Today is Thanksgiving in Canada. I am grateful for the holiday, but I think it is important to be thankful all the time, not just once a year, or even once a week as it seems by my blog.
We had our Thanksgiving meal on Saturday for convenience reasons and I am grateful that we had a turkey and all which goes with it. And that brings me to my gratitude this week.
Squash.
We get squashes from Mike's parents. They are tasty enough and I am happy to have them, but as a veggie goes, they are adequate in my view. I've found a few ways to prepare them and that's all good, but on Saturday, I found the best way ever.
When I roast a turkey I put all the veggies in with the bird so all the flavours can get to know one another, exchange essences, and strive toward the greater good. On Saturday I threw in cubed squash.
I am so very grateful that I did because squash roasted in turkey juices is about the best thing ever.
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8 comments:
Happy Thanksgiving. I'm having to rewind and figure out that you baked fall squash, not summer squash? I suppose summer squash would taste good but they'd be baked to death rather soon.
Mary Anne in Kentucky
Thanks, Mary Anne. This was a kabocha squash. I'm sorry I caused you confusion.
Happy Thanksgiving!
Thank you.
Leah, don't be sorry. Confusion is exercise for the brain!
Mary Anne in Kentucky
Happy Thanksgiving! While a continual attitude of thanksgiving is a great thing, it's also nice to stop once a year and remember to be thankful as a group or society or country.
Happy (very belated) Thanksgiving!
I get the feeling every day is Thanksgiving for you, gratitude comes so naturally.
Kambocha? It's one of my favorite vegetables, and as I recall, it's good for you in some weird way. Can't remember why though. But roasting it in turkey juice sounds intriguing, the sweet/savory combo is probably delicious. Thanks for the idea!
Good point, Messymimi.
Crabby, my pleasure. I hope you enjoy it as much as we did. May I suggest throwing some sweet potatoes in the mix? They go well together.
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