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Things to be blissfully thankful for; delicious, plentiful food. I’m still eating off of my Thanksgiving leftovers. Here’s a sneak peak into my home cooked Thanksgiving dinner.

I stuffed the bird with onion and celery, then marinaded it in white wine and orange juice

The surprising hit of the night was the butternut squash. It’s a rather easy recipe.

Spiced Butternut Squash:

-butternut squash, cubed

-red onion, diced

-cilantro, chopped

-olive oil

-salt and pepper

-garam masala (if you can’t find this Indian spice then use curry powder)

Drizzle olive oil over the bottom of a large roasting pan. Toss in butternut squash, onion, and cilantro. Season with salt, pepper, and garam masala. I usually eyeball the spices, but I wouldn’t recommend using more than 1 tbsp of garam masala. Drizzle more olive oil and toss everything. Roast in an oven at 350 degrees for 40 minutes or until the squash is very tender. As the squash is cooking in the oven, periodically check in on the dish and toss everything.

Spiced Butternut Squash

My mom's popular stuffing recipe

Written by Stephanie Wolf

Stephanie Wolf

An Atlanta native, Stephanie Wolf has performed professionally with the Minnesota Ballet, James Sewell Ballet, the Metropolitan Opera, and Wonderbound (formerly Ballet Nouveau Colorado). She has a BA in Liberal Studies from St. Mary’s College of California. Her writing has been published in national and regional media outlets, including Dance Informa, Indianapolis Star, and the Twin Cities Daily Planet. Currently, Stephanie lives in Denver, where she is a public radio producer and reporter. She loves bluegrass, cooking, Netflix, and owls.