Home / Thanksgiving Articles / Thanksgiving Make-Ahead Vegetables

Thanksgiving Make-Ahead Vegetables

Published by Marshall Amejorado

Sign Up

Make Thanksgiving dinner preparations easy and relaxed with these two vegetable accompaniments. Both can be made ahead and frozen for up to one week. That leaves the cook free to concentrate on the turkey on dinner day and even have time for a walk in the leaves with the family.

Sweet Potato-Squash Casserole

Sweet potatoes and butternut squash are in season and can be cooked together and mashed with butter and brown sugar. This recipe uses parsnips as well, all inexpensive but healthy fall vegetables


  • 1 butternut squash, peeled and cubed
  • 3 sweet potatoes, peeled and cubed
  • 3 large parsnips, peeled and cut in chunks
  • 3 cloves garlic, minced
  • 2 teaspoons grated fresh ginger
  • 1/4 cup unsalted butter
  • 1 teaspoon Dijon mustard
  • 3 tablespoons brown sugar
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper


  1. In large pot of boiling water, cook squash, sweet potatoes and parsnips until tender.
  2. Drain well and dry vegetables quickly over turned off element by shaking pan of drained vegetables on element.
  3. Mash vegetables until combined. (Don’t worry if it’s a bit lumpy.)
  4. Stir in garlic, ginger, butter, mustard, brown sugar and salt and pepper
  5. Spray 4-cup casserole with Pam.
  6. Spoon mixture into casserole dish and cover.
  7. If freezing ahead of time, cover with plastic wrap and then foil wrap or lid.
  8. Freeze for up to one week.
  9. Thaw before baking in refrigerator.
  10. Reheat in 350 degree oven until hot, about 20-25 minutes.

Makes 6 to 8 servings

Cooking Tips:

  • If making this just before Thanksgiving, prepare up to step 6 and refrigerate, covered, for up to 2 days. Reheat as in step 10.
  • If desired, substitute rutabaga for the butternut squash and carrots instead of parsnips.

Creamy Mashed Potatoes with Herbed Cream Cheese

This make-ahead dish can be prepared and frozen for up to one week. It’s delicious served with gravy from the turkey. Remember to remove from freezer a day ahead and thaw the potato dish in the fridge.


  • 4 pounds Yukon gold potatoes
  • 1 container ( 250 g) herbed cream cheese
  • 3/4 cup light sour cream
  • 2 eggs
  • 2 cloves garlic, minced
  • 3 tablespoons melted unsalted butter
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper


  1. In large pot of boiling water, cook potatoes until tender.
  2. Meanwhile, in mixing bowl, whisk together cream cheese,sour cream, eggs, garlic, melted butter and salt and pepper.
  3. When potatoes are tender, drain well.
  4. Return potatoes to pan and place over turned off element. Shake pan until potatoes are dry and all liquid has evaporated.
  5. Mash potatoes until no longer lumpy.
  6. Fold cream cheese mixture into mashed potatoes, mixing just until combined.
  7. Spray 3-litre casserole dish with Pam.
  8. Spoon potato mixture into casserole dish.
  9. Cover tightly with plastic wrap and then foil wrap.
  10. Freeze for up to one week.
  11. Thaw in refrigerator the day before baking.
  12. Bake in 350 degree oven until hot, about 40 minutes.

Check Also

Jello Makes a Comeback This Thanksgiving

Thanksgiving is a time for food, family and tradition. Cranberry sauce, stuffing, casseroles, hot buttered ...

Leave a Reply

Your email address will not be published. Required fields are marked *