This new Thanksgiving menu from associate food editor Rachel Gurjar features recipes from favorite cookbook authors.

For the holidays this year, I wanted to shake things up, so I settled on a vegetarian menu that packs in tons of flavor. The appetizers start the meal off with a powerful punch, while the hearty mains that follow put the spotlight on some of my favorite winter vegetables, including butternut squash and collard greens. The meal concludes with a classic bourbon pecan pie and a pistachio cherry cake, because two desserts are always better than just one! —Rachel Gurjar

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TO START

French Onion and Blue Cheese Tart

Nadiya Hussain’s French Onion and Blue Cheese Tart is a fuss-free appetizer that’s sweet, creamy, and cheesy all at once. Pair it with Pepper Teigen’s Chili Lime Cashews, which come together in less than 10 minutes.

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THE MEAL

Braised Butternut Squash in Spiced Coconut Sauce in a serving dish.

Braised Butternut Squash in Spiced Coconut Gravy

Turkey always hogs the spotlight on Thanksgiving, but this year, vegetables take center stage. For my main course, thick wedges of butternut squash get seared and then braised in a creamy spiced coconut gravy until tender and delicious.

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A close-up shot of smoked collard greens.

Smoked Collard Greens With Pepper Vinegar, Braised With an Onion Trinity

Need some greens? Chef Mashama Bailey’s smoked and braised collards are so incredibly tender that they literally melt in your mouth.

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Perilla Leaf Focaccia

Joanne Lee Molinaro’s bouncy focaccia, scented with herbal perilla leaves, is perfect for sopping up extra gravy.

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DESSERT

Bourbon Pecan Pie

This pie from Vallery Lomas is nutty and gooey, with a perfect golden and crispy crust. But if you’re like me and need a second dessert, try Benjamina Ebuehi’s simple Pistachio Cherry Cake, which is soft and fluffy, with pops of fresh, tart cherries.

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Want even more ideas? Take our Thanksgiving quiz to build your own custom menu.

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