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Month: November 2019

Vegetarian Meals on a Budget

Vegetarian Meals on a Budget

Are you tired of going to restaurants that have a limited variety of vegetarian items on the menu? Are your coworkers eating delicious meaty dishes while you’re stuck with a bland mix of unseasoned vegetables because that’s the only vegetarian item your office chef knows…

WHITE WINE AND HERB GRAVY

WHITE WINE AND HERB GRAVY

Gravy is a Thanksgiving essential and this classic gravy recipe is a holiday staple.  But why do so many of us (me, included) feel overwhelmed by the thought of making a smooth, flavorful, perfect turkey gravy?   Well, no more!  If you can stir with a…

BUTTER AND HERB ROASTED TURKEY BREAST

BUTTER AND HERB ROASTED TURKEY BREAST

If you are having just a small group for the holiday or if most of your guests prefer white meat, give this bone-in turkey breast recipe a try.  Easy and delicious, this Thanksgiving recipe will produce a lusciously moist, savory, and buttery turkey.

Back when I hosted large holiday gatherings, I often made a large turkey and one or two bone-in turkey breasts.  This way, I could ensure enough white meat for dinner and leftovers.  

Turkey breast roasted with butter, sage, thyme, and rosemary.

HOW DO I MAKE THIS BONE-IN TURKEY BREAST RECIPE?

This is definitely a ‘get your hands dirty’ kind of recipe.  But let me tell you, it’s worth it.  

The recipe is ridiculously easy and will earn you compliments galore. 

Start with a turkey breast that you will smear a thick layer of butter, enriched with fresh herbs, under the skin. 

The turkey breast is then set upon chopped aromatics, rubbed with oil, seasoned, and roasted until golden brown.

Perfection.

Turkey breast roasted with butter, sage, thyme, and rosemary.

EQUIPMENT USED FOR THIS RECIPE:

Complete your holiday meal with this recipe for Yankee Herbed Bread Stuffing, Homemade Cranberry Sauce,  or Mom’s Candied Sweet Potatoes.

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BUTTER AND HERB ROASTED TURKEY BREAST


  • Author: Eats By The Beach
  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours, 30 minutes
  • Yield: Serves 6 1x

Description

This bone-in turkey breast recipe is the easiest way to get a deliciously moist and savory Thanksgiving turkey.


Scale

Ingredients

67 pound turkey breast 

2 stalks celery, cut into chunks

1 large onion, peeled and cut into chunks

2 carrots, peeled and cut into chunks

1 stick salted butter, room temperature

4 fresh sage leaves, finely minced

1 tablespoon fresh thyme, finely minced

1 tablespoon fresh rosemary leaves, finely minced

1 teaspoon kosher salt

½ teaspoon black pepper

olive oil

additional kosher salt and black pepper

1 cup dry white wine, like Chardonnay


Instructions

Preheat the oven to 325 degrees.

Unwrap the turkey breast and pat dry with paper towels.  Gently lift the skin to expose the meat of the breast. Set aside.

In a large roasting pan, scatter the chopped vegetables.  Set aside.

In a small bowl, stir the softened butter, minced sage, minced thyme, minced rosemary, 1 teaspoon Kosher salt, and the ½ teaspoon of black pepper until fully combined.

Scoop the butter mixture in your hand and smear it underneath the skin of the turkey breast onto the meat.  Pat the skin onto the butter mixture.

Place the turkey breast, skin side up, directly onto the chopped vegetables.  They will act as a rack.

Lightly drizzle the skin with olive oil and rub all over the skin.  Sprinkle with additional salt and pepper. Pour the wine into the bottom of the pan.  Don’t pour it over the turkey breast.

Tent the roasting pan with aluminum foil.  

Roast for about 1 ½ – 2 hours until an instant read thermometer inserted into the thickest part of the breast registers 160 degrees.  Remove the pan from the oven and allow the turkey to rest for 20 minutes. The meat will continue to “cook” and the temperature will rise while it rests.

Remove the vegetables from the pan and discard.  Use the pan juices as an au jus or to make gravy.

Carve the meat and serve.


