Dried fruit, nuts, and a homemade dressing make this salad sure to please. The salad comes together quickly and you can make the vinaigrette the day before.
Pickled cucumbers and red onions are delicious as a stand-alone side dish or can be added to any tossed salad.
Gingerbread for those who wake up Thanksgiving morning and need something delicious to eat with their coffee.
You may want to make extra to keep for salads that you eat throughout the week. Make sure to use real maple syrup.
Using a mix of different root vegetables gives this simple side dish a complexity. Feel free to incorporate your favorites.
Cheesy baked pasta is even more fun when you can slice it into wedges. Spaghetti, bucatini, or rigatoni, if it’s pasta it works here. Roasting the vegetables first concentrates their flavors and removes excess water. Don’t rinse the noodles because you want that starch. For clean slices let the casserole rest before cutting.
Curry Coconut Squash Soup is a great place to use roasted squash, but you can certainly substitute canned squash or pumpkin if you’re in a hurry and need a flavorful soup fast.
This technique is a great way to use up excess butternut squash and create a tasty ingredient at the same time. Because the squash halves roast cut side down, the skin acts as an insulator and trapped moisture steams the squash through and makes it very tender. Plus, the cut sides get a bit of caramelization. You can make dozens of things with the roasted squash, from soup and quick bread to stuffed pastas, side dishes, pies, pizzas, and more. Or you can stuff it with your favorite ingredients and eat as a meal or side dish. One pound of squash yields about 1 cup roasted flesh. You can store the cooked squash, tightly covered, in the refrigerator for up to 2 days. If it gives off a bit of liquid, just drain it off or put the squash in a nonstick saucepan over a low heat to cook off the excess moisture.
Growing up, many of us made toffee popcorn for Halloween and carrying on the tradition is a wonderful thing. The trick to making toffee is using a candy thermometer and keeping a close eye on the temperature as you cook. Once you do that, you’ll find it’s even easier than making caramel.
The balance of ingredients showcases the vegetal sweetness of in-season squash without overwhelming it with baking spices.
