Are you ready to Roast?

[schwerty]

Hasselback Butternut Squash with Bay Leaves

8 Servings
For this holiday-worthy recipe, roasting the butternut with several bay leaves slipped between the slices results in a subtle aromatic backdrop for the chile glaze.

INGREDIENTS

1 large butternut squash or 2–3 small honeynut squash (about 3 pounds total)
1 tablespoon olive oil
Kosher salt, freshly ground pepper
1 Fresno chile, thinly sliced
¼ cup pure maple syrup, preferably grade B
3 tablespoons unsalted butter
2 tablespoons apple cider vinegar
6–8 dried bay leaves

RECIPE PREPARATION

Place a rack in upper third of oven; preheat to 425°. Halve squash lengthwise and scoop out seeds with a large spoon. Using a peeler, remove skin and white flesh below (you should reach the deep orange flesh). Rub all over with oil; season with salt and pepper. Roast in a baking dish just large enough to hold halves side by side until beginning to soften (a paring knife should easily slip in only about ¼"), 15–18 minutes.

Meanwhile, bring chile, maple syrup, butter, and vinegar to a simmer in a small saucepan over medium-high, stirring occasionally and removing chile as soon as desired heat level is reached (set aside for serving), until just thick enough to coat spoon, 6–8 minutes. Reduce heat to very low and keep glaze warm.

Transfer squash to a cutting board and let cool slightly. Using a sharp knife, score rounded sides of squash halves crosswise, going as deep as possible but without cutting all the way through. Return squash to baking dish, scored sides up, and tuck bay leaves between a few of the slices; season with salt and pepper.

Roast squash, basting with glaze every 10 minutes or so and using pastry brush to lift off any glaze in dish that is browning too much, until tender and glaze forms a rich brown coating, 45–60 minutes. Serve topped with reserved chiles.

Do Ahead: Squash can be roasted 4 hours ahead. Let cool until just warm; cover and store at room temperature. Reheat before serving.

Ran into this yesterday on a search for something new to whip up. I dig it! Gonna give it a shot with some variation.

[KQ]

I know I've posted this one before but it is worth repeating. Great side dish, easy to make, nice colors (if that matters). I make it in a 9x13 Pyrex pan - easier to stir and handle than a baking sheet.

Roasted Butternut Squash, Red Grapes, and Sage
Bon Appétit | October 2005

An inventive new take on a classic fall side.

Yield: Makes 4 to 6 servings


1 2 1/4-pound butternut squash, peeled, seeded, cut into 1 1/2-inch pieces
1 1/2 cups seedless red grapes (about 8 ounces)
1 medium onion, cut into 1-inch pieces
1 tablespoon thinly sliced fresh sage leaves
2 tablespoons extra-virgin olive oil
2 tablespoons (1/4 stick) unsalted butter, melted
1/4 cup pine nuts, toasted



Preheat oven to 425°F. Combine butternut squash, grapes, onion, and sage in large bowl. Drizzle with oil and melted butter. Season generously with salt and pepper. Toss to coat. Spread out onto large rimmed baking sheet. Roast until squash and onion begin to brown, stirring occasionally, about 50 minutes. Transfer to platter, sprinkle with toasted pine nuts, and serve.

[KQ]

another good one worth repeating - sooooooooo good! Wish I could make them all for T-day.


Mashed Sweet Potatoes with Garlic and Ginger

8 servings

3 pounds sweet potatoes
6 tablespoons butter or margarine
3 medium cloves garlic, peeled and forced through a press
2 tablespoons grated fresh ginger
1 teaspoon salt
3/4 cup milk, heated until warm

1. Peel the sweet potatoes and cut into 1-inch chunks. Place in a steamer basket and steam until very
soft, about 25 minutes. Drain and place in a large bowl. Mash well.

2. While the potatoes are cooking melt the butter in a small saucepan. Add the garlic and ginger; heat
through for about 5 minutes on medium-low heat to blend the flavors.

3. Add the butter, salt and warm milk to the potatoes and blend very well. Transfer to a serving bowl.
Serve immediately or cover with foil and place in a warm oven until ready to serve.

[Game Over]

I'd have to try it... but sweet spuds, ginger and garlic does not seem like a good combo.

Of course cold leftover rice cereal (w/raisins, and brown sugar) also seemed disgusting before I tried it so...

Edit- I missed the squash and grapes. Another wtf combo I would have never thought of

[Supermoon]

Getting the dry brine going today. Two days of salty goodness, then onto the Traeger Thursday morning.

Those spud recipes look awesome!

[KQ]

I'd have to try it... but sweet spuds, ginger and garlic does not seem like a good combo.

