Ever wonder how chefs do Thanksgiving? They lean into seasonal sides and cozy flavors — but most importantly, they plan ahead. “The key is creating a menu where nothing is made in the moment,” says Monteverde chef-partner Sarah Grueneberg. ⁠ ⁠ This kale dish ticks all the right boxes: It’s anchored by a soffritto of tomatoes and butternut squash that’s cooked until caramelized and deeply aromatic. Best of all, it can be made in advance and gently rewarmed before eating, so you can hang up your apron and enjoy the big day.⁠ ⁠ Link to the recipe in our bio.⁠ ⁠ 📸 Stephen Hamilton⁠ ⁠ #chicago #thanksgiving #goodfood #cooking