On the Side.by caroline
I know for most people the highlight of their Thanksgiving dinner is the turkey. But for me, it’s always been about the sides. I honestly and truly could make a whole plate made up completely of sides and be 100 percent content.
Of course, being gluten-free, a few of the sides pose a bit of a problem (ahem, Mr. Stuffing …), but that doesn’t mean there are not plenty of gluten-free options for this sides-loving gal to enjoy.
Now, for Thanksgiving this year, Dan and I will be traveling to his parents’ house in Florida, so, for the most part, I will not be breaking out my apron. I do, however, want to share with you a few of my favorite side dishes throughout the next few days. For those of you who have allergies or intolerances, or have made a lifestyle choice, like veganism, I think you will be pleasantly surprised by how many simple and healthy options there are for you!
Starting, of course, with this Roasted Butternut Squash Mash with Rosemary …
Roasted Butternut Squash Mash with Rosemary (naturally gluten-free and vegan : makes 4-5 servings)
- 1 medium butternut squash, halved, seeds and skin removed, and cubed
- 2 rosemary sprigs, leaves removed and minced
- 1/2 medium yellow onion, diced
- 2 Tablespoons olive oil, drizzled
- sprinkle with salt
Preheat oven at 450 degrees. Place butternut squash, rosemary and onion in a roasting dish. Drizzle with and sprinkle with salt, toss to combine.
Roast for 40 minutes, stirring occasionally throughout cook time.
Remove from oven and, using a spatula, place all roasted ingredients in a medium bowl. Using a large fork or the back of a spoon, mash the butternut squash against the sides of the bowl until large chunks of squash have been eliminated and all ingredients are thoroughly combined.
Serve and enjoy!
Simple and delicious! Obviously, if you are cooking for a crowd, then you are going to want to double — maybe triple! — this recipe.
Tell me, please: What’s your favorite Thanksgiving side dish?