This year we had Thanksgiving at our teeny tiny apartment & we cooked way more food than was really needed for Cyrus, R, my parents, & I. But that means left overs for us! Right now, we actually have what's left over of the turkey boiling away on the stove to make a nice stock.
I figured I'd share two of the recipes that were at our table this holiday; one I found on in my big book of slow cooker recipes that I have been dying to try & the other is a staple that has been at our table for as long as I can remember.
Butternut Squash Braised with Thyme & Cider
Servings: 6 to 8
Ingredients:
1/2 cup [1 stick] unsalted butter, melted
1/4 cup firmly packed light brown sugar
1 cup apple cider
2 teaspoons dried thyme
4 cups of 1-inch chunks peeled & seeded butternut squash
Directions:
Combine all the ingredients in the insert of a 5 to 7 quart slow cooker. Cover & cook on high for 3 1/2 to 4 hours, until the squash is tender.
Serve the squash from the cooker set on warm.
image was taken before it was cooked, because it was gobbled up before I could get to my camera!
Sweet Potato Crumble
from my Grandmother
Ingredients:
1/2 cup unsifted flour
1/2 cup light brown sugar
1/4 cup butter
1/2 tsp. ground allspice
1/4 tsp. nutmeg
2.5 - 3 pounds sweet potato, pared
1/3 cup pecan halves
maple syrup
1/2 cup light brown sugar
1/4 cup butter
1/2 tsp. ground allspice
1/4 tsp. nutmeg
2.5 - 3 pounds sweet potato, pared
1/3 cup pecan halves
maple syrup
Directions:
Preheat oven to 350 degrees.
In a medium bowl, combine flour, sugar, allspice, & nutmeg. mix well. With a pastry blender, cut in butter until mixture forms coarse crumbs. Grease a 2 quart shallow baking pan or casserole dish.
Cut sweet potatoes into 1/4 inch thick slices, on a bias (diagonal). Place 1/3rd of the potatoes in baking dish & sprinkle half a cup of crumb mixture on top. Layer with remaining potatoes, slightly overlapping. Sprinkle with remaining mixture. Top with pecan halves & drizzle with syrup.
In a medium bowl, combine flour, sugar, allspice, & nutmeg. mix well. With a pastry blender, cut in butter until mixture forms coarse crumbs. Grease a 2 quart shallow baking pan or casserole dish.
Cut sweet potatoes into 1/4 inch thick slices, on a bias (diagonal). Place 1/3rd of the potatoes in baking dish & sprinkle half a cup of crumb mixture on top. Layer with remaining potatoes, slightly overlapping. Sprinkle with remaining mixture. Top with pecan halves & drizzle with syrup.
Lightly cover with foil & bake for 45 minutes. Remove foil & cook for 10 minutes longer, or until fork tender.
The resulting dish is so so very sweet & delicious!
Do you have any must-haves on your holiday table?
