Liven up Friendsgiving with a Now & Again’s Roasted Squash Salad & Oxo

Thanks for joining me for a Thanksgiving treat bought to you by Oxo! I receive product samples and the fabulous new Now & Again cookbook to inspire this post. 

We have friends who host an annual Friendsgiving Celebration each year a couple of weeks before the official Thanksgiving Holiday. They carve up the turkey and everyone attending brings one of their favorite sides. For me, Thanksgiving recipes are nearly ritualistic. The shopping experience, the seasonings, everything is baked into a sense that I can follow with ease. 

Friendsgiving is different. It’s an opportunity to try out other families favorite treats and be a bit more experimental with what I decide to make. When I dove into the Now & Again Thanksgiving menu I knew I needed to try something new for Friendsgiving this year. Written by Julia Turshen, Now & Again features a year of recipes intended to be reinvented as leftovers for weeks to come. When it comes to Thanksgiving, there is no better menu to consider both the 1st meal and all the proceeding leftover makeovers. With large portions and flavors that last for hours on the buffet table Radicchio and Roasted Squash Salad is the perfect dish for a Friendgiving gathering!

I love that this recipe is easy to prep in advance so I can pull it all together to day before and Oxo’s kitchen products are just the ticket for laying out this meal in advance. 

This dish calls for Butternut Squash, raddicchio, olive oil, salt, honey, garlic and maple cider vinegar.

When prepping in advance I start out by peeling the butternut squash using Oxo’s swivel peeler. This easy to use peeler is perfect for the tough skin of a butternut squash and the handle makes peeling a whole batch a breeze. After chopping into pieces you’ll store the squash in the top tray of Oxo’s On-The-Go Lunch Container. The bottom half we’ll fill with sliced raddicchio. We’ll set those ingredients aside to roast before the actual dinner. 

Thanks to the combination of honey and apple cider vinegar the dressing for this dish is both sweet and savory. I mix up twice as much so I have left over dressing for other salads throughout the week.

Anyone else really struggle with measuring out liquids by the tea or table spoon? I love this little mini measuring cup! The angled view of the measuring line helps make a more accurate pour. 

Everything gets whisked together and stored in an Oxo Squeeze Bottle until I’m ready to use it. Toss it all in the fridge and we’re prepped for heading to dinner. 

A few hours before we head over to the party is time to roast the squash. Once cooked, everything goes back in the On-The-Go Lunch container and combined with the dressing before serving. It’s such an easy recipe but it feels like a fancy dish that took hours! 

What are your favorite Thanksgiving Traditions? Do you celebrate a Friendsgiving before the official Holiday?

 

This is a sponsored post written by me on behalf of OXO.