Feeling better and What to do for Thanksgiving?
Took 3 long naps yesterday and had a mostly good night's rest and feeling mostly normal now.
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My folks are talking about going to the casino, but I'd rather cook. Don't know what Rob's family is doing. Gram's boyfriend passed away and no one has let us know if she's still on her own. MIL is less helpful, even if it's her mother. So we may have to call a couple of the other aunts or uncles to see what is up.
So Thanksgiving at my place. I'd like to do it. But I want to cook for a crew. Anyone want to share their Thanksgiving meal with us? Let me know.
I am willing to foot the Turkey bill, bake bread and provide a few sides. I'll try to keep it traditional and won't torture anyone with mashed cauliflower instead of mashed potatoes.
Roasted Butternut Squash with Moroccan Spices
(Makes 3-4 servings, recipe adapted slightly from Fine Cooking Magazine, November 2007.)
4-5 cups butternut squash, peeled and cut into 1 inch cubes
2 T olive oil (or slightly less)
1/2 tsp. kosher salt
fresh ground black pepper
sea salt, for seasoning cooked squash
Spice Mix (makes enough for 5 batches of roasted veggies):
2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. chile powder
1/2 tsp. sweet paprika
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/8 tsp. cayenne pepper
(recipe called for a pinch ground cloves, which I did not have.)
Preheat oven 475F.
Peel butternut squash with vegetable peeler, cut off ends, and cut squash into cubes about 1 inch square. Put squash in plastic bowl and toss with olive oil, salt, pepper, and 1 tsp. spice mixture. Stir well to get oil and spices evenly distributed on cut surfaces of the squash.
Spray roasting pan with olive oil or nonstick spray and arrange squash in a single layer. Roast about 40-50 minutes, turning every 15 minutes or so. Squash is done when it is soft and slightly browned on quite a few of the edges. (I cooked my squash quite a bit longer than the recipe specified in Fine Cooking, since I like it very well browned.) Season with sea salt, and serve hot.
Cranberry Apple Chutney
16 oz fresh cranberries
1 - 2 cups tart apples, chopped
1 cup golden raisins
1 cup orange juice
1 1/2 cup brown sugar
1/2 cup cider vinegar
1/2 tablespoon cinnamon
1/2 tablespoon salt
1/2 tablespoon ground ginger
3/4 teaspoon ground cloves
Place all ingredients in saucepan and cook 25 to 30 minutes.
***
My folks are talking about going to the casino, but I'd rather cook. Don't know what Rob's family is doing. Gram's boyfriend passed away and no one has let us know if she's still on her own. MIL is less helpful, even if it's her mother. So we may have to call a couple of the other aunts or uncles to see what is up.
So Thanksgiving at my place. I'd like to do it. But I want to cook for a crew. Anyone want to share their Thanksgiving meal with us? Let me know.
I am willing to foot the Turkey bill, bake bread and provide a few sides. I'll try to keep it traditional and won't torture anyone with mashed cauliflower instead of mashed potatoes.
Roasted Butternut Squash with Moroccan Spices
(Makes 3-4 servings, recipe adapted slightly from Fine Cooking Magazine, November 2007.)
4-5 cups butternut squash, peeled and cut into 1 inch cubes
2 T olive oil (or slightly less)
1/2 tsp. kosher salt
fresh ground black pepper
sea salt, for seasoning cooked squash
Spice Mix (makes enough for 5 batches of roasted veggies):
2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. chile powder
1/2 tsp. sweet paprika
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/8 tsp. cayenne pepper
(recipe called for a pinch ground cloves, which I did not have.)
Preheat oven 475F.
Peel butternut squash with vegetable peeler, cut off ends, and cut squash into cubes about 1 inch square. Put squash in plastic bowl and toss with olive oil, salt, pepper, and 1 tsp. spice mixture. Stir well to get oil and spices evenly distributed on cut surfaces of the squash.
Spray roasting pan with olive oil or nonstick spray and arrange squash in a single layer. Roast about 40-50 minutes, turning every 15 minutes or so. Squash is done when it is soft and slightly browned on quite a few of the edges. (I cooked my squash quite a bit longer than the recipe specified in Fine Cooking, since I like it very well browned.) Season with sea salt, and serve hot.
Cranberry Apple Chutney
16 oz fresh cranberries
1 - 2 cups tart apples, chopped
1 cup golden raisins
1 cup orange juice
1 1/2 cup brown sugar
1/2 cup cider vinegar
1/2 tablespoon cinnamon
1/2 tablespoon salt
1/2 tablespoon ground ginger
3/4 teaspoon ground cloves
Place all ingredients in saucepan and cook 25 to 30 minutes.