Still looking for Thanksgiving side dish ideas? Here's one that won't take more than five minutes to prepare and tastes great. No peeling involved - you can eat the skin on acorn squash.
The recipe is so embarrassingly simple, it's hardly a recipe. Just wash the squash, cut in half lengthwise, remove the seeds and cut into slices about 1/2 inch think. Smear with a little melted butter on both sides, then sprinkle each side with salt and pepper, and a mixture of equal parts bread crumbs and parmesan cheese. Bake at 400 degrees for 30 to 40 minutes or until you can easily pierce the flesh with a fork.
Here are a few more ideas if you still are undecided about side dishes for your Thanksgiving table:
Fennel Gratinée or Roasted Fennel
Insalata di Rinforza
Stuffed onions
Squash and Couscous casserole
And as a relief for the digestive system: Citrus salad
If you're looking for a primer on how to brine and cook a turkey, click here to see how I do it.
Happy Thanksgiving!
Acorn Squash with Parmesan Coating
Wash the squash, cut in half lengthwise, then remove the seeds and cut into slices about 1/2 inch thick. Smear with a little melted butter on both sides, then sprinkle each side with salt and pepper, and a mixture of equal parts bread crumbs and parmesan cheese. Bake at 400 degrees for 30 to 40 minutes or until you can easily pierce the flesh with a fork.
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