However, having spent both holidays at home in 2009 I am now thinking he wasn't so far off the mark. A completely secular holiday, Thanksgiving is celebrated by my Muslim and Jewish friends, the small and large families, recent immigrants. It's the only day a year the Chinese restaurants close! This year I spent the entire night (literally) helping my mom with the turkey and stuffing (gluten free!), plus a couple of dishes of my own. The delicious butternut squash recipe was inspired by the cooking class I took in Züri, and the sugar-free cranberry jam is friendly for any kind of food allergy.
Roasted Butternut Squash w/ Toasted Walnuts
1 butternut squash, cut into cubes
1 cup haricots verts/french beans
1/2 cup walnuts
2 t walnut oil
2 - 3 T ghee or butter
1 t herbes de provence
1/2 t cinnamon (optional)
- Preheat the oven to 350 F/190 C. In a bowl toss the walnuts (I shelled fresh nuts) in the walnut oil and add a sprinkle of salt.
- Spread coated nuts onto a baking sheet or foil and roast in the oven for about 10 minutes. Remove to cool.
- Warm oven to 425 F. Melt the ghee or butter in a small frying pan and add to a medium bowl.
- Add the herbes de provence and then toss the cubed butternut squash and haricots verts to coat. Sprinkle with the salt, pepper, and a dash of cinnamon to taste.
- Spread the squash and beans evenly onto a baking sheet and roast for 30 minutes, turning halfway through.
- Serve the herbed, golden squash topped with the roasted walnuts!
Sugar-Free Cranberry Jam
1 cup cranberries
1.5 T arrowroot
3 T apple cider vinegar
Stevia to taste (I used a blend of liquid and powder)
1/4 t cinnamon
- Mix all ingredients in a medium saucepan and bring to a boil.
- Reduce to a simmer and simmer for roughly 12 - 15 minutes as sauce thickens to a jam.
- Remove from heat and once cool, remove to a jar to spread on breads/crackers or mix into yogurt!!