Veggies

“Kindness can transform someone's dark moment with a blaze of light. You'll never know how much your caring matters. Make a difference for another today.”
—Amy Leigh Mercree

RANDOM ACT OF KINDNESS-Check with a neighbor who might need an errand run before the holidays. 

Veggies often are an undervalued Thanksgiving side. We all know the beloved green bean casserole will be a staple. But look beyond for some options. 

THANKSGIVING SIDES 

Roasted Butternut Squash with Apples, Orzo and Spinach

Cook's Notes: 

As a timesaver look for precut squash in the produce. If taking the salad to someone's house add the dressing right before serving. Recipe adapted from twopeasandtheirpod Recipe serves 4-6

Ingredients:  

• 1 medium butternut squash, peeled, seeded, and cut into 1-inch chunks
• 1 large apple, diced in chunks
• 1 tablespoon olive oil
• Kosher salt and pepper, to taste
• 1 cup uncooked orzo
• 5 oz. spinach
• 4 oz crumbled goat cheese or feta cheese
• 1/2 cup pepitas
• 1/2 cup dried cranberries
• 1/3 cup chopped red onion

For the dressing:

• 1/3 cup olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons of pure maple syrup or honey. divided
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1 teaspoon ground cinnamon, divided
• Kosher salt and black pepper, to taste

Directions:

• Preheat oven to 400 degrees and line a baking sheet with parchment paper. 
• Place the diced squash and apple chunks in a large bowl. Drizzle with olive oil, 1/2 teaspoon cinnamon, and 1 tablespoon maple syrup.  Toss until well coated. Season with salt and pepper. Arrange the mixture in one layer on a baking sheet, Roast for 25 or until the squash is tender, turning once with a spatula.
• While the squash is roasting, cook the orzo according to package instructions. Drain and rinse under cold water. Drain well.
• Pour the cooked orzo into a large bowl. Add the roasted butternut squash, apples, spinach, goat cheese, pepitas, and dried cranberries.
• In a blender or jar, whisk together the olive oil, vinegar, remaining maple syrup (or honey), mustard, garlic, remaining cinnamon, salt, and pepper.
• Pour the dressing over the salad and toss until well combined. Season with salt and pepper, to taste. Serve immediately.

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Stuffings and Appetizers