I simply LOVE Christmas.
The tree is lastly up with all my favourite ornaments, the Christmas music is on full blast (all. day. each. day.) and the vacation calendar is formally booked strong till after New Years. Belief me, this isn’t a BAD factor. I legit stay up for all of the events and glowing cocktails and cookie adorning and that second once I understand I most likely ought to have hit the gymnasium a number of extra occasions this month, however hey it’s the vacations so who cares! Properly sure after all I care, BUT Christmas actually does solely come annually and also you simply aren’t human when you can’t take pleasure in it. With pie. Numerous pie.
There I mentioned it.
The opposite factor I get SOO enthusiastic about this time of 12 months is planning the scrumptious vacation menu! Hey it’s the little issues, proper? Cranberry glazed pork tenderloin, roasted inexperienced beans with caramelized shallots and almonds, butternut squash with rosemary and sage, candy cranberry sauce, maple pecan pie…..do I actually need to go on? One of many dishes I’m trying ahead to including to the menu this 12 months is that this savory but candy glazed acorn squash with pomegranates and toasted pine nuts – sure I died and went to heaven with this one.
Actually.
Doesn’t it look completely scrumptious??
This took little to no time to throw collectively and would make a beautiful facet dish in your Christmas dinner desk! Oh and don’t get me began on how superb this makes your kitchen odor, that alone ought to make you run out out to the shop instantly and make this tonight. It’s additionally a lot more healthy than your conventional vacation dishes which retains a pleasant steadiness of meals subsequent to the buttered candy rolls and Grandma’s pumpkin pie.
There I am going with the pie once more….um is it lunch time but?
If you happen to’ve by no means minimize acorn squash earlier than it’s reeeeally easy. Simply rinse your squash, slice them in half via the stem (this takes some power so watch out and use your sharpest knife) and scoop out all of the seeds and flesh. Then slice alongside the pure ridges (a few half inch to an inch thick relying on the dimensions of your squash) then throw the slices into a big bowl. Toss the squash with the sliced shallots, somewhat olive oil and salt and pepper. Then simply place them on two baking sheets to roast for a few half hour (turning midway via). The squash come out with this attractive caramelized coloring and belief me you’ll need to eat them instantly. Simply place the squash slices on a platter and drizzle with the glaze that you just’ll make whereas they’re roasting. Prime with pomegranates, toasted pine nuts and mint and your facet dish is prepared for the desk!
Pleased Holidays!
