Yes, everyone knows it’s all about the turkey, but one way to step up your Thanksgiving game is with kick-ass sides and desserts. It’s easy with these Latin riffs on five homey dishes. Show up on your host’s doorstep with gorgeous chipotle gratin or luscious pumpkin arroz con leche, and you’ll impress everyone, even those hard-to-please guests. Best of all, you won’t have to spend the day slaving away in the kitchen. Now that’s something to be thankful for.

Chorizo-stuffed acorn squash
2 cups wild rice
4½ cups chicken broth
¼ tsp. kosher salt, plus more to taste
4 small acorn squash
Canola oil
2 tbsp. unsalted butter
1 large onion, finely diced
12 oz. Spanish chorizo picante, chopped
2 tsp. dried sage
¼ cup chopped parsley
¾ cup chopped dried cranberries
¼ cup maple syrup

PREPARATION: Preheat oven to 375°F. Rinse rice. In medium saucepan, bring rice, broth and 1/4 tsp. salt to boil. Cover and simmer until rice is tender, with some grains split open, about 45 to 60 minutes; add extra liquid or drain excess if necessary. Transfer to large bowl. Meanwhile, cut off squash ends if necessary to stand them upright, then cut in half lengthwise and seed. Brush inside and out with oil and place cut side down on baking sheet. Bake until tender, about 35 to 45 minutes. Lower oven temperature to 325°F. In sauté pan, melt butter. Over medium heat, cook onion until soft. Add chorizo and sage and cook 5 minutes. Add to bowl with rice. Scoop out squash so edges are 1/4inch thick; add pulp to bowl. Stir in parsley and cranberries and add salt, to taste. Mound stuffing into squash halves and drizzle with maple syrup. Bake until heated through, about 25 minutes. Makes 8 servings. TIP: Try Pamplona Auténtico Chorizo Picante Español ($9 for 7.9 oz., amigofoods.com).

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