Brrrr…it’s officially fall over here in Oklahoma which means Thanksgiving is right around the corner. This weekend we cleaned up the garden and tilled the valuable compost bin matter into the beds. I had separated garlic cloves to plant but never quite got to it.
Oh for more time in a day!
As I get older, I realize just how much I cannot deviate from our Thanksgiving traditional dishes. I would be strung up if I didn’t have all the usuals, like Sweet Potato Crunch and Green Bean Casserole, but shhhhh…..can I share with you that I am kind of over casseroles and all the cream of soup dishes that I long ago loved?
I much prefer a giant pan of roasted root vegetables over casseroles these days, as does my hips and thights, so I have been letting the kids make their favorites and I’ve branched out over the years to trying some new things.
This appetizer is sure to please anyone who is standing around waiting for the turkey timer to chime. It marries together flavors like the sweetness of butternut squash and maple, the salty smokiness of bacon and chipotle pepper, and the tang of dried cranberries and it all comes along with the satisfying crunch of baked puff pastry.
Prep the separate ingredients days ahead and assemble and bake these just before your Thanksgiving gathering and everyone will be happy and mighty, mighty thankful!