This may have been my favorite addition to our holiday dinner table, and that’s saying a lot.  I’ve done a few squash and turnip recipes on Sugarlaws, and there’s something I’ve noticed that I’ve just got to point out to you guys.

You all hate the word “root vegetable.” 

I mean, I understand.  But when a recipe mentions “root vegetables,” you guys leave me, like, two comments.  On the other hand, when I mention “nutella,” you guys inundate me.

But root vegetables — especially squash — can actually be pretty delicious, with the right preparation and flavorings.  This dish is so simple, roasted just enough to bring out the natural flavor of the squash, and combined with just a bit of olive oil and cheese, but it tastes just as good as any dish you’d spend hours on. 

And healthy, to boot!  So if any of you guys are looking for post-holiday detox recipes, add this one to your list.

Roasted Squash Mix

INGREDIENTS

1 large butternut squash
2 parsnips
1/4 cup extra virgin olive oil
1/2 cup freshly grated parmesan cheese
Salt
Freshly ground black pepper

DIRECTIONS

Preheat the oven to 400 degrees.  Slice the stem off of the top of the squash and remove the bottom. With a strong vegetable peeler, remove the squash’s skin (or buy pre-cut butternut squash at your grocery store).  Slice the remaining squash into 1″ cubes, remove and discard the seeds.  Peel the turnips and cut them into roughly the same size cubes.

Place the vegetables on a baking sheet lined with foil, and drizzle with olive oil and salt.  Roast in the oven for 20-30 minutes (tossing once to rotate) until the squash is tender. Place in an oven-safe dish, top with parmesan cheese and roast for another 5 minutes, or until the cheese is melted.  Serve.

Ok, so, I have a few little items for you guys before Thanksgiving. 

First, for those of you aged 15-22, Seventeen magazine is having a terrific recipe contest where the three winners get to go to New York to cook with Rachel Ray on her show!  If I was a bit younger, I’d be all about this one.  I have so much admiration for those Food Network chefs that have really made cooking a cool, exciting hobby for the entire country — as family time gets more and more scarce and restaurant foods get worse and worse for us, home cooking is basically the best hobby a person can have.  Also, zomg, cooking in television!  Amazing. 

Next, I have this recipe for you guys — and if anyone is looking for a slightly non-traditional fall recipe for Thanskgiving, definitely add this to your table.  I’m in Houston spending it with my inlaws, and we’re going to be cooking up a storm tomorrow and Thursday.  I’m excited to get a mix of traditional southern Thankgiving dishes, in addition to my every-year staples!  But this root vegetable dish is healthy, easy and entirely without marshmallows…. which may be good or bad for you Thanksgiving purists!

And third, the winner of the Irene Jung giveaway is comment #108, Jen!  I’ll be emailing later this week for your address.

And with that all done, happy Thanksgiving and safe travels everyone!

Root Veggie Side Dish Recipe

INGREDIENTS

1 pound small red potatoes, peeled and quartered
1 pound sweet potatoes, peeled and quartered
1/2 pound carrots, cut into chunks
1/2 pound parsnips, peeled and julienned
1/2 pound turnips, peeled and cut into chunks
3 tbsp butter
3 tbsp olive oil
1 tbsp honey
2 tbsp cider vinegar
2 tbsp fresh rosemary
Salt
Pepper

DIRECTIONS

Cook vegetables in water until tender; drain. Melt butter with vinegar, honey, rosemary and olive oil; stir in the vegetables and toss to coat.  Season with sea salt and freshly ground pepper.  Serve.

Man, somehow I can’t get the thought of Thanksgiving out of my head lately!  The weather in NYC turned chilly in the last week, and now it’s really starting to feel like winter is here for good.  So I’ll be breaking out my boots, scarves and winter coats, and putting some serious thought into what to make for the holidays this year.

Our stuffing “secret” ingredient is dried apricots — they give a bit of extra sweetness and are a little unexpected.  I know a lot of recipes call for sausage, but as I was a vegetarian for many, many years, ours is always veggie-friendly (and you can use vegetable stock instead of chicken stock if you want a full vegetarian alternative).  Usually I hate, hate, hate celery — but weirdly, I love it in this. 

And, last, I didn’t forget: the winner of the T.J. Maxx and Marshalls giveaway is Brooke, comment #74! I’ll be emailing later today for your address!

Thanksgiving Stuffing Recipe

INGREDIENTS

1 cup dried apricots, sliced into 1/4 inch pieces
2 cups chicken stock
1 cup celery, chopped
1 large onion, chopped
1/2 stuck butter, softened
3 cups of breadcrumbs (or use 1-inch cubes of bread, day old is best)
Salt
Pepper

DIRECTIONS

Preheat your oven to 325 degrees.  In a saute pan, heat the celery and onion in the butter until tender.  Remove from heat and add the bread, apricots, chicken stock, salt and pepper, and mix well.  Pour the mixture into a 13 by 9 inch baking dish.  Cover with tinfoil and bake for 1 hour.  After one hour, uncover the stuffing and bake for an additional ten minutes, and serve.