Have you heard? Thanksgiving is right around the corner. I don’t know about you but I am totally freaking out. Last year at this time, I had three clients who I was cooking dinner for twice a week. One of them also asked me to help with all of the side dishes for their Thanksgiving feast plus we hosted a dinner at our house for 19 adults and 10 children and I felt more relaxed last year than this year.
I subscribe to the theory of inertia. When I am busy, I just stay busy. It seems the more cooking I do, the more I can do. Planning my clients’ dinners just made me better about planning my own. I was more present and prepared than I am this year. I am no longer cooking for my clients but it’s not as though I’m not cooking (I am doing plenty of that). I’m just not in the zone like I was last year.
I have a hunch that people might visit this site looking for vegetarian Thanksgiving options. I am sorry to tell you that this year, as well as last year and all the years ahead into the forseeable future, a turkey will be on our table. We have turkey lovers among our family members and loved ones. I cannot deny them. Thanksgiving will just have to be as it has always been for me – lots of delicious side dishes plus a big saucepan of vegetarian gravy and a big bird for the carnivores.
I’m still in the menu planning stages (yes, I know there are only 8 days until the big day) but I’m thinking this might be one our sides. I have been making this squash dish for years. It is about the simplest thing around but holy moly is it good. I use delicata squash, but you can use any kind where the skin is edible. I’ve made it using butter, but I have to tell you that olive oil tastes just as good here and I like the idea of offering my vegan readers a tasty dish as well. Both of my kids are really good eaters but neither of them love vegetables. I’m here to tell you that they inhaled this squash.
One Year Ago: Cranberry Walnut Braid (which I make every year for Thanksgiving)
Maple Roasted Delicata Squash
Dana Treat Original
Serves 6-8 as a side dish
1- 3-4lb. delicata squash (or another variety with an edible skin)
1/4 cup olive oil
1/4 cup maple syrup
1 tsp. kosher salt
Preheat oven to 425°F.
Cut the squash in half vertically. Scrape out all of the seeds. Cut each half into 3/4-inch thick slices. Arrange slices on a large baking sheet and toss with olive oil, maple syrup, and salt. Make sure to toss well so that each slice is coated.
Bake in the oven until tender and starting to brown, about 15-20 minutes. Allow to cool slightly, then remove from the baking sheet. Can be served warm or room temperature.