I think Thanksgiving is a food blogger’s tax season.
It’s one of the only holidays that nearly all Americans are guaranteed to get into the kitchen and looking for your recipes! You are busy planning a dinner party for cyberspace and it all has to be done week’s before Thanksgiving! It turns out that this time of year often is “busy season” for my job. I got back from 2 weeks of work travel, just in time to catch up before taking a real break for Thanksgiving.
Meanwhile, I have been working to create new side dishes to cook, shoot, and share with all of you. After working two extra long days, it appears, I am just going to be behind. Hopefully all my new recipes make it out this year, but if not, I guess I am just super ahead for next year!
I also added a feature in the Search by Category to find all my Thanksgiving recipes from this year and last year in one place. ˚Check it out!
Stuffed Honeynut squash
a beautiful healthy side dish to add to your Thanksgiving Table
Ingredients
- 2 honeynut squash
- 1/2 cup brussels sprouts
- 1/2 cup sliced mushrooms
- 1/2 cup farro
- 1/4 cup pomegranate arils
Instructions
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Preheat the oven to 400 degrees Fahrenheit.
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Slice the honeynut squash in half, scoop out the seeds. Drizzle with olive oil and place on a baking sheet in the oven. Cook for 30 minutes.
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Meanwhile, shred the Brussels sprouts using a mandolin and slice the mushrooms.
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In a small pot, cook the farro in 1 and 1/2 cups of water.
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Add the other half of olive oil to a small pan an add the Brussels and mushrooms. Season with salt and pepper.
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Deseed part of a pomegranate.
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Once the farro, Brussels, and mushrooms are cooked. Add the Brussels and mushrooms to the farro and mix together.
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To serve: add the farro and veggies into the scooped out part of the squash. Sprinkle with pomegranates.
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