THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING
Thanksgiving food
gourds
 Her pumpkin soup is roundly satisfying  Squash the routine with savory sides

Squash the routine with savory sides

By T. Susan Chang
Globe Correspondent / November 21, 2005

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We tend to stick with tried-and-true vegetable dishes at the year's great feasts, probably because our anxiety over cooking the big bird -- and fussing over gravy at the last minute -- leaves no time or energy to experiment with sides. The traditional Thanksgiving go-alongs are carbohydrate heaven: mashed potatoes, sweet potatoes, and carrots, these occasionally enlivened by cranberry something-or-other. (Full article: 584 words)

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