Things to be blissfully thankful for; delicious, plentiful food. I’m still eating off of my Thanksgiving leftovers. Here’s a sneak peak into my home cooked Thanksgiving dinner.
The surprising hit of the night was the butternut squash. It’s a rather easy recipe.
Spiced Butternut Squash:
-butternut squash, cubed
-red onion, diced
-salt and pepper
-garam masala (if you can’t find this Indian spice then use curry powder)
Drizzle olive oil over the bottom of a large roasting pan. Toss in butternut squash, onion, and cilantro. Season with salt, pepper, and garam masala. I usually eyeball the spices, but I wouldn’t recommend using more than 1 tbsp of garam masala. Drizzle more olive oil and toss everything. Roast in an oven at 350 degrees for 40 minutes or until the squash is very tender. As the squash is cooking in the oven, periodically check in on the dish and toss everything.