Change up traditional corn succotash for the fall with the addition of butternut squash seasoned with garlic, thyme, and Dijon mustard vinaigrette.

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We may be two days away from November but we are still hitting the 80s and high 70s here in central Ohio. As such, I still haven’t fully embraced the usual fall comfort foods. I went head first into Halloween for sure, but my seasonal maturation stopped there. I could happily stay here for a long time.

But it’s Holiday Side Dish week so I am forcing myself to make content for the next holiday on the list. Many people may have a set list of traditional recipes that they must make every year. I am not that person. I like to play and experiment with my holiday recipes just as much as I do the rest of the year. So if you also fall into that category, or there’s a dish you just don’t like and want an alternative, we are here for you.

Since I enjoy a good theme, the Thanksgiving menu I pulled inspiration from this year is Southern BBQ because the year we got a smoked turkey breast for Thanksgiving was my absolute favorite. I started you off with smoked macaroni and cheese, sharing a harvest butternut squash edamame corn succotash today, and will end with chipotle cornbread on Friday. But leave room for dessert such as a ritz pie or easy apple dumplings.

This recipe is one I have been dreaming about ever since I first tried it in 2015. I was attending a catered event with the Ohio Poultry Association and this was one of the many recipes they shared with us – the same event where I got the recipes for bacon wrapped turkey breast and chocolate deviled eggs!

What struck me about this recipe is that while traditionally succotash is primarily corn (the name was derived from a word that roughly translates to “broken corn kernels”), this recipe is mostly butternut squash. Corn is still present along with edamame as an alternative to Lima beans, but since corn season is at its end I appreciate the use of butternut squash for fall. Add a little red onion, garlic, thyme, and a quick mustard vinaigrette and you have a tasty harvest succotash.

Harvest Succotash Ingredients.

• Butternut squash
• Red onion
• Corn
• Edamame
• Dijon mustard
• White wine vinegar
• Garlic
• Fresh thyme
• Salt and pepper

• Quick and Easy Green Bean Skillet by Hezzi-D’s Recipe Box
• Creamy Broccoli Salad byA Kitchen Hoor’s Adventures
• Cider Glazed Carrots by Jolene’s Recipe Journal
• Slow Cooker Cheesy Green Bean Casserole by Blogghetti
• Molasses Cornbread by Shockingly Delicious
• Honey Garlic Sweet Potatoes by Karen’s Kitchen Stories
• Salt and Vinegar Roasted Potatoes by A Day in the Life on the Farm
• Pork Tenderlion Steak In Goan Masala – Keto by Sneha’s Recipe

HARVEST SUCCOTASH

Print

Yield: 6-8 Servings Prep Time: 15 Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 (2-3lb.) butternut squash, peeled, seeded, and cubed
• 2 Tbsp olive oil
• 1/2 medium red onion peeled and chopped
• 2 cloves of garlic, crushed
• 2 large sprigs of fresh thyme
• 1 cup of whole kernel corn
• 6 oz. of shelled edamame
• 1-1/2 Tbsp white wine vinegar
• 1 Tbsp Dijon mustard
• Salt and pepper

Directions

1. Preheat oven to 425 degrees. In a large bowl, toss squash with 1/2 tablespoon olive oil and salt and pepper to taste. Transfer to a large rimmed baking sheet and roast in oven for 15 minutes, stirring once half way through.
2. Meanwhile in the same bowl, toss red onion with 1/2 tablespoon olive oil. After 15 minutes of roasting, add to squash and roast an additional 15-20 minutes stirring once half way through (or until squash is tender).
3. Meanwhile in a medium sauce pan over medium heat, add remaining tablespoon of olive oil. Add garlic, thyme and 1/4 teaspoon of salt and cook until fragrant, about 30 seconds to 1 minutes. Add corn and edamame and cook another 4-5 minutes. Remove from heat.
4. In a small bowl whisk together vinegar and mustard; set aside.
5. When the butternut squash and red onion are done roasting, add corn and edamame mixture to the pan. Drizzle with mustard vinaigrette, stir to coat, then roast a final 5 minutes. Remove thyme stem, season to taste with salt and pepper, and serve immediately.

