Thanksgiving Veggies

For those that know me, it is pretty clear that I do not like veggies. I do not care if they are roasted, fried, sautéed, etc, if it’s a veggie (especially anything green) it’s going to stay on my plate forever, because I’m not eating it. That was until our Executive Chef made this. If someone who HATES squash can go up for seconds, then it must be delicious. Definitely picky eater approved.

Roasted Maple Acorn Squash
Makes 4 servings
Prep time 10-15 minutes              Cook Time 1 hr
 
Ingredients:
4 acorn squash
1 cup brown sugar
4tbs earth balance butter
1 tsp salt
½ cup pure maple syrup

Procedure
Preheat oven to 400*
Cut the tops of the squash and use a spoon to scoop out the seeds and pulp, and discard. Slightly cut bottoms of squash if they do not sit flat.
Fill each squash with, ¼ cup brown sugar, 1 tbs earth balance butter, ¼ tsp salt, and 2 tbs maple syrup and arrange in a deep casserole dish.
Bake at 400* for 50-65 minutes until squash pulls from skin.
Allow to cool and enjoy.

Roasted Delicata Squash
Makes 4-6 servings
Prep time 10-15 minutes              Cook Time 30-45 minutes

Ingredients:
4-5 delicate squash
½ cup olive oil
1.5 tsp salt
1 tsp pepper
1 tsp fennel seed
¾ tsp smoked paprika
 
Procedure
Preheat oven to 425*
Cut Delicata squash length wise and remove seeds and pulp. Cut the squash into ½ moons.
In a small container mix together salt, pepper, fennel, seed, and paprika just until combined.
Coat the squash in the olive oil and toss with the seasoning mixture until evenly coated.
Roast the squash at 425* for 30-45 minutes or until the squash is soft and evenly roasted
Serve and enjoy.

Pair this with your favorite cranberry sauce, stuffing, and mashed potatoes and you have a mouth watering Thanksgiving Meal that everyone will want to dig into!!!!

xoxo

Allergen Free Queen

Ms. Jenny Lee

jennifer lasala