Hey hey hey! We are SO close to Turkey Day!! 🙂
In case you need a last minute side dish to bring to Thanksgiving, or if you are home making yourself a bomb a** meal this year THIS dish is my absolute favorite of all time.
I got it from Epicurious but doctored it up a bit and made some minor tweaks. If you want the OG recipe, check it out here. I take absolutely no credit for this masterpiece, just sharing with some slight variations. =]
I introduce to you the most delicious side dish of all time:
Roasted Sweet Potatoe and Delicata Squash with Cranberry Sauce
Ingredients:
3 Delicata squash, cut into half-moons
5 Small/medium-sized sweet potatoes cut into rounds
Garlic salt
Olive oil
16 ounces of real cranberries
3 thyme springs
1 cup of red wine vinegar
2 cups of sugar
Step 1: Roast the sweet potatoes and delicata squash in the oven on a baking sheet at 415 for 30-40 minutes. Flip potatoes and squash half-way through the timer. It may be longer or shorter depending on how thick you cut the circles and half-moons, so keep your eye on it and don’t overstuff the pan!
Step 2: While that is cooking add the vinegar, sugar, cranberries and thyme to a small saucepan on the stovetop. Cook at medium heat, with an occasional stir. This should turn into a syrupy consistency.
** Short cut – if you want nothing to do with making a cranberry type of jelly, Trader Joe’s actually has a cranberry jelly sauce that I used one year instead and it was still delicious.
Step 3: Add the roasted veggies onto a platter and then drizzle the cranberry creation on top, or leave it on the side and enjoy!
This is both Dan and my favorite side dish at thanksgiving. I hope you enjoy it too. 🙂
Happy Thanksgiving!! 🙂
