The long weekend is coming — Canadian Thanksgiving — and for many families that means one thing: hosting without turning the kitchen into a disaster zone. You don’t need a seven-course spread to make a memorable meal. With a few one-dish dinner recipes, smart partial prep, and thoughtful serving choices, you can feed a crowd, cut down on cleanup, and keep things kinder to the planet.
Why one-dish dinners work for Thanksgiving
One-dish meals simplify timing: you don’t have ten pots competing for space on the stove, and oven time becomes predictable. They’re ideal for households that want a warm, satisfying centrepiece (roast, braise, casserole) plus a couple of quick sides, rather than an all-day production. For hosts who want to enjoy the day instead of living in the kitchen, these dishes are a game-changer — and they pair perfectly with easy, compostable serving solutions so cleanup is fast and low-waste.
Three one-dish ideas that travel from oven to table
1. Cozy roast-and-veg tray bake
Toss bone-in chicken thighs (or cauliflower steaks for a veg option) with cubed potatoes, carrots, onion, olive oil, and herbs on a rimmed baking tray. Roast at 200°C / 400°F for 35–45 minutes until golden. The beauty: one pan, one roasting timeline, and easy plating. Finish with a squeeze of lemon and a scattering of parsley for brightness.
Why it’s guest-friendly: Everyone can help themselves family-style; you can roast earlier and reheat gently under foil.
2. Cheesy autumn gratin (make-ahead)
Thinly slice potatoes or squash and layer with a light béchamel (or just milk + mustard) and grated cheese. Bake until bubbling and golden. This dish improves if it rests a few hours, so make it the day before and reheat covered for 20–30 minutes.
Why it’s host-friendly: Pre-bake, cool, refrigerate, then slide under the oven while finishing the roast.
3. One-pot lentil & squash bake (vegan, hearty)
Cook lentils until just tender; stir through roasted squash, tomato paste, garlic, and sage; top with a crunchy breadcrumb and seed mix and bake until crisp. It’s filling, nutritious, and keeps well if you need to stagger timing.
Why it’s family-friendly: Great for mixed dietary needs — hearty enough for adults, approachable for kids with a little grated cheese on the side.
Partial prep checklist — do this the day before
- Two days before: Make sauces, dressings, and the gratin’s béchamel; store chilled.
- Night before: Peel and chop root veg; par-roast anything that needs extra time.
- Morning of: Assemble or reheat one-dish mains; keep a chilled salad or simple green on standby.
Batching these small tasks keeps the day calm, and it lets you spend more time with guests.
Serve well, clean faster — subtle, sustainable serving tips
You don’t have to sacrifice presentation for convenience. For larger gatherings, serving family-style from a compostable platter keeps food looking generous and simplifies clearing plates.
- Lay out a large compostable sugarcane tray for shared sides or a grazing board — it’s sturdy enough to carry roasted veg or a mezze spread and looks polished on a table.
- For hot, saucy bakes or to-go portions for relatives, a sugarcane clamshell (sturdy, oven-friendly in many kitchens) works as a tidy serving or leftover container — slide the casserole straight from the oven to the counter, then let guests take home a portion.
- Keep cleanup minimal with compostable utensils and napkins — pick wooden forks and spoons that are strong enough for casserole portions so you don’t end up fishing broken plastic from a sink. A small bundle of compostable cutlery at the serving station signals “grab & go” and avoids washing a mountain of dishes.
Portioning & leftovers: smart moves that save time and food
- Serve family-style with the rhythm of the table: put the main in the centre, sides to one side, and let guests help themselves. This reduces single-use plates and creates a convivial vibe.
- Pre-portion for take-home: line a few compostable clamshells at the end of the table so guests can pack leftovers with ease — nobody wants to juggle Tupperware while saying goodbye.
- Label with simple notes: slip a little card (dish name + reheating tip) into each tray so relatives can reheat correctly without calling you at 9 p.m.
A short menu plan you can actually pull off (serves ~8)
Starter: Mixed greens with apple shards and toasted pumpkin seeds
Main: Roast-and-veg tray (or lentil & squash bake for veg option)
Side: Cheesy gratin (make-ahead)
Finish: Warm apple crisp (single baking dish)
Serve & clear: Lay sides on a large sugarcane platter; portion leftovers into sugarcane clamshells; hand out compostable cutlery as needed.
Final tips for a low-stress, lower-waste Thanksgiving
- Schedule your oven time so you’re not juggling two hot dishes at once — one dish can rest while the second finishes.
- Use frozen or chilled water bottles in coolers for salads and desserts if you need portable options.
- If you’re using compostable servingware, keep a small bin for disposal and include a note for guests: “Please compost used plates & napkins.” It nudges better sorting and reduces landfill waste.