Since starting Medical School I have not been able to explore much with the dishes I have been making. I used this past Thanksgiving as an opportunity to try some new dishes. I know thats such a big risk but it worked out! Both dishes were favorites in my family, so I decided to share with you all. These side dishes are perfect for the holidays. Hope you enjoy!
Maple Walnut Butternut Squash
Ingredients
- 1 Butternut Squash
- 1/2 cup walnuts (or pecans)
- 1/4 cup cranberries
- 1/4 cup maple syrup
- 1 tsp of cinnamon powder
- Olive oil
- pinch of salt
Instructions
- Preheat Oven to 400 deg. F
- Peel butternut squash and cube (this can be difficult I have included a link on how to do so, I do not own the rights to this video) https://www.youtube.com/watch?v=S0z9PJpNRqA
- Place squash in pan with drizzle of olive oil and salt for 10-12 min
- Pull pan out and add in walnuts, cinnamon powder, cranberries, and maple syrup.
- Mix through and add back into oven for another 10-12 min
- Enjoy!
Honey Butter Corn Bread
Ingredients
- 2 eggs
- 1 stick melted butter
- 2 tbsp honey
- 1/4 cup brown sugar
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 box jiffy mix
- 1 cup flour
- 1 cup buttercream
- granulated brown sugar
Instructions
- Preheat oven to 400 deg. F
- Add baking pan 13×9 with 1 tbsp butter under the oven
- In a mixing bowl, mix together all ingredients, be sure to save some of melted butter for later
- Add corn bread mix to pan and place under oven for 15 minutes or until golden brown
- Mix remainder of melted butter with 2 tbsp of brown sugar
- When corn bread is our the oven, pour brown sugar butter mix all over the top, be sure to get everywhere. I do this with a spoon
- To finish off, sprinkle some granulated brown sugar over the top (don’t over do it)
- Enjoy!
As always, stay fabulous!
