Fun Thanksgiving Recipes – Easy Holiday Sides

Thanksgiving is my favorite kind of chaos—the kitchen warm with cinnamon and sage, the table groaning under dishes that tell stories. But let’s be honest: sometimes the classic menu needs a little playful twist. That’s where these Fun Things To Make For Thanksgiving come in—a collection of whimsical yet utterly delicious sides that will have your guests grinning before they even take a bite.

I designed this spread to be approachable for home cooks of any level. From crispy Parmesan Brussels sprout tater tots to a colorful harvest skillet with butternut squash and cranberries, every dish is packed with seasonal flavor and a touch of fun. Whether you’re hosting a big family dinner or a Friendsgiving, these recipes are sure to spark conversation and second helpings.

So roll up your sleeves, preheat that oven, and let’s make this Thanksgiving one to remember—full of laughter, love, and seriously tasty food.

About the Ingredients

1 large butternut squash (about 2 lbs / 900g), peeled and cubed

Sweet and nutty, butternut squash is the star of our harvest skillet. Swap with pumpkin or sweet potato if you prefer.

2 tablespoons olive oil, divided

Use a good-quality extra virgin olive oil for roasting. Avocado oil also works well.

1 cup (100g) fresh cranberries

Tart and bright, they pop in the skillet. Frozen cranberries work too—no need to thaw.

1/2 cup (60g) pecans, roughly chopped

Adds crunch. Walnuts or hazelnuts are great substitutes.

2 tablespoons maple syrup

Pure maple syrup gives a deep, caramelized sweetness. Honey works as a substitute.

1 teaspoon fresh thyme leaves

Earthy and aromatic. Use 1/2 teaspoon dried thyme if fresh isn't available.

1/2 teaspoon ground cinnamon

Warm spice that complements the squash. Pumpkin pie spice works in a pinch.

1 lb (450g) Brussels sprouts, trimmed and halved

For the crispy tots. Look for firm, bright green sprouts. If you can’t find fresh, frozen are okay—just thaw and pat dry.

1/2 cup (50g) grated Parmesan cheese

Adds salty, nutty flavor. Pecorino Romano or nutritional yeast for a dairy-free option.

1 large egg, beaten

Binds the tots together. For an egg-free version, use a flax egg (1 tbsp ground flax + 3 tbsp water).

1/2 cup (60g) panko breadcrumbs

Gives the tots their crispy coating. Regular breadcrumbs or crushed cornflakes work too.

Salt and black pepper to taste

Season generously—it makes all the difference.

Tips & Tricks

• Don’t skip roasting the squash in a single layer—crowding the pan steams it instead of caramelizing.
• For the tots, make sure the Brussels sprouts are very dry before mixing, or the mixture will be too sticky.
• If you’re prepping ahead, keep the tots unbaked in the fridge for up to 24 hours, then bake fresh.

Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper. Toss the butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread them on one baking sheet in a single layer. Roast for 20 minutes.

2. Make the Harvest Skillet

While the squash roasts, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the roasted squash, cranberries, pecans, maple syrup, thyme, and cinnamon. Cook for 5-7 minutes, stirring occasionally, until the cranberries start to burst and the glaze is sticky. The mixture should be fragrant and glossy. Season with salt and pepper to taste. Keep warm.

3. Blitz the Brussels Sprouts

Pulse the Brussels sprouts in a food processor until finely chopped (like coarse crumbs). Transfer to a clean kitchen towel and squeeze out as much liquid as possible. This step is crucial for crispy tots.

4. Form the Tater Tots

In a bowl, combine the squeezed sprouts, Parmesan, egg, panko, salt, and pepper. Mix until it holds together. Using your hands or a cookie scoop, shape into 1-inch (2.5 cm) cylinders. You should get about 20 tots.

5. Bake the Tater Tots

Place the tots on the second prepared baking sheet. Bake for 15 minutes, then flip them with a spatula and bake for another 10-15 minutes, until golden brown and crispy all over. They should be firm to the touch and have a deep golden color.

6. Serve and Enjoy

Transfer the harvest skillet to a serving dish and top with the crispy tater tots. Garnish with a few fresh thyme leaves and a drizzle of extra maple syrup if desired. Serve immediately while warm and crispy.

Delicious Variations

• Add 1/2 cup (75g) crumbled goat cheese to the harvest skillet for a tangy twist.
• For a spicy kick, add 1/4 teaspoon cayenne pepper to the tater tot mixture.
• Swap the Brussels sprouts for broccoli or cauliflower to make veggie tots.

How to Store Fun Things To Make For Thanksgiving

Frequently Asked Questions

I hope these Fun Things To Make For Thanksgiving bring as much joy to your table as they do to mine. If you try them, tag me on social media—I'd love to see your creations! Happy Thanksgiving, and remember: the best memories are made around the table. Go, see, and connect.

Fun Things To Make For Thanksgiving

Fun Things To Make For Thanksgiving: a playful spread of easy, crowd-pleasing sides that bring joy and flavor to your holiday table.

★★★★½ 4.8 (127 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 1 large butternut squash (about 2 lbs / 900g), peeled and cubed
• 2 tablespoons olive oil, divided
• 1 cup (100g) fresh cranberries
• 1/2 cup (60g) pecans, roughly chopped
• 2 tablespoons maple syrup
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon ground cinnamon
• 1 lb (450g) Brussels sprouts, trimmed and halved
• 1/2 cup (50g) grated Parmesan cheese
• 1 large egg, beaten
• 1/2 cup (60g) panko breadcrumbs
• Salt and black pepper to taste

📋 Instructions

1. 1Preheat and Prep — Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper. Toss the butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread them on one baking sheet in a single layer. Roast for 20 minutes.
2. 2Make the Harvest Skillet — While the squash roasts, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the roasted squash, cranberries, pecans, maple syrup, thyme, and cinnamon. Cook for 5-7 minutes, stirring occasionally, until the cranberries start to burst and the glaze is sticky. The mixture should be fragrant and glossy. Season with salt and pepper to taste. Keep warm.
3. 3Blitz the Brussels Sprouts — Pulse the Brussels sprouts in a food processor until finely chopped (like coarse crumbs). Transfer to a clean kitchen towel and squeeze out as much liquid as possible. This step is crucial for crispy tots.
4. 4Form the Tater Tots — In a bowl, combine the squeezed sprouts, Parmesan, egg, panko, salt, and pepper. Mix until it holds together. Using your hands or a cookie scoop, shape into 1-inch (2.5 cm) cylinders. You should get about 20 tots.
5. 5Bake the Tater Tots — Place the tots on the second prepared baking sheet. Bake for 15 minutes, then flip them with a spatula and bake for another 10-15 minutes, until golden brown and crispy all over. They should be firm to the touch and have a deep golden color.
6. 6Serve and Enjoy — Transfer the harvest skillet to a serving dish and top with the crispy tater tots. Garnish with a few fresh thyme leaves and a drizzle of extra maple syrup if desired. Serve immediately while warm and crispy.

👨‍🍳 Chef's Note: These dishes are meant to be playful—don't stress about perfect shapes. The imperfections make them charming!

Servings: 6

Cuisine: American

Course: Side Dish

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Aisha Hassan
Aisha writes about travel and cultural immersion, sharing stories and tips from her journeys to off-the-beaten-path destinations. She emphasizes respectful tourism, budget-friendly adventures, and the importance of connecting with local communities.