  • Category: Main Dish
  • Method: Roast
  • Cuisine: American

Keywords: bone-in turkey breast recipes, herb roasted turkey, Thanksgiving recipes, Holiday recipes, turkey, turkey recipes,

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3 Desserts to be Thankful for This Season

3 Desserts to be Thankful for This Season

Whether it’s a tiring day at work or a bad break up, desserts are the ultimate pick-me-up dishes that can help one overcome even the toughest of times. This is because desserts contain sweet ingredients such as sugar, honey, and chocolates that release ‘feel-good’ endorphins…

YANKEE HERBED BREAD STUFFING

YANKEE HERBED BREAD STUFFING

This homemade stuffing recipe is buttery, herby, and oh so savory.  Whether you stuff the bird with it or bake it in a casserole dish, this stuffing tastes like what grandma used to make.   Stuffing is one of my favorite dishes and yet, I only…

HOMEMADE CRANBERRY SAUCE

HOMEMADE CRANBERRY SAUCE

You are going to love how easy it is to make this classic Thanksgiving recipe.  With only six ingredients and less than 30 minutes, you can whip up this perfectly sweet and tart sauce.  

Nothing says holiday like a beautiful, garnet-colored, cranberry sauce.  It adds so much to the holiday meal. The tart, acidic cranberries cut through the fat of the other dishes, like gravy.  This sauce brings a fresh and bright flavor to all of the heavier dishes. Its a must-have in my house.

Bowl of homemade cranberry sauce flavored with orange and cinnamon.

WHAT DO I NEED TO MAKE THIS CLASSIC THANKSGIVING RECIPE?

This recipe is foolproof!  If you can boil water, you can make homemade cranberry sauce.  You need sugar, orange juice, water, cranberries, cinnamon, and orange zest.  Pretty simple, huh?

Want to jazz it up a bit?  You can adapt this recipe so easily.

  • Add a finely minced jalapeno pepper to the cranberries while cooking for a spicy, sweet heat in the sauce.
  • Raspberries, strawberries, or blueberries will bring additional sweetness.
  • You can add crunch by stirring in chopped nuts after cooling the sauce to room temperature.
  • Warm spices, such as nutmeg, Pumpkin Pie Spice, Apple Pie Spice can be used instead of plain cinnamon.

EQUIPMENT USED TO MAKE HOMEMADE CRANBERRY SAUCE:

Bowl of homemade cranberry sauce flavored with orange and cinnamon.

Looking for more classic Thanksgiving recipes?

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Bowl of homemade cranberry sauce flavored with orange and cinnamon.

HOMEMADE CRANBERRY SAUCE


  • Author: Eats By The Beach
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes + chilling time
  • Yield: Serves 8 1x

Description

This classic Thanksgiving recipe is surprisingly easy to make.  Forget about the jelled stuff in the can, this homemade cranberry sauce is the perfect combination of sweet and tart.


Scale

Ingredients

1 cup Sugar

1 cup Orange juice

½ cup Water

4 cups (about 12-ounces) Fresh or frozen cranberries

¼ teaspoon Cinnamon

½ teaspoon Finely grated orange zest


Instructions

If using fresh cranberries, rinse them well under cold, running water.  Pick out any bruised berries.

In a large saucepan, combine the sugar, orange juice, and water.  Bring to a boil, stirring often to dissolve the sugar.

Add the cranberries, cinnamon, and orange zest.  Return the mixture to a boil. Reduce the heat to a simmer and cook for 10 minutes or until most of the cranberries have burst.

Remove the sauce from the heat and allow to cool completely.  Once it is room temperature, transfer the sauce to a covered bowl to chill in the refrigerator.

Serve cool or cold.


Notes

The sauce can be made up to 3 days in advance.

  • Category: Side Dish
  • Method: Boil
  • Cuisine: American

Keywords: classic Thanksgiving recipe, cranberry sauce, homemade cranberry sauce, Thanksgiving side dish recipes, orange cranberry sauce

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AUTUMN SALAD

AUTUMN SALAD

This vegetarian salad is an easy and delicious addition to your Thanksgiving table.  With butternut squash, broccoli, arugula, dried cranberries, and walnuts, this salad is as healthy as it is pretty to look at.  Take care of your vegetarians or health-conscious friends and add this…

MARMALADE RUM GLAZED CARROTS

MARMALADE RUM GLAZED CARROTS

This is such an easy side dish that is also delicious.  Baby carrots are steamed until tender and then glazed with thick, sweet orange marmalade and rum sauce. There are the broccoli casseroles, the shaved brussels sprouts, and the green bean casseroles on every holiday…

FRENCH LEMON MERINGUE PIE

FRENCH LEMON MERINGUE PIE

This holiday pie recipe is one of the best.  Imagine a buttery, flaky, crisp pie crust. Now think about a creamy lemon filling that’s a perfect blend of tart and sweet,  topped by fluffy, sweet meringue. This pie makes for an impressive dessert.

