Thanksgiving Thoughts: Roasted Squash with Sage and Bacon

Thanksgiving Thoughts: Roasted Squash with Sage and Bacon

So here’s the good-news / bad-news situation. Which should — by this point — sound like a pretty familiar situation to folks reading along at home.

The bad news is that once again, for the third year out of the last five, I’m not hosting Thanksgiving. I used to insist that Thanksgiving was my holiday. I used to beg, plead, and cajole family and friends to schlep out to Philadelphia from California, or Missouri, or wherever else to come eat turkey and dressing, pie, bread, and even curry — whether they wanted to or not. I insisted that you simply must make an appearance! It’s Sarah’s and my anniversary, and it we would be terribly offended if you stayed away. And then I had a grand old time cooking like a crazy person and sometimes confounding Thanksgiving expectations.

Roasted Butternut Squash Rings with Marinated Onions

Roasted Butternut Squash Rings with Marinated Onions

Riddle me this, dear readers: what’s the worst thing about making a butternut squash?

It’s not the taste, obviously. Butternut squash is sweet and savory, and delicious. It caramelizes in the oven, lending it a complex smoky flavor that’s a little bit pumpkin on the surface, with a bubbling current of applewood smoked bacon — and maybe maple — somewhere down below. I’d venture to assert that many of the best pumpkin pies are in fact done in butternut squash. And the best pumpkin soups, too. The only problem with them is … is …