It's Potluck Season!

Illustration by Alexandra Rodríguez Chaves / @catscratchale

Here are two recipes for a stress-free Friendsgiving. Both recipes require minimal effort, but are delicious and festive.

First up is a squash dip recipe from chef Yotam Ottolenghi. If you’re going to a Friendsgiving and need something to bring, this dip radiates wholesomeness.. It’s the perfect party appetizer for when you’re in the Sabra-from-the-bodega mood but the occasion calls for something fancier. You can serve the dip with crackers, veggies, bread, or even just straight off the spoon.

I make this spread all the time and still haven’t figured out exactly what makes it so delicious. I think it’s the balance between the sweet squash, nutty tahini, and tangy yogurt that makes it feel like true comfort food, without being too heavy. 

Second up is miso and maple glazed salmon with green beans. If you’re hosting a Friendsgiving and you need a main dish but you don’t have a turkey-sized oven or the patience to roast a whole turkey, try your hand at this roasted salmon with green beans. Okay, yes, I know that salmon is a very unconventional Thanksgiving dish. But, once you’re aware that this requires less than 15 minutes in the oven as well as just a single sheet pan to create a delicious main dish and a roasted veggie side dish, your doubts will be eliminated. 

The glaze for the salmon has miso and maple in it which sounds like a questionable combination, but the partnership is delightfully complimentary. The maple syrup perfectly balances the salty, umami of the miso. You get delicious, complex flavors with only a few ingredients and minimal measuring. I know miso might require an extra trip to the store, but it lasts forever and you can use it in all kinds of creative ways. 

The green beans cook on the pan with the salmon, giving you space to create a main dish and side dish all at once. Ask friends to bring another vegetable side and a sweet treat and you’ll have a feast in no time. 

Ottolenghi’s Squash Dip

You need: 

• 1 medium sized butternut squash 

• Salt

• Cinnamon

• 2 cloves of garlic

• A 1-serving container of plain greek yogurt

• 1/4 cup of tahini 

Preheat the oven to 400 degrees. 

Peel the squash. Cut off the ends. Cut it lengthwise. Scrape out the seeds. Chop it up into small pieces (I like 1-inch cubes) and chuck it on a pan. Drizzle with olive oil and sprinkle with a dash of cinnamon and a generous amount of salt. 

Roast the squash in a hot oven until it’s soft, which takes about 30 minutes. You can bake longer and let it char a bit if you like smoky flavors. Take it out and let it cool for a bit. 

Mince the garlic. 

Then, smash everything together. You can do this in a food processor, or just in a mixing bowl if you want it to be chunkier. Combine the squash, garlic, tahini, and yogurt in whichever vessel you’re mixing it in, and then smash it around until it’s smooth-ish. It should be the consistency of thick hummus. 

Miso Maple Salmon with Green Beans

Miso and Maple Salmon with Green Beans

Adapted from the New York Times

You need:

• 4 salmon fillets (about 6 ounces each, skin on)

• Kosher salt

• Pepper

• 1 tablespoon miso (white or brown)

• 1 tablespoon maple syrup

• 1 tablespoon rice wine vinegar

• 2 teaspoons soy sauce

• 1 garlic clove, grated or minced

• 1 pound green beans, trimmed

• 2 tablespoons olive oil

•  Pinch of red-pepper flakes if you like spice

• ¼ teaspoon toasted sesame oil (optional)

• ¼ cup roughly chopped cilantro, both leaves and tender stems

Take the salmon out of the fridge and preheat the oven to 400 degrees. Put the salmon in a dish or on a plate and season it with salt and pepper. 

Make the marinade. Mix the miso, maple syrup, rice wine vinegar, soy sauce, and garlic in a bowl. Taste the sauce and make sure you like it. Tweak the ingredients if you like. Then pour about ⅔ of the sauce over the salmon and massage it in. Let it marinate while your oven heats up. Keep the rest of the sauce to baste the salmon while it roasts or pour it over at the end.

Line a baking sheet with a rim with foil. Spread the green beans on it and drizzle with olive oil. Add a dash of sesame oil if you’re using it (no worries if you skip it). Sprinkle with salt and pepper, plus the red chile flakes if you’re using them. Toss it all together until the beans are coated. 

When the oven is hot, clear spots for your salmon between the green beans. Lay the salmon skin-side down among the beans. Bake for about 12 minutes, until the salmon is opaque and the beans are done. 

To serve, sprinkle with chopped cilantro and a squeeze of lime.

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Sara Hamilton is the webmaster for Body Politic.

Alexandra Rodríguez Chaves is an illustrator from from Puerto Rico currently living in Brooklyn, New York. Alexandra’s main focus on her personal art is design and illustration. You can find most of Alexandra’s work on Instagram: @catscratchale. For commissions, collaborations, or questions you can send an email to: alexandranrchaves@gmail.com.