Source: Adapted from a recipe that Sidecar Global Catering (now A Catered Event) shared in 2015 at an Ohio Poultry Association event.

Reduce your food waste by saving vegetable skins and guts in your freezer and I will show you how to make vegetable broth with scraps!

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I hate food waste. I try very hard to plan meals around what needs to be used up first, freezing anything that can be frozen if needed, and finding new purposes for leftovers. But even when I am the most diligent there are still bits of waste that could be of use still.

I’m talking about all the scraps that arise from peeling and chopping vegetables for various recipes or general eating. Sure it may not seem like much, but we have not purchased our own vegetable broth (or poultry stock) in years because we make our own out of the scraps!

We do have a composter but not all food scraps should be pigeon-holed into one role, at least not at first. Instead, start a new habit to celebrate #NationalStopFoodWasteDay and save those vegetable scraps in a gallon sized zip-top freezer bag until it is stuffed full.

Things that you should save for vegetable broth include: onion, celery, carrot, bell pepper, tomato, squash guts, mushroom stems, garlic skins, and herb stems (parsley, rosemary, thyme). Of course you could also make a specific flavored broth by going heavy on one component, such as a mushroom broth.

However, these should not go into your broth: stems from leafy greens, zucchini, cucumber, broccoli, cauliflower, potato, and beets. Basically, no starchy veggies. Save those scraps for the compost pile.

But now, how to make vegetable broth from scraps? When you are ready, all you need are bay leaves, water, and a large stock pot. Once processed, you can can the broth or freeze it until you are ready to use it. And those boiled vegetables? Now you can toss them into the composter!

National Stop Food Waste Day

• 4 ways to use leftover mashed potatoes by Frugal & Fit
• Empanada Nachos by A Day in the Life on the Farm
• Broccoli and Ham Quiche by Blogghetti
• Antipasto Smothered Chicken by Hezzi-D’s Books and Cooks
• How To Make Vegetable Broth with Scraps by The Spiffy Cookie
• Buttermilk Bread by Making Miracles
• Chicken Meatball Pasta Soup by Cindy’s Recipes and Writings

Four years ago: Bacon and Vegetable PizzaBacon and Vegetable Pizza

Five years ago: Sourdough Pretzel Bagels

Six years ago: Avocado Fruit Salsa with Cinnamon Tortilla Chips

Seven years ago: Spring Salsa

Nine years ago: Funfetti Month Recipe Round-Up

VEGETABLE BROTH WITH SCRAPS

Print

Yield: 4 quarts Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

1 gallon bag of frozen vegetable scraps

• Onion
• Celery
• Carrot
• Bell pepper
• Tomato
• Squash guts
• Mushroom stems
• Garlic skins
• Herb stems (parsley, rosemary, thyme)

2 bay leaves

4 quarts (1 gallon/16 cups) of water

Directions

1. In a gallon sized zip-top freezer bag, save vegetable scraps.
2. Once full, empty into a large stock pot, plus bay leaves and water (or enough to cover).
3. Place over medium-high heat and bring to a boil. Reduce to a simmer and let cook for 1 hour.
4. Strain vegetable scraps and discard (can compost). Pour broth into jars and process for canning (or freeze until ready to use).

Notes

Vegetables NOT to use: stems from leafy greens, zucchini, cucumber, broccoli, cauliflower, potato, beets. You can add meat bones to make beef or poultry stock.

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This vegetarian roasted butternut squash stew will warm you up and keep you satisfied long after it’s gone.

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I totally stole the idea for this soup from The Kitchen here in Columbus. I went to a Wine-or-Treat event at which a “Boo Stew” was served and I kid you not I ordered two bowls because it was so stinking good. I immediately sought down its creator and pleaded for the recipe. While she hadn’t written it down, she told me how she made it while I quickly took notes. No measurements, just a list of ingredients and a general order in which they were added. So when I took to making this stew at home I tinkered with the seasonings. ingredient quantity, and liquid volume until it matched my taste bud memory of it.

