Q.E.D.: Thanksgiving!

Hi! It's been awhile, hasn't it? The good news is I'm enjoying the new job and the new town. The bad news is that the new job and the new town don't leave me as much time for writing up recipes as I would like. I can't promise I'll be posting with the same frequency I did over the summer, but I have been cooking and I have yummy food to share.

I figured my first post in a few months had better be something impressive, so I present our Thanksgiving menu!

Scott came to visit me over his break and I love having him here. I especially love cooking for him, due in no small part to the fact that I know he eats breakfast cereal for dinner more often than I like. Thanksgiving is probably my second favorite holiday (next to Halloween, of course). It involves both food and football. What's not to love?

Since it was just the two of us, I saw no reason to make a turkey. I decided to make killer sides. Scott loves stuffing. I just made a stove top version, so I won't bother sharing that one. But it did need some delicious gravy to go with it. Add roasted brussel sprouts and roasted butternut squash and you have a delightful Thanksgiving for two

Notes: A Q.E.D Thanksgiving? Surely you jest! It qualifies due to cooking time, but prep time is only a little longer. Here's the menu:

Roasted Butternut Squash with Herbed Butter
1 butternut squash
2 tablespoons of olive oil
1 tablespoon of maple syrup
2 tablespoons of unsalted butter
1 tablespoon of fresh thyme, chopped
Salt
Pepper

Bacon Chive Roasted Brussel Sprouts
1 lb of brussel sprouts
2 tablespoons of bacon grease
1 tablespoon chives, chopped
Salt
Pepper

Mushroom Thyme Gravy
1 lb of mushrooms (I used crimini)
4 tablespoons of butter
2 tablespoons of flour
1/2 of mushroom or beef stock
3-4 thyme stems
Salt
Pepper

Directions: Preheat the oven to 400 degrees.

Peel and chop the butternut squash into 1/2 inch pieces. Trim the ends and outer leaves off the brussel sprouts and cut the larger ones in half.

Drizzle the squash with 2 tablespoons of olive oil and 1 tablespoon of maple syrup. Season with salt and pepper and spread out in a single layer on a baking sheet.

Toss the sprouts with 2 tablespoons of bacon grease. Season with black pepper and spread in a single layer on a baking sheet.

Roast the squash for 20-25 minutes and the sprouts for 25-30 minutes (I just put my baking sheets side-by-side in the oven).

While the veggies are roasting, add 2 tablespoons of butter to a skillet and heat it to medium-high. Slice the mushrooms thin and add them to the hot pan. Once the mushrooms have a little color on them, season with salt and pepper. Add the rest of the butter and once it melts whisk in the flour. Pour in the stock and let the whole mixture simmer and thicken. Add the thyme stems (just fish them out before you serve).

While you're waiting for everything to cook, add the chopped thyme to the 2 tablespoons of butter and chop the chives. When the squash comes out the oven, toss it with the thyme butter. When the sprouts come out, top them with the chives. Pour your thickened mushroom gravy over your favorite stove top stuffing and enjoy!