3 Super-Fast Side Dish Recipes to Save the Day

Jeff O’Heir is a writer who works from home and cooks regularly for his three kids, aged 8, 11, and 16. After cooking for 15 people for the last 14 Thanksgivings, Jeff is taking this one off and will eat at his mother’s house in New Hampshire.

Green beans cook in a flash. Photo: © StockFood / Richardson, Alan

I don’t ask people to bring side dishes to holiday feasts. A salad, dessert, as much beer and wine as you can load in the car—fine. Other than that, no thanks. My menu is planned in advance and each dish is in sync with the other. I don’t need a wild card.

But there are times when all of us need an easy-to-make, last-minute side to fill a gap. If you find yourself in a pinch, here are three super-quick sides that work with just about any type of meat (roasted, grilled, or smoked), bring new flavors to old standards, and add bright colors and different textures to the plate. Kids also love them (especially the squash). The recipes are designed for flexibility—measurements aren’t set in stone, and similar or complementary ingredients can be substituted or added—and each will serve about 10 people.

Everyone’s Favorite Squash
Total time: 35 minutes

4 lbs. butternut squash, chopped into 2” cubes
2 tsp. salt
1 Tbsp. olive oil
3 strips smoky bacon or pancetta
2 large yellow onions, roughly chopped
3 Tbsp. butter
6 basil leaves, torn
2 Tbsp. brown sugar
1 Tbsp. pure maple syrup
1 1/2 tsp. cinnamon
Salt and cracked pepper to taste

Put the squash in a large pot. Cover with water, add salt, and boil until soft, about 20 minutes.

Meanwhile, add olive oil to a large skillet over medium heat. Add bacon or pancetta and cook until crispy. Remove the bacon, draining on a paper towel-lined plate, and add onions. Cook until translucent, about 5 minutes. Set the onions aside; chop the bacon.

Drain the squash, leaving it in the pot. Add butter to the squash and mash until smooth. Mix in the rest of the ingredients, including the cooked bacon and onions. Add more sugar, cinnamon, salt, basil, or pepper, to taste.

Garlinky Green Beans
Total time: 25 minutes

Garlicky + silky = garlinky. If you can, have someone else wash, dry, and snip the ends off the green beans (kids think it’s fun) while you focus on another task. 

The reason you cook the beans in stock for such a short time is that you want them to be firm and to retain their bright color. The chicken stock adds flavor and plumps up the beans a little, making the resulting texture silky. 

3 Tbsp. olive oil
2 lbs. green beans
4 medium garlic cloves, chopped
1 cup low-fat, reduced-sodium chicken stock
Salt
Freshly ground black pepper

In a large skillet, warm the olive oil on medium-high heat. Add the beans to the pan and cook, stirring every now and then. After about 4 minutes, add garlic and toss, then lower the heat to prevent burning. Cook another 3 minutes.

Add chicken broth and bring to boil, then immediately remove the beans. Season beans with salt and pepper and serve.

Rogue Red Garlic Smashed Potatoes
Total time: 30 minutes

This is one of fastest (and best) mashed potato recipes I can think of. The red potatoes have a thin skin and don’t need peeling. They also come pretty clean and don’t require more than a quick rinse.

5 lbs. red potatoes, preferably Isabelle’s Rogue Red
5 cloves smashed garlic, skin removed
1 Tbsp. salt
3 Tbsp. unsalted butter
½ cup sour cream
½ cup whole milk

Put the potatoes and smashed garlic in a big pot. Cover with water, add salt, and boil for 20 minutes.

Drain the water, but leave the potatoes in the pot. Add butter and mash. Fold in the rest of the ingredients.  Add more milk to thin, if desired, and season with more salt if necessary.

More Thanksgiving sides:
Make Mashed Potatoes Without a Recipe
The Pollan Family Signature Salad
The Secret to Better Brussels Sprouts

Let us know if you have any super-fast, delicious sides that will help save our day.