Stuffed Acorn Squash

It's a week after Thanksgiving and I still have a ton of squash sitting around my house.  We received a beautiful acorn squash in our CSA box this week and it was just begging to be baked into something delicious. I found this recipe on Pinterest so I can't take the credit. I couldn't find the Rice Select Royal Blend at our grocery store so I substituted with wild rice and it was delicious. If your squash is wobbly once it has been halved, cut a slice off the bottom so it will lay level. One acorn squash makes 2 servings so double the recipe if you are feeding a family. 

Prep time: 10 mins (plus time to make rice)
Cook time: 30 mins
Makes: 2 servings

INGREDIENTS:
1 acorn squash, halved lengthwise and seeds removed
1 tbsp melted butter
salt & pepper to taste
1/2 tbsp butter
1 large shallot or onion
1 cup Rice Select Royal blend, cooked according to package directions
1/4 cup dried cranberries, chopped
1/4 cup pecans, chopped
2 tbsp chopped parsley
salt & pepper to taste

DIRECTIONS:
Heat the oven to 450 degrees and arrange a rack in the middle.  Place the squash cut-side up on a baking sheet, brush with melted butter (over the tops and the insides) and season with salt and pepper. Roast in the oven until just fork tender, about 25 to 30 minutes. 

In a medium size skillet, melt butter over medium heat. Saute shallot until slightly tender, about 3 minutes. Stir in remaining ingredients, mixing well and heating through. Remove from heat. 

Divide the rice filling among the roasted squash halves and serve immediately. 

Roasted Turkey

Prep time: 30 mins, overnight to brine

Cook time: 2-4 hours

Serves: a crowd

INGREDIENTS:

14-20 lb turkey

2 cups chicken stock

1 ½ cups kosher salt

½ cup brown sugar

DIRECTIONS:

Heat chicken stock, salt and brown sugar in a large saucepan until ingredients are thoroughly dissolved.  Let cool. Add brine to a gallon of cold water; Add turkey to brine mixture.  Peel away the skin from the breast and leg meat.  Let brine in refrigerator for 24 hours.  Cook at 325 for 2-4 hours, depending on size of turkey.

Simple Stuffing

Prep time: 30 mins

Cook time: 1 hour 20 mins

Serves: 8

INGREDIENTS:

2 loaves Italian bread (about 10 oz each), torn into bite sized pieces

4 tbsp butter, room temperature, plus more for baking dish

4 celery stalks, thinly sliced

4 shallots, minced

2 garlic cloves, minced

Coarse salt and ground pepper

½ cup dry white wine

½ cup parsley leaves, chopped

3 large eggs, lightly beaten

2 cans (14 ½ oz each) reduced-sodium chicken broth

DIRECTIONS:

Preheat oven to 400 degrees.   Arrange bread in a single layer on two rimmed baking sheets.  Bake until crisp but not browned, about 10 minutes, rotating sheets halfway through.

In a large saucepan, melt butter over medium heat.  Add celery, shallots, and garlic; season with salt and pepper.  Cook, stirring occasionally, until vegetables are softened, 5 to 7 minutes.  Transfer to a large bowl.

To vegetables in bowl, add bread, parsley, and eggs.  Season with 1 ½ teaspoons salt and ¼ teaspoon pepper; stir to combine.  Mix in half of broth.  Continue to add in more broth just until stuffing is moistened but not wet (there should not be any liquid in the bottom of the bowl).

Spoon stuffing into a large buttered baking dish and cover with aluminum foil.  Place covered baking dish into oven, and bake until warmed through, 25 to 30 minutes.  Uncover and bake until golden, about 15 more minutes.

Chived Mashed Potatoes

Prep time: 10 mins

Cook time: 30 mins

Serves: 8

INGREDIENTS:

2 pounds Yukon Gold potatoes, peeled and quartered

1/2 cup whole cream

1/2 cup sour cream

1/4 cup chopped fresh chives

3 tbsp butter

salt and pepper to taste

DIRECTIONS:

Place potatoes in a large pot with enough water to come up 2 inches from the bottom. Bring to a boil, and cook for 20 to 25 minutes, until fork tender. Drain and mash. Heat the cream, sour cream and butter until soft.  Add to the liquid to the potatoes and using a masher or an electric mixer, whip until fluffy.  Fold in the chives and season with salt and pepper.

Maple-Glazed Sweet Potatoes

 

Prep time: 10 mins

Cook time: 30 mins

Serves: 6

INGREDIENTS:

3 medium sweet potatoes (1 ½ to 2 lbs), peeled

4 tbsp unsalted butter

¾ cup pure maple syrup

Coarse salt and freshly ground pepper

Small springs fresh thyme, for garnish

DIRECTIONS:

Preheat oven to 400 degrees.  Slice each sweet potato in half lengthwise, and slice each half crosswise into 1-inch-thick half-moons.

Melt butter in a large cast-iron or other ovenproof skillet over medium heat.  Add potatoes; toss to coat evenly.  Add maple syrup; toss yams to coat, and bring to a boil.

Transfer skillet to oven; cook, stirring occasionally, until potatoes are golden, well glazed, and tender when pierced with a paring knife, about 20 minutes.  Remove from oven, and season with salt and pepper.  Serve warm, garnished with thyme.

Brussels Sprouts with Vinegar-Glazed Red Onions

Prep time: 15 mins

Cook time: 20 mins

Serves: 4

INGREDIENTS:

1 (about 10 oz) basket Brussels sprouts

Salt and freshly ground black pepper

1 tbsp unsalted butter

1 tbsp olive oil

1 small red onion, thinly sliced lengthwise

2 tbsp balsamic vinegar

DIRECTIONS:

Trim outer leaves and stems from Brussels sprouts, and discard. Bring a medium pot of water to boil, and add salt.  Meanwhile, prepare an ice-water bath.  Add Brussels sprouts to boiling water, and cook until tender but still bright green, about 4 minutes.  Remove from heat, drain, and plunge into ice-water bath to cool.  Drain well, and cut in half.

Heath ½ tablespoon butter and ½ tablespoon olive oil in a large heavy skillet over medium-high heat.  Add Brussels sprouts, and cook, tossing occasionally, until they are brown and crisp on the edges, about 3 minutes.  Season to taste with salt and pepper, and transfer to a large bowl.  Cover with aluminum foil to keep warm.

Add remaining ½ tablespoon each butter and oil to the same pan over medium-low heat.  Add onions , and cook, tossing occasionally, until wilted and transparent, about 3 to 4 minutes.  Add vinegar (stand back to avoid the fumes), and stir to loosen any brown bits on bottom of pan.  Cook until vinegar is reduced and the onions are glazed, about 30 seconds.  Add onions to Brussels sprouts, and toss well.  Serve immediately.

Orange-Scented Cranberry Sauce

Prep time: 5 mins

Cook time: 30 mins

Makes: 3 ½ cups

INGREDIENTS:

2 bags (12 ounces each) fresh or frozen cranberries

1 ½ cups sugar

4 wide strips orange zest, plus 1 cup fresh orange juice

Coarse salt and ground pepper

DIRECTIONS:

In a medium saucepan, combine cranberries, sugar, orange zest and ½ cup water, season with salt and pepper.  Bring to a boil over medium-high. Reduce to a simmer and cook until thickened, 20 to 25 minutes. Remove from heat and stir in orange juice.