Squash à la Canadienne
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It’s another year and another Canadian Thanksgiving with celebrations taking place this weekend with family and friends. Turkey is on the menu for most of us and all the goodies that come with it; Mashed Potatoes, Gravy, Cranberry Sauce, Stuffing, Brussels Sprouts, and much more. One item that is always on my Thanksgiving menu is my Squash à la Canadienne! It is incredibly tasty and easy to make!
 
There are so many different varieties of squash to choose from. There’s butternut, zucchini, pumpkin and spaghetti just to name a few, and the one I like to use for this Squash à la Canadienne side dish on Thanksgiving is acorn also known as pepper squash or Des Moines squash.
 
From the botanic standpoint, squash is technically a fruit but we like to treat it as a vegetable. Fruit or vegetable, this produce is very good for us. Its nutritional values include vitamin A, C, E, B6 as well as minerals such as magnesium, manganese, potassium, calcium, iron and copper. Squash have a pretty long list of health benefits with important anti-inflammatory and antioxidant components and is a great immune system booster. Integrate squash into your diet more often by using them in salads, as a substitute for pasta, desserts and side dishes like the recipe in today’s video.
 
My Squash à la Canadienne is so delicious and you can prep this side dish the day before or early in the morning. This is a side dish that everyone will enjoy so be prepared to make a lot because it disappears fast!
Bon Appétit & Happy Thanksgiving!
 
Here are more great side dish recipes for you to try…
– Green Beans with Chili-Orange Oil
– Carrot & Rutabaga Mash
– Chickpea Corn Salad
– Creamy Mashed Cauliflower
– Vegetable Medley
– Creamed Spinach ~ Steakhouse Style
– Old Fashioned Baked Beans with Bacon
and for even more side dish and vegetable recipes, click on this link… Recipe Category • Side Dishes & Vegetables
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Squash à la Canadienne

Squash à la Canadienne

This is a delicious healthy side dish to serve along with your Thanksgiving dinner or any dinner during the year!
5 from 3 votes
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Servings 6

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Prep Time 10 minutes
Cook Time 1 hour
Passive Time 15 minutes
Total Time 1 hour 25 minutes

Ingredients
  

  • 1 large acorn squash
  • 1 tbsp. olive oil, or as needed tips & tricks
  • 3 tbsp. butter
  • 1 tbsp. good quality maple syrup, or more to taste tips & tricks
  • freshly ground black pepper, to taste (I always use mixed peppercorns)

Directions
 

  • Preheat oven at 350ºF.
  • Cut squash in half and remove the seeds (*see footnote). Brush inside and the edges with olive oil.
  • Place halves on a cookie sheet, flesh side down and transfer to the preheated oven. Cook for about 1 hour or until a fork goes in easily.
  • Remove from the heat and let it rest 15 minutes.
  • Wearing silicone mitts, carefully spoon the flesh into a bowl. Add butter, maple syrup and pepper; mix well. Taste and adjust if necessary.

Notes

Footnote: Don't throw out the seeds. Rinse with water and remove any strings and flesh from the squash. Pat dry and transfer them to a bowl. Pour in olive oil and salt or any other spices such as cayenne pepper, chili powder, etc.; toss them well. Spread them out evenly on a baking sheet lined with foil. Transfer to a 300ºF preheated oven and roast them for 20 minutes or until they start to pop. Let them cool before serving.
Kitchen Tools: The WMF Manaos/Grapefruit Spoon - Set of 4 can be purchased in the "SHOP" section of Club Foody.

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