Thursday, November 17, 2011

Thanksgiving Squash

As you know by now, Mike is kind of a picky eater  He  is definitely not fond of many vegetables, but he has a particular aversion to orange vegetables.  It might be somewhat of a family thing because it has never been a given that one would see squash, carrots, sweet potatoes, or even pumpkin at his family's Thanksgiving dinner.  They have a joke about the sweet potato being saved from year to year in the freezer.
I, on the other hand, could quite contentedly eat all orange vegetables with maybe a spoon of cranberry sauce on the side.
We will drive to Mike's sister's in Connecticut for the big meal this year.  We went to Costo's today and bought wine and Cabot cheddar for our contribution.  This year, I am also going to take a dish of the glazed carrots I mentioned a while ago. I am tempted to also prepare this squash dish, reducing all the measurements so it only serves one or two:

Baked Squash with Apples

1/4 cup butter
1/2 cup VT Maple Syrup
1/4 cup apple cider
1 tsp. cinnamon
1/4 tsp. nutmeg
dash of salt
about 3 pounds of winter squash*, pared, seeded, and thickly sliced
3 baking apples (Such as Granny Smith), pared, cored and thickly sliced.

Heat oven to 400 degrees.  Butter a glass baking dish, 13x9x2.
Arrange the squash and apple slices in the baking pan.
In a small saucepan, combine all the other ingredients and bring to a gentle boil over medium heat.
Pour this syrup mixture over the squash and apples.  Cover the pan tightly with foil and bake for abut 50 minutes.  Uncover and continue to bake for five to ten minutes.

*I like Delicata squash the best, but butternut works well and you can often find it already peeled and sliced, which saves a lot of work.

8 comments:

  1. I like orange too, but not too sweet. I'll be preparing roasted root vegetables, which includes carrots, and orange grazed yams.
    I really think you should bring your orange vegetables to the table.

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  2. If you prepare this delicious sounding dish, they'll be able to have a positive experience with orange vegetables. What a good idea!

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  3. I feel sorry for those who do not like certain tastes or colors of food. They miss so much. My Son-in-law does not like bananas and not my third grandchild at 8 months is already spitting out the bananas from the baby food jar!

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  4. The squash sounds delicious, My hubby and I both love squash (when I got him, he would only eat peas and corn out of the can) He's come a long way. I have copied the recipe to make sometime. Will let you know how we like it.

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  5. Gosh, Olga, this recipe sounds great! I can't imagine finding winter squash already peeled, pared and sliced! It doesn't happen here in California. I rarely use winter squash because I am not strong enough to even cut them in half, much less cut the peel off. I asked the vegetable man at the store if someone could cut it for me -- and he acted like I was crazy. Not even the meat department could do it because they'd have to sterilize their knives beforehand! Jerks!

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  6. Orange is my favorite color so I will try this.
    As a kid, I wouldn't eat squash just due to the name. Thank goodness I grew up.
    I need to find it all ready cut up. That stuff can dull a chain saw.

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  7. Sounds good enough to be dessert! Happy Thanksgiving, Olga.

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