So here it is the day before thanksgiving and i haven't planned what i'm making. hrrrmmmm.... Let's figure this out together.
This year is all about EASE. We have some friends coming over for dinner, but it's all very informal. A casual day/evening of hanging out, eating, drinking, socializing, and enjoying the wonderful friends and company that we keep. I just hit the market (a complete zoo and parking lot hell-zone) and still need to pick up a couple of harder to find essentials.
So what's on the menu?
Boyfriend is taking care of the bird (so not my thing), and he's picked up Trader Joes gravy and stuffing, and beer for the boys. He also picked up some brussel sprouts which he's recruited me to roast. Simple enough task.
I have one friend bringing dessert and one bringing a salad and a rutabaga dish.
I made sure we had ample vino for the wino-friends i keep (God love'em). I know i'm making a tagine of carrot, butternut squash, and yam (all from my csa this week) with prune, gold raisins, onion, and warm spices. The chopping will take some time, but the tagine cooks slow without much attendance or effort on my part. The outcome is always worth the chopping time! I'll also whip out some cranberry sauce tonight, no sweat...and i don't have to think of it tomorrow. Oh yea, and the persimmons....what to do with the insane amount of these i have. I tell you, from the csa, i have persimmons out the hoo-ha. Perhaps i'll make the persimmon salad i blogged about on halloween, as well as a little persimmon in a second dinner salad if we need. My favorite salad right now is a 6 oz bag of spinach, some thinly sliced red onion, 1 persimmon sliced and chopped, 1/3 - 1/2 an avocado, a dash of seasoned rice vinegar, a squeeze of lemon, and a few solid cranks of sea salt...you have to mush it all together in a bowl with your hands so the juices from the persimmon and the avocado squish into the salad...it's sooo good).
My final act will be acorn squash. It's so simple to prepare and so delicous with warm holiday spices. That's the effortless recipe i'm sharing with you today.
I hope your Thanksgiving is full of warmth, love, smiles, hugs, and lots and lots of healthy delicous foods.....and maybe a spirit and/or dessert. Tis the season, right?!
Half Moon Squash:
Preheat oven to 400 degrees
Clean the outside of the squash well with a scrubby brush. The often pushed aside skin is edible.
Slice your acorn squash in 1/2 and scoop out the seeds and stringy flesh in the inner circle.
Place halves flesh side down onto a cutting board and cut into slices (half moons) about 3/4 inch thick
Line a baking sheet with parchment paper
Place half moons on parchment lined baking sheet and drizzle lightly with EVOO
Gently rub the EVOO into the half moons to coat all sides
sprinkle with cinnamon and garam masala
Roast in the oven at 400 until soft, about 45 minutes.
*acorn squash images sourced from google images, but the last one looks exactly like this dish does!
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