Are you a person who cringes when your foods touch? Don’t answer that. I don’t want to ruin my impression of you because I happen to really like when my foods touch. I like seeing what certain things taste like together because you never know when you’ll find a random winning combination. When I was 8 years old I had an epiphany when part of my dinner salad casually slid into my french fry ketchup mound. That day I discovered that ketchup on salad tasted just like 1000 island dressing without the mayo. I spent a good year putting ketchup on my salad while enduring the looks of disgust from my family. Have I lost you?
The other day I decided to eat comfort food in the form of Thanksgiving dinner (for lunch) from Whole Foods. I got home, opened the cardboard to-go box and saw that all of the contents had shifted. Delightful! The Brussels sprouts and roasted butternut squash were saturated with gravy and cranberry sauce and I thought, “We’re really onto something here.” I decided to give you a recipe that I like to call a happy accident, even though I did it on purpose. I just want your taste buds to thank me for something new and different. In this dish, sweet roasted cubes of butternut squash mix with savory browned Brussels sprouts, bits of apples, onions, smoked curry powder and the surprising tang of cranberries. It’s like stuffing but without the bread, a roasted medley that’s perfect for all the vegans, vegetarians & gluten-free diners at your Thanksgiving table. You could eat it on a random fall afternoon because you’re ridiculously excited about Thanksgiving dinner. It’s really up to you.
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