Trio of Thanksgiving Sides

Instructions

1. Preheat the oven to 400°.
2. Squash: Place the squash skin side down on a sheet tray lined with parchment paper.
3. Next whisk together the butter, brown sugar, sage and salt and pepper in a large bowl.
4. Drizzle the mixture over top of the squash and sprinkle on the cheese. Reserve some cheese for garnish at the end.
5. Bake the squash at 400° for 40 minutes or until lightly browned and tender. Garnish with remaining brown sugar butter, cheese and chopped bacon
6. Scalloped Potatoes: Spread the onions over the bottom of an 8”x8” casserole dish and add the roasted garlic cloves and stock.
7. Put the potatoes on top of the onion-garlic mixture keeping the slices tightly together. Drizzle on the butter and add the rosemary leaves to the top. Season with salt and pepper.
8. Bake the potatoes at 400° for 45 to 55 minutes or until golden brown on top and tender.
9. Sweet Potatoes: Slice the sweet potatoes 1/3” of an inch apart from the next slice without going through to the bottom of it so it can fan out.
10. Drizzle on the 3 tablespoons of melted butter and season with salt and pepper on top and in the slices of the sweet potatoes.
11. Add the sweet potatoes to a sheet tray lined with parchment paper and bake them at 400° for 60 to 65 minutes or until tender in the middle.
12. Next in a bowl whisk together the remaining ½ cup of melted butter, brown sugar, sage, and salt and pepper.
13. Drizzle the mixture over top of the cooked sweet potatoes and add on the pecans.