Squash on the thanksgiving menu
Take advantage of Thanksgiving to gather family and friends around the table for a delicious meal. In the middle of squash season we’re highlighting these local products—found in abundance at the grocery store—with simple recipes, from starters to dessert.
Butternut squash soup is an autumnal classic. Here, the squash is first baked, then the flesh is removed and mixed with chicken broth and a little ginger. Top with Parmesan shavings, diced bell pepper, green onions and lime zest to add texture and flavour.
Squash is highlighted in a beautiful way here with butternut squash wedges garnished with crispy panko breadcrumbs and mushroom sauce, and then placed on a creamy white bean purée with smoked Gouda. A simple salad of Brussels sprout leaves accompanies this refined starter.
This pasta recipe is chic enough to make a good impression at the table. Simply top pappardelle pasta with oven-roasted tomatoes and butternut squash cubes. The tender tomatoes act as a sauce, which avoids having to prepare one. Easy-peasy.
Squash and cod make a beautiful pair in this very simple dish that cooks all together on the same baking sheet. Add a nice touch of freshness and tang by garnishing with a salsa verde made of herbs, garlic, capers and lemon juice.
Pulled confit duck, caramelized onions and butternut squash purée are enough to make this parmentier recipe a home run. The ingredients are layered in a small glass jar to create the perfect presentation, especially when hosting.
A pecan pie recipe that can be prepared in 10 minutes? Yes, it’s possible! All you have to do is mix spices, a little flour, brown sugar and cooked spaghetti squash (hot tip: cook it in the microwave) and evaporated milk in the food processor to make a purée that just flows smoothly into a pie plate. All that’s left is to cover the surface of the pie!