- 1 butternut squash, go ahead and peel seed, and cube that sucker!
- 1 tbsp. Olive oil
- Salt and Pepper
- 1 package of Pederson’s Farms chopped bacon
- 1 shallot
- ¼ c. of red wine, wait for it… vinegar (we all wanted it to be Red Wine, too)
- 1 tbsp. Brown sugar
- 6 cups of baby spinach
- ½ c. toasted and chopped pecans
- First off, heat up the oven to 425 degrees F. Line a baking sheet with aluminum foil.
- Place the butternut squash on the baking sheet, and drizzle with olive oil. Season with salt and pepper. Once oven is heated, roast until golden brown and crispy for 25 minutes.
- Meanwhile, in a large skillet, cook the chopped bacon over medium heat until crisp, (just don’t ruin my favorite bacon, please.) It only takes 6 minutes to cook this bacon, when turning occasionally. Transfer to a paper towel-lined plate and take the bacon grease to a small bowl.
- No need to dirty-up another dish! In the same skillet, cook shallot over medium-high heat until tender, 4 minutes usually. Stir in red wine vinegar and brown sugar and mix well. Whisk in 2 tablespoons bacon grease and season with salt and pepper.
- Place spinach in a large bowl. Add pecans and roasted butternut squash. Pour over warm vinaigrette, tossing gently to combine. Serve immediately, and ENJOY!
More Friendsgiving Recipes!
Spread each slice of toast with a thick spread of cranberry/cream cheese mixture and top with a slice of ham. Ifs better to allow your guests to “build their own” crostini rather than making them ahead of time as the cranberry spread can cause the toast to become soggy after awhile.
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Next, take a sip of your white wine 😉 and then add the rest of the white wine and cranberries to the pan. Salt and pepper to taste. Simmer for about 5 more minutes. Stir gently a few times to keep mixture from sticking to the pan.
Place eggs carefully in a pot and cover with filtered water. Place on medium high heat and wait until the water boils. Once it boils, count to 60 seconds and then remove pot from heat, cover and set a timer for 10 minutes.
Warm the oven to 400 degrees F. Trim the stem ends from the Brussels sprouts, and halve lengthwise. Put them in a medium bowl, and toss with 1 teaspoon salt.
Take your turkey breast and carefully cut along the side of the tenderloin, separating it from the breast. You don’t want to cut the tenderloin completely off the breast. Once tenderloin is separated, fold it back. Do this on both sides of the breast.
This ham is fully cooked and ready-to-serve. If you wish to heat the ham, the USDA recommends pre-cooked hams be reheated to an internal temperature of 140°F.