Friday, November 25, 2011

Roasted Butternut Squash with Quinoa, Dates and Sage

adapted from Tyler Florence

1 Butternut Squash, peeled and cut into 1 inch cubes
1 cup quinoa, rinsed
1 1/2 cups water
8 sage leaves, torn
10 dates sliced
Olive oil
Salt and pepper

- Preheat oven to 350

- Toss squash with oil, salt and pepper on baking sheet and roast in oven until fork tender

- Meanwhile, toast quinoa in a dry pan, until you just start to smell a toasted scent

- Add water to quinoa, bring to a boil and simmer covered until water is absorbed

- In a small skillet, saute dates and sage in a little oil for 1 - 2 minutes

- Mix all ingredients in a large boil and add just enough olive oil for the ingredients to stick together

Thanksgiving 2011

Jason and I took over our first Thanksgiving meal this year at my in-law's house. My mother-in-law did the turkey and we did everything else. I have to say, these were some of the best Thanksgiving sides I've ever had.

I hope everyone has had a year filled with many occasions to be thankful! 

Homemade Macaroni & Cheese with Peas and Pearl Onions Agrodolce

Roasted Brussel Sprouts with Bacon and Pepitas

Chestnut Fennel Dressing

Blanched Green Beans with Sauteed Almonds