This hearty and flavorful stew may be full of some unsuspecting items such as green beans and pumpkin puree but I promise the flavors all pair so incredibly well together you’re going to wish you made a double batch (and adding a bigger pot to your wish list). And while I highly suggest roasting your butternut squash, if you’re feeling lazy you could also just add it along with the liquids, cooking until tender.

Four years ago: Lavender White Chocolate Chip Cookies

Five years ago: Christmas Wreath Pizza Ring

Six years ago: Eggnog Snickerdoodle Blondies

Nine years ago: Brownie Covered Oreo Pops

ROASTED BUTTERNUT SQUASH STEW

Print

Yield: 8 servings Cooking Time: 1 Hour 10 Minutes 1 Hour 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 lb. butternut squash, peeled, seeded, and cubed
• 1/4 cup olive oil, divided
• 1 medium onion, diced
• 3 stalks of celery, diced
• 3 cloves of garlic, minced
• 1 Tbsp chili powder
• 2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp ground black pepper
• 2 (32 oz.) cartons of low sodium vegetable stock
• 2 (15 oz.) cans stewed tomatoes, chopped
• 2 cups pumpkin puree (or a 15 oz. can)
• 2 cups fresh corn kernels (or a 15 oz. can)
• 2 cups fresh green beans, trimmed and cut into 2-inch pieces
• 1 (15 oz.) can kidney beans, drained and rinsed
• 1 (15 oz.) can cannelini beans, drained and rinsed

Directions

1. Preheat oven to 400F. Line a baking sheet with foil, spread cubed butternut squash on pan, toss with 2 tablespoons olive oil, and spread in a single layer. Roast squash for 25-30 minutes, or until fork tender, flipping halfway through.
2. Meanwhile, in a large pot over medium heat, add the remaining olive oil. Saute onion and celery for 5 minutes or until tender. Add garlic, chili powder, cumin, salt, and pepper and cook for 1 more minute. Add stock, tomatoes, pumpkin, corn, and green beans and bring to a boil. Reduce to a simmer and cook for 30 minutes.
3. When the butternut squash is done, add to the pot along with the beans. Cook until heated through, about 5 minutes. Season to taste and serve.

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Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Thanksgiving leftovers are the best! But how about we change them up a bit with the help of OXO and Julia Turshen’s cookbook Now & Again. This post is sponsored by OXO but all thoughts and opinions are my own.

The Thanksgiving menu is something many rarely adjust, sticking to the traditional roasted turkey and side dishes. After all, it’s one of the most important dinners of the year where family and friends slow down and dine together, reflecting on what they have to be thankful for and honoring traditions and creating new ones. I tend to lean more toward creating new ones when it comes to the food however and like to play around with variations of the menu. I enjoy experimenting – blame being a scientist.

Sometimes the dilemma with unique Thanksgiving menus however is figuring out what to do with any leftovers. Usually I am pretty good at repurposing food items but I am always looking for new ideas so it was wonderful seeing what Julia Turshen whipped up in her cookbook Now & Again. While she has menus and leftover recipes perfect for all seasons, it seems fitting to focus on her Thanksgiving menu which includes includes: Radicchio and Roasted Squash Salad, Roast Turkey Breast and Onions with Mustard and Sage, and Sheet Pan Bread Stuffing with Sausage and Spinach.

Of course being a scientist means before I can dive into a recipe I need to make sure I am using the right tools for the job. Such as OXO‘s mini angled measuring cup with which you can accurately measure your liquid from above instead of squatting to get eye-level. Or OXO‘s swivel peeler that took the tough-skin clean off the butternut squash I used in today’s recipe (if you’ve ever peeled a butternut squash you know how difficult that task can be). The squash was then roasted and tossed in an easy to make radicchio salad.

If for some reason you have leftovers, Julia Turshen suggest adding a handful of this salad, dressing and all, sandwiched between two pieces of bread and a couple slices of your favorite cheese. I used provolone and I’m not sure which I enjoyed more, the salad or the grilled cheese sandwich made with the leftovers. For once I’m actually glad to have a bit of excess leftover because that means I have lunch for tomorrow as well! Just gotta pack up a sandwich in my OXO lunch container.

