Gobble! Gobble! Deliciously different Thanksgiving recipes

By SANDRA WILKERSON QUEEN Arts & Entertainment Editor
Nov 23, 2024
Nov 23, 2024
0

Sandra Wilkerson Queen may be reached at 828-445-8595, ext. 2002, or sandra@thepaper.media.

Recipes

BUTTERNUT SQUASH ENCHILADAS

INGREDIENTS:

2½ cups butternut squash (or other winter squash), cooked

1 can (15 ounces) black beans (drained and rinsed)

1/2 cup onions, diced (1/2 medium onion)

1/2 cup fresh cilantro, chopped or 3 tablespoons dried cilantro

2 teaspoons garlic powder

1/2 teaspoon cumin

1 cup 2% fat cheese, shredded (like cheddar or Mexican blend), divided

8 whole wheat tortillas (6”)

1 cup salsa or 1 can (10 ounces) red or green enchilada sauce

1/2 cup Greek yogurt

INSTRUCTIONS:

1. Preheat oven to 375°F.

2. Mix squash, beans, onion, cilantro, garlic powder, and cumin in bowl.

3. Mix 3/4 cup of cheese into squash mixture.

4. Put a 1/2 cup strip of filling on each tortilla. Roll tortilla around filling. Put tortilla into greased 9”x13” baking dish with seam down.

5. Cover tortillas with salsa or enchilada sauce. Put rest of cheese (1/4 cup) on salsa or sauce.

6. Bake for 25 minutes.

7. Serve each enchilada with 1 tablespoon Greek yogurt.

From Iowa State University Extension and Outreach

BLACK BEAN AND CORN SALSA

INGREDIENTS:

1 (16-ounce) jar salsa

1 (15.5-ounce) can unsalted black beans, drained and rinsed

1½ cups fresh corn

1 (14.4-ounce) can low-sodium chopped tomatoes, drained

2 tablespoons lemon juice

1/4 teaspoon garlic powder

2 tablespoons chopped fresh cilantro or 1 teaspoon dried (parsley may be substituted)

1/2 teaspoon ground cumin

INSTRUCTIONS:

1. Combine all ingredients in medium-size bowl.

2. Cover and chill for 30 minutes before serving.

3. Serve with chips or as a vegetarian side dish

SWEET POTATO SHEPHERD’S PIE

For good reason, this classic Irish holiday casserole has survived the test of time. In this adaptation, seasonal North Carolina sweet potatoes provide sweetness and depth, while the ground turkey — cooked with traditional peas and carrots — makes this a complete one pot meal, worthy of all the festivities!

INGREDIENTS:

2 tablespoons butter, divided

1 lb ground turkey

3 cloves garlic, minced

½ cup onion, chopped

¼ cup parsley, stems and leaves separated and chopped (or 1 tablespoon dried)

1 teaspoon salt

1 teaspoon black pepper

1 pound sweet potatoes, peeled and roughly chopped (about 3 cups)

1 can peas and carrot, low-sodium

1 cup water (plus additional for boiling potatoes)

1 tablespoon flour

1 teaspoon brown sugar

2 dashes Tabasco (optional)

½ cup shredded cheese, low-fat

DIRECTIONS:

Preheat oven to 400˚ F.

In large pot over medium high heat, add cubed sweet potatoes and cover with water.

Boil for 17-20 minutes, until cooked and fork tender.

While sweet potatoes are cooking, prep and cook turkey. Start by adding 1 tablespoon butter to medium saute pan, over medium heat.

Add onions, garlic, and parsley stems until aromatics are soft and fragrant, about 3 minutes.

Add ground turkey and break apart with spoon.

Cook for 5-7 minutes until meat has reached internal temperature of 165˚ F.

While turkey is cooking, in small bowl whisk to combine 1 cup water and 1 tablespoon flour.

Add mixture to turkey to thicken it, season with salt and black pepper and simmer for another two or three minutes.

Rinse and drain excess liquid from can of peas and carrots and add to pan with turkey.

Turn off heat.

Drain potatoes and return to pot, add remaining tablespoon of butter, brown sugar, Tabasco (if desired) and season with salt and pepper.

Mash to combine, using fork.

In casserole dish, add turkey mixture then cover with sweet potatoes.

Cover with cheese and bake for 10 minutes until cheese has melted. Garnish with reserved parsley leaves.

From the N.C. Cooperative Extension Service

RED BEAN AND BUTTERNUT SQUASH CHILI

Chili is a classic meal as the weather starts to cool down. This time of year butternut squash is in season. Add squash to chili for a hearty and healthy dish this fall.

INGREDIENTS:

Non-stick cooking spray

2 cups diced butternut squash (about ½ of a medium squash)

1 medium onion

1/2 pound extra-lean ground beef

1 cup or 1 (15-ounce) cans red kidney beans

1 cup or 1 (15-ounce) can black beans

3 cups or 1 (28-ounce) can chopped tomatoes

1 tablespoon garlic powder

1 tablespoon chili powder

2 teaspoons cumin

2 teaspoons onion powder

1 teaspoon red chili flakes

1 small bunch cilantro, leaves and stems separated

Shredded cheese and non-fat sour cream for topping (if desired)

DIRECTIONS:

Spray Dutch oven or large pot with non-stick cooking spray.

Peel and chop butternut squash into medium dice (discard the skin and seeds) and set aside.

Peel and dice onion.

Place chopped onion and pepper in skillet.

Cook ground beef and onion over medium heat in non-stick skillet until meat is browned and onion is soft (about 5 minutes). Drain.

Add butternut squash, undrained red kidney beans, undrained black beans, tomatoes, garlic powder, chili powder, cumin, onion powder, red chili flakes, and chopped cilantro stems to cooked ground beef and onions. Stir to mix well.

Bring to a boil and cook slowly for 10-15 minutes. Stir several times to be sure chili is not sticking to pot. (Temperature should reach 160°F.)

Top with cheese and non-fat sour cream if desired. Garnish with cilantro leaves.

CRANAPPLE CRISP

INGREDIENTS:

1 16-ounce can whole cranberry sauce

4 apples, chopped

2 teaspoons margarine, melted

1 cup quick-cooking oats

1/3 cup brown sugar

1 teaspoon ground cinnamon

DIRECTIONS:

Preheat oven to 400°F. Spray 8-by-8-inch baking dish with nonstick cooking spray.