Autotunesgiving and Parmesan and Garlic Roasted Yams
I know Thanksgiving is over. I know, I know. But, we had such a fun time with our family and friends that I just want to write about it one more time.
You see, each year, for a long time, Tim has been making a Thanksgiving video. Some years it involves the Turkey being driven around the family farm, other years it features us. He’s so creative.
Normally, you see videos of my cooking show on here. But, I feel like giving you a glimpse of our life, our family, our holidays.
We had Thanksgiving dinner with my Uncle Larry and Aunt Gail, cousins: Ted, Jake, Renée, Gracie, Josiah; Tim’s parents, Terry and Cathy, and our friends, Doris, Brad, Mary, Brian, and Sarah. It was a blast!!
I’d planned to make my Roasted Garlic Yams, but ended up making a variation of them, which you can see below. It would work well for any holiday or regular dinner, so keep this one bookmarked!
Happy the holidays! Enjoy a laugh, on us.
Parmesan and Garlic Roasted Yams
- 9 yams, cut into large chunks
- 1 acorn squash, halved and seeded
- 1/2 to 1 t salt
- 1/2 t pepper
- pinch nutmeg
- pinch cayenne or red pepper flakes
- 1-2 T olive oil
- 1/4 C garlic infused olive oil (I used Bari’s)
- 1 C parmesan cheese, grated (1/4 C reserved)
- 1 T balsamic vinegar
- 1 t lemon juice
- 1/4 C apple cider
- 1/2 C roasted almonds, chopped
- Toss yams with 1 1/2 T olive oil, and seasonings. Place on 2 or 3 baking sheets (making sure they are not overcrowded). Drizzle cut side of squash with 1/2 T olive oil. Place cut side down on a baking sheet. Roast at 350F for 60 minutes (at 30 minutes rotate which is on top and bottom oven racks).
- Whisk together garlic olive oil, balsamic vinegar, lemon juice, and cider.
- When squash is tender, scrape into a bowl, mash a bit, and combine with roasted yams, 3/4 C parmesan cheese, and cider mixture.
- Top with remaining 1/4 C cheese and bake for about 15 minutes, or until cheese is melted.
- Serve topped with almonds.
This can be made the day before, up thru step 3. The following day, place in an oven proof pan, covered, and bake at 350F for about 20 minutes. Uncover, and bake an additional 20-40 minutes more (or until it’s heated to at least 165F). In last 15 minutes of baking, top with remaining 1/4 C parmesan cheese. Serve topped with almonds.