Glazed pumpkin, sprout crumble and leek gratin: Yotam Ottolenghi’s recipes for Thanksgiving sides

Whether it’s at Thanksgiving or otherwise, the best parts of many feasts are often the things served up on the side. They can often be made ahead, happy to wait around for the centrepiece to get ready, and tend to be much more full of flavour and texture than the main event, too. That’s not to say this is an either/or situation, though: the roast needs the sides and the sides need the roast. Which is just one more thing to be thankful for when sitting down to any celebratory meal.Glazed pumpkin with tahini and pecan gremolataThe use of chickpea flour here is a neat trick: it helps the marinade adhere to the pumpkin better and creates a nice spicy crust. If you don’t have any to hand, though, simply omit it. All the toppings can be made ahead of time, ready for the dish to be assembled at the last minute, but add the lime juice to the gremolata only just before serving.Prep 25 minCook 35 minServes 4-61 small pumpkin, skin on, cut in half widthways, deseeded and cut into 3cm-wide wedges...