Roasted Squash and Beets with Creamed Garlic: Thanksgiving Recipes

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Roasted Squash and Beets with Creamed Garlic

Total Time: 1 hour, 15 minutes

Serving Size: 8

Roasted Squash and Beets with Creamed Garlic

The Associated Press

Ingredients

  • 1 medium butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 4 cups)
  • 4 large beets, peeled and cut into 1/2-inch cubes (about 4 cups)
  • 2 tablespoons olive oil
  • Salt and ground black pepper
  • 3/4 cup heavy cream
  • 2 heads garlic (or 24 cloves), peeled
  • 3 tablespoons chopped fresh thyme

Instructions

  1. Heat the oven to 400 F.
  2. Spread the squash and beets on a rimmed baking sheet. Drizzle with the olive oil and toss to coat. Season with salt and black pepper. Roast for 40 minutes, or until tender and browned, stirring every so often.
  3. Meanwhile, make the creamed garlic. In a small saucepan over medium heat, combine the cream and the garlic. Bring to a boil, then lower the heat to just below a simmer. There should be just occasional bubbles in the cream. Cook for 45 to 50 minutes, or until the garlic is very tender. Mash the garlic with a fork in the cream, or transfer everything to a blender and puree until smooth. Stir in the thyme and season with salt and black pepper.
  4. Serve the roasted squash and beets drizzled with the garlic cream.

Notes

Nutrition information per serving: 180 calories; 110 calories from fat (61 percent of total calories); 12 g fat (6 g saturated; 0 g trans fats); 30 mg cholesterol; 19 g carbohydrate; 4 g fiber; 6 g sugar; 3 g protein; 190 mg sodium.

http://food.lohudblogs.com/2013/10/30/roasted-squash-and-beets-with-creamed-garlic-thanksgiving-recipes/

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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