Roast goose isn't the go-to Christmas roast it once was. Goose has much more dark meat than chicken, due to the development of more muscle tissue. As a result, goose has a more robust flavor than chicken. Hearty winter vegetables, such as root vegetables and gourds, which also have well-defined flavors, pair well and make traditional accompaniments for roast goose.
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Potatoes in any form are a traditional accompaniment to most roast meats, including goose. Mashed potatoes, with butter and added flavorings such as garlic, work well, especially when a gravy is made from the juices collected in the roasting pan and mixed with flour. Another traditional way to serve potatoes with goose is to roast them, either in the pan with the goose or in a separate pan. Red potatoes are the best choice for this, as they hold up well under the high heat due to their low starch content and can be roasted with the peel still intact to add additional color to your presentation. Roasted potatoes can be quartered, sliced or diced.
Along with potatoes, other root vegetables are also traditionally served with roast goose. Suitable accompaniments in this category for goose include yams and sweet potatoes, beets, carrots, parsnips and turnips. Roasted root vegetables can be incorporated into the cavity of the roast goose, roasted in a separate pan or sauteed on the stove top. In the case of the parsnips, yams, sweet potatoes and turnips, they can also be boiled and made into a flavorful puree.
Squashes are broken down into two categories: summer squash and winter squash. The two most notable summer squashes are yellow squash -- sometimes known as crookneck squash -- and zucchini. Summer squashes have a more pliable skin than their winter counterparts and are easily cut into slices, dices and shreds. Winter squashes have a hard outer covering. Common varieties of winter squash include acorn, butternut, Hubbard, spaghetti and, of course, pumpkin. Smaller winter squashes, such as acorn and butternut, are sometimes baked whole to soften the outer core. Similar to root vegetables, squashes are often either roasted or made into a puree and add a lot of flavor to a roast goose meal.
In addition to stand-alone vegetables, stuffing or dressing is another way to incorporate vegetables into your roast goose meal. Common vegetables used in stuffing include onion, garlic, celery and bell peppers. Some squashes and root vegetables, such as carrots and celeriac, can also be incorporated into your stuffing to add both flavor and texture, as well as to make it healthier. Although the cavity of the goose can be filled with dressing, it is better to make the stuffing in a separate dish to ensure that it is cooked to at least 165 degrees Fahrenheit to prevent foodborne illness.