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Healthy Thanksgiving Sides – Roasted Butternut Squash / Roasted Fingerlings
ROASTED BUTTERNUT SQUASH WITH HERB OIL AND GOAT CHEESE
- 1 large butternut squash or other large winter squash (about 4 pounds), scrubbed
- 1 garlic clove, finely grated
- 1/4 cup olive oil
- 1/4 cup finely chopped parsley
- 1 tablespoon finely chopped marjoram or oregano
- 1 1/2 teaspoons red wine vinegar, divided
- Kosher salt, freshly ground pepper
- 3 ounces fresh goat cheese
- Preheat oven to 425°F. Place squash on a rimmed baking sheet and roast, turning once, until tender, 35–45 minutes. Let cool slightly.
- Meanwhile, whisk garlic, oil, parsley, marjoram, and 1/2 tsp. vinegar in a small bowl to combine; season herb oil with salt and pepper.
- Halve squash lengthwise and scrape out seeds. Using a large metal spoon, scoop out large pieces of flesh and place in a large bowl; discard skin. Add remaining 1 tsp. vinegar and gently toss to coat; season with salt and pepper.
- Transfer squash to a platter and drizzle with herb oil. Crumble goat cheese over.
Do Ahead: Herb oil can be made 1 day ahead. Cover and chill.
Roasted Rosemary Fingerling Potatoes
These roasted fingerling potatoes are perfect for a holiday meal: quick and convenient, but still plenty dressy. They cook in about the same time it takes for a large roast to rest before carving. Bake the potatoes in their jackets so the outsides get nice and browned while the buttery interiors gently cook through.
- 1 tablespoon chopped fresh rosemary, 2 tablespoons olive oil
- 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper
- 3 shallots, thinly sliced, 2 pounds fingerling potatoes, halved lengthwise (about 6 cups)
- Cooking spray, 2 teaspoons minced fresh chives
How to Make It: Step 1 Preheat oven to 425°.Step 2 Combine first 6 ingredients in a large bowl, tossing to coat. Arrange potato mixture on a foil-lined jelly-roll pan coated with cooking spray. Bake at 425° for 27 minutes or until potatoes are tender, turning after 15 minutes. Sprinkle evenly with chives.