It is the day before Thanksgiving and I am still not 100% sure what I am bringing to the two Thanksgiving Feasts that we will be attending. Both my Mom (Mimi) and my sister-in-law Sue gave me no direction at all - "just bring whatever" as they are taking care of all the basics. I think it has something to do with my cooking - they are a little nervous to leave a basic component to me - I just might make green bean casserole from scratch, or not put
Well that and my Mom and sister in law are AWESOME cooks.
I am under some serious pressure - self imposed of course - to come up with some delicious and different sides.
In an old Betty Crocker Cookbook that I bought at the checkout lane I came across this skillet acorn squash that looks just amazing. I hope it is a hit.
Skillet Acorn Squash
1 large acorn squash (2lbs)
1/4 cup pecan pieces (I am omitting these - nut allergies - but wouldn't they be delicous?)
1/2 cup orange juice
2 TBS packed brown sugar
1 TBS butter
1/4 tsp cinnamon
Cut squash in half, lengthwise; remove seeds and fibers. Cut each half crosswise int 1/2" slices. (I think I will cook them whole in the oven for about 10 minutes to soften a bit)
Heat pecans in an iron skillet over medium heat stirring constantly, until light brown, remove from skillet. Mix orange juice, brown sugar, butter and cinnamon in the skillet. Add in squash. Heat to boiling, reduce heat. Cover and simmer 10 minutes, turn squash over and cook another 5 to 8 minutes or until squash is tender. Sprinkle with pecans.
I am doubling this - well, making two of the recipe as my skillet isn't big enough for two squash.
I am also bringing beets - because I want to make beet lovers out of everyone.
So, tell me - is you menu for Thanksgiving set in stone OR do you try new things? Or new, healthy twists on old favorites??
I am linking this to the following AMAZING carnivals:
Midnight Maniac's Meatless Monday
Real Food Wednesday @ Kelly the Kitchen Kop
Dr. Laura's Tasty Tuesday
Tuesday Night Supper Club @ Fudge Ripple
Beauty and Bedlam's Tasty Tuesday