Of course cold leftover rice cereal (w/raisins, and brown sugar) also seemed disgusting before I tried it so...

Edit- I missed the squash and grapes. Another wtf combo I would have never thought of

First time I had it I was skeptical too (someone brought it to dinner) but one bite and I was hooked. The combination of flavors is orgasmic!

Squash and grapes with onion and sage is great - sweet and savory with great texture and color. Make sure you follow the directions on cutting the squash - if you get the pieces too small they will over cook and be mushy.

Getting the dry brine going today. Two days of salty goodness, then onto the Traeger Thursday morning.

Those spud recipes look awesome!

I will be making my brine today too but won't add the bird until tomorrow (not dry brine).

6 quarts water
2 large onions, quartered
1 cup coarse salt
1 cup chopped fresh ginger
3/4 cup (packed) golden brown sugar
4 large bay leaves
4 whole star anise
12 whole black peppercorns, crushed

[nutmegchoi]

I’m just gonna invite myself over to KQ’s house.

[irul&ublo]

First time I had it I was skeptical too (someone brought it to dinner) but one bite and I was hooked. The combination of flavors is orgasmic!

And you complain about the yoga moaner

[KQ]

If you have the time to invest in making this you will not be disappointed with the results. I used Como bread when I make it but a friend of mine prefers Challah.


OVEN-BAKED BREAD STUFFING WITH SAUSAGE, PECANS, AND
APRICOTS
Published November 1, 1998.

We wanted to come up with a side dish stuffing recipe that could be eaten with a variety of holiday roasts. After testing eight different kinds of bread, we settled on French for our stuffing recipe. It held up to the addition of liquid necessary for moistening, maintaining some structure and chew. To determine the content of the liquid ingredients, we tested several stuffings moistened with chicken stock that was combined variously with wine, port, brandy, and cream. Somewhat to our surprise, we returned to plain chicken stock. It delivered a clean taste that wouldn't compete with the other ingredients added to the stuffing.

SERVES 10 TO 12 AS A SIDE DISH

Dry whichever bread you choose by cutting 1/2-inch slices, laying them in a single layer on baking sheets or cooling racks, and leaving them out overnight. The next day, cut the slices into 1/2-inch cubes and allow them to dry for another night. If you are in a hurry, rush the process by drying the slices in a 225-degree oven until brittle but not brown, 30 to 40 minutes. Then cut them into cubes and proceed. Any of the stuffings can be cooked inside the holiday bird if you prefer; just reduce stock to 1 cup. Stuff a 12- to 15-pound turkey with 6 cups of stuffing. Then add an additional 1/2 cup of chicken stock to the remaining stuffing and bake it separately in an 8-inch pan. If you prefer to use fresh herbs, substitute 1 1/2 teaspoons minced fresh herbs for the dried sage, thyme, and marjoram.

INGREDIENTS

1 pound sweet Italian sausage
2 tablespoons unsalted butter, melted, plus possibly more dependent on quantity of rendered sausage fat
1 large onion, chopped medium (about 1 1/2 cups)
4 medium ribs celery, diced medium (about 1 1/2 cups)
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 cup minced fresh parsley leaves
1/2 teaspoon ground black pepper
12 cups dried 1/2-inch cubes from one 1-pound loaf French bread or potato, or challah bread
2 cups chicken stock or low-sodium canned chicken broth
3 large eggs, beaten lightly
1 teaspoon table salt
2 cups chopped pecans, toasted
1 cup dried apricots, sliced thin

INSTRUCTIONS

1. Adjust oven rack to center position and heat oven to 400 degrees (350 degrees if using challah). Fry crumbled sweet Italian sausage in large skillet over medium heat until browned and cooked through, about 10 minutes; remove with slotted spoon and place in large bowl. If necessary, add enough butter to rendered sausage fat to equal 6 tablespoons.

2. Return skillet to heat; add onion and celery and sauté, stirring occasionally, until translucent, about 8 minutes. Stir in sage, thyme, marjoram, parsley, and black pepper and cook until just fragrant, about 1 minute longer. Turn onion mixture into large mixing bowl. Add bread cubes, stock, eggs, reserved sausage, pecans, dried apricots, and salt and toss gently to distribute dry and wet ingredients evenly. Turn mixture into buttered 13-x 9-inch baking dish, drizzle with reserved melted butter, cover tightly with foil, and bake until fragrant, about 25 minutes (30 minutes for challah). Remove foil and bake until golden brown crust forms on top, 15 to 20 minutes longer. Serve warm.

[KQ]

I’m just gonna invite myself over to KQ’s house.

Come on down! You can meet your namesake kitten!

