Thanksgiving recipes are often passed down through generations. Sometimes the recipes are keepers and sometimes they need to be revamped or changed altogether. Here are a few side dishes to consider adding to your Thanksgiving dinner menu.
Special occasions usually involve much more effort than everyday meals. Here are a few simple recipes to consider. They are designed to accompany a nice main course of turkey or baked ham or a standing rib roast. While the meat is cooking, prepare the side dishes for baking. During the meat stand time, bake the roasted veggies.
Roasted Fall Vegetables
Ingredients:
- 1/4 cup apple butter
- 1/4 cup canola oil
- 2 cups pre-diced fresh butternut squash
- 2 cups refrigerated red potato wedges
- 1-1/2 cups fresh baby carrots
- 1/2 cup diced red onions
- 1/2 tsp garlic salt
- 1/2 tsp seasoned pepper
- aluminum foil
Directions:
- Preheat oven to 450°F. Whisk apple butter and oil in large bowl until smooth. Stir in all vegetables until well-coated.
- Line baking sheet with aluminum foil; arrange vegetables in single layer. Sprinkle garlic salt and seasoned pepper over the top. Bake for 35-40 minutes, stirring occasionally, or until vegetables are tender and golden. Serves 8
Parmesan-Butternut Squash Gratin
Ingredients:
- 1 butternut squash (approximately 2-1/2 lbs)
- 1/4 cup butter
- 2 large cloves garlic, finely chopped
- 1/4 cup panko bread crumbs
- 1/3 cup grated Parmesan cheese
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/4 cup chopped fresh parsley
Directions:
- Preheat oven to 375°F. Spray 13" x 9" glass baking dish with cooking spray. Peel, seed and then halve lengthwise squash; cut into 1/2-inch-thick slices. Arrange with slices overlapping slightly in bottom of baking dish.
- In a 2-qt. saucepan, melt butter over medium heat. Reduce heat to low. Add garlic; cook for 3 minutes, stirring frequently until garlic is soft and butter is infused with garlic flavor. Don't let butter get brown.
- In a bowl, mix bread crumbs, cheese and 1 Tbsp of the butter/garlic mixture.
- Brush squash slices with the remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture.
- Bake uncovered 30-40 minutes or until squash is tender when pierced. Increase oven temperature to 425°F; bake 5 to 10 minutes longer or until lightly browned. Before serving, sprinkle parsley over top.
Classic Baked Acorn Squash
Ingredients:
- 1 Acorn squash
- 1 Tbsp butter
- 2 Tbsp brown sugar
- 2 tsp Maple sugar
- dash of salt
Directions:
- Preheat oven to 400°F.
- Using a very strong knife, cut the acorn squash in half, lengthwise from stem to end. Use a spoon to scoop out the seeds and stringy pulp in center of each half. Score the insides of each half several times with a sharp knife. Place each half on a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't dry out.
- Coat the inside of each half with 1/2 Tblsp butter and add a dash of salt and 1 Tblsp brown sugar to each half.
- Bake in oven for 75 minutes or until squash is very soft and tops are browned. Do not under cook. When finished, remove from oven and let cool before serving. Spoon sauce over squash. Serves 4.
To make ahead, prepare the recipes up to the step prior to baking, then cover and refrigerate for up to 24 hours before baking/serving. Thanksgiving recipes don't have to be difficult or overly complicated. Enjoy using acorn and butternut squash along with other fall vegetables in your first or thirty-first Thanksgiving meal.
For more ideas on holiday baking, you may enjoy:
Pumpkin Hummus, White Bean & Cucumber Yogurt Dip
Recipes for a Christmas Brunch
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