Thanksgiving Side Dishes – Potato Gratin, Roasted Squash with Sorghum Butter and Glazed Brussel Sprouts
Happy Sunday! I am not sure I have ever posted on a Sunday before, but with Thanksgiving just several days away, I thought I better get on with a few turkey day recipes. We are officially empty nesters for Thanksgiving. That is why you haven’t seen a whole lotta hullabaloo and turkey fixins’ from me this year.
Several of our children are out of town for the holiday and one will be spending Thanksgiving with their new family (by marriage). It’s just me and Mr. B, so we are not even sure what we are doing yet! Just call us free spirits. 😉 I did, however, want to share some recipes with you for several simple side dishes that are perfect for a smaller gathering at Thanksgiving or an evening meal at home any day of the week.
They are traditional side dishes, but these versions are lighter and healthier and we can all use a few less calories and fat around the holidays! Gotta save those for the desserts!
The first recipe is for a Potato Gratin. This dish is very flavorful and uses whole milk rather than than the traditional heavy cream. I have made it a few times and actually enjoy it with most of the Gruyère added in with the potato and milk mixture as opposed to using the cheese only a topping, as the original recipe called for. I thought it was more flavorful this way. If you stay with the traditional method and do not add the cheese in with the potatoes, you will need to add a bit more salt than suggested.
Roasting squash is another favorite of ours. I would normally use Acorn Squash for this dish, however, I discovered Delicata Squash last season and am now a huge fan. They are very sweet when roasted and I like that they are small enough for an individual serving. They don’t need much done to them since the roasting brings out their sweetness. I rub just a bit of olive oil, salt and pepper and some fresh thyme on the squash and then finish it with this Sorghum Compound Butter at the end. You can use a little butter and brown sugar or maple syrup, if you prefer.