I enjoy cooking and trying new recipes. Recently I discovered a new website (well new to me, at least), Primavera Kitchen, which has lots of healthy recipes. Since I’m trying to cut down on carbs, I decided to give the Roasted Butternut Squash Mash at try. The recipe was easy to follow, and while the squash was cooking in the oven, I was able to prep and complete other dishes.
Here is the squash cleaned, seasoned with salt, pepper, and minced garlic, and ready to pop into the oven for about 40 minutes.
Now on to other dishes – homemade cranberry sauce is a must in my house. I just follow the basic recipe on the bag – with a few tweaks. I replace half the sugar with raw honey, and add a dash of ground cloves.
Once the berries are fully cooked, just remove from the heat and add the zest and juice of one orange. I love using my vintage glass juicer; for some reason it just makes me happy.
Spoon the finished sauce into a serving dish, let cool, and then cover with plastic wrap and refrigerate. Of course, if you’re like me you probably can’t wait to enjoy this yummy side dish, and sneak a little advance taste. Definitely one of the perks of being the cook!
While the cranberries were cooking, I used the time to chop the veggies for the dressing. Originally, I was going to to skip the dressing, but decided to won’t be Thanksgiving without this traditional dish.
My husband loves celery, so I always add extra along with the onion and some carrots for extra crunch and color. Plus they’re good for you! I like moist dressing, so I use about twice the amount of liquid (using the recipe on the package as a guideline) and one beaten egg to hold it all together. Once it’s all mixed together, just pop it into a covered casserole, refrigerate and you have one more dish ready for your Thanksgiving feast!
While I was making the cranberry sauce and the dressing, the squash continued to cook. Once it was fork tender, I simply removed it from the oven and let it cool while finishing the dressing. It came out slightly browned and the roasted garlic smelled heavenly.
Once the cooked squash is cool enough to handle, scooped out from the shell into a bowl or pot for mashing.
I mostly followed the recipe, but omitted the ghee as my husband doesn’t care for butter on his vegetables and after tasting, I didn’t think that this yummy dish really needed the butter. You can use a regular or hand-held mixer to mash the squash. Or, go old school and use a potato masher. The one I have is over 60 years old and used to belong to my mother. It has seen a lot of action through the years and still works great! 🙂
My mashed squash it in a serving dish, and tomorrow all I need to do is heat it up a bit in the microwave.
I’ve certainly gotten a good head start on the cooking for tomorrow. All that’s left to do is to clean and prep the turkey for cooking and get my vegetables ready. I’m going to put fresh herbs (rosemary, sage, & thyme) in the bird’s cavity and I plan on using Primavera Kitchen’s recipe for roasted Brussel Sprouts, adding carrots and parsnips, too.
Hope you have a wonderful and delicious Thanksgiving! I know that I am thankful to Olivia of Primavera Kitchen for sharing her recipes with us.