The big day is coming and cooking ahead makes life so much easier!
The Chef may or may not be frying the turkey ’cause it looks like rain here in B’more.
I may just slow roast it.
But I love nothing better than to sit with the kids and watch the Macy’s Day parade on TV, and then (I know this is so lame…) the International Dog Show.
I’m probably the only person without a competitor watching.
But me and Cujo we just loves it!
So I don’t want to be in kitchen the whole day.
I want my chocolate spoon in my good Ghiardelli hot cocoa and some french toast.
Maybe some caramel popcorn during the day.
But to get that free time and still have a meal for 15 people come late afternoon I have to cook today (and yesterday).
This side dish of baked butternut squash is another seasonal good one that goes nicely with the traditional foods of Thanksgiving.
Just be careful when you are cutting this hard squash up you don’t cut yourself.
You can soften it first by cooking it in the microwave for a few minutes first then proceeding with the recipe.
If you do that be sure to pierce the squash deeply so if pressure builds inside it doesn’t explode all over the place.
Peel the butternut squash and cut it into cubes.
Dice up 1/2 cup of an onion.
Put the butternut squash into a baking dish.
Toss with 1/2 cup of oil.
Put the onion over the squash pieces and sprinkle on salt, pepper and a teaspoon of sugar.
Cover tightly with aluminum foil.
Bake at 350 for 40 minutes.
Take foil off and continue baking until squash is fork tender, about 15 minutes.
If you are making this dish ahead of time don’t do the last 15 minutes of bake time.
When you reheat the dish on Thursday prior to the meal you will finish off the baking then.
That’s it another yum dish to serve on your Thanksgiving table.
Enjoy WP friends.
From gmom and Hoo and Cujo the dog.