folded everyone’s napkin into different origami animals.  

What sold me on this way of cooking is how engaged everyone is. They’re much more invested because they’ve made the food.There isn't boredom or awkward waiting around for the meal that I remember from childhood. The conversations flow through working together. I relish all the mealtime comments about how they had ‘no idea’ what’s involved in cooking on this scale. I love how the thankfulness factor has increased.

Here’s a favorite recipe from this year’s menu

Indian Butternut Squash Salad

with spicy maple, ginger, lemon dressing

Ingredients

3 lb butternut squash peeled and cut into a medium dice

½ cup chopped cilantro

Dressing Ingredients

½ cup maple syrup

½ cup fresh lemon juice plus zest of the whole lemon

⅓  cup walnut oil

1 teaspoon sea salt

¼ teaspoon cayenne pepper

¼  cup candied ginger

 

Instructions

Preheat oven to 425F

Put peeled and diced squash on a baking sheet lined with parchment paper. Generously drizzle walnut oil over squash and sprinkle with sea salt.

Roast 20 minutes stir and roast another 15-20 minutes or until easily pierced with a fork. The squash pieces should hold their shape, not mushy, but taste done.

 

While the squash is roasting make the dressing:

Make a paste out of candied ginger by pulsing in a food processor or mincing finely, add other ingredients and process until emulsified.

 

Pour dressing over warm squash, toss and let marinate 1-2 hours

Sprinkle cilantro over before serving.

Taste to correct salt, acid, sweet or heat as needed

Serve at room temperature