While I did not make this side dish with the turkey I made recently, it is one that would go well with your Thanksgiving meal and look really nice on the table. Any type of winter squash would work well for Thanksgiving or any Fall or winter meal, and doing one like this can make a Sunday dinner look nice or your holiday table. I got this recipe from Bon Appetit and you really have your choice of what type of winter squash you want to use, so use what you like best and what is most available in your area.
Winter Squash Bowl
1 medium butternut squash ( about 1 1/2 pounds)
5 small winter squash (about 1 pound each; such as acorn squash, carnival, delicata or sugar pumpkins), divided
4 1/2 teaspoons olive oil, divided
3 teaspoons pure maple syrup, divided
Kosher salt and freshly ground black pepper
1 tablespoon butter, room temperature
1 teaspoon fresh thyme leaves
Preheat the oven to 400 degrees. Line 2 rimmed baking sheets with parchment paper. Cut the butternut squash in half crosswise. Set the top half of the butternut squash aside. Remove the seeds and strings from the bottom half of the butternut squash and discard them. Place the bottom half of the butternut squash on 1 baking sheet. Remove the caps from 3 of the small squash by cutting a circle 1 inch around the stems with a small serrated knife (just like you were carving a pumpkin). Slice off and discard the strings from the bottom sides of the caps. Scoop out the seeds and strings from the centers of the squash and discard.
Cut a thin slice off the bottom of the 3 hollowed-out small squash so the squash will sit evenly on a flat surface; place (with the caps on) the squash on a baking sheet along with the bottom of the butternut squash. Drizzle the insides of the squash with 1/4 teaspoon of olive oil and 1/4 teaspoon of maple syrup. Season the cavities with salt and pepper. Bake the squash until a paring knife inserted into the squash meets no resistance, about 1 hour.
Meanwhile, remove the stems from the remaining 2 small squash and cut the squash in half lengthwise. Remove the seeds and strings from the small squash and the top half of the butternut squash and discard. Peel and chop the squash into 1/4-inch pieces and place them in a large bowl. Add the remaining 4 1/4 teaspoons of olive oil and toss to coat them well. Season the squash pieces with salt and pepper. Spread the squash pieces in a single layer on the remaining baking sheet and bake, stirring once, until the squash is tender, about 30 minutes. Transfer the baked squash to a large bowl and toss it with the remaining 2 3/4 teaspoons of maple syrup, the butter and the thyme leaves. Divide the baked squash among the hollowed-out butternut and small squash and serve warm or at room temperature.
I did change this recipe up just slightly. Since I was making this for less people, I did not need to use all this squash. What I actually did since I had a very large butternut squash is cut it into 3 sections, hollow out part of it, and used 2 sections of the butternut squash and one acorn squash to fill with the remaining squash. I have to say the squash I had was pretty solid and did have a lot of seeds, so I had to do some hollowing out on my own, which took a little work, but it was worth it. The squash was wonderfully roasted and tender and had great flavor from the maple syrup. It also looked very nice in the squash bowls itself. I think you could easily do this with just one squash of any size if you wanted something smaller and elegant for a weeknight meal.
That’s all I have for today. Check back next time for some more recipes. I have a pork chop casserole recipe I just tried, some homemade french bread, a great turkey pot pie for your turkey leftovers, another turkey recipe, chicken and waffles and much more to come so stay tuned. Until next time, enjoy the rest of your day and enjoy your meal!