Well we officially survived Halloween!
How was everyone's spooky weekend? Mine was great. I went as a hipster:)
I saw a lot of wonder women, supermen, breaking bad guys, and "jailers". Believe it or not, I did not see one Miley Cyrus. #notcomplaining ;)
So, since we're in November now, (crazy, right?) let the Thanksgiving prep begin!!
This meal. Oh boy. I made it last weekend and it was SO freaking delicious, I think I'm going to make it again for Thanksgiving!
It's Gluten and Grain Free, Vegan, SCD and Paleo!
What is it?
Pan Seared Brussels Sprouts, Roasted Eggplant and Beets over Mashed Acorn Squash.....or in a more fun way: Autumn's Acorn Array!
Talk about comfort food!
Here's what you need: (serves 2)
1 acorn squash, steamed and mashed
12-14 Brussels Sprouts, halved
1 Japanese eggplant, sliced into 1/4 inch rounds
1 large beet (or small), sliced into 1/4 inch rounds
1 tsp Herbs de Provence
Preheat oven to 400 degrees. Prep your eggplant and beets. Place your eggplant and beet rounds in a single layer on a tin foil-lined, olive oil-sprayed baking sheet. Spritz with olive oil and bake for 35-40 minutes, flipping once, halfway through.
Meanwhile, carefully prick your acorn squash ALL OVER with a fork or sharp knife (be careful!!). Place it on a paper towel in the microwave, and cook for 6 minutes. Flip with an oven mitt, and cook for 5 more minutes. (Be sure to prick it A LOT, or it will explode. I may or may not know from experience:) )
When the acorn squash is finished cooking, carefully remove it from the microwave with an oven mitt and let it cool until you can touch it. Then, carefully cut it in half. Scoop out the seeds and discard. Then, scoop out the flesh and place it in a medium-sized bowl. Mash with the back of a fork and a pinch of salt.
Finally, pan sear your Brussels sprouts by placing them in a single layer in a large skillet with 1-2 tsp EVOO. Sprinkle with Herbs de Provence and salt. Let them sit and caramelize for about 7 minutes over medium heat. Then flip, and let them cook for another 5 or 6 minutes. Remove from heat.
Lastly, dice your eggplant and beets into bite-sized pieces. Toss with the Brussels sprouts.
To assemble, place a mound of the mashed acorn squash on your plate. Top with your Brussels sprouts/eggplant/beet mixture. Top with a final dollop of acorn squash mash.
This was just spectacular. The acorn squash was so creamy and pleasantly sweet. That paired perfectly with the earthy sweet beets, and beautifully caramelized Brussels Sprouts. And the Herbs de Provence gave it this complex flavor that was herbal, floral, slightly sweet and earthy. If you've never had herbs de provence before, it's a really great spice! It's delicate and pairs well with things with subtle sweetness. It has lavender, oregano, fennel, basil, thyme and other delicious spices.
The textures were so on point. The acorn squash was luxuriously creamy where the Brussels sprouts were chewy and hearty. And then the beets were just chewy and sticky. Finally, the eggplant was almost creamy - just delicious!
And it was so beautiful too. I would be proud to serve this at Thanksgiving. Plus, it's got all the colors of fall! It would match the Thanksgiving Decorations! :D
Want more GFHT? You can now get my e-cookbook, for only $2.99 on Amazon!