My mom made lemon meringue pie every Thanksgiving.  I remember that she used milk in her pie and that is was more sweet than tart.  It was delicious.

A French lemon meringue pie - tart and sweet lemon filling with clouds of toasted, fluffy meringue.

Her meringue was always perfectly toasted and sweet.  I loved it when it would start to weep, but seeing the drops on her perfectly toasted meringue always upset her.  To me, those little beads were like little drops of honey.  To mom, those drops became her nemesis.

Now that I make the pies for a holiday, I wanted to take the best parts of mom’s pie and update it a little bit.  More tart lemon flavor was in order. And a meringue that doesn’t weep.

HOW DO I MAKE A FRENCH LEMON MERINGUE PIE?

This pie starts with the lemon curd.   Wate and cornstarch are combined and cooked to make a thick paste.  The hot cornstarch mixture, spoon by spoon, is then quickly whisked into the beaten egg yolks.   

This is called tempering the eggs. It allows us to cook and thicken the lemon curd without scrambling the eggs.  It also helps the curd to set so we can cut the pie without the filling pouring out. Once cooked, we’ll stir in the lemon juice, the zest, sugar, butter, and vanilla. The addition of vanilla smooths out the lemon bite and enhances the flavor.

Then we’ll use a similar cornstarch mixture to beat into our whipped egg whites to help firm the meringue and keep it from weeping.  Mom would be so proud.

A French lemon meringue pie - tart and sweet lemon filling with clouds of toasted, fluffy meringue.

TIPS FOR MAKING THIS HOLIDAY PIE RECIPE:

  • Be sure to constantly stir the curd while cooking.  It can scorch easily. You’ll want to cook the mixture until it looks thicker than pudding, but not as thick as jello.  
  • Egg whites separate best when they are cold.  The egg yolks are fine to use cold, but you will want the egg whites to be room temperature before making the meringue.  They will whip up faster and bigger when they are warm.
  • Also, be sure that the egg whites don’t have any, not even a speck, of yolk in them.  They won’t whip up properly.
  • They also will refuse to whip up if they come in contact with any fat.  Be sure to use a glass or a metal bowl to whip up the egg whites. Plastic, even after being cleaned in a dishwasher, could hold onto a speck or two of grease or fat.  Be safe and use a glass or metal bowl. And just for good measure, wipe out the bowl with a clean tea towel.

TOOLS USED TO MAKE THIS RECIPE:

If you’re like me and love anything lemon, you might enjoy this recipe for Super Moist Lemon Loaf or my Old Fashioned Lemon Bars.

Need more Thanksgiving dessert ideas that aren’t pie?  Here are a few suggestions to consider:

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FRENCH LEMON MERINGUE PIE


Description

This classic holiday pie recipe is a delicious combination of sweet and tart lemon curd topped with clouds of fluffy, sweet, toasted meringue.


Scale

Ingredients

1 baked pie crust (I like this recipe)

For the lemon filling:

5 large egg yolks

6 tablespoons cornstarch

1 ⅓ cup sugar

¼ teaspoon salt

1 ½ cups water

½ cup lemon juice

2 teaspoons finely chopped lemon zest

1 teaspoon vanilla extract

2 tablespoons butter

For the meringue:

1 tablespoon cornstarch

⅓ cup cold water

¼ teaspoon cream of tartar 

½ cup plus 2 tablespoons white granulated sugar

5 large egg whites, room temperature

½ teaspoon vanilla extract


Instructions

Start by making the lemon curd.  In a medium bowl, whisk the eggs yolks until they are smooth and creamy.  Set aside.

In a saucepan over medium heat, combine the cornstarch, sugar, salt, and water.  Whisk to combine until smooth. Cook, stirring constantly until the mixture comes up to a boil.  Cook, while stirring, for another minute or two or until the mixture begins to thicken. It should be a very thick pudding consistency.

