Welcome to day 2 of Thanksgiving Week!
Every day this week I’ll be posting a new healthy Thanksgiving recipe to serve as inspiration for your own Turkey Day feast. That’s 7 recipes in 7 days! The week will flow just like a menu, from starters and salads to side dishes and mains.
Don’t miss yesterday’s smoked salmon platter appetizer.
Turkey and stuffing are of course the stars of the show at Thanksgiving, but the dinner table isn’t complete without two or three vegetable sides. Growing up we always had mashed potatoes (with tons of butter, naturally), canned peas and sometimes carrots or creamed corn to go along with the turkey and stuffing. It wasn’t anything special, just a few easy vegetables that we dressed with salt, pepper and more butter if there wasn’t enough already.
There’s nothing wrong with frozen or canned vegetables, but a holiday like Thanksgiving is just begging for something a little more interesting (not to mention tasty). These Parmesan and sage crusted butternut squash wedges are just as easy to make as the plain veggies we enjoyed back in the day, but they have so much more going for them in the flavour and texture department.
Paired with aromatic fresh sage and a sprinkling of Parmesan cheese and then roasted until browned, the squash’s sweet, nutty flavour really comes out. It’s such a simple pairing but results in a crave-worthy side dish perfect for your Thanksgiving feast. Even for those not keen on vegetables, I’m willing to bet that your guests will want seconds (not a bad thing when it comes to nutrient-rich squash!).
This recipe would also work well with other types of winter squash like acorn squash or pumpkin.
On its own, butternut squash is a nutritional powerhouse. One cup of cubed butternut squash contains just 60 calories plus a hefty amount of dietary fibre, vitamins A and C and beta-carotene. The only additions that could compromise the health factor of this dish are the olive oil and cheese. Be sure to go easy on both so that the squash is the star.
Be sure to stop by tomorrow for the next Thanksgiving Week recipe! Hint: it’s normally served cooked, but I’ve transformed it into a raw salad.
- 1/2 cup grated Parmesan cheese
- 10 large fresh sage leaves, finely chopped
- 1 medium butternut squash
- 1 tbsp olive oil
- Salt and freshly ground black pepper
- Pre-heat the oven to 375°F. In a small bowl combine the Parmesan and sage; set aside.
- Peel the squash using a vegetable peeler and slice off the stem and bottom end and discard. Cut the squash in half lengthwise and use a spoon to scoop out the seeds and pulp. Slice crosswise into 1/2-inch slices (some pieces will be shaped like half-moons, others like the letter 'C'.) Arrange in a single layer on a parchment-lined baking sheet (divide among two sheets if needed). Brush the squash with the oil and sprinkle with the Parmesan-sage mixture, patting down to make sure it sticks.
- Transfer to the oven and bake until squash is fork-tender, about 30 minutes.