This first one, Baked Spiced Butternut Squash with Apples and Maple Syrup, was published in Bon Appétit, 1998. Growing up on a farm, we had an abundance of squash from the garden and apples from a local orchard. Tired of the same ol’ way of preparing squash, this is a nice change using the two ingredients. And for all those who don’t like sweet taters (can’t imagine who doesn’t…but I’m sure there are a few out there) it is a nice replacement for that traditional Turkey Day dish.
Baked Spiced Butternut Squash with Apples and Maple Syrup (Bon Appétit, 1998)
1/2 cup (1 stick) butter
3/4 cup pure maple syrup
1/4 cup apple juice
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
3 small butternut squashes, peeled, halved lengthwise, seeded, cut crosswise into 1/3-inch-thick slices
4 6-ounce Granny Smith apples, peeled, halved, cored, cut into 1/4-inch-thick slices
Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Stir butter, maple syrup and apple juice in small saucepan over medium-low heat until butter melts. Increase heat and boil until mixture is slightly reduced, about 5 minutes. Remove from heat; whisk in cinnamon, allspice and salt.
Arrange 1/3 of squash slices in prepared dish. Top with half of apple slices, then 1/3 of squash slices. Arrange remaining slices of squash and apple atop, alternating squash and apple slices and overlapping slightly. Sprinkle lightly with salt and pepper. Pour maple syrup mixture over. Cover baking dish tightly with foil.
Bake casserole until squash is almost tender, about 50 minutes. Uncover and bake until squash is tender, basting occasionally with syrup, about 20 minutes longer. (Can be made 1 day ahead. Cover with foil and refrigerate. Re-warm, covered, in 350°F oven about 25 minutes, or microwave on high about 8 minutes.) Spoon syrup from dish over vegetables and serve.
Now…if butter is forbidden in your diet – this is not the recipe for you. But, if you are like me, and butter is a staple, you iz gonna like it! This is just a basic stuffing recipe – add whatever else you like. I’m a simple gal and like it just the way it is.
Ma’s Basic Buttery Onion Stuffing
1 bag unseasoned bread cubes
2 large sweet onions diced
1 – 3 sticks of butter
1 ½ tbsp. Bells Poultry Seasoning
Giblets – cooked and chopped (optional)
Salt & Pepper to taste.
Grease a 13 x 9 x 2 glass casserole dish with butter. Preheat oven to 350 F-degrees. Sauté onions with 1 stick of butter until carmelized. Add giblets until heated through. In a large bowl, combine bread cubes and Bells poultry seasoning. Melt remaining butter and add to bread cubes along with the onion mixture and salt/pepper. Mix well.* Add enough chicken stock to moisten, but not to the point where it gets mushy. Mix well – place in casserole dish, dot with butter. Cover with foil and bake for about 30 minutes. At this point, remove foil and bake until golden brown on top for about another 15 minutes.
(*At this point, you can refrigerate overnight and finish the next day.)
Here’s one more for ya – I don’t make it every year – but if I’m in a bind and have a big crowd coming over – it’s an easy, crowd-pleasing dish. It’s so easy to double this. This recipe is provided from Jiffy® mixes…
1 can whole corn, drained
1 can cream corn
1 stick butter
1 Jiffy® corn muffin mix
1 (8 oz.) container of sour cream
Mix all ingredients together. Grease dish with butter. Pour corn mixture into dish. Bake at 350 F degrees for 1 hour.
Enjoy and have a Happy Thanksgiving! I’m outta town again next week…