For us Canucks, Thanksgiving is just around the corner. This year, my uncle from New Brunswick is coming for a visit so my mom is having a traditional dinner. Turkey, stuffing, cranberry sauce... the works. Also this year is my turn for hosting the in-laws. My husband of course wants the traditional set up as well. Being a week before his birthday, sure why not. And I never complain about having turkey leftovers. (Turkey pot pie, turkey soup, turkey BLTs....)
Being true to myself, I wanted to add something a little different this year, but still staying traditional. I picked up an Acorn Squash at the store today and thought I would test run a side dish for Thanksgiving. I threw a chicken in the slow cooker and voila! Sunday dinner on a Tuesday.
The squash I chose to make is Balsamic Glazed Acorn Squash and Carrots. I diced them (acorn squah and baby cut carrots) up and place in a bowl, then dressed them with a simple vinegarette of balsamic vinegar, rosemarry, olive oil, garlic, salt and pepper. (I used regular balsamic but next time I think I'll try the white balsamic) I then placed them in a baking dish (with the chicken to crisp the skin from the slow cooker) for about 40 minutes, flipping once or twice. It was easy as pie and tasted almost as good.
Now, I had offered about a month ago to make dessert for my mom's thanksgiving dinner, so I was trying to think of something I can make ahead of time and freeze. So, I think I'll double my pumpkin gingerbread swirl loaf recipe and turn it into a bundt cake and serve it the sweetened whip cream. The other dessert, I think I decided on a carrot roll cake. It will be everything we love about carrot cake rolled around cream cheese icing and topped with walnuts. I will share my recipe as soon as I work out the details. Did I mention my husband loves carrot cake?
Overall, I feel pretty organized, but will feel better once I get in the kitchen. Before you know it, we get to do it all again for Christmas.