Countdown to Thanksgiving — Recipe 1
This is the first in my series of recipes of Thanksgiving sides. All the fall flavors you love with my own little twist!
In my world, no Thanksgiving is complete without the lack of green beans. I’ve never liked ’em. But a green veg is necessary to any bountifully-themed meal, so here is my alternative. This is a great option whether you’re the host or the guest. As the host, I’ve seen this salad devoured. Seriously, gone. But if you’re the guest at a party, just pack the ingredients separately, give a little extra edge to the squash and the dressing in the microwave when you arrive, and toss before serving. That way, the seeds will keep their crunch and the salad won’t be ice cold.
Huge serving bowl of mixed greens
10 Brussels sprouts, roughly chopped or shaved
2 heaping cups cubed butternut squash
1/4 cup pumpkin seeds
Shaved parmesan (optional garnish)
1 small shallot, finely diced
1/4 cup dry sherry or sherry vinegar
1/4 cup extra virgin olive oil
1/2 lemon, juiced
1 spring thyme
Salt & Pepper
Preheat oven to 400. On a parchment lined baking sheet, sprinkle butternut squash with salt and pepper. Bake for 20 minutes or until fork-tender. Slightly al dente is good here, not too mushy.
Meanwhile, add shallot to a small saucepan over a low flame. Sprinkle with salt and cook until translucent, about 5 minutes. Add sherry, olive oil, lemon, thyme, and season with salt and pepper. Continue to cook over a low flame for another 5 minutes. Remove from heat and keep warm until serving.
To toast the pumpkin seeds, heat a dry skillet over a medium flame. Add the seeds and cook until fragrant or you begin to hear little popping sounds, about 5 minutes.
To assemble: Add greens and Brussels to your serving bowl, top with cooked squash and seeds, and dress the entire salad. Shave optional parmesan on top and toss before serving.