Trio of Thanksgiving Sides

In a rut and unsure what sides to prepare for holiday get togethers? Try this trio: Roasted Acorn Squash, Scalloped Potatoes, & Hasselback Sweet Potatoes.

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

PREPARATION:

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.