We had an eventful time celebrating with our family clans on Friday and Saturday last. But Eric and my first Thanksgiving day as a couple was a simple affair at home. My brother was in town, and we had over one of Eric’s fellow Medievalists. This is the menu we enjoyed:
Our Thanksgiving Menu
- stuffed delicata squash
- home-canned peaches
- garlic cheese biscuits
- French chocolate custard
- Muscadine wine
Not too traditional, but still seasonal with a little reserved summer in the form of Amish-canned peaches. The delicata was compliments of a local pumpkin farm that I found on Criagslist. I visited at the end of their season, so they let me take as many pie pumpkins and squash as I thought I could fit in our freezer.
Delicata squash are shaped like large, perfectly-ovaled potatoes, and are yellow with orange and green stripes running lengthwise. Once cooked, the rinds are edible and just as delicious as the slightly-sweet inner flesh. We cooked some of the delicata and added it to homemade macaroni and cheese, but I couldn’t wait to do something “fancier” with it. This recipe is also easy, so you might just want to keep it in mind for when you have guests over.
Stuffed Delicata Squash
This sausage-stuffed delicata squash is easy to make, but hearty and satisfying for a fall meal!
- 2 delicata squash
- olive oil
- sea salt
- 1/2 lb medium pork sausage
- 2-3 thick slices of bread (sourdough works well)
- Parmesan cheese
Slice the squash in half lengthwise; scoop out the seeds. Brush the inside of each squash with olive oil and sprinkle with salt. Place in a baking dish and bake at 400 until tender, about 30 min. When you can pierce the squash easily with a fork, remove from oven. You don’t want the squash to be so soft that it falls apart.
While the squash is cooking, brown the sausage in a skillet over medium heat. Crumble the bread into the pan and let it soak up the drippings. When the bread is slightly crispy, turn off heat and grate in a large pile of Parmesan cheese. Spoon stuffing into the hollow of each squash; return to oven to heat through, about 15 minutes.
We love to use Real Salt for cooking and seasoning all our food!
The French chocolate custard, or “pots de creme au chocolat” is ideal for making ahead. The method of baking is easier than you might expect. I’ve been making this recipe since I was about 10; just take it slow when you’re pouring the water or removing the custards. The recipe is from one of my favourite works of literature: Betty Crocker’s International Cookbook.
French Chocolate Custard
This creamy, rich French Chocolate Custard will satisfy your chocolate craving! It's a great make-ahead dessert to serve to company.
- 1 1/2 cup half-and-half
- 6 ounces semisweet chocolate chips
- 3 eggs
- 1/3 cup sugar
- 1/8 tsp salt
- 1/2 cup whipping cream
- 1 Tbsp sugar
- 1 to 2 Tbsp brandy or rum
Preheat oven to 350. In a saucepan, heat half-and-half and chocolate chips, stirring constantly, until chocolate is melted and mixture is smooth. Cool slightly.
Beat eggs, 1/3 cup of sugar, and salt; gradually stir into chocolate mixture. Pour into 6 ungreased 6-ounce custard cups.
Place cups in baking pan on oven rack. Pour boiling water into pan within 1/2 inch of tops of cups. Bake for 20 to 25 minutes. Remove cups from water; cool slightly. Cover and refrigerate 4-24 hours.
Beat whipping cream and 1 Tbsp sugar in a chilled bowl until stiff; fold in brandy. Top each custard with whipped cream.
For the garlic cheese biscuit recipe, follow this link to The Humbled Homemaker! This is one of our family’s favourite recipes.
Empty glassware = good party!
More fall recipes:
Autumn Casserole (made with spaghetti squash)