ADVERTISEMENT

ADVERTISEMENT

Community Calendar

Community Artists Program
10 a.m. - 4 p.m. Charlestown

Open Day at the Archery Range
11 a.m. - 2 p.m. Charlestown

Bridge Group
1 p.m. - 3 p.m. Charlestown

E-Reader Help
5:30 p.m. - 7 p.m. Charlestown

Monday Night Jamz
6 p.m. - 7:30 p.m. Misquamicut

Family Fun: The Great Baldini
7 p.m. - 8 p.m. Charlestown

... View all of today's events


Stay Connected


ADVERTISEMENT


A fresh spin on a holiday staple


Roasted squash is so been-there-done-that. Not that it isn’t delicious. But how many times can you get excited by tossing butternut chunks in oil and seasonings, then roasting?

Still, Thanksgiving is about tradition, so we didn’t want to go too far astray from that. Instead, we looked at two ways to jazz up your otherwise basic roasted squash — by giving it a partner and by giving it a dressing.

Let’s start with the former. Potatoes would be out of place, particularly because they usually show up mashed, too. Plus, we didn’t want something so starchy. Beets were the answer. They have a wonderful, gentle sweetness that plays really well with the natural sweetness of the squash.

For the dressing, we went with garlic. Garlic can be a difficult flavor at the Thanksgiving table. The danger is that it can overpower the other flavors and dishes. So we mellow it with a long, slow simmer in heavy cream, then we puree it. The result is a savory, rich sauce to drizzle over your roasted vegetables.

Nothing been-there about this Thanksgiving side.

ROASTED SQUASH AND BEETS WITH CREAMED GARLIC

Start to finish: 1 hour 15 minutes. Servings: 8.

1 medium butternut squash, peeled, seeded and cut into ½-inch cubes (about 4 cups)

4 large beets, peeled and cut into ½-inch cubes (about 4 cups)

2 tablespoons olive oil

Salt and ground black pepper

¾ cup heavy cream

2 heads garlic (or 24 cloves), peeled

3 tablespoons chopped fresh thyme

Heat the oven to 400 F.

Spread the squash and beets on a rimmed baking sheet. Drizzle with the olive oil and toss to coat. Season with salt and black pepper. Roast for 40 minutes, or until tender and browned, stirring every so often.

Meanwhile, make the creamed garlic. In a small saucepan over medium heat, combine the cream and the garlic. Bring to a boil, then lower the heat to just below a simmer. There should be just occasional bubbles in the cream. Cook for 45 to 50 minutes, or until the garlic is very tender. Mash the garlic with a fork in the cream, or transfer everything to a blender and puree until smooth. Stir in the thyme and season with salt and black pepper.

Serve the roasted squash and beets drizzled with the garlic cream.

Nutrition information per serving: 180 calories; 110 calories from fat (61 percent of total calories); 12 g fat (6 g saturated; 0 g trans fats); 30 mg cholesterol; 19 g carbohydrate; 4 g fiber; 6 g sugar; 3 g protein; 190 mg sodium.



Back to Food
Top Stories of the Week

Hope Valley-Wyoming fire chief nears retirement after 51 years of …
HOPE VALLEY — Sylvia Stanley is preparing for the day in mid-July when her husband, Fred, who has served as Hope Valley-Wyoming fire chief for … more ...

8 vying for Westerly council vacancy …
WESTERLY — Two former councilors, a licensed clinical social worker, and the town’s former human resources director are among a field of eight candidates seeking … more ...

Police logs: Sunday, July 5, 2015 …
Stonington Jessica H. Hilbert, 35, of 65 Turner Road, Oakdale, was charged Tuesday with third degree identity theft, sixth degree larceny, and illegal use of … more ...

Belting it out at Fenway: Grillo to sing national anthem …
PAWCATUCK — It came as no surprise to Michael Grillo’s friends and family when they heard he’d hit it out of the park during his … more ...

Fourth of July parades, fireworks, and celebrations …
Parades STONINGTON Stonington’s Fourth of July all town parade kicks off Saturday, July 4, at 10 a.m. at Wadawanuck Square, winds through the streets of … more ...

Comments