Thanksgiving is a time to express gratitude for family, friends & traditions. In this episode, Anna shares a few side recipes that she hopes will become a new culinary custom in your house. She starts with her husband AJ’s most requested dish, Vidalia onion pie. It’s not only savory but a beauty. Anna shows you how easy it is and a perfect thing to make ahead. She also gives you her chef’s tip for onion chopping without the tears. Next, Anna wants you to embrace the season and local root vegetables with roasted honeynut squash with a kick of jalapeño, a crumble of feta, a kiss of citrus, and some pomegranate arils for color. And who can forget the day after Turkey Day? Anna’s leftover salad with turkey and hearty greens is one combination to be thankful for.
INGREDIENTS:
- 3 lbs of squash (any combination of butternut, delicata or honeynut would be fantastic)
- EVOO
- Salt and Pepper
- 1 jalapeno, thinly sliced
- ¼ cup pom arils
- Juice from 1 lemon
- ⅓ cup feta, crumbled
- ¼ cup cilantro
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PREPARATION:
- Preheat the oven to 400*.
- Prepare the squash by slicing and removing interior seeds and pulp. Skin does not need to be removed on Honey Nut or Delicata. Butternut Squash skin is woody and coarse and not a pleasure to eat.
- Toss in olive oil, salt and pepper and roast for 20-30 minutes until tender and caramelized.
- Meanwhile, prepare the lemon dressing by whisking together lemon juice and 3 TBSP EVOO with a pinch of salt and pepper.
- Place roasted squash on a serving platter and dress with lemon dressing. Finish with sliced jalapeno, pom arils, crumbled feta and large leaves of cilantro.
- Enjoy at room temperature.
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