One year ago: Roasted Green Bean Salad with Cranberries and Toasted Pecans

Two years ago: White Skillet Lasagna with Butternut Squash and Kale

Three years ago: Buffalo Chicken Enchiladas

Four years ago: Single Serving Deviled Eggs

Five years ago: Elvis Fluffernutter Rice Krispie Treats

Seven years ago: Gluten-Free Peanut Butter Chocolate Bars

RADICCHIO & ROASTED SQUASH SALAD

Serves 12

Ingredients:

SALAD

3 lb. butternut squash, halved lengthwise, peeled, seeded, and cut into bite-sized pieces

2 Tbsp olive oil

Salt and pepper, to taste

3 heads radicchio (about 1/2 lb each), cored and thinly sliced

DRESSING

1/2 cup olive oil

1/4 cup apple cider vinegar

2 Tbsp Dijon mustard

1 Tbsp honey

1 clove garlic, minced

Salt and pepper, to taste

Directions:

1. Preheat oven to 400 degrees with racks in center and top third of the oven. Line two baking sheets with foil or parchment.
2. Divide the squash between the pans. Drizzle with oil, season with salt and pepper, and toss to coat.
3. Roast for 30 minutes, switching pans halfway through and stirring, or until softened. Set aside.
4. While the squash cools, make the dressing. In a large bowl, whisk together half the oil, vinegar, mustard, honey, and garlic. While whisking constantly, slowly drizzly a steady stream of the remaining oil until is emulsifies into a dressing. Season with salt and pepper, to taste.
5. Add the squash and the radicchio to the bowl and toss to coat. Serve immediately (can be prepared ahead of time, just keep dressing separate until ready to serve).
6. Any leftovers? Make a vegetarian sandwich by adding a handful of this salad to a grilled cheese!

Source: Adapted slightly from Now & Again by Julia Turshen.

Disclosure: This is a sponsored post written by me on behalf of OXO. 

Comfort food with some of you favorite fall flavors, all cooked in one pan. This white skillet lasagna will be your new favorite weeknight meal.

I’m not even going to bother talking about the results of the election today. There’s too much discussion already and nothing is going to change the reality of what we woke up to this morning (or stayed up to witness). So let’s try to move on and hope for the best. In the meantime, it’s prime time for some comfort food and a giveaway, in the form of white skillet lasagna and REVERE cookware.

Believe it or not, I’ve been cooking with the same set of inexpensive cookware since my third year of grad school, which was 2009 for those of you that don’t have my life memorized. Oh yea that means I’ve been using that very set all throughout the lifetime of this blog. Granted, I did supplement it with a couple of choice pans but I’ve been in the market for a better set that won’t break the bank for a little while now. So when REVERE offered to let me try their 10 Piece Stainless Steal Set I jumped on it. This particular set has a copper core which helps heat quickly and evenly. As an added bonus for those of us without a plethora of cabinet space, this set also features interlocking handles which mean you can stack them all up and put them in one little cabinet.

But a pretty pan is only as good as the food it cooks. And I have to say, this pan is as good as any of my more “fancy” and expensive pans. I tested out the 3-quart saute pan by making a white, fall flavored version of my dad’s skillet lasagna with butternut squash, the last bits of kale growing in my garden (and only a fraction of the sage still exploding), and a lighter alfredo sauce made from milk and cream cheese. IDK about you, but I’ll be cozying up with a big bowl while the temperature continue to drop.

Don’t forget to enter to win two REVERE frying pans! Widget located at the end of this post.

