Are you in need of some quick and easy thanksgiving side ideas? Here are four recipes brought to you by our recipe & development chef!

 

Accordion Roasted Squash: 

Serves: 8 to 10 people                                        Serving Size: 3/4 cup

Ingredients:

• 1 whole butternut squash
• 1/2 teaspoon olive oil
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 1 clove garlic
• 1 1/2 tablespoon maple syrup or brown sugar
• 1/4 teaspoon salt
• 1 1/2 tablespoon apple cider vinegar.

Step 1: Pre-heat oven to 400 F, peel the squash with a peeler and cut the squash in half lengthwise, use a spoon to scoop out the seeds and pulp in the center and discard.

Step 2: Place the squash on a cutting board, cut side down, use a large knife to make horizonal slices in the squash. The slices should be about 1/8 inch thick.

Step 3: Be careful not to fully slice through the squash, leave about 1/2 inch from the bottom intact so the squash stays together.

Step 4: Prepare a baking sheet or oven safe dish by lining with parchment or brushing with oil. Move the squash to the baking dish, accordion side up.

Step 5: Brush the squash with the olive oil and sprinkle with salt. Bake the squash 40 minutes.

Step 6: While the squash is in the oven, make the glaze. Heat the olive oil and garlic in a small pan over low heat. Cook for 1 minute..

Step 7: Add the maple syrup, salt and apple cider vinegar. Bring to a boil and cook for an additional minute.

Step 8: Remove the squash from the oven, brush the squash with the glaze, take care to fully coat and allow some to seep into the slices, return to the oven and cook another 5-10 min or until the squash is nicely caramelized, allow to squash to cool for a few minutes and then move to a serving plate.

Garnish with cranberries, walnut, and parsley, if desired.

Step 9: Serve and enjoy!

 

Balsamic Glazed Carrots:

Serves: 3 to 4 people                                      Serving Size: About 1 cup

Ingredients:

• 1 whole butternut squash
• 1/2 teaspoon olive oil
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 1 clove garlic
• 1 1/2 tablespoon maple syrup or brown sugar
• 1/4 teaspoon salt
• 1 1/2 tablespoon apple cider vinegar.

Step 1: Pre-heat oven to 400 F, peel the squash with a peeler and cut the squash in half lengthwise, use a spoon to scoop out the seeds and pulp in the center and discard.

Step 2: Place the squash on a cutting board, cut side down, use a large knife to make horizonal slices in the squash. The slices should be about 1/8 inch thick.

Step 3: Be careful not to fully slice through the squash, leave about 1/2 inch from the bottom intact so the squash stays together.

Step 4: Prepare a baking sheet or oven safe dish by lining with parchment or brushing with oil. Move the squash to the baking dish, accordion side up.

Step 5: Brush the squash with the olive oil and sprinkle with salt. Bake the squash 40 minutes.

Step 6: While the squash is in the oven, make the glaze. Heat the olive oil and garlic in a small pan over low heat. Cook for 1 minute..

Step 7: Add the maple syrup, salt and apple cider vinegar. Bring to a boil and cook for an additional minute.

Step 8: Remove the squash from the oven, brush the squash with the glaze, take care to fully coat and allow some to seep into the slices, return to the oven and cook another 5-10 min or until the squash is nicely caramelized, allow to squash to cool for a few minutes and then move to a serving plate.

Garnish with cranberries, walnut, and parsley, if desired.

Step 9: Serve and enjoy!

Roasted Turnips:

Serves: 8 to 10 people                                   Serving Size: About 1 cup

Ingredients:

• 1 whole butternut squash
• 1/2 teaspoon olive oil
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 1 clove garlic
• 1 1/2 tablespoon maple syrup or brown sugar
• 1/4 teaspoon salt
• 1 1/2 tablespoon apple cider vinegar.

Step 1: Pre-heat oven to 400 F, peel the squash with a peeler and cut the squash in half lengthwise, use a spoon to scoop out the seeds and pulp in the center and discard.

Step 2: Place the squash on a cutting board, cut side down, use a large knife to make horizonal slices in the squash. The slices should be about 1/8 inch thick.

Step 3: Be careful not to fully slice through the squash, leave about 1/2 inch from the bottom intact so the squash stays together.

Step 4: Prepare a baking sheet or oven safe dish by lining with parchment or brushing with oil. Move the squash to the baking dish, accordion side up.

Step 5: Brush the squash with the olive oil and sprinkle with salt. Bake the squash 40 minutes.

Step 6: While the squash is in the oven, make the glaze. Heat the olive oil and garlic in a small pan over low heat. Cook for 1 minute..

Step 7: Add the maple syrup, salt and apple cider vinegar. Bring to a boil and cook for an additional minute.

Step 8: Remove the squash from the oven, brush the squash with the glaze, take care to fully coat and allow some to seep into the slices, return to the oven and cook another 5-10 min or until the squash is nicely caramelized, allow to squash to cool for a few minutes and then move to a serving plate.

Garnish with cranberries, walnut, and parsley, if desired.

Step 9: Serve and enjoy!

Sweet Potato Casserole:

Serves: 8 to 10 people                                            Serving Size: 3/4 cup

Ingredients:

• 2 lbs. sweet potatoes
• 1/2 cup coconut milk
• 2 tablespoons maple syrup
• 1/2 teaspoon ground ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 teaspoon baking soda
• 1 tablespoon tapioca starch
• 1/2 cup rolled oats
• 1/2 cup pecans
• 1/8 teaspoon salt
• 1 tablespoon maple syrup
• 1 tablespoon olive oil.

Step 1: Pre-heat oven to 350 F.

Step 2: Peel and cut sweet potatoes into 2 inch chunks and place in a large pot then cover with cold water. Place the pot over medium heat and simmer until the sweet potatoes are tender.

Step 3: If a fork is inserted into the potatoes, they will easily slip off, then strain the sweet potatoes and allow to cool for several minutes.

Step 4: Mash the potatoes in a mixer, food processor, or by hand. Add the remaining ingredients and mix until well combined.

Step 5: Move the mashed potatoes to a casserole dish (9 inch circle/ 8 x 8 square), then smooth the top of the potatoes to create an even surface.

Step 6: For the topping, combine all ingredients in a bowl.

Step 7: Toss to fully coat the oats and pecans, then sprinkle the topping over the mashed potatoes in an even layer.

Step 8: Cook the casserole for 35-40 minutes. The topping will be lightly browned and the sweet potatoes bubbly and hot.

Step 9: Let cool, serve and enjoy!