So, after my Thanksgiving spring roll disaster, I wanted to come up with another yummy side for you. But what to make? On our drive up to Vermont we were listening to a radio show about Thanksgiving cooking, and there was a lot of talk about the best way to prepare stuffing. We never really had stuffing in my house growing up, and when I tried it as an adult – wow – I thought it was pretty magical. So as I was trying to think up a new side, I clearly had stuffing on the brain.
Anything I make when we are up has to be easy, because I have no kitchen tools or gadgets. So as long as you have an oven and a fork and a regular knife – you can make this. Cooking without any tools has definitely forced me to be creative, especially because we eat most meals in. And let me tell you, its awesome having dinner together, which doesn’t happen that much when Joe is working his long hours. We did make one exception for eating out, when we headed up to Burlington for an afternoon. It was raining all day here, so skiing wasn’t an option. Burlington is really pretty! We walked the church street market for a bit and went into some shops. Definitely make a trip there if you are ever in Vermont. It’s hard to pry ourselves away from this though….
I ended up serving the squash as one of the sides in a really delicious dinner (that also included really yummy pan roasted Brussels Sprouts in vegetable broth). I know this is part of a Thanksgiving theme of recipes… but this is definitely going to end up in my regular rotation of fall sides. Not just because it was easy, but I have thing for foods that mix mushy textures with crunchy (and sweet and salty!) Plus, I’m strongly considering including the leftovers of this in a Thanksgiving leftover sandwich that I’m working on… or um… maybe just tomorrow’s sandwich.
Is anyone else getting really excited for Thanksgiving?! I know I am! It’s the season for a lot of my favorite foods – squash, cranberries, pecans, pumpkins. Oh my! Less than 4 days left! In the mean time, please Like us on Facebook and Follow us on Twitter! Happy Eating!
- 1 small Butternut Squash
- 6 slices of Whole Wheat Bread (or bread of choice)
- 2 Apples
- 2/3 raw Pecans
- 4 tablespoons + 1 teaspoon Maple Syrup
- 1 tablespoon Coconut Palm Sugar or Brown Sugar
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Salt
- Preheat oven to 400°. Place whole squash in oven and roast for 45-60 minutes, or until soft.
- Remove squash from oven and let cool.
- Preheat oven to 250°.
- Slice bread into 1/2 inch pieces. Toast on a foil lined pan for 15 minutes, or until very crispy. Cover with tin foil if necessary to prevent overly browning toast.
- Preheat oven to 300°
- Slice apples into 1/4 inch cubes. Chop pecans into 1/4 in pieces. Add apples and pecans to sheet with bread. Drizzle 4 tablespoons of maple syrup over stuffing, and toss thoroughly to coat all pieces as much as possible. Cook in oven for 20 minutes, tossing stuffing about half way through.
- In the mean time, in a bowl, smash squash with a fork (or in a food processor) and add cinnamon, salt and 1 teaspoon maple syrup. Mash until smooth (or if you prefer chunks, leave some in). Top with warm, crispy stuffing.