This week, we celebrate Thanksgiving. This time I won’t be cooking. I am going to celebrate. With my good friends. In the restaurant. And I will not eat turkey because I don’t like it. I’ll enjoy a juicy, bloody prime rib with horseradish.
That said, I have been “entertaining” the idea of a Thanksgiving menu in my kitchen for the last month. How? Playing with different pumpkins, squashes, sweet potatoes, Brussels sprouts, cranberries, oranges…
So to keep up with the Thanksgiving tradition, I would like to express my gratitude for the abundance of food in California. For the local free Navel oranges from my friend’s backyard tree that I used for this dish, and its picture. I am expressing my thankfulness through this recipe. Try it out. You will be thankful too.

Butternut squash roasted with cranberries and orange

Ingredients (makes about 4 servings):

• 1 medium butternut squash (peeled, seeded, and cut into 1/4″ thick slices – you can cut them into smaller pieces)
• zest and juice of 1 orange
• 3 tablespoons olive oil
• 3 tbsp balsamic vinegar
• 3 tbsp honey
• 1 cup fresh cranberries (split)
• pinch of sea salt

1. Preheat oven to 400 degrees. Spread squash slices across a baking sheet lined with aluminum foil.
2. In a bowl, combine oil, honey, balsamic, orange juice, zest, and 1/2 cup cranberries. Pour mixture over squash, and using hands or a spatula, evenly coat squash slices with it.
3. Bake for 20 minutes. Increase oven temperature to 425 degrees, add remaining cranberries, and roast an additional 15 minutes (until squash is tender, starts caramelizing on the outside, and cranberries pop).
4. Remove from oven and drizzle with additional orange juice, honey, or balsamic (if desired).
5. Now celebrate Thanksgiving!

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