Remove the pan from the heat.  Use a tablespoon, scoop one spoon of the hot cornstarch mixture and quickly whisk it into the beaten egg yolks.  This is called tempering the eggs. Continue to whisk in spoonfuls of the cornstarch mixture until you use half of the cornstarch mixture.

Add the tempered egg yolk mixture into the saucepan of cornstarch.  Return to a boil over medium-low heat, stirring constantly – about 3 to 4 minutes.

Remove the pan from the heat.  Whisk in the lemon juice, zest, vanilla, and butter.  Set aside.

Preheat the oven to 325 degrees.

Prepare the meringue.  In a small saucepan over medium heat, combine the cornstarch and water.  Stir until the mixture just comes to a boil and begins to thicken. Remove from the heat and set aside to cool.

In a small bowl, stir together the sugar and cream of tartar.  Set aside.

In the bowl of an electric mixer, slowly start whipping the egg whites and vanilla together until the egg whites become frothy.

Slowly add in the sugar and cream of tartar mixture, one spoon at a time.  Continue beating the egg whites until soft peaks form.

While continuing to beat the egg whites, spoon in the cornstarch mixture.  Increase the mixer speed to high and beat until the egg whites form stiff peaks.  Be careful not to overbeat the egg whites or they will feel grainy.

Next, fill the baked pie shell.  Gently re-warm the filling over medium heat, stirring constantly until hot and pourable.  Pour the hot filling into the crust and smooth the top.

Top the pie with meringue.  While the filling is still hot, use a rubber spatula to spread the meringue mixture on the pie, making sure that the meringue makes contact with the crust all the way around the pie.  This will anchor the meringue so it doesn’t shrink.

Scoop the last of the meringue into the middle of the pie to make a small slope.  Use the back of a spoon to make peaks and swirls in the meringue.

Bake the pie for 20 minutes at 325 degrees until the meringue is golden brown.

Remove the pie from the oven and cool on a wire rack until room temperature.  Once room temperature, chill for at least an hour to help firm the filling.

The pie will last for 2 days covered in the refrigerator, however, it is best eaten the first day.


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BUTTER AND VODKA PIE CRUST

BUTTER AND VODKA PIE CRUST

This baking basic is the only pie crust you will ever need.  It is buttery, flaky, rolls out nicely, and remains tender and flavorful – and it has vodka. Once you master rolling out a pie crust, a whole array of recipes, both sweet and…

HOMESTYLE BEEF CHILI

HOMESTYLE BEEF CHILI

A beefy, flavorful homestyle beef chili that is the ultimate comfort food recipe.  Richly flavored, hearty, and slightly spicy, this chili is just what you want on a cool, fall evening – even here in sunny Florida. My mom used to make a chili that…

MOUSSE au CHOCOLAT

MOUSSE au CHOCOLAT

Creamy, rich, and velvety, this classic dessert recipe is a sublime chocolate experience that is impressive enough for guests your Thanksgiving table and yet easy enough for every day.

Do you connect beautiful memories with food?  I do, all of the time. Chocolate mousse takes me back to a warm evening in Paris, at the sweet Chez Janou Bistro, and the very beautiful waiter (can’t remember his name or honestly, how beautiful he was) who suggested that I try the Mousse au Chocolat.

Small jars of the classic dessert recipe for Mousse au Chocolat garnished with a dollop of fresh whipped cream.

I did, of course, and it was delicious. The waiter served it by bringing over a huge wooden bowl of mousse, a big ladle, and a serving bowl and invited me to serve myself some mousse.  It was my version of Heaven.

I knew it was Heaven when I tasted the mousse.  It was cool, very smooth, creamy, and airy.  It was chocolatey with a depth of flavor that I had to sit and think about.  Simply put: it was magical. I would have ordered a second but was too embarrassed to do so.

Small jars of the classic dessert recipe for Mousse au Chocolat garnished with a dollop of fresh whipped cream.

Once I was back Stateside (yes, I’ve always wanted to write that), I experimented with many mousse recipes.  A few recipes were way too sweet. A couple of them had a different consistency than I wanted. And then I discovered a few that, to me,  did not taste how I remembered. This classic dessert recipe is just right.  Cue in the image of Goldilocks.

This classic dessert recipe is not overly sweet.  It has a deep chocolate flavor with just a hint of orange and a rich, decadent mouthfeel from the heavy cream.  Plus, the only ‘cooking’ is melting the chocolate. It’s deceptively easy.

