De Ma Cuisine



November 2011



Preparing for Thanksgiving

Written by , Posted in Abundant Harvest Organics, Vegetables

I can’t believe it’s almost Thanksgiving. I think I say that every year. This is one meal that I really don’t want to vary – I like the basics, nothing fancy. Turkey, mashed potatoes and gravy, stuffing, cranberry sauce, and yams/sweet potatoes (I can never remember which is which* – I think the orange one is a yam??) and green bean casserole. I think the only one that could change is the green bean casserole. I mean I love it, but it’s not as essential as some of the others. And, the yams/SP don’t have to be the marshmallow covered ones, it’s the taste of the squash family that I like.

In case you want to do something squashy, but don’t want to do the traditional sugary (and yes, tasty, let’s be honest) marshmallow topped ones, here’s a dish I made up when a friend came over for lunch the other week. You could use any winter squash (except maybe not a spaghetti squash), pumpkin, yam, sweet potato. I used Butternut squash, because it’s what was in last week’s Abundant Harvest Organics box. From this week’s box you could use the Sweet Potatoes (and apples, onions and spinach) and maybe even add some persimmons (I haven’t tried this, but I might… if you do, let me know how it turns out).

Winter Vegetable Salad

Last modified on 2012-05-18 00:31:12 GMT. 0 comments. Top.

Winter Vegetable Salad
Recipe Type: Side
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 60 mins
Total time: 1 hour 15 mins
Serves: 3
It tastes like fall!
  • 1-2 T olive oil
  • 1 butternut squash, peeled and cubed
  • 2 slices bacon, cooked and crumbled
  • 1 apple, cut in medium chunks
  • 1 onion, cut in medium chunks
  • 1 t chili powder
  • 1/8 to 1/4 t cayenne
  • salt
  • pepper
  • 1/2 t smoked paprika
  • 1/2 t sweet paprika
  • Reduced balsamic vinegar (top with)
  • Greek yogurt (for serving)
  • Caramelized onion cheddar cheese (opt.)
  • 1 C spinach
  • pinch nutmeg (for spinach)
  1. Toss squash with olive oil and seasonings. Bake at 350F for 30-60 minutes (test at 30 minutes by piercing with a fork to see if it’s done). At 30 minutes in, add apple and onion. Roast until all are soft inside and slightly crispy on the outside.
  2. While squash cooks, bring balsamic vinegar to a boil. Reduce to a simmer and cook until thickened and syrupy.
  3. Cook bacon. Place cooked bacon on paper towel to drain. Crumble when cooled. Remove some or all grease from hot pan, and wilt spinach. Add nutmeg.
  4. Mix all above ingredients. Top with reduced balsamic vinegar and yogurt.

*I learned shortly after writing the post that a Yam is a Sweet Potato. 🙂


  1. Jennifer

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