Both can be made ahead and reheated the day of the dinner, this allows more room in your oven for the turkey.
The first is a wild rice pilaf.
I used apple juice as part of the broth to give it a fall flavour. Cider would work well here too. Baking it the oven ensures it will turn out perfect with no sticking on the bottom.
The second is an acorn (also referred to as pepper) squash casserole. Maple syrup and brown sugar sweeten this creamy comfort dish perfectly.
I have made both amounts generous to allow a large crowd. You can scale them down to fit your needs.
Happy Thanksgiving Everyone!
Savory Wild Rice Pilaf
- 2 cups wild and brown rice mix
- 2 cups apple juice or cider
- 3 cups chicken broth
- 1 tsp each of dried thyme and savory
- 1 tbsp parsley
- salt and pepper
- 1 tbsp butter or margarine
In a casserole dish with a lid combine all ingredients in order, cover, and bake in oven for 1 hour or until all liquid is absorbed.
Fluff with a fork and serve.
Acorn Squash Casserole
- 5 medium size acorn squash halved
- 10 tsp each of brown sugar and butter (for each half)
- 2 tbsp maple syrup
- 1 tsp ginger
- 2 tbs bread crumbs brown sugar combined
Clean out seeds and pulp from each half of the squash.
Place skin side up on cookie sheets.
Place tsp each of the butter and brown sugar in each half.
Bake in oven for about 1 hour until tender and edges start to brown.
Remove from oven and let cool.
Scoop out squash from skins and place in a buttered 9x12 casserole dish.
Add maple syrup and ginger and mash well.
Add more brown sugar to taste if you like it sweeter.
Spread out evenly and top with brown sugar bread crumb mix.
Return to oven for 5 min to toast the top or refrigerate till next day.
Both dishes can be reheated in the oven at 375F for 30 min till heated through.