And you complain about the yoga moaner

Ugh... she was in class the other day and there were only a handful of people so it was very noticeable and loud. WTF?

[Game Over]

Oh my god that stuffing!

Thanks for the recs. We eat a lot of sweet spuds and grow a lot of winter squash. Will definitely be trying both.

[Pegleg]

Just got started on brown chicken stock, using the chicken backs that have been accumulating in my freezer for the last few months as well as onions, carrots, celery, peppercorns, and a little bit of tomato paste. Should make for some excellent stuffing and gravy!

[KQ]

Cornbread, for cornbread stuffing, down! Next up: Cranberry chutney!

[KQ]

What’s The Difference Between A Sweet Potato And A Yam?
I yam what I yam.

[2bjenny]

I've made a roasted fall vegetable and cornbread stuffing from Bon Ap before that is really good.

Apparently Flamin' Hot Cheetos Turkey is the thing this year?
http://www.sfgate.com/news/article/F...photo-14578571

[Dhelihiker]

Barbecued Turkey with Maple-Mustard Glaze

3 years in a row and still my favorite, sooo fing good

[KQ]

3 years in a row and still my favorite, sooo fing good

I know, right?

Making my brine now. I may just have my act together this year. Usually make it the day before on Wednesday forgetting that the brine needs to cool completely before adding the bird which cuts back on the brining time since we eat early.

Bit of a wrench in my works this year - butcher only had BIG birds despite the fact I ordered a small bird. It's 16lbs which is more than I need. I can deal with that but what I couldn't deal with was that the bird was too tall for my Weber so I had to have them spatchcock it. Won't be able to stuff the cavity with oranges but should still be great. Anyone have any thoughts/advice for me as I've not grilled a bird prepared this way before.

[~mikey b]

I’m doing a few sides today for dinner at a friend’s tomorrow.

Bread stuffing with sausage and apples and sage....might add mushrooms to it.

Cabbage and apples

[~mikey b]

I know, right?

Making my brine now. I may just have my act together this year. Usually make it the day before on Wednesday forgetting that the brine needs to cool completely before adding the bird which cuts back on the brining time since we eat early.

Bit of a wrench in my works this year - butcher only had BIG birds despite the fact I ordered a small bird. It's 16lbs which is more than I need. I can deal with that but what I couldn't deal with was that the bird was too tall for my Weber so I had to have them spatchcock it. Won't be able to stuff the cavity with oranges but should still be great. Anyone have any thoughts/advice for me as I've not grilled a bird prepared this way before.

We raised some monster heritage turkeys once that were so big we had to cut one in half and put each half on a separate Weber kettle. I don’t remember that I did anything different, but they were the best birds I’ve ever eaten. One BARELY fit in an oven so we just roasted her.

[Captain Awesome]

Something tells me the recipe for "Hot Turkey in an Oven Bag" that is making the rounds right now would not be KQ-approved - it involves crushing Flamin' Hot Cheetos and covering the turkey with the crumbs.

In fact, it generally seems nobody should ever utter the term "Flavor-Blasted Turkey".

You can see the horror show of a recipe here: http://www.reynoldskitchens.com/tips...asted-turkeys/.

There's also another one for "Onion-Flavored, Foil-Tented Turkey."

I think I'll pass.

[Bobby Stainless]

Im in charge of Green Bean Casserole.

https://www.bonappetit.com/recipe/ba...bean-casserole

• 2 pounds green beans
  
• Kosher salt
  
• 2 tablespoons olive oil, divided
  
• 1 pound cremini mushrooms, sliced, divided
  
• 6 tablespoons unsalted butter, divided
  
• 4 large sprigs thyme
  
• 2 tablespoons all-purpose flour
  
• 1¼ cups whole milk
  
• 1 cup heavy cream
  
• 4 garlic cloves, finely grated
  
• ½ cup grated Parmesan
  
• Freshly ground black pepper
  
• ¾ cup French’s fried onions
  
  
  
  • Preheat oven to 375°. Working in batches, cook green beans a large pot of boiling salted water until bright green and halfway to tenderness, about 3 minutes per batch. Drain and let cool; trim stem ends.
    
    
  • Heat 1 Tbsp. oil in a large skillet over medium-high. Cook half of mushrooms, without stirring, until golden brown underneath, about 2 minutes. Toss and continue to cook, tossing occasionally, until browned on both sides, about 3 minutes more. Add 2 Tbsp. butter and 2 thyme sprigs to pan. Cook, tossing occasionally, until butter browns and mushrooms are dark brown and very tender, about 4 minutes longer. Season with salt and transfer to a plate. Repeat with 2 Tbsp. butter, salt, and remaining oil, mushrooms, and thyme.
    
