Kari's Thanksgiving recipes
Curried Butternut Squash and Caramelized Onion Soup
This recipe is so easy to make and has been a hit every single time. The main ingredients are so delicious on their own that, combined simply and spiced lightly, they make a huge statement. It's thick and rich like a bisque, but purely because of the vegetables, and has a little hint of pepperiness that sneaks up on you. When poured into a bowl, the corn usually sinks to the bottom, which is a nice surprise for your guests! Ideally this recipe should be made a day or two ahead of time, to let the spices incorporate.
To roast the squash, cut it in half lengthwise and place face-up in a foil-lined baking dish. Brush the top with oil, and leave it in a 400°F oven for 45 minutes to an hour and a half, depending on the size, until easily pierced with a knife or fork. For the garlic, cut the tops off of the bulbs, drizzle them with olive oil, wrap them with foil, and scrunch a little extra foil under its base so that it doesn't burn. Bake for 45 minutes or so, until evenly golden and soft.
4 cups sliced white or yellow onions
1 tsp ground cinnamon
1 tsp curry powder
1 tsp ground cumin
1 tsp dried chili pepper flakes
4 cups roasted butternut squash, mashed
2 heads of roasted garlic (about 15 cloves)
4 cups low-sodium vegetable or chicken stock
1 300mL can coconut milk
1 cup sweet corn (fresh or thawed)
1 tbsp vegetable oil
2 tbsp butter
salt and pepper to taste
In a heavy-bottomed pot, melt butter with oil over low-medium heat. Add onions with a pinch of salt, and stir occasionally, until onions are softened and brown, about 20 minutes to half an hour. Add spices and let them warm for about a minute.
Deglaze the pan with water and transfer the contents to a pot. Add roasted garlic, squash, stock, and coconut milk. Bring to a simmer, then transfer to a blender and puree in batches.
Return soup to the pot on low heat, add corn, and warm until heated through. Season to taste.
If you have sensitive skin, break out a pair of latex or rubber gloves. Some people have reactions when handling an openly cut butternut squash peel.
If it looks like the sticky bits in the pan are getting too dark, add a few tablespoons of water and stir to deglaze.
Mashed Yam, Sweet Potato, and Squash Casserole
If you adore mashed potatoes yet are looking for an alternative that is equally delicious but a little healthier, try this complex-carb powerhouse. Loads of soft veggies, smoky spices, a hint of sugar, and hidden goat cheese make for a satisfyingly hearty and creamy dish.
To roast the yams and sweet potatoes, wrap them individually with foil, set them on a cooling rack in a baking pan, and set in a 400°F oven for 45 minutes to an hour until easily pierced with a knife or fork. Remove the foil and skins carefully!
1 large zucchini, grated
1 cup onion, finely chopped
4 tbsp butter
1 tsp cumin
1/2 tsp paprika
1 cup roasted squash
2 cups roasted sweet potatoes
3 cups roasted red yams
1/3 cup crumbled goat cheese
3 tbsp brown sugar
oil as needed
salt and pepper to taste
Preheat oven to 350°F. Sauté onions and zucchini over medium heat, in 2 tbsp of butter with a pinch of salt until the vegetables are starting to turn golden.
Mash squash, sweet potatoes, and yam with 2 tbsp of butter and 2 tbsp of brown sugar.
Add cumin and paprika to onion and zucchini and stir to heat up for a minute. Stir into potato mixture, and season to taste.
Spread half of the vegetable mash into a lightly oiled 9" baking dish. Stud the goat cheese evenly throughout, and cover with the remaining vegetables.
Sprinkle remaining brown sugar on top and bake for half an hour until cheese is melted, and enjoy!