Foodie Friday: Thanksgiving Sides

Oven Roasted Butternut Squash
Via The Healthy Food
Thanksgiving is right around the corner!  Do you have your menu planned?  We have found some delicious sides to consider trying.  If not for the big day, sometime this fall!  Check them out!



Oven Roasted Butternut Squash
Yield: 4 servings

Ingredients: 
1 medium to large butternut squash
3-4 tablespoons extra-virgin olive oil
Generous sprinkle of salt and pepper
About 1/4 cup water

Instructions:
Preheat the oven to 375 degrees F.
Cut the butternut squash in half and scoop out the guts and seeds with a spoon; place them in a broiler pan and drizzle them with a generous amount of extra-virgin olive oil, then sprinkle liberally with salt and pepper.

Turn the squash flesh side down and pour about 1/4 cup of water in the bottom of the pan.
Bake in the oven, uncovered, for about 40-45 minutes, until the squash becomes really soft and can easily be pierced with the tip of a sharp knife. Check from time to time to make sure the squash isn't burning. You want the water to eventually completely evaporate, which will allow the squash to caramelize, but you don't want things to burn. Add a little bit more water if you feel things are getting a tad too dry and dark...

When the squash is fully cooked, remove it from the oven and allow it to cool for a few minutes until you can safely handle it, then scoop out the flesh with a spoon.
Serve as is or mash roughly with a fork or potato masher.



Roasted Brussels Sprouts with Cranberries and Balsamic Reduction 
Via Platings and Pairings


Roasted Brussels Sprouts with Cranberries and Balsamic Reduction 
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Serves: 8 servings

Ingredients:
3 pounds Brussels sprouts
1/2 cup olive oil
1 cup sugar
3/4 cup balsamic vinegar
1 cup dried cranberries

Instructions:
Preheat the oven to 375 degrees F.
Trim/clean the Brussels sprouts, then cut them in half. Arrange on 2 baking sheets and toss with the olive oil. Roast until brown, 25 to 30 minutes.

Combine the balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce the heat to medium-low and reduce until slightly thickened.


Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on the dried cranberries.


Roasted Mushrooms in a Browned Butter, Garlic and Thyme Sauce
Via Closet Cooking


Roasted Mushrooms in a Browned Butter, Garlic and Thyme Sauce
Prep Time: 5 minutes 
Cook Time: 25 minutes 
Total Time: 30 minutes Servings: 4

Ingredients:
1 pound mushrooms, cleaned
1 tablespoon oil
salt and pepper to taste
1/4 cup butter
2 cloves garlic, chopped
1 teaspoon thyme, chopped
1 tablespoon lemon juice
salt and pepper to taste

Instructions:
Toss the mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F/200C oven until they start to caramelize, about 20 minutes, mixing half way through.

Cook the butter over medium heat until it starts to turn a nice hazelnut brown, remove from heat and mix in the garlic, thyme and lemon juice.


Toss the roasted mushrooms in the browned butter and season with salt and pepper to taste!

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