All About The Sides

Brussels Sprout Salad with Pear, Manchego & Pecans

Pan-Roasted Brussels Sprouts

Acorn squash is one of our favorite types of winter squash because it’s a snap to prepare. The edible skin means you don’t have to peel it and it goes from cutting board to oven in minutes. Its subtle sweetness pairs beautifully with earthy fried sage leaves and salty Pecorino cheese. You can also use delicata squash if you like.

This easy roasted acorn squash recipe will make the perfect vegetable side dish for fall and winter meals.  We love a recipe that is easy to prepare.  The oven-roasted acorn squash slices will melt in your mouth!

Serves 12

4 acorn squash (about 1.5 lbs each)
3 tablespoons extra virgin olive oil, divided
Kosher salt
Freshly ground black pepper
12 sage leaves
2/3 cup grated Pecorino cheese

Preheat oven to 400 degrees. Cut the unpeeled squash crosswise into ½ inch thick slices. Place the slices on a cutting board and use a cookie cutter or biscuit cutter that is slightly larger than the center of the squash to remove the seeds. (You can discard the seeds or toast them like pumpkin seeds for a tasty snack). Toss the rings in olive oil to coat (about 2 tablespoons) and season with salt and pepper. Divide the squash among 2 – 3 large sheet pans and roast for 20 minutes until caramelized and tender.

Meanwhile, heat 1 tablespoon olive oil in a medium pan over medium high heat. Add sage leaves and cook for 2 – 3 minutes until crisp. Remove from pan and set on a paper towel to drain excess oil.

To serve, place the squash slices on a large platter. Sprinkle the grated Pecorino over the slices and then scatter the sage leaves over the top. The sage leaves may crumble a bit as you scatter them.  Serve immediately.

Serves 12

While the star of the Thanksgiving table is always the turkey, the show cannot go on without the mashed potatoes. Typically, Thanksgiving mashed potatoes are loaded with butter and cream, so we decided to take a different route to create a rich, flavorful mash without all the saturated fat. We used roasted garlic, Parmesan cheese, and rich, buttery olive oil to create what we think is a divine substitute for the heavier version.

2 heads of garlic, the top third of each cut-off
1/4 cup buttery extra virgin olive oil, plus more for drizzling
6 pounds Yukon gold potatoes, peeled and cut into 2-inch chunks
Kosher Salt
2 cups milk (we used 2%), warmed on the stove until just steaming
8 oz. parmesan, grated

Preheat the oven to 350°. Place the cut garlic on a sheet of aluminum foil. Drizzle with enough olive oil to coat, then wrap garlic heads in the foil. Bake for about 1 hour, until the garlic is very soft. Let the garlic cool for a few minutes, and then squeeze the cloves out from the skins into a small bowl. Mash and stir with a fork to form a smooth paste.

Meanwhile, place the cut potatoes in a large pot and add cold water just to cover them. Bring the potatoes to a boil, then season with salt. Cook over medium-high heat until tender when pierced with the tip of a knife, about 20 minutes. Drain and return to the pot.

Mash the potatoes with a potato masher, then stir in the warmed milk. Add the roasted garlic paste and stir until well incorporated. Stir in the parmesan cheese until combined. Add ¼ cup extra virgin olive oil and stir to combine. Season with salt to taste and transfer to a serving bowl. Drizzle with more olive oil and serve immediately.