Thanksgiving is nearly upon us, and before you know it you’ll be cooking the big meal. If you’re looking for something new and delicious to partner with the stuffing and turkey, look no further. This sensational side, adapted from Fine Cooking Magazine (Oct/Nov 06), partners the rich flavors of carmelized squash, shallot and rosemary for a taste that’s both comforting and extraordinary.
Serves 4.
SODIUM CONTENT: 10 mg per serving
INGREDIENTS
3 c. 3/4-inch diced, peeled butternut squash
4 medium shallots, peeled and quartered
2 T. olive oil
1 t. chopped fresh rosemary, or 1/2 t. dried
1/2 t. sugar
1/2 t. freshly ground black pepper
DIRECTIONS
Preheat oven to 450 degrees. Get out a large baking sheet and set aside.
Place ingredients into a large mixing bowl and toss well to combine. Transfer mixture to the baking sheet. Distribute vegetables in a single layer without overcrowding. Place pan on middle rack in oven and roast 20 minutes. Carefully remove pan from oven and stir, then return to oven and continue roasting another 10-15 minutes, until lightly browned. Remove from oven and serve immediately.
2 comments ↓
I found your blog via another blog where you commented about having no comments. LOL
Anyway… I wanted to give you some feedback that you might or might not find helpful.
The recipes you include are quite good. That is, I’m likely to make them.
However, there is no ‘you’ in the posts. If that’s your intention, fine. But I’m more likely to comment on a personable blog. I’m also more likely to return. So if you tell me a little about making it, any challenges, a photo of you stirring something, why you chose this recipe today, you get the idea…. then you draw readers in as well as comments.
Feel free to ignore me.
Cheers.
Hi Mon! Thanks so much for the wonderful suggestion. Much appreciated. Best wishes, Christy
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