Okay so it’s literally 12:41 on Thanksgiving Day and I’m up writing a blog post. That should let you know how busy things are around these parts. Between working, blogging, and managing my businesses, I’ve gotten pretty dang good at multi-tasking. However, when you add on holidays, traveling, and doing my part for family meals, your girl can get overwhelmed real quick. Luckily, this year I’m keeping it simple and making the Radicchio + Roasted Squash Salad recipe from Julia Turshen’s Now & Again.
This post is sponsored by OXO and Julia Turshen, however all opinions are my own. If you’ve been following me for a while you know I LOVE OXO products and understand why I’m super excited about this partnership. I’m stoked to be able to work with a company I’ve admired for such a long time!
Thanksgiving dinner is such an important meal to me. I get to spend time with family that have traveled from all over the country to simply eat together and give thanks. No matter the dish, OXO has tips and tools to honor traditions, create new ones, and celebrate the spirit of the holiday at any time!
Finding a simple Thanksgiving recipe in Julia Turshen’s Now & Again was easy as pie. The cookbook is unique because it not only has recipes, but they’re all separated by meals. All I had to do was go to the Thanksgiving Meal section and pick an easy recipe that will go with what everyone else is making.
One thing I loved about the recipe was that the sauce took less than 5 minutes to make from scratch! It was super helpful to have the OXO Mini Angled Measuring Cup, Chef’s Squeeze Bottles, and Swivel Peeler for the recipe. I was especially impressed by the Chef’s Squeeze Bottles because they have a cap that can stay open so I’m not constantly having to flick it open while adding olive oil to my sauce.
OXO Mini Angled Measuring Cup | OXO Chef’s Squeeze Bottles | OXO Swivel Peeler
All of that being said, here is the recipe! I hope y’all enjoy it as much as I did. I highly encourage you to check out Julia Turshen’s Now + Again the next time you’re planning a dinner party so you can whip up a menu that takes out the guess work! Y’all it actually gets even better – she gives you tips on what you can do with the leftovers after you make the recipes! Bye Bye food waste!
Okay, but seriously, I was IMPRESSED by how easily the Swivel Peeler cut right into that thick squash skin. It was so smooth, it felt like I was shaving soft butter!
Julia Turshen's Radicchio + Roasted Squash Salad
- 3 lb butternut squash, halved lengthwise, tough skin peeled, seeded, and cut into 1-in pieces
- 3/4 cup olive oil
- Kosher salt
- Freshly ground black pepper
- 2 Tbsp Dijon mustard
- 1 Tbsp honey or maple syrup
- 1/4 cup apple cider vinegar
- 1 garlic clove, minced
- 3 heads radicchio, cored and thinly sliced
- Position one rack in the center of your oven and a second rack in the top third and preheat to 400 degrees F. Line two sheet pans with parchment paper.
- Divide the squash evenly between the prepared pans, then drizzle each pan with 2 Tbsp of the olive oil and season generously with salt and pepper. Use your hands to toss everything.
- Roast the squash, stirring once or twice along the way and switching the pans between the racks and rotating them back to front halfway through the roasting, until softened and browned, about 30 minutes. Set the squash aside to cool down a bit.
- In a large bowl, whisk together the mustard, honey, vinegar, and garlic. While whisking constantly, slowly, drizzle in the remaining 1/2 cup olive oil to make a dressing. Season to taste with salt and pepper. Add the reserved squash and the radicchio to the bowl and use your hands to combine everything gently (messy, but fun).
- Transfer the salad to a serving platter and serve immediately ( or withing a few hours; it holds well at room temperature.
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g
Do you have a go-to Thanksgiving recipe? What about last minute recipes? Let me know in the comments below!
This is a sponsored post written by me on behalf of OXO.