thanksgiving goodness: butternut squash with wild rice dressing
This evening was our neighborhood’s annual Thanksgiving potluck, and I’d been contemplating my dish for days. I knew I wanted something that had all the goodness of traditional Thanksgiving fare, and something that could double as a side for omnivores and an entree for vegans/vegetarians. Today, I settled on this recipe; even though I hadn’t made it before, it just looked too good to pass up. And it turned out to be worth the risk. It was a big hit, even with self-professed squash haters.
I followed the recipe pretty closely, except I juiced my own oranges and, instead of a seasoning blend (many of which are high in sodium), I used primarily pepper to highlight the flavors. I’ll definitely be making this again.