One year ago: Buffalo Chicken Enchiladas

Two years ago: Single Serving Deviled Eggs

Three years ago: Elvis Fluffernutter Rice Krispie Treats

Five years ago: Gluten-Free Peanut Butter Chocolate Bars

WHITE SKILLET LASAGNA WITH BUTTERNUT SQUASH AND KALE

Serves 4-6

Ingredients:

1 Tbsp olive oil

1 small sweet onion, diced

4 cloves garlic, minced

1 lb. butternut squash, peeled, seeded, and cubed (about 2 cups)

16 oz. can of vegetable broth

1 tsp salt, divided

1/2 tsp black pepper, divided

1/4 tsp ground nutmeg

2 cups milk

3 oz. cream cheese

2 Tbsp freshly chopped sage, plus more for garnish

1 tsp freshly chopped thyme

3 cups (about 8 oz.) small shell or elbow pasta (I used cavatappi)

1 cup ricotta cheese

2 lightly packed cups chopped kale

1-1/4 cup shredded mozzarella, divided

1/2 cup shredded parmesan cheese, plus more for serving

Directions:

1. In a large, oven-proof skillet over medium heat, add the olive oil (I used the REVERE 3-quart sauté pan). Add onion and cook until translucent. Add garlic and cook until fragrant, about 30 seconds. Add squash with 1/4 teaspoon salt, 1/4 teaspoon pepper, and the nutmeg. Stir to coat well and add in 1/3 cup of broth. Cover and cook until softened, about 10-12 minutes.
2. Once soft, stir in the rest of the broth, milk, cream cheese, sage, thyme, and the rest of the salt and pepper. Bring to a boil, add pasta and bring to a boil again. Lower heat to a simmer, cover and cook for 15 minutes, stirring occasionally. Meanwhile, preheat the broiler.
3. Stir in ricotta (or cottage) cheese and kale and cook, covered, 5 more minutes. Remove from heat and stir in 1 cup of the mozzarella and 1/4 cup of the parmesan. Sprinkle with remaining mozzarella and parmesan, put whole sage leaves on top, and place under broiler (without lid) for 1-2 minutes or until lightly golden. Serve topped with more parmesan cheese if desired.

Source: Adapted from my Skillet Lasagna and Guiltless Fettucine Alfredo.

Disclosure: I was provided with the REVERE 10 Piece Stainless Steel Set from World Kitchen by 3rd Floor Social. I was compensated for this post but all thoughts and opinions are my own. Giveaway sponsored by 3rdFloorSocial & World Kitchen.

Giveaway Prize (MSRP $59.99): 2-Piece Stainless Steel Frying Pan Starter Set (8-inch and 10-inch fry pan)

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This soup is for when you need a warm hug in food form. With roasted cauliflower, chicken peas, and butternut squash.

While the beginning of 2016 hasn’t been bad, I certainly haven’t gotten off to the best start. I contracted a nasty cold, forgot how to correctly add powers of 10 (thankfully 3 others were with me in that error, unfortunately however for my mouse experiment), was nearly run off the road by an oblivious driver, produced some of the most perplexing data my boss has ever seen (he actually said that), and then could not get a gas pump to register which type I wanted to select – the buttons simply would not respond. So I went to a second pump, and then a third, and then finally waited behind someone that was on a working pump only for it to be my turn and still couldn’t get it to work on top of my debit card getting frozen by my bank after 4 swipes/cancelled transactions at a gas station. But then I actually read the screen where it said “please lift nozzle and select fuel type”- moron. I swear most gas stations you select first before lifting. With all that in mind along with winter finally taking hold, I think it’s time to curl up with a nice warm bowl of soup.

One year ago: Pumpkin Ice Cream

Two years ago: Goat Cheese Stuffed Bacon Wrapped Dates

Five years ago: Quinoa Pilaf with Pine Nuts

ROASTED CAULIFLOWER & BUTTERNUT SQUASH SOUP

Serves 6-8

Ingredients:

3 to 3 1/2 pounds butternut squash (approximately 2), seeded and quartered

1 head of cauliflower, chopped into florets

1 (15 oz.) can chickpeas

5 garlic cloves, peeled and left whole

4 Tbsp olive oil, divided

2 tsp salt, divided

1/2 tsp ground white pepper

1/2 tsp paprika

1 (32 oz.) carton reduced sodium vegetable broth

2 Tbsp honey

1/2 cup heavy cream

1/4 tsp ground nutmeg

Directions:

