Ample Bites has recipes for Roasted Acorn Squash with Chile Vinaigrette and Parmesan-Roasted Cauliflower that are easily scalable to the size of your Thanksgiving party.
Simple preparation with robust flavorful outcomes make these side dishes perfect for pairing with your roasted turkey. In fact with a watchful eye these two dishes can be roasted simultaneously in the same oven at the lower of the two oven settings of 425F.
Roasted Acorn Squash with Chile Vinaigrette
(Adapted from recipe courtesy of Epicurious, 2012)
Serves 4 – 6
2 (1 ½ pound) acorn squash
½ tsp freshly ground black pepper
1 tsp Kosher salt
6 Tbsp extra-virgin olive oil
1 garlic clove
1 ½ Tbsp fresh lime juice
1 – 2 tsp finely chopped or ground dried hot red chile, including seeds
2 Tbsp chopped fresh cilantro
Put the oven racks in the upper and lower thirds of the oven and preheat the oven to 450F.
Halve the squash lengthwise, then cut off and discard the stem ends. Scoop out the seeds and cut the squash lengthwise into ¾-in-wide wedges. Toss with the pepper, salt and 2 tablespoons of oil in a bowl. Arrange cut side down in 2 large shallow baking pans.
Roast the squash, switching position of the pans halfway through roasting, until tender and undersides of wedges are golden brown, 25 to 35 minutes.
While squash roasts, mince the garlic and mash to a paste with ¼ teaspoon salt. Transfer the paste to a small bowl and whisk in the lime juice, chile to taste, cilantro and ¼ cup oil until combined.
Transfer the squash, browned sides up, to a platter and drizzle with the vinaigrette.
(Adapted from recipe courtesy of bonappetit.com, February 2013)
Makes 4 Servings
1 head of cauliflower, cut into florets
1 medium onion, sliced
4 thyme sprigs
4 unpeeled garlic cloves
3 Tbsp extra-virgin olive oil
½ cup grated Parmesan
Freshly ground black pepper
Preheat oven to 425F.
Toss cauliflower with onion, thyme, garlic and oil on a large rimmed baking sheet. Season with salt and pepper.
Roast, tossing occasionally, until almost tender, 35 – 40 minutes. Sprinkle with the Parmesan cheese, toss to combine and roast until cauliflower is tender, 10 – 12 minutes longer.