Thanksgiving is almost here! Well, it’s a month away, so don’t panic if you haven’t started planning. The one time I hosted Thanksgiving (kind of) I foolishly waited until Thanksgiving Eve to do the bulk of my shopping. Yeah. That didn’t work out so well. These days I have some dietary preferences I didn’t back then, so I’m going to post some allergy-friendly dishes you can prepare for your Thanksgiving Feast if you’re so inclined.
Ruthie made squash ‘n apples a few weeks ago. I think she learned it from her mom. They were SO good, and such a nice side dish for our dinner. I love butternut squash but I have never relished the squash-cutting process, although I’ve heard that cutting a butternut squash is easier than cutting, say, an acorn squash. Let’s not go there. In fact, let’s not go anywhere with a knife. I can’t bear to be near anyone using a knife, and I am squeamish about handling anything other than my serrated butter spatula, so I’m content to pay a little extra for some ready-cubed butternut squash. Trader Joe’s sells it in bags, and Wegman’s has nice 1 lb boxes. Well worth the moolah, in my book.
Some onions would be nice in here if you’re into onions. I’m thinking of when Laura Ingalls Wilder mentions the dish “apples and onions” in Farmer Boy (I think). The notion of apples ‘n onions (e.g. served with pork chops), always fascinated me. I am Asian, so this sort of thing is strangely exotic even though it’s home-cooking, plain-food sort of fare. Well, this dish is very plain indeed – I just added apple juice (use cider if you have it) to amp up the apple flavor. Don’t wait for Thanksgiving – make this tonight!
Baked Butternut Apples
Preheat oven to 350, grease a large baking dish
- 1 lb butternut squash, cubed
- 1 green apple, cubed (e.g. Granny Smith)
- ¼ c apple juice or apple cider
- 2 Tbsp coconut oil
- salt and pepper
Toss everything and season with salt ‘n pepper. Bake at 350 for about 45 minutes.