I love serving this in pretty French tulip jars, or crystal martini glasses, or in a beautiful teacup.  This mousse makes an impressive presentation at the end of a meal.

TIPS FOR MAKING MOUSSE au CHOCOLAT:

  • Use the BEST ingredients that you can find or afford because each ingredient is important to the final flavor of the dish.  Get really good chocolate and cocoa powder. Trust me, you will taste the difference.
  • Take the time to fully whip the egg whites and the cream.  This is what gives the mousse it’s signature fluffiness and silky mouthfeel.
  • Use very fresh, pasteurized eggs.  This will eliminate any potential for foodborne illness.

Looking for other classic dessert recipes?  Give my Mojito Tart a whirl or this recipe for Italian Amaretti Peaches.

I’ve been asked often to include the tools and ingredients that I use for the recipes in my posts.  I have included affiliate links to products that I use and love. As an Amazon Affiliate, I will earn a small amount for qualifying purchases.  I will only link to products that I personally use and love.

PRODUCTS THAT I USE FOR MAKING MOUSSE au CHOCOLAT

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Small jars of the classic dessert recipe for Mousse au Chocolat garnished with a dollop of fresh whipped cream.

MOUSSE au CHOCOLAT


  • Author: Eats By The Beach
  • Prep Time: 15 minutes
  • Total Time: 15 minutes + chilling time
  • Yield: Serves 4 1x

Description

A classic dessert recipe for a rich chocolate mousse that is not overly sweet, has a deep chocolate flavor, and a luscious, silky texture.  This French classic is impressive enough for guests, yet easy enough for everyday.


Scale

Ingredients

  • 6 ounces semisweet baking chocolate,chopped.  I like using Guittard brand. Find it here.
  • 1½ tablespoons unsweetened Dutch-process cocoa powder, sifted
  • ½ teaspoon instant espresso powder, I use this one.
  • ⅓ cup Grand Marnier, or other orange liqueur
  • 3 extra-large eggs, separated and at room temperature
  • 3 tablespoons granulated sugar
  • 1 ¼ cups heavy cream, very cold
  • 1 teaspoon high-quality vanilla extract
  • ¼ teaspoon salt

Instructions

In a double boiler over low heat,  or a medium glass or metal bowl placed over a saucepan filled with 1-inch of simmering water, add the chocolate, cocoa powder, espresso, and orange liqueur. 

Melt the chocolate, stirring constantly with a heatproof spatula, until melted and combined – about 2 minutes.  Remove from the heat and set aside to cool for about 8 minutes.

Meanwhile, in a medium bowl using a hand-held mixer on high speed, beat the egg whites until frothy – about 30 seconds.  Sprinkle in 1 tablespoon of sugar and continue beating until the whites are at the firm peak stage and are thick and glossy – about 1 minute longer.  Set aside.

In another medium bowl, whip ¾ cup of the heavy cream with the handheld mixer until it is doubled in volume and holds a soft peak – about 2 minutes.  You should have about 1 ½ cups of whipped cream.

In a large bowl using the hand mixer on high speed,  beat the egg yolks and 1 tablespoon of sugar until very thick and pale – about 3 minutes.

Add the vanilla and salt.  With the mixer on low speed, add the cooled chocolate mixture.  Mix just until combined.

Using the spatula, gently fold in ¼ of the beaten egg whites.  Fold until just combined, but some white streaks remain. Add the remaining egg whites and continue to gently fold.

Spoon in the whipped cream and continue folding to combine the ingredients.  Cover the bowl with plastic wrap and chill for at least 2 hours or up to 24 hours.

30 minutes before serving, using the handheld mixer at medium speed, beat in the last ½ cup of heavy cream until it begins to thicken.  Add the remaining 1 tablespoon of sugar. Continue to whip the cream until soft peaks form – about 1 minute longer. You should yield about 1 cup of whipped cream.

Spoon the mousse into serving dishes or small ramekins.  Garnish with a dollop of the whipped cream. Serve cold.


