My inspiration for this blog are the wonderfully delicious things we get to enjoy and feast upon every day of the year and taking the time to truly enjoy them. But I am going to start things of with a true once a year feast Thanksgiving. This year I got together with some friends for an a early celebration. It was a wonderful way to spend a Sunday. Enjoying the company of people I care about, while cooking an enormous amount of food.
To start of we roasted a 20 pound turkey for 8 people. I would only recommend this option if you want every single person to leave with a pile of turkey for future sandwich making.
Then of course its on to all of the sides... cranberry sauce with orange and lemon, mashed potatoes, gravy, sweet potato souffle, cornbread stuffing, pumpkin pie, apple pie, and butternut squash. Everything was amazing. The best part of the evening was the team effort happening in the kitchen. At one point three people were needed to strain the gravy so the consistency would be just right.
Here is a peek at one of the recipes. Next time I'll try to take photos.
Roasted Butternut Squash
from Epicurious
Ingredients
- 1 large butternut squash, peeled, seeded, and cut into 1 inch cubes
- 1 1/2 cups red seedless grapes (another color is fine too)
- 1 medium onion, cut into 1 inch pieces
- 1 tablespoon fresh sage leaves, chiffonade
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons of butter
- S & P
- Preheat the oven to 425F
- Chop your butternut squash, onions, and sage. Combine them and the grapes in a large rimmed backing dish.
- Drizzle with the oil and butter
- Season with salt and pepper
- Mix everything around
- Roast until everything is cooked through and browing, about 50 minutes.
- Enjoy!
