Chicz - Nov/Dec 2021

Page 22

Squash

A delicious side dish for Thanksgiving By Lori Mork I love squash! Roast it, bake it, cube it or mash it. It’s one of my favorite fall dishes and a perfect complement to your table at Thanksgiving. Here are a couple of different ways to prepare squash, so give it a try!

WILD RICE STUFFED ACORN SQUASH INGREDIENTS: ROASTED ACORN SQUASH 2 acorn squash, about 3 pounds total 1/8 tsp. salt 1/8 tsp. pepper WILD RICE STUFFING 1/2 cup wild rice blend, uncooked 1 cup vegetable broth 2 Tbsp. butter 1 yellow onion 3 ribs celery 1 apple 1/2 tsp. dried sage 1/2 tsp. dried thyme 1/4 tsp. salt 1/4 tsp. pepper 1/4 cup chopped walnuts 1/4 cup dried cranberries 1 Tbsp. chopped fresh parsley INSTRUCTIONS Combine the wild rice blend and vegetable broth in a pot. Cover and bring to a boil over high heat, then reduce heat to low. Let rice simmer for 45 minutes.

Cut each acorn squash in half lengthwise and scoop out seeds. Season cut side of each squash with a pinch of salt and pepper. Place squash on a parchment lined baking sheet, cut side down. Bake in the preheated oven for 20 minutes. Dice onion, celery and core and dice apple. Add onion to a deep skillet with butter. Sauté over medium heat until soft. Add the celery to skillet and continue to sauté for a few minutes more. Add apple to skillet, along with sage, thyme, salt and pepper. Continue to sauté for a few minutes more, or just until the apple is slightly softened. When rice is finished cooking, add it to skillet with onion, celery, and apples. Add the walnuts, cranberries and chopped parsley. Stir to combine. Turn the acorn squash over so the cut side is facing up, either on baking sheet or in casserole dish. Fill squash with wild rice mixture. Return the stuffed squash to the oven and bake for an additional 20 minutes. Serve hot.

Preheat oven to 400 degrees.

22 Chicz November/December 2021

ROASTED BRUSSELS SPROUTS AND CINNAMON BUTTERNUT SQUASH INGREDIENTS: 3 cups Brussels sprouts ends trimmed, yellow leaves removed 3 Tbsp. olive oil 1/4 tsp. salt, to taste 1-1/2 lb. butternut squash peeled, seeded, and cubed into 1-inch cubes, about 4 cups 2 Tbsp. olive oil 3 Tbsp. maple syrup 1/2 tsp. ground cinnamon 2 cups pecan halves 1 cup dried cranberries 2-4 tablespoons maple syrup, optional INSTRUCTIONS: Preheat oven to 400 degrees. Lightly grease foil-lined baking sheet with 1 Tbsp. olive oil. Trim ends of Brussels sprouts and remove yellow leaves. Slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 Tbsp. of olive oil and salt and toss to combine. Place foil-lined baking sheet, cut side down, and roast for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even brown-

ing, the cut sides should be nicely and partially charred but not blackened. In a medium bowl, combine cubed butternut squash, maple syrup, cinnamon and 1 Tbsp. of olive oil; toss to mix. Place butternut squash in a single layer on baking sheet. Bake for 20-25 minutes, turning once halfway through baking, until softened. You can roast both Brussels sprouts and butternut squash on separate baking sheets at the same time, on the same rack in the oven. Line another baking sheet with parchment paper. Add pecans and toast for approximately 5 minutes at 350 degrees until they are darker in color and fragrant. Keep an eye on the pecans because they burn quickly. In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans and cranberries, and mix to combine. If you want more sweetness, you can add 2-4 Tbsp. more of maple syrup and toss to combine.


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