Spaghetti Squash with Cinnamon and Cranberries
Acorn Squash Stuffed with Curried Apples, Onions, and Cranberries
Quinoa with Cranberries, Pistachios, and Thyme
This simple dish is a tasty addition to the Thanksgiving table.
½ spaghetti squash, seeds and strings removed
1 cup water
1 teaspoon kosher salt
3 tablespoons firmly packed brown sugar
½ teaspoon cinnamon
2 tablespoons unsalted butter, cut into small pieces
½ cup fresh or frozen cranberries
1 tablespoon maple syrup
Preheat the oven to 400°F. Place the squash, flesh side down, in a baking dish. Add 1 inch of water and bake for 40 minutes, or until soft and easily pierced with a fork. Remove from the oven and let cool to the touch. Scrape out the interior with a fork into a casserole dish. Stir in the salt, brown sugar, cinnamon, butter, and cranberries. Cover and return to the oven for 25 minutes. Remove from the oven, drizzle maple syrup over the top, and stir well. Serve warm.
Serves 4
Curry adds a nice flavor twist to three fall ingredients: apples, onions, and cranberries.
1 acorn squash, halved lengthwise and seeded
2 teaspoons maple syrup
1 teaspoon kosher salt
1 tablespoon plus 1 teaspoon unsalted butter
½ cup chopped yellow onion
1 teaspoon curry powder
1 large Granny Smith apple, peeled, cored, and cut into ½-inch dice
¼ cup dried cranberries
Preheat the oven to 400°F. Cut the rounded bottom off each acorn squash so they will lie flat on a baking sheet. Rub 1 teaspoon maple syrup over the flesh side of each squash. Sprinkle each with ¼ teaspoon salt. Place on a baking sheet, flesh side up, and roast for 30 minutes.
In a skillet, melt the 1 tablespoon butter over medium heat. Add the onion and cook for 2 minutes. Add the curry powder and the remaining ½ teaspoon salt and continue to cook for 2 minutes. Add the apple and cranberries cook for 2 more minutes. Remove from the heat and set aside.
Divide the apple mixture between the squash halves. Top each with ½ teaspoon butter and place in a large casserole dish. Cover with aluminum foil and bake for 30 to 45 minutes, or until tender when pierced with a fork.
Serves 2
High in protein, with an essential amino acid balance, quinoa has been called the world’s most perfect food. An ancient grain that originated in the Andes Mountains, it was a staple food of the Inca civilization.
1 tablespoon unsalted butter
½ cup finely chopped onion
1 cup quinoa, rinsed
1 ½ cups chicken or vegetable stock
1 tablespoon chopped fresh thyme
½ cup dried cranberries
1 teaspoon salt
½ cup pistachios, coarsely chopped
In a small saucepan, melt the butter over medium heat. Add the onion and sauté until soft, about 3 minutes. Stir in the quinoa and stir for 2 minutes to toast. Add the chicken stock and bring to a boil. Reduce heat to a simmer; add the thyme, cranberries, and salt. Cover and cook for 15 minutes, or until all the liquid is absorbed. Stir in the pistachios and serve hot.
Serves 4
A tasty accompaniment to roast chicken or pork.
1 ¾ cups chicken stock
2 tablespoons freshly squeezed lemon juice
1 tablespoon unsalted butter
¾ teaspoon kosher salt
1 ½ cups couscous
¼ cup dried cranberries
½ teaspoon minced lemon zest
¼ cup pine nuts, toasted
In a medium saucepan, combine the chicken stock, lemon juice, butter, and salt. Bring to a boil. Stir in the couscous and cranberries. Remove from the heat, cover, and let sit for 10 minutes, or until the stock is absorbed. Remove the lid and fluff the couscous with a fork. Stir in the lemon zest and pine nuts. Serve immediately.
Serves 4 to 6
This is an excellent accompaniment to pheasant or venison.
2 beets
4 cups plus 2 tablespoons water
1 cup ½-inch-diced sugar pumpkin or butternut squash
1 tablespoon canola oil
1 teaspoon salt, plus additional for sprinkling
½ cup wild rice
½ cup brown rice
½ cup dried cranberries
4 green onions, minced
2 tablespoons minced fresh mint, finely chopped
1 tablespoon red wine vinegar
1 tablespoon extra virgin olive oil
Freshly ground black pepper
Preheat the oven to 400°F. Place the beets in a small baking pan with the 2 tablespoons of water. Cover and roast until the beets can be easily pierced with fork, 40 to 50 minutes. Remove from the oven and let cool. Peel and cut into ½-inch dice. Set aside.
In a small bowl, toss the pumpkin with the canola oil. Sprinkle with salt and place on a baking sheet. Roast for 15 to 20 minutes, or just until tender. Set aside.
In a medium saucepan, bring the 4 cups water and 1 teaspoon salt to a boil. Add the wild rice and brown rice, cover, and reduce heat to low. Simmer for 35 to 45 minutes. Drain and place in a medium bowl. Add the cranberries, beets, pumpkin, green onions, mint, vinegar, and olive oil. Season with salt and pepper. Serve at room temperature or chilled.
Makes 4 cups
This amount will stuff a 10- to 12-pound turkey.
10 chestnuts
6 tablespoons butter
1 cup finely chopped yellow onion
1 cup finely chopped celery
1 tablespoon canola oil
8 ounces oyster mushrooms, stemmed and torn into
bite-sized pieces
Salt
1 cup chicken stock
5 cups bite-sized pieces French bread
1 tablespoon minced fresh sage
2 tablespoons minced fresh flat-leaf parsley
⅓ cup dried cranberries
Freshly ground black pepper
Preheat the oven to 450°F. Using a paring knife, cut an X into the round side of each nut. Place in the oven and roast for 10 minutes. Remove and let cool slightly. Peel the chestnuts while still warm. Chop finely.
Preheat the oven to 350°F. Melt 2 tablespoons of the butter in a medium sauté pan over medium-high heat. Add the onion and celery and sauté until soft, about 6 minutes. Remove from the heat and set aside.
Heat the oil in a sauté pan over medium-high heat. Add the oyster mushrooms and cook about 10 minutes, until golden brown on the edges. Transfer to paper towels to drain. Salt well. In a small saucepan, melt the remaining 4 tablespoons butter in the chicken stock.
In a large bowl, combine the chestnuts, onion, celery mushrooms, French bread, herbs, and cranberries. Pour the chicken stock over the mixture and toss gently. Add salt and pepper to taste. To use as a dressing, place the stuffing in a baking dish, cover with aluminum foil, and bake until hot, 20 to 30 minutes. Remove the aluminum foil and bake another 5 to 10 minutes, or until crispy on top.
Makes 6 cups; serves 6