For some of us, the many and filling sides are the best part of a holiday meal. Here's a selection of greens, squash, casseroles and more to add some color, and a few fresh flavors, to your feast.

Greens

WPF Thanksgiving 2007 green beans and amandine with leek chips Prop Credit: Jill and Company (Kensington MD 301-946-7464), Sally Saffer Interiors (Kensington MD 301-933-3750), and Sur La Tab food stylist : Lisa Cherkasky (Renee Comet/www.cometphoto.com)

Laura Bush's Green Beans With Anchovy Butter. The little fish adds just the right does of salt and a savory boost. Garnish with crisped quinoa, toasted bread crumbs, chopped nuts, or anything else that strikes your fancy.

Vegan Green Bean Casserole. Prepare the elements up to a day ahead, then assemble and bake shortly before serving.

Slow-Cooked Tuscan Kale. The spice from dried chiles de arbol is a welcome counterpoint.


Slug: FD/Thanksgiving Jumbled Greens Date: 11-03-2009 Photographer: Mark Finkenstaedt FTWP Location: Arlington, Virginia Caption: Washington Post feature 2009 Thanksgiving dishes and desserts Virginia Photographer - DC Photographer - Washington DC Photographer (Mark Finkenstaedt/FTWP)

Jumbled Greens, left. From the late New Orleans chef Paul Prudhomme, a mix of sturdy and soft greens cooked simply in broth.

Tamari-Roasted Brussels Sprouts, right. Just five ingredients that result in complex-tasting sprouts.

Best Brussels Sprouts Ever. How are they the best, you ask? Bacon.

Squash

Cream Soda Butternut Squash. With browned butter, pumpkin seeds and cream soda. Trust us, it all comes together in the end.

Roasted Squash With Pancetta and Brussels Sprouts. If you have leftovers, this is lovely over pasta or with roasted fish.

Herb-Crusted Butternut Squash Wedges. A quick coating of herbes de Provence, salt, pepper and olive oil keep these wedges in the savory territory.


WASHINGTON, DC - Savory Butternut Sesame Slab Pie photographed in Washington, DC. (Photo by Deb Lindsey For The Washington Post).

Savory Sesame Butternut Squash Pie. This slab pie straddles the line between sweet and savory.

Bean and Winter Squash Gratin. This would be especially welcome at a vegetarian or vegan feast. The finished dish can be refrigerated for up to two days; simply reheat in the oven before serving.

Casseroles and more

Soul Food Macaroni and Cheese. This hefty bake serves a crowd.

Butternut Squash Macaroni and Cheese, left. If you'd rather to combine your squash with your mac, well, don't let us stop you.

Sweet and Spicy Roasted Root Vegetables, right. Roasting requires little effort but gives you tons of flavor.

Balsamic Pearl Onions. Pearl onions are cooked low and slow with ancho chile powder, unsweetened cocoa powder and a bit of balsamic vinegar. They provide a nice counterpoint to turkey and mashed potatoes.


FD/chefoncall DATE: 20090105 PHOTOGRAPHER: Len Spoden (703) 598-7427 LOCATION: Home of Jason Adolf and Stacey Bran in Arlington, VA CAPTION: The Root Vegetable Gratin, with Sauteed Green Beans, and the Braised Beef Brisket. BACKGROUND: Janauary Chef on Call (Shabbat dinner with chef David Scribner). Jasan and Stacey have started to be more involved with Jewish religious groups and there is now a group of our friends who are hosting Shabbat Parties.

Root Vegetable and Potato Gratin. With celery root, rutabaga and butternut squash.


WASHINGTON, DC-July 22: Fennel Gratins from Vetri. (Photo by Scott Suchman/For the Washington Post)

Sweet Potato and Grits Spoonbread, left. Sweet potato casserole meets grits meets heavenly spoonbread in this gluten-free side.

Fennel Gratins, right. Simple and savory; they can be served warm or at room temperature.


WASHINGTON, DC-October 28: Sweet Potato Casserole. (Photo by Scott Suchman/For the Washington Post)

Sweet Potato Casserole (a Makeover). The classic sweet potatoes, but with a few healthful tweaks.