This wonderfully buttery squash puree, sweetened with maple syrup and whipping cream, is a classic fall favorite that's sure to make a spectacular side to your Thanksgiving turkey.
- 4 lb. (2 kg). butternut squash
- 1/4 cup (50 mL) butter
- 1/4 cup (50 mL) whipping cream
- 1/4 cup (50 mL) maple syrup
- 1/2 tsp. (2 mL) salt
- Preheat oven to 400 degrees F (200 degrees C).
- With a large, sharp knife, cut butternut squash in half lengthwise. Scoop seeds out with a spoon and place both halves, cut side down, in a shallow baking dish or cookie sheet with sides. Pour in just enough water to cover the pan about 1/8 inch (0.25 cm) deep. Place in oven and bake for 30 minutes. Turn the squash halves over and continue baking for another 30 minutes or until very tender when poked with a fork. Remove from the oven.
- With a spoon, scoop squash flesh out into a bowl. If you have a food processor, puree squash with butter, whipping cream, maple syrup and salt until very smooth and creamy. (You may have to do this in two batches.) You can also beat butter, cream, maple syrup and salt into squash with an electric mixer, if you prefer. The squash won't come out quite as velvety smooth, but it will still be delicious.
BRAISED RED CABBAGE & APPLE
A little sweet, a little sour, this sensational side dish of braised red cabbage and apples is an easy accompaniment to roast turkey that can be made ahead of time and reheated right before dinner.
Looking for more Thanksgiving or Fall recipe ideas? Do visit our complete listings of Fall comfort recipes that your family will just love!
- 2 tbsp. (30 mL) vegetable oil
- 2 medium onions, chopped
- 1 small head red cabbage, quartered and thinly sliced
- 2 apples, peeled and coarsely chopped
- 1/2 cup (125 mL) red wine (any kind)
- 1/4 cup (50 mL) apple cider vinegar
- 1 tbsp. (15 mL) sugar
- 2 tsp. (10 mL) salt
- 1/2 cup (125 mL) apple jelly
- In a large pot or Dutch oven, heat oil over medium heat. Add onions and cook, stirring for 5 minutes, until softened. Add cabbage and cook over medium-low heat, stirring occasionally, for 10 to 15 minutes or until cabbage is thoroughly wilted and softened. Now add apples, wine, vinegar, sugar and salt, lower the heat to low and simmer, covered, for 1-1/2 to 2 hours, stirring once in a while.
- Stir in apple jelly, replace the cover on the pot and continue to simmer for another 15 to 20 minutes.
ONE POT CHICKEN AND PASTA!
This is a delicious and quick one-pot wonder. If you want, you can use herb and garlic seasoned diced tomatoes instead of the plain kind – but omit the basil in the recipe and save yourself a step when making this wonderful One-pot pasta with chicken and mushrooms recipe.
- 1 tbsp (15 mL) vegetable or olive oil
- 1 lb (500 g) boneless, skinless chicken breasts, cut into 1-inch (2 cm) chunks
- 1 onion, chopped
- 1.5 cups (375 mL) sliced mushrooms
- 1 can (28-oz.798 mL) diced tomatoes
- 1 cup (250 mL) water
- 1 tsp (5 mL) dried basil
- 2 cups (500 mL) smallish pasta, such as shells, bow ties, fusilli or elbows
- 1/2 tsp (2 mL) salt
- black pepper to taste
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken chunks and cook, stirring, for 5 to 7 minutes or until just beginning to brown. With a slotted spoon, remove chicken chunks to a bowl leaving the as much of the oil behind in the pan as possible.
- Add the onion and mushrooms to the pot and cook until softened – 5 to 7 minutes. Add the tomatoes, water and basil, bring to a boil, then stir in the uncooked pasta. Cover with a lid, lower the heat to medium low and cook for about 10 minutes or until the pasta is tender but not mushy, stirring once in a while. Drain any excess water.
- Return the chicken to the pan, and cook for about 3 minutes, until the mixture is completely heated through. Season with salt and pepper and serve immediately.