You won’t Miss the Turkey with this Stuffed Squash

By Jennifer Knapp
A new video for Video Friday

I love Thanksgiving, because it’s the one holiday where the entire country comes together to prepare a meal with friends and family. Many people have their own ways to cook the turkey and make the mashed potatoes and stuffing, but sometimes, it’s fun to mix it up and add in a new recipe that complements your traditional standbys.

Roasted Delicata Squash with Quinoa, Feta and Apple is an impressive and beautiful addition to your Thanksgiving table. It’s a side dish that features fall ingredients such as winter squash, crunchy apples, juicy pomegranate seeds and freshly-harvested walnuts. And if you are hosting some non-meat eaters at your table, this delicious recipe is hearty enough to serve as a vegetarian main course.

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Grate Your Way to Great Risotto!

By Katie Barreira

Shredding the ingredients is the secret behind this seasonal risotto.

Delicata Squash: As its name suggests, this thin-skinned squash has supple flesh and a sweet, delicate flavor. Unlike a thick, gummy puree or chunky pieces, shredded squash incorporates seamlessly into risotto, while still retaining its fresh squash taste and toothsome texture.

To prep, trim the ends then use a vegetable peeler to remove the skin. Halve the squash lengthwise then use a measuring spoon (they have sharper edges than a soup spoon) to remove the seeds. You can grate by hand on a box grater, but the best way is to use the food processor fitted with the shredding disk.

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