I went on a long run yesterday morning and thought of what I'd say when it was my turn to contribute my words of gratitude at the dinner table. I concluded that I most thankful for my deep sense of fulfillment and contentment. And for the relationships in my life which have strengthened. To have a rich and meaningful life...? 'Nuff said.
Yesterday was spectacular, despite missing our far-flung family members. We watched a few first-season episodes of ALF (oh my gosh; still so hilarious!), gobbled turkey prepared three ways, played Catch Phrase, and chowed pumpkin cheesecake.
I brought a squash dish, and the epic battle between me and tough-skinned gourds was worth it (it's a whole lot easier to cut a squash in half and bake it than it is to peel and dice, yikes).
Roasted Squash and Sweet Potatoes
Ingredients:
1 each: kabocha, butternut, and acorn squash, peeled and cubed.
3 small sweet potatoes, peeled and cubed
3 large leaves swiss chard, finely shredded
1 onion
1 tablespoon butter
1/3-1/2 cup olive oil
2 tablespoons kosher salt
1 tablespoon sugar
1 tablespoon garam masala
1 teaspoon pepper
dash cayenne pepper
1/3 cup pine nuts
Preheat oven to 400 degrees.
Arrange squash and sweet potatoes in a shallow baking dish. Add swissh chard, and toss with olive oil and kosher salt.
Saute/caramelize onions in butter, garam masala, and sugar until just brown. Add to pan, mix.
Roast; toss squash intermittently. Dish is done when squash is soft and bubbly.
Toast pine nuts in a skillet and sprinkle on top before serving.
Have a beautiful Thanksgiving.
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