A Day of Thanks

Who doesn't love a day full of food, friends, family and being thankful for it all!  Hello Thanksgiving; I'm glad you are a holiday. ^_^

Here at Brewed Bohemian we had a wonderful day.  There were pies, of course.  Buttermilk, chocolate and lemon meringue. YUM.

But in my pie excitement, I've gotten ahead of myself.  First there was breakfast with cinnamon rolls, English muffins, and mimosas.  Again, YUM.

After a very filling brunch with great friends, we headed out to the real event - lunch with the family. SO. MUCH. FOOD.  It was all excellent.  And being with family in the Texas sunshine made it a perfect afternoon.  I did make some non-pie related foods.  There was a pumpkin pomegranate salad, mini yam tarts, squash & pear soup, bread and roasted butternut squash.  I had several requests for the roasted squash recipe so here it goes.  No laughing at the simplicity!

Roasted Butternut Squash and Goat Cheese

• 2-4 medium squash
• 1 tsp salt
• 1 tsp pepper
• 1 tsp brown sugar
• Dash of olive oil
• 4-8 Tbs goat cheese or other tangy soft cheese (mmmm Mango Tango!)

Method:

1. Pre-heat the oven to 350 degrees F
2. Wash and dry the squash.  
3. Cut the squash in half and scoop out the seeds.  
4. Place the squash cut side up in an oven proof dish.  
5. Sprinkle each half with salt, pepper, and sugar.
6. Splash a small amount of olive oil on top of the squash
7. Place in the oven and bake for 45 minutes to an hour
8. Carefully remove from the oven and fill the seed section with a spoonful of cheese
9. Place back in the oven and broil for 5 minutes
10. Remove from the heat and allow to cool slightly before serving

We added fresh green onions to the cheese for a nice pop of flavor to contrast the sweet and tangy.

Now I'm off to fill myself with leftovers.

HAPPY THANKSGIVING from Brewed B!