Remember on Wednesday when I said I’d be sharing three butternut squash recipes? This is my basic butternut squash recipe: cut into quarters and roasted with brown sugar and butter.
But first, as my favorite holiday ever approaches, I thought I’d share with you some Thanksgiving meal ideas in case you are still trying to figure out what to serve for Turkey Day dinner.
To start off, this red cabbage is a staple at my family’s Thanksgiving as a nod to our Norwegian ancestors.
Instead of dinner rolls, how about making some challah? After all, this year Thanksgiving is also the second night of Chanukah!
But there are also these sweet potato biscuits, which are totally festive and require way less prep than dinner rolls or homemade bread. Feeding a crowd? Just double the recipe!
If your oven is too full of turkey and stuffing and stuff for baking pie, how about making an icebox cake for a non-traditional Thanksgiving dessert?
Maybe your family, like mine, exchanges belated birthday gifts and early Christmas gifts on Thanksgiving. Want to give something homemade? Biscotti is always hit!
Now, back to the new recipes. Yes, recipes. If you’re roasting a squash, you might as well roast the seeds too! These are also perfect Thanksgiving recipes–squash to go along with the main meal and squash seeds for snacking either before or after dinner!
Roasted Butternut Squash and Squash Seeds
- 1 large butternut squash
- 1 T butter, cut into four pieces
- 4 tsp brown sugar
- pinch salt
- olive oil
Preheat your oven to 400ºF. Line a rimmed baking dish (or two) with aluminum foil for the squash. Set out a baking sheet for the seeds.
Quarter your squash: Slice the squash in half long-ways, then separate the neck portions from the bowl portions. Remove the seeds and the stringy bits and set those aside.
In the two neck portions, make a little hollow using a paring knife (carefully!), melon baller, or a grapefruit spoon.
In the bowl sections and the newly hollowed out sections of the neck, place 1/4 T butter and 1 tsp brown sugar each. Sprinkle with salt. Place in your baking dish and place into the oven and roast for about 50 minutes. Check after 35 minutes, as it really depends on the size. Serve hot.
Rinse off the seeds, separating them from the stringy squash flesh, and sprinkle them with olive oil and salt. Spread evenly on your baking sheet. Place in the oven. They should take about 10 minutes to cook. Let cool on the baking sheet. Store in an airtight container.