  • Category: Dessert
  • Cuisine: French

Keywords: classic dessert recipe, french recipes, chocolate mousse, impressive dinner party recipes, easy dessert recipe, chocolate recipes

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HONEY BOURBON GLAZED SCALLOPS

HONEY BOURBON GLAZED SCALLOPS

Every Thanksgiving game-plan needs a great holiday appetizer.  These scallops are my go-to for something to serve while finalizing the last of the dinner prep.  They are salty, meaty, savory, and sweet from the honey bourbon glaze. I like making them year-round, they’re that tasty.…

PUMPKIN PIE SMOOTHIE

PUMPKIN PIE SMOOTHIE

A smoothie recipe is a delicious way to power you through the morning.  It is loaded with antioxidants and vitamins, full of fiber, and high in protein.  It’s like a yummy, perfect food served in a glass. Okay, I must admit that I am fully…

SAVORY BUTTERNUT SQUASH CASSEROLE

SAVORY BUTTERNUT SQUASH CASSEROLE

This easy Thanksgiving recipe is a perfect combination of savory, buttery, and just a hint of sweetness.  It is a great compliment to the sweet marshmallow, whipped sweet potatoes that grace most people’s holiday table.

I love the flavors in this casserole.  There is sweetness from the butternut squash and the onions, savory herbs, and let’s not forget the butter.  Then there is also a buttery, salty, cheesy topping. This dish is delicious, but the best part of this dish is that it can be assembled up to two days in advance.

Savory casserole of cubed butternut squash, fresh sage, thyme, onion, and butter. Then its topped with a parmesan cheese and crushed cracker crumble

WHAT YOU NEED TO MAKE THIS DISH:

  • Butternut squash
  • Butter
  • A medium onion
  • Fresh sage and fresh thyme
  • Buttery crackers, like Ritz or Townhouse
  • Parmesan Cheese
  • Kosher salt and black pepper

HOW TO PEEL A BUTTERNUT SQUASH

My first suggestion would be to buy the prepared squash that can now be found in most grocery stores.  This is a convenience that’s worth taking advantage of because cutting butternut squash is very daunting…and dangerous.

However, if you are feeling ambitious or want to live dangerously, this video will walk you through it.

Savory casserole of cubed butternut squash, fresh sage, thyme, onion, and butter. Then its topped with a parmesan cheese and crushed cracker crumble

TOOLS YOU MAY NEED TO MAKE THIS EASY THANKSGIVING RECIPE

Looking for additional side dishes for your holiday table?  Here are a few to consider:

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SAVORY BUTTERNUT SQUASH CASSEROLE


  • Author: Eats By The Beach
  • Prep Time: 20 minutes
  • Cook Time: 1 hour, 10 minutes
  • Total Time: 1 hour, 30 minutes
  • Yield: Serves 6 1x

Description

An easy Thanksgiving recipe that can be made in advance and baked on the day you want to eat it.  This casserole adds a savory contrast to the sugary sweet potato dishes.


Scale

Ingredients

1 1/2 pounds butternut squash – cut into 1-inch cubes

6 tablespoons butter, divided

1 medium sweet onion – minced

1 teaspoon finely minced fresh sage

45 sprigs of fresh thyme

1 teaspoon Kosher salt

1/4 teaspoon fresh cracked pepper

1 sleeve butter crackers – crushed, about 15 crackers (I used Ritz)

½ cup Parmesan cheese


Instructions

Preheat your oven to 375 degrees.  Spray a casserole dish with cooking spray.  Add the cubed squash. Set aside.

In a medium skillet, over medium-high heat, melt 1 tablespoon of butter.  Once the butter is melted, add the minced onions, sage, and thyme. Cook, stirring often until the onions are translucent and just beginning to brown, approximately 6 to 9 minutes.  

Carefully remove all of the thyme stems.  If the leaves have not fallen off while cooking, you can pick them off and add back to the pan.  You do want to remove the stems.

Pour the onion mixture over the squash and toss to mix completely.

Cover the dish with foil and place in the preheated oven.  Bake for 50 minutes or until the squash is almost tender.

Meanwhile, pour the crackers into a ziplock bag.  Using a flat meat mallet or bottom of a wine bottle, crush the entire sleeve of crackers to fine crumbs.  Mix the parmesan cheese into the cracker crumbs.

Sprinkle the crushed cracker mixture on top of the squash.  Return to the oven and continue to cook for an additional 15 minutes or until the crackers are browned.

Remove the casserole from the oven and allow to cool for 5 minutes.  Serve warm.


  • Category: Side Dish
  • Method: Bake
  • Cuisine: American

Keywords: easy Thanksgiving recipes, casserole recipes, vegetable casserole, savory squash casserole, holiday side dish,

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