“What do you eat at Thanksgiving?” I get this question a lot, not from people seeking my favorite recipes but from those wondering how a pescatarian can fill her plate from a holiday table featuring a giant bird. It always makes me laugh: Thanksgiving is the one holiday at which I’m guaranteed to eat well, thanks to the tradition of cooking far more food that the intended guests can consume.
No matter your food preferences, the Thanksgiving spread is sure to include things you will and will not eat. These days, turkey tops my move-on-down-the-line list, along with accompaniments baked in or built from the star of the show. But as a kid, my least favorite Thanksgiving dish was pumpkin pie. I was in college before I learned to appreciate any variety of winter squash, and I didn’t discover a true liking for pumpkin pie until I deviated from the too common canned filling to home-roasted, lightly spiked sugar pumpkin.
Learn to make Deep-Dish Pumpkin–Rum Pie and Roasted Squash Puree Soup