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 overcasseroles 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!
Katie’s love of cooking and eating good food has led her down a path of fun filled friend and family gatherings around the kitchen. She is an Oklahoma Food blogger, TV food personality for Freedom43tv, author of Food Lovers’s Guide to Oklahoma and lover of all all the good things of life!
Hi I’m Katie – I’m glad you came to “dish” with me. The kitchen is the center hub of our home and we not only love to grow our own fresh food but cook up some delicious recipes to share with you! Join our adventure!