Thanksgiving is near and it’s time to start planning what to cook for this year’s festivities!
For some inspiration, we asked our in-house cooking and baking connoisseur, Souzi. You may remember her from a few posts back when we featured her in the Employee Spotlight. Click here to read the post.
Here are some of her top recipes to make this Thanksgiving:
Butternut Squash Gratin with Blue Cheese and Sage
Butternut squash gratin is a big hit with my family – sometimes I switch up the blue cheese with feta!
6 servings (serving size: about 1 cup)
5 cups (3/4-inch) cubed peeled butternut squash (about 2 pounds)
1 (1 1/2-ounce) slice white bread
4 teaspoons olive oil, divided
2 cups thinly sliced onion
1 tablespoon chopped fresh sage
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup (2 ounces) crumbled blue cheese
Preheat oven to 400°.
Steam butternut squash, covered, 10 minutes or until tender.
Place bread in a food processor, and pulse 12 times or until coarse crumbs measure 1/2 cup. Transfer to a small bowl; add 2 teaspoons oil, and toss with a fork to combine.
Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add sliced onion to pan; sauté 5 minutes or until tender, stirring occasionally. Transfer the onion mixture to a large bowl. Add butternut squash, chopped sage, salt, and black pepper to bowl, and toss gently to combine. Spoon squash mixture into an 11 x 7–inch baking dish coated with cooking spray. Bake at 400° for 20 minutes. Sprinkle crumbled blue cheese evenly over squash mixture, and sprinkle evenly with breadcrumb mixture. Bake an additional 10 minutes or until the cheese is melted and crumbs are golden brown.
Recipe copied from My Recipes.
Middle Eastern Roasted Sprouts
A delicious twist on classic Thanksgiving brussels sprouts that everyone will love!
500 g Brussels sprouts
1 teaspoon cumin seeds
2 teaspoons coriander seeds
2 small red onions
1 bulb of fennel
1 teaspoon sesame seeds
25 g hazelnuts
200 g Greek yoghurt
1 heaped teaspoon tahini
1 small clove of garlic
1 pinch of sumac
½ a bunch of fresh coriander, dill and
1. Preheat the oven to 200ºC/400ºF/gas 6.
2. Bring a large pan of salted water to the boil over a medium-high heat. Wash and trim the sprouts, then add to the pan and parboil for 3 minutes. Drain in a colander and set aside to dry.
3. Toast the cumin and coriander seeds in a small frying pan over a medium heat for 3 minutes, or until fragrant. Using a pestle and mortar, finely grind the toasted seeds with a pinch of sea salt.
4. Tip most of the spice mix into a large roasting tray and toss in the sprouts.
5. Peel and slice the onions, then trim and slice the fennel. Tip into the tray along with a glug of oil.
6. Spread everything in an even layer – you may need two trays – and cook for 20 minutes, until tender and starting to caramelize.
7. Meanwhile, return your frying pan to the heat and toast the sesame seeds and hazelnuts for 3 minutes, then grind up with the remaining spices, using a pestle and mortar.
8. Combine the yoghurt with the tahini. Peel and crush the garlic and stir through, then finely grate in half the lemon zest and squeeze in half the juice (save the rest for another day).
9. Taste the yoghurt and season well, then spread it evenly over the base of a large serving platter and sprinkle some sumac over the top.
10. Spoon the sprout mix on top of the yoghurt mixture, scraping up the lovely crispy bits in the pan. Sprinkle the ground nuts and seeds over the top.
11. Pick and finely chop the herb leaves, discarding the stalks. Scatter the leaves across the plate, then serve.
Recipe copied from: Jamie Oliver.
Chocolate Hazelnut Biscotti
These cookies are to die for and for the kids I leave out the hazelnuts.
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup butter, softened
1/2 cup chocolate hazelnut spread (recommended: Nutella)
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
3/4 cup chopped toasted hazelnuts
1. Preheat the oven to 375 degrees F.
2. In a medium bowl combine the flour, baking powder, baking soda, and salt. Set aside.
3. In another medium bowl combine the butter, chocolate hazelnut spread, sugar, and brown sugar. Using an electric mixer, cream the ingredients together, about 4 minutes. Add the egg and vanilla and beat until smooth, about 1 minute. Using a wooden spoon or rubber spatula, stir in the flour mixture until just combined. Add the hazelnuts and stir until just combined.
4. Using a tablespoon measure, spoon out the cookie dough onto a cookie sheet, spacing the mounds about 4 inches apart. Use the tines of a fork to flatten the cookie dough. Bake until lightly golden around the edges, about 10 to 12 minutes. Use a metal spatula to transfer the cookies to a wire rack and let cool.
Recipe copied from Food Network.