We’ve had at least a three-peat on thanksgiving leftovers and, really ENOUGH with the stuffing and mashed potatoes already! It was good but it’s time for something dramatically different. And simple. And light, well sort of. How about small? Perfect!
These rainbow squash came in our weekly CSA box and initially I thought I should just add them to our fall tablescape. Thankfully that didn’t happen because they are delicious!
I halved them with a cleaver and scooped out the seeds (and reserved those for treats in the poultry mansion). I poked a few holes in the skin with a fork and placed them skin side down on a baking sheet.
Into a 350 degree preheated oven for 45 minutes, brushing the butter over the squash halfway through. It’s a good thing most of these steps can be done with one hand since that’s all I usually have! Alexis (note the one shoe, and it’s always the same shoe missing) will know how to cook everything by kindergarten.
For the sliders we used a pound of Five Marys ground beef, I’m turning into a broken record here but this grass fed beef tastes NOTHING like what you could buy in the store. A burger is not JUST a burger with this meat. Add to the ground beef an egg, splash of Worcestershire sauce and some seasoned salt. Mix that together, and really you need to dig in with your (very clean) hands to get it well mixed.
Form into 6 small patties and grill on a smoking hot grill pan (or bbq, but it’s too cold out now here for that!). We like them rare so do 3 minutes on a side, flip add cheese (we used crumbled blue) and finish cooking for another 3 minutes while the cheese melts. Serve on a toasted pretzel bun and garnish with mustard and bacon marmalade. The bacon marmalade was a gift with our farm box. I’ll see about getting a guest post from Mary with that recipe. It was SO good.
Perfectly not related to thanksgiving and a surprisingly light dinner!
For bonus points coordinate the plaid placemats and napkins with your children’s flannels for you own winter family Abercrombie catalog.
2 Rainbow Squash
1t Chili Powder
Preheat oven to 350 degrees
Cut squash in half and scoop out seeds. Pierce the outside of the skin several times with a fork. Add 1/4T of butter to the hollowed out squash. Sprinkle with 1/4t of cinnamon and chili powder. Bake for 20 minutes. Remove from oven and brush the melted butter over the squash. Return to oven for 20-30 more minutes.
1lb Ground Beef
1T Worcestershire Sauce
1t Seasoned Salt
Pretzel Buns or Slider Rolls
Crumbled Blue Cheese
Condiments of Choice
Mix together the ground beef, egg Worcestershire sauce and seasoned salt. Form into 4-6 patties. Heat a cast iron grill pan until smoking. Cook patties for 3 minutes for medium rare. Flip, top with cheese and finish cooking for another 3 minutes.
Served on toasted buns with condiments of choice.