I have a really strong affinity for winter squash. I won’t say they are my favorite vegetable because there are too many amazing veggies out there to choose, but these, these are up there. They are so fun to grow and harvest; I dream of having acres and acres of every kind of winter squash in the book. They are super easy to cook and uber versatile. In fact, I really put them to the test this week. How you ask? Pie. Yes, this Thanksgiving table features gluten-free Turban squash pies. Maybe that doesn’t sound as appetizing as pumpkin pie, but it’s a lot more exciting and tastes better, too!
With the arrival of our first snow on Friday, I pulled out the last of our rutabagas. Since the familiar buttery, nutty, garlic goodness I often make with them is so dang delicious, we didn’t venture from serving it as such – mashed. In fact, this time of year I’m always trying to sneak extra garlic into our diet as we dive into cold and flu season, so this dish was perfect. As I relished the warm treat, it occurred to me that our Thanksgiving table could take an upgrade, swapping typical mashed potatoes for this nutrient and flavor-dense version. Maybe yours could too!