1. Heat the oven to 400 degrees. Line two half sheet pans with foil and lightly coat with nonstick spray.
2. Brush the flesh of the squash with 1 tablespoon olive oil and season with 1 teaspoon of the salt and the white pepper. Place flesh-side-down (skin-up) on prepared baking sheet.
3. In a large bowl, toss the cauliflower florets, chickpeas, and garlic with 3 tablespoons olive oil, 1 teaspoon salt and paprika. Spread evenly over the second prepared baking sheet. Place both sheets in the oven and roast for 30-35 minutes or until soft and tender. Reserve about 1/2 cup chickpeas for garnish and allow to cool.
4. In a large Dutch oven (or heavy pot) over medium heat, bring vegetable broth to a boil. Scoop the squash flesh from the skin into the pot along with the cauliflower mixture. Add the broth and honey. Bring back to a simmer then remove from heat.
5. Using an immersion blender*, puree the mixture until smooth. Stir in the heavy cream and return to a low simmer over low heat (keep lid on as the thick soup may splatter). Season with nutmeg and add additional salt and pepper to taste.
6. Serve immediately garnished** with reserved chickpeas.

*You may also transfer the soup to a blender in batches, but let it cool off a little first.

**I added a dollop of beet hummus for fun.

Source: Adapted from my Butternut Squash Soup and Kim’s Cravings.

Make butternut squash soup even easier to make by using your slow cooker. Topped with toasted pepitas for a crunchy garnish.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Spring may be pushing it’s way through the dreary winter clouds but right now in Ohio it is presenting itself mostly in the form of rain so it is still perfectly acceptable to cozy up with a hot bowl of soup. Especially when that soup requires very little preparation because it’s made in a slow cooker.

After seeing butternut squash on sale I decided to make a slow cooker version of my butternut squash soup that I posted long ago. This version has a nearly identical ingredient list but with less steps. Which means you have less of an excuse not to make it now. Unless of course you live somewhere tropical and are currently sipping on a nice cold beverage. You can keep that info to yourself.

One year ago: Asparagus & Wild Rice Casserole

Two years ago: Baked Quinoa Chicken Parmesan

Four years ago: White Bean Chicken Chili

SLOW COOKER BUTTERNUT SQUASH SOUP

Print

Yield: 6-8 servings Cooking Time: 6 Hours 10 Minutes 6 Hours 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3-3 1/2 lb. butternut squash, peeled, seeded and cubed
• 4 Tbsp (1/2 stick) unsalted butter
• 1 tsp salt
• 1/2 tsp ground white pepper
• 4 cups reduced sodium vegetable broth
• 1 large shallot, minced
• 1/4 cup honey
• 1/2 cup heavy cream or plain Greek yogurt
• 1/4 tsp ground nutmeg
• Toasted pepitas, for garnish

Directions

1. Lightly coat the inside of your slow cooker with nonstick spray. Place the squash, butter, salt, and white pepper inside and stir to coat. Add the broth, shallot, and honey. Cook on low for 6 hours or until the squash is fork tender.
2. Using an immersion blender*, puree the mixture until smooth. Stir in the heavy cream (or Greek yogurt) and cook another 5-10 minutes or until warmed through. Season with nutmeg, and add salt and pepper to taste.
3. Serve immediately with pepitas. Soup can be refrigerated in an airtight container for several days. Warm over low heat until hot; do not boil.

Notes

*You may also transfer the soup to a blender in batches, but let it cool off a little first.

Items you may need (affiliate links):

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Post updated 11/16/20, photo above is one of the originals.

Citrus is a great compliment to ham but instead of glazing your ham, try these orange glazed green beans and butternut squash as a festive side dish.

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Lesson learned: get a flu shot every year. This year was the first in 8 that I did not get a flu shot, mainly because I couldn’t get it for free anymore (oh how I miss the perks of being a student), and sure enough the flu found me on Christmas Eve of all days. I’ve been slowly recovering since with my biggest achievement coming in the form of a shower. Hooray cleanliness!

