Last week I got together with some of my favorite ladies to enjoy an afternoon Friendsgiving! Of course, Memphis’ best chef Andrea Letard, author of Andrea’s Cooktales, was mingling with us and whipping up some of her favorite festive dishes. Once dinner was over, I had to snag a recipe or two from Andrea as the food was super unique and DIVINE! Want a little insight on the best Thanksgiving side dishes? I have you covered!
We enjoyed so many lovely recipes by Andrea but two items overly excited my palette and I just know, they will have you rated best cook for Thanksgiving this year if you let one of them tag along with you to your family function!
Parmesan and Crispy Herb Rutabaga
6 to 8 servings
2 large rutabaga
3 tablespoons olive oil
2 tablespoons minced fresh rosemary, plus a few stems
1 tablespoon minced fresh sage, plus a few stems
2 teaspoons kosher salt
1 teaspoon freshly cracked pepper
1 cup grated Parmesan cheese
Preheat your oven to 400 degrees. Using a sharp knife, cut the ends off the rutabaga then “peel” it with the knife. The skin is quite tough so a knife works better than a peeler. Cut it into 1/2 inch cubes.
On a large baking sheet lined with parchment paper, toss together the cubed rutabaga, olive oil, minced rosemary and stems, minced sage and stems, salt, and pepper. Roast for about 15 to 20 minutes or until softened. Sprinkle the Parmesan over the top and roast another 8 to 10 minutes or until golden and crispy. Serve in a large bowl with crispy herb stems on top.
Crispy Prosciutto and Caramelized Onion Butternut Squash Lasagna
6 to 8 servings
5 cups cubed butternut squash
4 tablespoons olive oil
Kosher salt and freshly cracked pepper
1 tablespoon unsalted butter, plus more for greasing
2 large sweet onions – sliced thin
2 tablespoons maple syrup
2 tablespoons minced sage
1 (16 oz) container whole milk ricotta
1 cup Parmesan
1 (8 oz) container creme fraiche
1 teaspoon anchovy paste (or sub salt but I highly recommend the anchovy paste – trust me)
1/4 teaspoon nutmeg
1/2 pound no boil lasagna noodles
4 ounces grated fontina cheese
8 ounces fresh mozzarella pearls or whole mozzarella torn into pieces
3 to 4 ounces prosciutto – torn into pieces
Preheat your oven to 350 degrees. On a large baking sheet, toss together the butternut squash, 3 tablespoons of olive oil, and 1 1/2 teaspoons of kosher salt and 1/2 teaspoon of freshly cracked pepper. Bake for 25 to 30 minutes or until soft.
While the squash cooks, heat the other tablespoon of olive oil and butter in a large sauté pan over medium heat. Add the onions, a heavy dash of kosher salt and pepper, and the maple syrup. Cook until brown and caramelized. Add the sage and cook for one more minute.
In a large mixing bowl, add all but 1/2 cup of the cooked butternut squash and roughly mash with a fork or potato masher. Add the caramelized onion, ricotta, and Parmesan. Stir together until combined. In a medium mixing bowl, whisk together the creme fraiche, anchovy paste, and nutmeg with 1/4 cup of cold water. Keep adding water until smooth and the consistency of white pasta sauce – it should be thin but not watery.
Turn your oven temperature up to 400 degrees then build the lasagna. Start by greasing an 8 x 12 inch baking dish. Spoon a thin layer of white sauce evenly into the bottom. Top with the lasagna noddles, a layer of butternut squash mixture, and a thin layer of white sauce. Repeat 3 more times, ending with white sauce on the top. Evenly sprinkle the fontina, mozzarella, and reserved squash cubes over the top. Top with pieces of the prosciutto. Bake for 30 to 35 minutes or until golden and bubbly.
My girl Andrea Letard of Andrea’s Cooktales is a masterchef, wine connoisseur and friend. For more delicious recipes check out her blog, Andrea’s Cooktales.
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