The table is set with your best crystal and dinner dishes. The chrysanthemum and wheat centerpiece has been arranged. The smells of turkey, pumpkin pie and an array of vegetable casseroles fill the air.

The traditional foods for this American holiday includes heavy and often unhealthy, versions of pumpkin pie, cornbread stuffing, green bean casserole, and mashed potatoes and gravy. Even the sweet potatoes are smothered with brown sugar and marshmallows.

Thanksgiving is one of the few holidays that’s all about overindulging, unhealthy and overabundance. You don’t have to let it be that way though. With a few healthy changes and updated classic dishes, the dishes in this cookbook use big flavor like herbs and spices and foods that are in season. The butter, cream, salt and all those other no-noes have been minimized. Continue reading →

Ingredients

2 2 1/2 pound size seeded butternut squash cut lengthwise
4 tablespoon good olive oil
2 diced medium celery stalks
2 large, thinly cut shallots
1 medium carrot, diced
3 stems fresh thyme
1 fresh or dried bay leaf
1 tablespoon cut-up fresh sage leaves
24 whole sage leaves for embellishing
Salt and pepper
1 32 ounce carton chicken broth
2 cups water
2 ounces French bread, torn into 1/2-inch cubes to make 2 cups total.

Directions

Heat oven to 450 degrees Fahrenheit.

Place a sheet of aluminum foil in a 15 1/2″ by 10 1/2″ jelly-roll pan. Continue reading →