Before I realized what my sniffles were leading up to, I did help cook dinner on Christmas Eve for my parents (thankfully they had already passed the illness, likely to me). The menu consisted of smoked country ham from Benton’s, my dad’s homemade applesauce, cheddar biscuits, rosemary mac and cheese, and orange glazed green beans and butternut squash. I often make an orange glazed ham or other kind of citrus, but since we went with a smoked ham this year the citrus element went into the side dish instead. And it was the favorite part of the meal.

Welcome to Holiday Side Dish Week 2022 hosted by Heather from Hezzi-D’s Books and Cooks. This year we have over 45 side dishes to help you plan your holiday meals.

Friday Holiday Side Dish Recipes:

• Cauliflower & Carrot Gratin from An Affair from the Heart
• Creamed Lima Beans with Bacon from Karen’s Kitchen Stories
• Deviled Potatoes from A Little Fish in the Kitchen
• Hasselback Potato Gratin from Sweet Beginnings
• Homemade Sausage and Herb Stuffing Recipe from Blogghetti
• Loaded Cauliflower Casserole from Hezzi-D’s Books and Cooks
• Mushroom and Wild Rice Casserole from A Kitchen Hoor’s Adventures
• Homemade Egg Noodles in Chicken Broth from Art of Natural Living
• Smoked Baked Beans with Bacon and Jalapenos from Our Good Life
• Stovetop Spicy Sweet Potatoes from Magical Ingredients
• Sweet and Spicy Roasted Broccoli from A Day in the Life on the Far

ORANGE GLAZED GREEN BEANS AND BUTTERNUT SQUASH

Print

Yield: 4-6 Servings Prep Time: 20 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

GLAZE

• 2 Tbsp unsalted butter, melted
• 2 Tbsp honey
• 3 Tbsp fresh squeezed orange juice
• 1 Tbsp orange zest
• 1/2 tsp black pepper
• 2 tsp apple cider vinegar

BEANS & SQUASH

• 1 Tbsp olive oil
• 1-1/2 lb. butternut squash, peeled then diced into 1/2 in cubes (about 3 cups)
• 1 lb. green beans washed, trimmed
• 3/4 cup toasted pecans
• 1/2 cup dried cranberries
• Salt, to taste

Directions

1. In a small bowl, whisk together all the glaze ingredients. Set aside.
2. In a large saute pan over medium head, add 1 tablespoon of the olive oil and swirl to coat pan. Add squash, stir to coat with oil, and sprinkle with salt. Shake the pan so squash spreads out in an even layer and let cook, without stirring, until browned. Flip and spread the pieces out again and let cook without stirring until browned. Let cook until the squash is soft, but holds it shape, about 15 minutes.
3. Once the squash is done, add green beans and glaze. Cover and cook for 5 minutes. Turn heat down to low and add the pecans and dried cranberries. Stir and serve.

Source: Adapted from Heartbeet Kitchen.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Post updated 11/1/2022, photo above is the original.

Reinvent your Thanksgiving leftovers in the form of pancakes, using sweet potato casserole and cranberry sauce. You’ll be so glad you had leftovers to make these!

I hope everyone had plenty to eat yesterday! I had the luxury of having two different kinds of turkey, turkey breast roulade (which I had originally planned on making for Friendsgiving) and fried turkey. Both were very moist and packed with flavor and I am excited for the leftovers. Especially since the only way I will ever have fried turkey again is if someone else cooks it like yesterday. I wouldn’t trust myself around that big of a pot of boiling hot peanut oil.

Speaking of leftovers, in case you get bored with sandwiches, reinvent your leftovers into an entirely different option such as these pancakes. Made with leftover sweet potato casserole (or butternut squash in my case) and leftover cranberry sauce. Go ahead and make these for all your visitors staying at your home this holiday weekend, especially if anyone was crazy enough to go out shopping.

One year ago: Happy Thanksgiving & French Toast Day!

