Name: Roasted Butternut Squash Pie
Yield: Makes 4 to 6 servings
Ingredients: 1/2 package (1 pound) frozen filo dough; 1 butternut squash (about 2 1/2 pounds); 2 medium red onions, peeled and sliced through the equator 1/2 inch thick; 1 red bell pepper, halved, stemmed, and seeded; 2 teaspoons kosher salt; 5 tablespoons extra-virgin olive oil, plus 1/3 cup for brushing the filo, or as needed; 1 tablespoon finely chopped ginger (about 1 inch, peeled); 1 teaspoon ground cumin; 1/4 teaspoon ground cinnamon; 1/4 cup coarsely chopped fresh cilantro; 1/4 teaspoon freshly ground black pepper; 1/3 cup raisins; 1/4 cup walnut pieces; 2 medium garlic cloves, chopped; 16 ounces spinach, large stems removed

Editor's note: The recipe and introductory text below are from Ted Allen's The Food You Want to Eat. For Allen's tips on throwing a Thanksgiving party, click here.

The intent with this dish was an entrée — an entrée not just appropriate for vegetarians, but for vegans. But in the context of Thanksgiving, it serves either as a wonderful companion to turkey (or as that too-rare dish at the American dinner party: a hearty, bona-fide vegetarian option). You can assemble it ahead and refrigerate. (If you do, bake it at 350°F for 45 to 50 minutes instead of the below instructions.)

Recipe notes

Halloumi Lasagna

In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.

Zucchini, Pea, and Bulgur Pilaf

This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.

Tater Tots Tossed in Date Butter

Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.

Ta’ameya (Fava Bean Fritters)

Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.

Jammy Grape Galette

We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.

Charred Cabbage With Shrimp Paste Butter

A little shrimp paste goes a long, long, long way in this delicious vegetable dish.

Smoky Tofu Shakshuka

This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.

Sfouf (Semolina Turmeric Cake)

Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.