It’s hard to believe that Thanksgiving is upon us. This week’s column features two unique dishes – one to enjoy as a great Thanksgiving Day side dish and the other, a great recipe for leftover sweet potatoes. Pumpkin Cauliflower Casserole, admittedly, is an unusual combination, but it really tastes great. Curried Sweet Potato Shepherd’s Pie can, of course, be made with leftovers, but the recipe’s so good, you’ll want to add it to your fall and winter dining line-up. Happy eating!

Pumpkin Cauliflower Casserole

1 C. whole wheat bread crumbs
1/2 C. roasted pumpkin seeds
1 T. unsalted butter, melted
1 tsp. thyme
3/4 C. goat cheese, crumbled
1 3-lb. baking pumpkin
1 large head cauliflower
2 T. all-purpose flour
2 cloves garlic, minced
2 tsp. mustard seeds
1 1/2 tsp. salt
1 tsp. cumin
1/2 tsp. black pepper
1 1/2 C. half and half

Peel, seed and quarter pumpkin and quarter cauliflower. Preheat oven to 400 degrees. Butter a 2- quart casserole dish and set aside. Combine bread crumbs, pumpkin seeds, butter and half of the thyme in a large bowl. Stir in the goat cheese and set aside. Slice the pumpkin into 1/8-inch thick pieces and repeat with the cauliflower. In another bowl, combine flour, garlic, mustard, salt, cumin, pepper and remaining thyme. Spread a third of the pumpkin in the bottom of casserole and sprinkle with 2 tsp. of the flour mixture. Repeat with half of the cauliflower and 2 tsp. of flour. Continue layering with the remaining pumpkin, cauliflower and flour, finishing with the pumpkin on top. Pour half and half over the entire casserole. Place on a baking sheet and bake for 30 minutes. Remove from oven and sprinkle bread-crumb mixture on top. Return to oven and bake for 30 more minutes.

Curried Sweet Potato Shepherd’s Pie

5 medium sweet potatoes
2 T. vegetable oil
2 lbs. ground turkey
2 tsp. salt
1/3 C. all-purpose flour
1 T. curry powder
1 24-oz. can chicken broth
1 1/2 lbs. carrots, peeled and chopped
1 1/2 lbs. parsnips, peeled and chopped
1 medium onion, chopped
1 T. grated and peeled fresh ginger
1 10-oz. pkg. frozen green peas
1 C. milk, warmed
2 T. butter

Pierce potatoes with a fork. Cook in microwave on high for 15 minutes or until tender. Set aside. In a large skillet, heat 1 tablespoon of oil on medium high heat. Add turkey, sprinkle with ½ tsp. salt and cook until no longer pink, cooking and breaking up meat as you go. Stir in flour and curry powder. Cook one minute, stirring constantly. Add broth and bring to a boil. Cook for a minute or until mixture thickens slightly. Divide turkey mixture between two 3-quart casserole dishes and spread evenly on bottoms. Preheat oven to 375 degrees. Wipe skillet dry, add remaining oil and heat on medium until hot. Add carrots, parsnips and onion and cook, covered, about 15 minutes or until veggies are slightly browned and tender, stirring occasionally. Stir in ginger, frozen peas and ½ tsp. salt. Divide veggies between two casseroles, spreading evenly. Cut potatoes in half and scoop out flesh into a large bowl. Mash potatoes well and stir in milk, butter and 1 tsp. salt. Spread potatoes over veggies in both casseroles. Bake for 35-40 minutes or until top is brown. Or cook one casserole and freeze the other for a busy day!