Slightly Spicy, Slightly Sweet Fall Taste Sensation
This year, I am committed to shaking up my Thanksgiving guests. How, you might ask? Well, yes, some of them DO really need a good physical shaking-up to get them to act civilized. But they won’t be getting that from me, unless they really start misbehaving. No, what I am going to do is crowbar them up out of their deeply entrenched holiday food ruts.
I got this idea in my head that I wanted to serve dishes – everything from appetizers to desserts! – that I had never made before. I think this will drive home the point that there is a LOT of really good food out there, and we are totally missing the boat if we limit ourselves by eating the same old dishes every year of our lives. In case you were wondering, yes, I am the “black sheep” of my family. I wear that wooly pelt with pride, actually!
When I saw this fantastic butternut squash recipe from Lorraine, I knew that it was one that would be gracing my Thanksgiving table this year. Why this particular butternut squash dish? First and foremost, it isn’t swimming in sugar. I live in the South, where sugar is added to everything, and I am oh-so-tired of that!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: Want a quicker clean-up? Put foil over your baking sheet, then line with parchment paper. After dinner, just toss it away.
Recipe and image courtesy of Lorraine at Quite Nigella
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