Glazed pumpkin, cabbage crumble and leek gratin: Yotam Ottolenghi's recipes for Thanksgiving side dishes

Whether it's Thanksgiving or otherwise, the highlights of many holidays are often the things served on the side. They can often be made ahead, happy to wait for the centerpiece to be ready, and also tend to be much fuller in flavor and texture than the main event. That doesn't mean it's one or the other: the roast needs the sides and the sides need the roast. Which is just one more thing to be grateful for at a dinner party.

Tahini Glazed Pumpkin and Pecan Gremolata

The Using chickpea flour here is a trick: it helps the marinade stick to the pumpkin better and creates a nice spicy crust. If you don't have one on hand, just omit it. All of the toppings can be made ahead, ready for the dish to be assembled at the last minute, but only add the lime juice to the gremolata just before serving.

Preparation 25 minCooking 35 minServes 4-6

1 small pumpkin with skin, halved widthwise, seeded and quartered 3 cm wide (600 g)2 red onions (320 g), peeled and cut into 3 cm wedges 1 tbsp rosemary leaves, coarsely chopped ¼ tsp chipotle pepper flakes or hot pepper flakes ½ tbsp ground ginger½ tsp ground cumin½ tsp ground cinnamon⅛ tsp light brown sugar½ tsp chickpea flour (chickpea flour - optional)Salt3 tbsp olive oil3 garlic cloves, peeled and thinly sliced

For the balsamic glaze and with dates70ml balsamic vinegar50ml date syrup

For the gremolata50g coarsely chopped toasted pecans 15g coarsely chopped mint leaves 15g coarsely chopped coriander leaves 1 lime, finely grated zest to make ½ tsp, then squeezed to make 2 tsp

For the tahini sauce60g tahini1 tsp lime juice

First, prepare the glaze. Put the balsamic and date syrup in a small saucepan with an eighth of a teaspoon of salt, bring to a boil, boil for two minutes, then remove from the heat.

Heat the oven to 210C (190C fan)/410F/gas 6½. Put the pumpkin, onion, rosemary, spices, sugar, gram flour if using, and half a teaspoon of salt in a large roasting pan and toss to coat well. Pour in the oil, mix again, then roast for 20 minutes. Gently stir in the garlic, roast for another 10 minutes, then drizzle with two tablespoons of the glaze and roast for a final two minutes. Remove from the oven and let cool slightly.

Meanwhile, prepare the sauce. Put the tahini, lime juice and 1/8 tsp salt in a medium bowl, whisk gradually in 45ml cold water until you have a silky sauce, then set aside.

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Just before serving, combine all the ingredients for the gremolata in a small bowl. Arrange the pumpkin mixture on a large rimmed dish, spoon the tahini sauce all over the top and drizzle with the remaining glaze. Serve garnished with the gremolata.

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