
Trio of Thanksgiving Sides
Ingredients
For the Squash:
- 4 acorn squash seeded and cut into quarters
- 1 stick of unsalted melted butter
- ¼ cup of light brown sugar
- 1 tablespoon of chopped fresh sage
- ½ cup of shredded parmesan cheese
- ¼ cup of chopped crisp cooked bacon
- Kosher salt and fresh cracked pepper to taste
For the Scalloped Potatoes:
- 1 small diced yellow onion
- 20 to 25 whole roasted garlic cloves
- ½ cup of vegetable stock
- 4 peeled and very thinly sliced large russet potatoes
- 3 tablespoons of melted unsalted butter
- Rosemary leaves from 1 sprig
- Kosher salt and fresh cracked pepper to taste
For the Hassel Back Sweet Potatoes:
- 3 Large sweet potatoes
- ½ stick of unsalted melted butter + 3 tablespoons melted
- 3 tablespoons of light brown sugar
- 1 teaspoon of chopped fresh sage
- ¼ cup of chopped pecans
- Kosher salt and fresh cracked pepper to taste
Instructions
- Preheat the oven to 400°.
- Squash: Place the squash skin side down on a sheet tray lined with parchment paper.
- Next whisk together the butter, brown sugar, sage and salt and pepper in a large bowl.
- Drizzle the mixture over top of the squash and sprinkle on the cheese. Reserve some cheese for garnish at the end.
- Bake the squash at 400° for 40 minutes or until lightly browned and tender. Garnish with remaining brown sugar butter, cheese and chopped bacon
- Scalloped Potatoes: Spread the onions over the bottom of an 8”x8” casserole dish and add the roasted garlic cloves and stock.
- 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.
- Bake the potatoes at 400° for 45 to 55 minutes or until golden brown on top and tender.
- 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.
- Drizzle on the 3 tablespoons of melted butter and season with salt and pepper on top and in the slices of the sweet potatoes.
- 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.
- Next in a bowl whisk together the remaining ½ cup of melted butter, brown sugar, sage, and salt and pepper.
- Drizzle the mixture over top of the cooked sweet potatoes and add on the pecans.