Thanksgiving – A Time to Try Something New!

Thanksgiving is almost here and our tummies are already grumbling at the thought of a juicy turkey with crispy, golden skin and a rich, creamy pumpkin pie.

We all look forward to these comforting holiday classics, but why not spice up your Thanksgiving spread a bit by trying a new side dish?

This recipe highlights gorgeous local fall produce and is sure to add new colours and flavours to your Thanksgiving spread. We love how the sweet, earthy flavours of the squash and beets intensify as they roast in the oven. The toasty hazelnuts in the citrus-scented gremolata add a nice crunch while the parsley and orange zest lend bright, herby notes to the dish, making it simply irresistible.

We are fairly confident that if you try it this year, this may just become one of your go-to holiday dishes.

From our kitchen to yours, have a happy (and delicious) Thanksgiving!

Roasted Squash & Beet Salad with Hazelnut Gremolata

Celebrate the sweet flavours of the British Columbia’s harvest with this comforting and festive side dish.

Serves: 4

Ingredients:

For the roasted veggies:

1 small butternut squash, peeled and cut into a 1” dice

3 large beets, peeled and cut into a 1” dice

1 tablespoon fresh rosemary, chopped

¼ cup olive oil

Sea salt and freshly ground black pepper

For the gremolata:

½ cup hazelnuts, toasted, skin removed and coarsely chopped

2 garlic cloves, finely chopped

1/3 cup fresh parsley, chopped

2 tablespoons orange zest, finely chopped

¼ cup extra-virgin olive oil

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

Method:

1. Preheat oven to 375?F and line a 2 baking sheets with parchment paper.

2. Place chopped squash in a large bowl and add toss with 2 tablespoons olive oil and half of the rosemary. Season with salt and pepper and arrange on a baking sheet. Repeat with the beets and arrange the other sheet so they don’t discolour the squash.

3. Roast veggies for 40-55 minutes, or until tender and nicely caramelized.

4. Meanwhile, make the gremolata. Lightly cook the chopped garlic in a bit of olive oil to remove a bit of its sharpness. Combine all ingredients for the gremolata in a small bowl and mix well.

5. To serve, arrange veggies side by side in two rows on a platter and top with spoonfuls of gremolata. Alternately, serve the gremolata alongside.

*Note: The gremolata is a great condiment for a variety of seasonal vegetables and even meats or fish. Try swapping the orange zest for lemon or grapefruit zest and experiment with different nuts!

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