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Roasted Squash with Marshmallows & Candied Pecans

Thanksgiving

Serving: 10
Prep Time: 25 Minutes
Cooking Time: 35 Minutes

Ingredients

1 1/2 tablespoons Food Club brown sugar, packed
1 1/2 teaspoons water
3/4 teaspoon Food Club ground cinnamon, divided
1/4 teaspoon Food Club pure vanilla extract
1/8 teaspoon plus 1/4 teaspoon kosher salt, divided
1/2 cup pecans
6 tablespoons Food Club unsalted butter, melted
1/4 teaspoon Full Circle Market Organic cayenne pepper
1 (2-pound) butternut squash, peeled, seeds removed and cut into 1/2-inch slices
10 Food Club marshmallows, halved
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Directions
1. Wash hands with soap and water.
2. Rinse fresh produce.

3. In a small bowl, combine brown sugar, water, 1/2 teaspoon cinnamon, vanilla and 1/8 teaspoon salt, stirring to combine. Set aside next to stove.

4. In a medium-large saucepan over medium-low heat add pecans. Toast for 4 minutes, stirring occasionally to prevent burning.

5. Quickly drizzle sugar mixture on top of pecans and stir constantly until pecans are thoroughly coated. Immediately spread pecans out on a piece of parchment to cool.

6. Preheat oven to 400 degrees Fahrenheit.

7. In a large bowl, combine butter, cayenne pepper and remaining cinnamon and salt. Add squash and toss to coat; place in a large baking dish.

8. Bake for 30 minutes or until squash is tender. Add marshmallows and pecans and continue baking for 5 minutes or until marshmallows just start to melt.

Big Y’s recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!

Herb and Garlic Mushrooms

Thanksgiving

Ingredients

1 tablespoon olive oil
1 tablespoon butter
1 shallot, finely diced
16 ounces mushrooms (see note), cleaned, quartered
1 teaspoon salt
½ teaspoon black pepper
4 garlic cloves, minced finely
1 tablespoons water
1 tablespoon balsamic vinegar
2 tablespoons parsley, chopped finely
1 tablespoon chives, chopped finely
1 tablespoon thyme, picked off the stem

Directions

  1. Heat oil and butter in a large saute pan over medium-low heat. Once hot add shallots, cook until softened, 3-5 minutes.
  2. Increase heat to medium and add mushrooms, salt and pepper. Cook until beginning to brown, about 5 minutes.
  3. Add garlic, cook for 30 seconds. Add water, balsamic vinegar and herbs and cook until syrupy, about 2 minutes.
  4. Serve warm.

Prep Time 10 minutes
Yield 4-6 as a side dish

Sweet Potato Casserole With Marshmallows

Thanksgiving

Ingredients
For sweet potatoes

Cooking spray
4 c. large sweet potatoes, peeled and cubed
1/2 c. packed brown sugar
8 tbsp. (1 stick) butter, melted
1 tsp. pure vanilla extract
1/2 c. milk
2 large eggs
1/2 tsp. kosher salt

For streusel topping
1 c. packed dark brown sugar
1/2 c. all-purpose flour
4 tbsp. butter, melted
1 c. chopped pecans
2 1/2 c. mini marshmallows

Directions

Preheat oven to 350° and grease a 9-x-13″ baking dish with cooking spray. Place sweet potatoes in a large pot and cover with water. Bring to boil then reduce heat and simmer until the sweet potatoes are tender, about 15 minutes. Drain and let cool slightly then transfer to a large bowl.
In a large bowl, stir together sweet potatoes, sugar, butter, vanilla, milk, eggs, and salt until smooth. Pour into prepared dish.
In a medium bowl, stir together sugar, flour, and butter until it clumps. Stir in pecans, then spread evenly over potatoes. Top with marshmallows.
Bake until cooked through and golden, about 30 minutes.

Perfect Gravy

Thanksgiving

Ingredients
3 tbsp. butter
3 tbsp. all-purpose flour
1 c. turkey pan drippings
2 c. low-sodium chicken broth (or turkey stock)
Kosher salt
Freshly ground black pepper
1 tsp. freshly minced thyme
1 tsp. freshly minced sage

Directions

In a small saucepan over medium heat, melt butter. Whisk in flour and cook until golden, 1 minute, then whisk in pan drippings. (If you have more than a cup of drippings, use it and reduce the amount of broth!)
Bring mixture to a boil, then reduce heat and simmer gently until slightly thickened.
Stir in fresh herbs, then whisk in 1 cup broth and return mixture to a simmer. Season with salt and pepper.
Simmer 10 minutes, gradually adding more broth if gravy is too thick.

Shaved Brussels Sprouts Salad

Thanksgiving

3 tbsp. olive oil
3 tbsp. fresh lemon juice
1 1/2 tsp. pure honey
Kosher salt and freshly ground black pepper
1 lb. Brussels sprouts, trimmed and thinly sliced
1 large Gala apple, cut into matchsticks
1 small shallot, chopped
1/4 c. toasted hazelnuts
1 oz. Pecorino cheese, shaved

Whisk together oil, lemon juice, and honey in a bowl. Season with salt and pepper. Add Brussels sprouts, apple, shallot, and hazelnuts; toss to combine. Fold in Pecorino.

Pumpkin Pecan Bread Pudding

Thanksgiving

Bread Pudding
Cooking spray
3/4 c. pure pumpkin puree
2 large eggs
1 c. milk
1/2 c. heavy cream
1/2 c. packed dark brown sugar
4 tbsp. unsalted butter, melted
1 tsp. ground cinnamon
1/2 tsp. pure vanilla extract
1/2 tsp. kosher salt
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
7 c. day-old brioche, cut into 1-inch cubes
1/2 c. pecan halves, roughly chopped

Bourbon Sauce
1 c. granulated sugar
1/2 c. heavy cream
1 tbsp. bourbon

Preheat oven to 350°F with the rack in the middle position. Grease an 8-by-8-inch baking dish.

Make bread pudding: Whisk together pumpkin, eggs, milk, cream, sugar, butter, cinnamon, vanilla, salt, ginger, and nutmeg in a bowl until smooth. Fold in bread and pecans. Let stand 30 minutes. Transfer to prepared baking dish and bake until set, 30 to 35 minutes.

Make bourbon sauce: Combine sugar and 1/4 cup water in a medium saucepan. Bring to a boil over medium-high heat and cook, without stirring, until sugar mixture is dark amber in color, 12 to 15 minutes. Remove from heat and carefully add cream and bourbon, stirring until smooth and creamy.

Serve pudding with sauce alongside.

Green Beans with Bacon

Thanksgiving

salt
Freshly ground pepper
2 1/4 lb. Fresh Green Beans
4 slice bacon
2 medium shallots
1/4 c. chopped pecans
6 tbsp. white-wine vinegar
1 1/2 tbsp. sugar

  1. In a large pot over high heat, bring 2 1/2 quarts salted water to a boil. Working in batches, add green beans and cook 2 minutes per batch. Transfer to a bowl. Set aside.
  2. Preheat oven to 400°F. Line a baking pan with aluminum foil and fit with a rack. Toss 4 slices bacon with 2 tablespoons dark-brown sugar to coat. Cook bacon until shiny and crisp, 15 to 20 minutes. Let bacon cool, transfer to a paper-towel-lined plate; set aside.
  3. Sauté shallots for 2 minutes; add pecans and cook for 1 minute. Remove pan from heat; add vinegar and sugar, stirring until sugar dissolves.
  4. Add reserved green beans to pan; cook over low heat until heated through, about 4 minutes. Season with salt and pepper. Transfer to a dish; top with reserved bacon.