sprinklefingers

last year i made (every single dish of) a thanksgiving feast for 12. this year i’m in charge of appetizers. i don’t think i did anything to deserve such a demotion. although it’s funny to think of my husband’s family getting together and deciding to have me “just do” appetizers this year as some sort of punishment. even pies were taken so i’m relegated to finger-food duty. strange. i’m reviewing the year in my head and i swear i’ve been somewhat good. huh. looks like santa will have to settle this one…

anyways, appetizers! here’s what i’m making:

• roasted delicata squash
• dates. stuffed with blue cheese. wrapped with bacon. drizzled with maple syrup.
• balsamic onion teeny pies (recipe coming soon!)

happy thanksgiving! let’s eat!

just about a year ago i told you about the one million pies i baked for a wedding.

okay, it wasn’t exactly one million pies, but it seemed like it at the time. my arms got quite the workout from rolling all that dough.

and now, the bride who got married a year ago? she’s having a baby. AND a baby shower. in my mind baby showers mean just one thing: delicious food! (i’m the type of person who focuses on the food because i can’t deal with baby shower games…at least not the kind where you spread melted candy bars into diapers.)

anyways, i partnered with another special lady to pull the shower together and we went with a brunch theme. savory bread pudding, salad, seasonal fruit and a peanut butter & jelly shortbread tart - yum. but the highlight of the shower for me was roasted delicata squash. skin left intact. totally easy, totally delicious. in fact, it’s so easy and delicious that it’d make the ideal side dish for any fancy dinner party you happen to be throwing. say, like one where there’s turkey, stuffing and cranberry sauce being served. (i believe it’s called thanksgiving.)

celebrate fall (and babies!) with squash!

roasted delicata squash ‘flowers’
[i call them flowers because that’s what they look like…flowers.]
serves 2-3

you need:

• one medium sized delicata squash, washed well
• 4 T unsalted butter, melted
• 1 T brown sugar or maple syrup (or both)
• kosher salt

make the squash:

1. preheat oven to 425 degrees.
2. cut the squash into rounds 1/2” thick.
3. using a paring knife, carefully cut the seeds & stringy bits out of the center of each squash round. place the rounds on a rimmed baking sheet.
4. mix the brown sugar or maple syrup into the butter.
5. drizzle the butter/syrup mixture over the squash and lightly toss with your hands to make sure each round is somewhat coated in the buttery goodness.
6. sprinkle with kosher salt to taste.
7. bake for 25-30 minutes, turning once halfway through. keep an eye on the squash so that it doesn’t get too dark. it’s finished cooking when you can pierce the flesh & the skin easily with a fork.

make this tonight. or the next time your mother in law is coming for dinner. it will really impress her, promise.

vincent family cranberries.
now available fresh.
excuse me while i squeal with excitement.