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.


(Renee Comet)

Best-Ever Green Beans Amandine With Leek Chips. It might be a good idea to make a double batch of the leek chips, just for snacking.

(Deb Lindsey/For The Washington Post)

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.

(Jennifer Chase/For The Washington Post)

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

(Mark Finkenstaedt/For The Washington Post)

(Deb Lindsey/For The Washington Post)

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.

(James M. Thresher/For The Washington Post)

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


(Dayna Smith/For The Washington Post)

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

(Marge Ely/For The Washington Post)

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.

(Deb Lindsey/For The Washington Post)

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

(Deb Lindsey/For The Washington Post)

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

(Deb Lindsey/For The Washington Post)

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

(Deb Lindsey/For The Washington Post)

(Deb Lindsey/For The Washington Post)

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.

(Len Spoden/For The Washington Post)

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

(Renee Comet)

(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.

(Scott Suchman/For The Washington Post)

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