My Mom used to make this dish fairly regularly for Thanksgiving when I was growing up. Eventually, we replaced it with something else and forgot about it. But a few years ago, we revisited the dish, and I had forgotten how yummy it was. I knew it was a dish I wanted to share with all of you. It is a great Fall/Winter dish and also makes a great side dish to offer at your upcoming Thanksgiving dinner.
That’s right — Thanksgiving is just a few weeks away. My mind cannot fully comprehend this. It seems like yesterday that my family was visiting me. But May was months ago and now it’s almost the end of the year. Where does time go?
The days are long but the years are short.
I just finished reading The Happiness Project by Gretchen Rubin and that was one of the quotes that stood out to me. I have definitely complained about long, agonizing days but the years do move fast. Almost too fast. One way I record time is through celebrating holidays with loved ones, and Thanksgiving is one of my favorites.
The focus on good food and gratitude and not having to worry about buying gifts makes it a real winner in my book. And providing a yummy meal or dish to share is also how I show my love and appreciation. I no longer make it home for Thanksgiving but I can recall with ease cooking in the kitchen with Mom, trying to time everything perfectly so the meal was ready at Noon. We would fill our plates high with turkey and all the fixings and tuck into a delicious, homemade meal that not only filled my belly but also my heart.
The creamy butternut squash with a sweet, crunchy rice krispie topping make a great combination of textures and flavors. It’s also a great substitute for sweet potatoes and a dish your vegetarian guests will appreciate as well.