49:51 minutes (23.93 MB)
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Now that it is November and thanksgiving is right around the corner who thought we would come up with a couple of dishes to make the holiday a little easier. Doing things ahead of time is the key to a really successful holiday dinner. Spread the work out over a few evenings instead of trying to do everything on the Wednesday before and the day of. A smart plan can even start a month or so before.
Remember or frozen casseroles from the fall harvest. With this first dish you can start it on Tuesday and peel and dice the squash then store it in plastic bags for Thanksgiving Day. Toss and roast when you put the turkey in. Cook until squash is soft remove and let sit in a cool place. Then when you’re ready to serve place back in oven for a few minute just to re-heat and serve.
Maple roasted butternut squash:
3-4 medium butternut squash weighing about 6 pounds
½ cup maple syrup
2 tablespoons curry powder
1 tablespoon salt
12 sage leaves for garnish
Peel the squash and cut off the stem and bottom. Next cut the top part off from the bottom where the round part ends. Cut the round part in half and remove the seeds. Then dice the squash into ¾ - 1 inch pieces. I cut the bottom parts into ¾ inch wedges and then dice into ¾ - 1 inch pieces. Slice the top part from top to bottom into ¾ - 1 inch slices. Then stack the slices up and cut into ¾ - 1 inch sticks. Turn and dice into ¾ - 1 inch pieces. Place into a bowl you should have about 1 gallon. Toss with maple syrup, curry powder, and salt. Transfer into a large roasting pan and place into a pre-heated 350 degree oven for 1 ½ hours. Remove from oven and place in a serving bowl. Garnish with fresh sage leaves.
Chris just loves Brussels sprouts. He can’t wait until autumn when the farm he uses starts picking them. A member of the cabbage family the little heads grow on stalks that can hold dozens of sprouts. If picked in early fall before the frost they have a bitter nutty taste that actually sweetens after a few good frosts. He developed this recipe at the Litchfield Farmers Market using early harvest
1 tablespoon oil
1 cup small onion diced
¾ cup minced carrot
1 teaspoon kosher salt
5 strips bacon chopped
1 pound Brussels sprouts sliced
½ cup water
1 tablespoon rubbed sage
2 teaspoons curry powder
3 tablespoons honey
1 tablespoon red wine vinegar
Heat oil over medium high heat in a heavy bottomed pan and add the diced onion. Cook for 1 minute or until lightly caramelized and add the carrots and kosher stir well. Next add the bacon and cook for 2-3 minutes. Toss in the slice Brussels sprouts and mix. Cook for 1 minute and add the ½ cup water. Lower the heat and cook for 8-10 minutes or until Brussels sprouts are cooked soft being careful not to cook dry. Add more water 2 tablespoons at a time until sprout are done. Then stir in the sage and curry powder and cook for 30 seconds. Add the honey and vinegar and taste. Adjust seasoning with salt and more honey if necessary. Makes about 1 quart.