    
  • Melt remaining 2 Tbsp. butter in a large saucepan over medium-low. Whisk in flour and cook, whisking occasionally, until roux is golden brown and smells mildly nutty, about 4 minutes. Whisk in milk and cream. Increase heat and bring to a simmer, whisking often, and cook until béchamel sauce is thick and bubbling, about 5 minutes. Remove from heat and whisk in garlic and Parmesan; season with salt and pepper.
    
    
  • Arrange green beans and mushrooms in a 2-qt. baking dish. Pour sauce over (it may not look like enough, but it will get saucier as it bakes). Cover tightly with foil and bake until sauce is bubbling, 25–30 minutes. Uncover and continue to bake until casserole is lightly browned on top and around the edges, 15–20 minutes longer. Top with fried onions and continue to bake just until onions are slightly darker and fragrant, about 3 minutes. Let sit 10 minutes to set before serving.
    
  
  

[BmillsSkier]

Something tells me the recipe for "Hot Turkey in an Oven Bag" that is making the rounds right now would not be KQ-approved - it involves crushing Flamin' Hot Cheetos and covering the turkey with the crumbs.

In fact, it generally seems nobody should ever utter the term "Flavor-Blasted Turkey".

You can see the horror show of a recipe here: http://www.reynoldskitchens.com/tips...asted-turkeys/.

There's also another one for "Onion-Flavored, Foil-Tented Turkey."

I think I'll pass.

A Guy Fieri Thanksgiving.

[KQ]

Something tells me the recipe for "Hot Turkey in an Oven Bag" that is making the rounds right now would not be KQ-approved - it involves crushing Flamin' Hot Cheetos and covering the turkey with the crumbs.

In fact, it generally seems nobody should ever utter the term "Flavor-Blasted Turkey".

You can see the horror show of a recipe here: http://www.reynoldskitchens.com/tips...asted-turkeys/.

There's also another one for "Onion-Flavored, Foil-Tented Turkey."

I think I'll pass.

What is the matter with people?

[riser4]

Im in charge of Green Bean Casserole.

https://www.bonappetit.com/recipe/ba...bean-casserole

• 2 pounds green beans
  
• Kosher salt
  
• 2 tablespoons olive oil, divided
  
• 1 pound cremini mushrooms, sliced, divided
  
• 6 tablespoons unsalted butter, divided
  
• 4 large sprigs thyme
  
• 2 tablespoons all-purpose flour
  
• 1¼ cups whole milk
  
• 1 cup heavy cream
  
• 4 garlic cloves, finely grated
  
• ½ cup grated Parmesan
  
• Freshly ground black pepper
  
• ¾ cup French’s fried onions
  
  
  
  • Preheat oven to 375°. Working in batches, cook green beans a large pot of boiling salted water until bright green and halfway to tenderness, about 3 minutes per batch. Drain and let cool; trim stem ends.
    
    
  • Heat 1 Tbsp. oil in a large skillet over medium-high. Cook half of mushrooms, without stirring, until golden brown underneath, about 2 minutes. Toss and continue to cook, tossing occasionally, until browned on both sides, about 3 minutes more. Add 2 Tbsp. butter and 2 thyme sprigs to pan. Cook, tossing occasionally, until butter browns and mushrooms are dark brown and very tender, about 4 minutes longer. Season with salt and transfer to a plate. Repeat with 2 Tbsp. butter, salt, and remaining oil, mushrooms, and thyme.
    
    
  • Melt remaining 2 Tbsp. butter in a large saucepan over medium-low. Whisk in flour and cook, whisking occasionally, until roux is golden brown and smells mildly nutty, about 4 minutes. Whisk in milk and cream. Increase heat and bring to a simmer, whisking often, and cook until béchamel sauce is thick and bubbling, about 5 minutes. Remove from heat and whisk in garlic and Parmesan; season with salt and pepper.
    
    
  • Arrange green beans and mushrooms in a 2-qt. baking dish. Pour sauce over (it may not look like enough, but it will get saucier as it bakes). Cover tightly with foil and bake until sauce is bubbling, 25–30 minutes. Uncover and continue to bake until casserole is lightly browned on top and around the edges, 15–20 minutes longer. Top with fried onions and continue to bake just until onions are slightly darker and fragrant, about 3 minutes. Let sit 10 minutes to set before serving.
    
  
  

Funny story. Green Bean Casserole gives me the shits. Takes about 20 minutes to an hour. And then bam! The worst 3rd floor bathroom slayage ever. It has happened more than once. If a new method of colonoscopy prep is needed, I nominate teh GBC.

[::: :::]

What is the matter with people?

i'm doing a mac'n'cheetos turkey this year