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


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!! 🙂