Two years ago: White Cheddar and Arugula Pesto Mac & Cheese

Three years ago: Bean and Cheese Taquitos

SWEET POTATO CASSEROLE PANCAKES WITH CRANBERRY SAUCE SYRUP

Makes approximately 2 dozen pancakes

Ingredients:

SYRUP

1/2 cup maple syrup

1/4 cup leftover cranberry sauce

PANCAKES

1-1/2 cups milk

1 cup leftover sweet potato or butternut squash casserole

1/4 cup unsalted butter, melted

2 eggs, lightly beaten

1/2 tsp vanilla extract

1-3/4 cups all-purpose flour

2 Tbsp brown sugar (omit if casserole is sweet)

1 Tbsp baking powder

1/2 tsp ground cinnamon

1/2 tsp salt

Toasted pecans (optional)

Directions:

1. Preheat a lightly greased griddle or large nonstick skillet (medium heat – about 350°F).
2. In a small bowl, stir together the syrup ingredients. (If you don’t like chunks, puree.)
3. In a large bowl, whisk together milk, casserole, butter, eggs, and vanilla. In another bowl, whisk together flour, brown sugar, baking powder, cinnamon, and salt. Gradually stir flour mixture into milk mixture just until dry ingredients are moistened.
4. Pour about 1/4 cup batter for each pancake onto hot griddle or large nonstick skillet. Cook for 2 to 3 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook 1 to 2 more minutes or until puffed and thoroughly cooked. Serve immediately with syrup mixture and toasted pecans.

Source: Adapted slightly from Southern Living, November 2014.

Switch out your sweet potato casserole with butternut squash! This butternut squash casserole is sweet and creamy and topped with crispy butternut squash seeds.

Looks like sweet potato casserole doesn’t it? Well I hate to burst your bubble but it’s butternut squash and it tastes even better! Roasted with nutmeg and chili powder and then blended with honey, cinnamon, and ginger (don’t ask why I roasted with one seasoning and then added more later). Since one friend at Friendsgiving has a nut allergy I quickly substituted the nuts in the topping for butternut seeds. Now that’s how you make the most out of your squash! You could also try swapping sweet potato in your favorite casserole recipe and using butternut squash instead. You won’t be sorry. After being shocked to discover it wasn’t sweet potato, all my friends said they preferred it with butternut squash!

One year ago: Single Serving Apple Crumble

Two years ago: Homemade Peanut Butter Hot Cocoa Mix

Three years ago: Pumpkin Kissed Gingerbread Brownies

BUTTERNUT SQUASH CASSEROLE

Serves 8-10

Ingredients:

SQUASH

3-1/2 lb. butternut squash (about 1 large)

1 Tbsp olive oil

1/2 tsp ground nutmeg, divided

1/4 tsp chili powder

1/2 tsp salt, divided

1/4 tsp pepper

1/3 cup honey

1 egg

1/2 tsp ground cinnamon

1/8 tsp ground ginger

TOPPING

1/4 cup packed dark brown sugar

1 tsp ground cinnamon

1 Tbsp butter, room temperature

Reserved seeds

Directions:

1. Preheat oven to 400 degrees F. Line two baking sheets with foil and lightly coat with cooking spray.
2. Peel and cut butternut squash into 1-inch cubes. Rinse and dry the seeds, set aside.
3. In a large bowl, toss butternut squash with oil, 1/4 teaspoon each nutmeg, chili powder, salt, and pepper. Spread in an even layer on one prepared baking sheet. Toss seeds in the same bowl to pick up any leftover oil and seasoning, then spread in an even layer on the second baking sheet.
4. Place squash and seeds in the oven and roast for 10 minutes, stir the seeds, roast for 10 more minutes then remove the seeds, flip the squash and roast for 20 minutes more.
5. Remove from oven and reduce oven to 350 degrees F. Lightly coat a 9×13-inch baking dish with cooking spray.
6. In a large bowl, mash the butternut squash with a fork or potato masher until almost pureed. Add the honey, egg, cinnamon, ginger, remaining 1/4 teaspoon nutmeg, and remaining 1/4 teaspoon salt. Stir until combined or whip with an electric hand mixer until smooth. Spread into the prepared baking dish.
7. Mix the brown sugar and cinnamon in a bowl, then cut in the butter until mixture is coarse. Stir in the roasted seeds and sprinkle over the squash. Bake until hot and beginning to brown around the edges, 40 to 45 minutes.

Source: Adapted from Food Network.