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THANKSGIVING side dish ideas.

Roasted Squash


1 butternut squash, about 1 pound/450 g

1 tablespoons olive oil

Kosher salt and freshly ground black pepper

A few sprigs fresh thyme

A few bay leaves

1 to 2 tablespoons butter


Heat the oven to 400 degrees F/200 degrees C.

Slice the squash into 3/8 inch/3/4 cm half-moons. Toss with the olive oil to coat. Arrange in slightly overlapping rows on a baking sheet. Sprinkle with salt and pepper. Scatter over the thyme sprigs and bay leaves. Dot the squash with the butter, then bake, turning halfway through roasting, until the squash is soft with slightly candied brown edges, 30 minutes.

CookingChanelTV.com Link

Green Beans with Caramelized Onions and Almonds


Kosher salt

3 pounds green beans, trimmed of stem end

1/2 cup skin on sliced almonds

3 tablespoons unsalted butter

5 tablespoons extra-virgin olive oil

2 large onions, sliced thin

2 tablespoons chopped fresh thyme leaves

Freshly ground black pepper


Fill a large high sided skillet with some water, adding enough to be just shy of the rim of the pan by about 1 inch. Place over high heat and bring up to boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp. Drain the beans and then run them under some cold water to stop them from cooking. Reserve the beans while you start the onions.
Return the skillet you cooked the beans in to the cook top over medium heat. Add the almonds and toast stirring every now and then until golden, about 3 to 5 minutes. Remove the almonds from the skillet and reserve. Return the skillet to the heat and add the butter and olive oil and heat until the butter has melted. Add the onions, season with salt and pepper, and cook stirring frequently until the onions caramelize, 20 to 25 minutes. Add the thyme, and cook for another 5 minutes. Add the cooked cooled green beans and almonds, and stir well to combine. Season with salt and pepper, to taste.

FoodNetwork.com Link

Mushroom Salad with Radicchio, Apples and Pumpkin Seeds


1 acorn squash, cut into 1/2-inch rings, seeded

Extra-virgin olive oil

Kosher salt

1 pound portobello mushrooms, cleaned and gills removed

1 head radicchio Trevisano, chiffonade

1 cup baby arugula

1 Granny Smith apple, julienned and tossed with 1 teaspoon red wine vinegar

3 to 4 tablespoons toasted green pumpkin seeds

3 to 4 tablespoons red wine vinegar

Pumpkin seed oil, for garnish


Preheat the oven to 375 degrees F.

Toss the squash rings with olive oil and salt and bake on a sheet tray in the preheated oven for 15 to 20 minutes or until the squash is soft and starting to caramelize. Repeat this process with the mushrooms. *Hint - these can be done at the same time! Reserve until ready to use.

Toss together the radicchio, arugula, apple and pumpkin seeds in a medium bowl. Dress with vinegar, olive oil and salt. The salad should be dressed and well seasoned but not soggy.

To serve: Return the squash and mushrooms to the oven for 2 to 3 minutes, just to warm them up. Place a squash ring on a serving plate. Place a handful of the salad inside the ring. Cut the mushrooms into 4 slices and arrange them, fanned, on the side of the salad. Drizzle with pumpkin seed oil.

FoodNetwork.com Link

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