Is it Thanksgiving yet?
Apparently I have told myself that I need to come up with dishes that would be appropriate for Thanksgiving. Ok, this dish could be made before Thanksgiving but for some reason it reminds me of Turkey Day. As a foodie it is probably a given that Thanksgiving is one of my favorite holidays. I think there are a fair amount of others who agree. I know the hubs looks forward to it every year and he especially craves my mom’s dressing. I mean I have dreams about that dressing so I don’t blame him. Gah, now I want that dressing!!!! (Mom this sounds like a great Sunday dinner dish)
I decided to put this delicious side together because I had two Delicata Squash sitting on my counter. We received these cute little squashes in our CSA. Of course, as I typically do with all gourd like things that come to me in a CSA I place them on my counter and stare at them for a month before deciding to turn them in to food.
I look at them and then visualize the challenge of cutting them and the potential loss of digits. I don’t know why I do this! I love butternut squash, I actually feel like a pro when it comes to dicing up a butternut squash. For some reason if you hand me any other gourd I start to doubt my abilities. It could be because one time I tried to handle a Spaghetti Squash and I felt like it was a battle for my life. I eventually won that battle and enjoyed a delicious serving of spaghetti-like squash. I hope I am not turning you off from wanting to cook with squash. I promise it’s not really that bad, I just tend to be very dramatic.
You should know that I am the pumpkin carving artist in the family. I have been known to come up with some pretty intricate designs. One year I did a wolf howling at a moon…the hubs didn’t know it was a wolf howling at the moon but that doesn’t mean it wasn’t amazing! Don’t fear the gourd!!
Make this for Thanksgiving or make it tomorrow! Either way it will be yummy and you won’t be disappointed. Feel free to swap out the Delicata Squash for butternut if you like. You could probably throw in some Acorn Squash as well.
Maple Roasted Root Vegetables and Squash
2 Delicata Squash
1 Large Yam
2 Small or Medium Turnips
2 Tbsp. Vegetable Oil
3 Sprigs of Thyme
1 Tbsp. Maple Syrup + 2 Tbsp. for Glaze
1 Tsp. Ground Ginger
Salt & Pepper
1 Tbsp. Dijon Mustard
Preheat oven to 400. Cut each Delicata squash in half lengthwise. Remove the seeds and slice in to 1/2 inch slices. The skin is edible so you do not need to remove it before cooking. Place your squash slices in a bowl. Peel and slice your large yam in to 1/2 inch pieces and add to bowl with squash. Peel and dice turnips in to 1/2 inch slices and add to yams and squash. To your bowl add the vegetable oil, 1 Tbsp. Maple Syrup, ginger, and thyme (remove the thyme leaves by running your fingers down the stem). Lightly toss everything together making sure to coat the veggies evenly. Season with salt and pepper (lightly).
Line a baking sheet with foil and spray with nonstick spray. Lay out all of the veggies in one layer and place in the oven. Cook for 7-10 minutes and then turn, place back in the oven for another 10 minutes or until the veggies start to brown.
Once cooked let veggies cool while you make a quick glaze. To make the glaze you can add the additional 2 Tbsp. of Maple Syrup to a sauce pan along with the Dijon mustard. Hit over medium heat and whisk to dissolve the mustard. Drizzle the maple syrup-mustard sauce over the veggies and toss before plating. Garnish with fresh thyme and enjoy!
Note: In order to have even cooking it is important that the veggies are cut to be similar in size.