Giving Thanks

Wishing all of you a Thanksgiving filled with friends and family, love, bounty and gratitude.

Here is a recipe for a wonderful roasted winter vegetable spread.  It is great on crostini as an appetizer, as a sandwich spread, and even on whole wheat toast for breakfast. Enjoy!

Winter Vegetable Spread

1 small sweet potato, 6-8 ounces
1 small butternut squash, 1 1/2 pounds, halved and seeded
6 cloves garlic, unpeeled
Extra virgin olive oil
1/2 teaspoon salt
Black pepper
1/2 teaspoon leaf thyme, crumbled, or fresh thyme to taste


Heat oven to 400 degrees. Roast the butternut squash, cut side down, and sweet potato until very tender, about 45 minutes. Add unpeeled garlic sprinkled with a little extra virgin olive oil for the last 20 minutes of roasting time.

Scoop cooked flesh into food processor and whirl until almost smooth. Squeeze roasted garlic into mixture to incorporate along with 1 teaspoon of extra virgin olive oil. Season with salt and pepper.  Serve at room temperature.

This keeps well covered in the refrigerator for several days.