honey roasted butternut squash
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1. Autumn Potatoes Gratin

This is a fuss free version of potatoes au gratin that is perfect for Thanksgiving and will save you lots of time in the kitchen! Video below the ingredients & directions.

Recipe from Rachael Ray, Food Network.com

4 pounds mixed baby potatoes, such as Red Bliss, Peruvian Purples, and Fingerlings
2 cups heavy cream, plus some to cover
4 tablespoons butter (1/2 stick)
2 sprigs each fresh thyme, sage, and rosemary
2 garlic cloves, cracked
Salt and pepper
1/2 cup grated Parmesan

Preheat the oven to 400 degrees F.

Halve the potatoes and toss them into a large baking dish and season with salt and pepper.

Meanwhile, put the cream, butter, herbs, and garlic in a small saucepan and bring to a simmer over medium heat. Cook for about 5 minutes, to infuse the cream with flavor. Season with salt and pepper.

Pour the hot cream mixture through a strainer over the potatoes, (discard the herbs and garlic), if there is not enough cream to go 3/4 of the way up the potatoes then pour some additional cream on top to make up the difference. Sprinkle the Parmesan evenly over the top. Bake for 30 to 35 minutes, until the potatoes are cooked through and top begins to brown. Cover and keep warm until ready to serve.


2.Pan Roasted Brussel Sprouts With Bacon

Recipe from Sunny Anderson, CookingChannelTV.com


4 strips thick-cut bacon
2 tablespoons butter
1 pound Brussels sprouts, halved
1/2 large onion, chopped
Salt and freshly ground black pepper


Cook bacon in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate, then roughly chop. In same pan with bacon fat, melt butter over high heat. Add onions and Brussels Sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes. Season with salt and pepper, to taste, and toss bacon back into pan. Serve immediately.

3. Sauteed Collard Greens and Garlic

By Sara Quessenberry and Rori Trovato, realsimple.com


Kosher salt and black pepper
3 bunches collard greens, stems discarded and leaves cut into 1-inch strips
1/2 cup olive oil
3 cloves garlic, thinly sliced


Bring a large pot of salted water to a boil. Add the collard greens in batches and cook until just tender, about 10 minutes. Drain the greens in a colander and rinse under cold water to cool; squeeze to remove any excess water.

Heat the oil in a large saucepan over medium heat. Add the garlic and cook, stirring, for 1 minute. Add the greens, 1 teaspoon salt, and ½ teaspoon pepper. Cook, tossing often, until wilted and tender, 3 to 4 minutes.

4. Honey Roasted Butternut Squash

by Jenn Laughlin via Peas and Crayons


1 large butternut squash, peeled + chopped
A hearty drizzle of olive oil [approx 1-2 TBSP]
Salt, pepper, and garlic powder, to taste
2 cups fresh cranberries
2-3 TBSP honey [or extra, to taste]
¼ cup finely crumbled feta
Ground cinnamon, to taste [optional but delicious!]
Fresh or dried parsley, to garnish [optional]


Pre-heat oven to 400 degrees F. Lightly drizzle or spritz a baking sheet with olive oil.

Add cubed squash to the sheet along with another drizzle of olive oil. Sprinkle with a light layer of salt, pepper, and garlic powder, based on taste preference. Roast at 400 F for 25 minutes on the center rack.

At the 25 minute mark, pull out the oven rack, and add your fresh cranberries to the roasting pan.
Return to the oven for 10-15 minutes or until the cranberries have started to soften and burst a bit, resembling really juicy craisins vs fresh firm cranberries.

Remove from oven and add a sprinkle of cinnamon [approx ⅛-1/4 tsp depending on preference] along with feta and honey. I listed the honey measurements I used, but depending on whether you used fresh cranberries or dried, sweeten to taste.

Garnish with parsley for a burst of color and dig in while it’s hot!

5. Cranberry Walnut Slaw

from tasteofhome.com


1/2 cup white wine vinegar
1 tablespoon Dijon mustard
1 teaspoon sugar
1 teaspoon celery seed
3/4 teaspoon salt
1/2 teaspoon pepper
1/3 cup walnut oil
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
6 cups shredded cabbage
1 cup shredded carrots
1 cup dried cranberries
1/4 large sweet onion, thinly sliced
1 cup chopped walnuts, toasted

In a blender, combine the first six ingredients. While processing, gradually add oil in a steady stream. Transfer dressing to a small bowl; stir in tarragon.

In a large bowl, combine the cabbage, carrots, cranberries and onion. Drizzle with dressing; toss to coat. Refrigerate for at least 1 hour. Just before serving, sprinkle with walnuts. Yield: 12 servings.

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