Pumpkin, Purple Potatoes and Pears
Most Thanksgivings I try something new. This year? Spatchcock Turkey with Herb Butter – you’ll see the recipe for this coming soon and if you’re making turkey for Christmas, I highly recommend this technique. But every year at Thanksgiving I also cook too much. Partially, cooking relaxes me and helps keep some of those blues that come around the holidays at bay, but also I have a ridiculous fear of not having enough food for everyone. In recent years, with more food allergies and issues to address, I also worry about each person enjoying enough choices.And so this year I added a side dish that was simple to make, seems to not affect anyone with allergies in my house, and is both sweet and savory and a perfect pair to turkey.I roasted cubed purple potatoes (you can use any color and no need to peel them) and cubed pumpkin (or butternut squash or other winter squash) with some salt, pepper, rosemary, and olive oil. About 10 minutes before they were done, I added some cubed peeled pears just to heat through and soften slightly. Not to over play the alliteration, purple potatoes with pumpkin and pear is going to be your new favorite side for the holidays. Drizzle with some thick, rich, aged balsamic just before serving. Irresistable!