for Thanksgiving

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.

Preheat oven to 400 degrees. 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.

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 browning, 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.

ANDY’S CHOICE:

When the weather turns colder, find reasons to celebrate

By Andy Mellgren

We can always use an excuse to celebrate, especially as the days get shorter and the weather gets colder. Make merry this winter, try a new wine, beer or liquor. Be sure to support our local wineries, distilleries and brewery: Carlos Creek, Rolling Forks, Whitetail Meadow, Ida Graves, Panther and Copper Trail. Our local wine, liquor and beer make great gift ideas as well.

Below are some unique days to help you get into a celebratory mood.

NOVEMBER 8

NATIONAL COOK

SOMETHING BOLD DAY

Maybe you’re interested in whipping up an elaborate recipe. Or perhaps you want to try an ingredient you’ve never used. Today’s the day to put on your apron and have fun in the kitchen. OR support a locally owned restaurant that you haven’t enjoyed in some time. Be sure to order something bold or new.

NOVEMBER 11 NATIONAL VETERANS DAY

On this day, we honor our country’s brave military service members. Perhaps you have a few minutes to discuss with the children in your life about the importance of the day, and thank veterans for their service. Also, consider donating to one of the many charitable organizations that serve veterans. This is a great day to celebrate and appreciate our freedoms with family, neighbors and friends.

NOVEMBER 12

NATIONAL HAPPY HOUR DAY

What better reason is there to enjoy a local beer, glass of wine, or cocktail than celebrating Happy Hour Day? Stop in and support your favorite locally owned watering hole for Happy Hour Day specials. Or grab a few bottles and create fun cocktails at home.

DECEMBER 5

NATIONAL REPEAL DAY

This day commemorates the repeal of the 18th Amendment. This allowed us to once again purchase, sell and consume alcoholic beverages. Hooray!

Remember, while Repeal Day is certainly worth celebrating our rights and freedoms, be sure to entertain, revel, and party responsibly.

DECEMBER 21

BAH HUMBUG DAY

Indeed this is an Ebenezer Scrooge approved holiday! According to wellcat.com, the creator of this day, Bah Humbug Day “allows everyone preparing for Christmas to vent their frustrations.” Utilize this day to release the stress of the holiday season. As with anything, do so in moderation.

Final thought. I was informed that houseplants grow more slowly in winter months. Cut down on watering by half until active growth resumes in the spring.

Cheers!

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