Thanksgiving is the perfect time to celebrate all that your garden has to offer. But if you're new to cooking with fresh produce from your garden, don't worry—we've got you covered! Here are some easy and delicious ways to use up the harvest from your garden this Thanksgiving.
Roasted Brussels sprouts
Preheat your oven to 400°F. Wash and dry the Brussels sprouts that you've harvested from your garden. Cut off the stem end, then slice in half lengthwise. Place on a baking sheet and drizzle with olive oil, season with salt and pepper, then toss to coat. Roast until bright green and tender, roughly 15–20 minutes depending on their size. Serve immediately or at room temperature (heads up - if you change the temperature significantly when storing leftovers, they'll taste bitter).
Cauliflower mashed potatoes
To begin making these mashed "potatoes," first prepare the cauliflower by cutting it into florets. Then bring a large pot of water to boil on the stovetop. Add some salt and cook the cauliflower florets until they are very soft (about 10 minutes). Drain them in a sieve or colander, then put them back into the same pan over low heat so they dry out just a bit (1-2 minutes).
Mash up with a potato masher until they're fully mashed without any large chunks remaining. Add salt and pepper if desired; your mixture should be fairly smooth at this point but still textured enough for it not to be mushy like regular mashed potatoes would be once cooked down into lumps!
Baking squash is a great way to preserve it for later, as it makes the squash sweeter and easier to digest. The recipe is easy - simply preheat your oven to 400°F and cut the squash in halves. Use a sturdy metal spoon to scrape out the seeds and stringy bits inside each squash half, until the inside is smooth. Glaze the squash halves with butter and sprinkle with brown sugar. Bake in the oven for roughly 1 hour, until the tops are golden. Remove and let cool before serving.
Baked winter squash is also a good source of vitamin A and C, which are important antioxidants that boost immune function and help fight inflammation. It can be eaten as a side dish or as an entrée with some protein such as turkey meatballs or ground beef.
Winter squash soup
Winter squash soup is a delicious and easy way to use up your end of season vegetables. You’ll need:
- 2 acorn or butternut squash, halved and scooped out (do not peel)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves or ½ tsp dried thyme
- 1 bay leaf * water * vegetable broth (enough to cover the vegetables) * salt and pepper
Preheat oven to 375 degrees F. Place squash cut side down on a sheet pan lined with parchment paper. Bake for 45 minutes until tender when pierced with a fork; remove from heat and set aside until cool enough to handle. In a large pot over medium-low heat sauté onion and garlic for 5 minutes until translucent; add thyme leaves, bay leaf, roasted squash halves (whole), water/stock mixture & bring just below boiling point simmering gently for 10-15 minutes until all liquid is absorbed into the squash; remove from heat & discard bay leaf before pureeing with an immersion blender or food processor fitted with blade attachment until smooth then return mixture back into pot over low-medium heat stirring frequently while adding salt & pepper as needed.* Serve hot topped with parsley garnish if desired!
The most important thing is to remember is that you’re not limited by what we’ve put on here—the more creative and adventurous you get, the more opportunities you will open up for yourself! As long as you are using fresh ingredients from your own garden, anything goes. So go forth with confidence, and enjoy Thanksgiving this year!