Silicon Beach Homes’ Thanksgiving Favorites

 

 

Silicon Beach Homes’ Thanksgiving Favorites

Easy Recipes Everyone Will Enjoy

 

 

This week we thought we'd share two of our favorite Thanksgiving dishes for you to share with your friends and family. 

The Realtors Roasted Squash 

For our Realtors Roasted Squash, we will combine all the savory seasonings to compliment a fall favorite; the acorn squash. 

 

Ingredients 

• 1 large acorn squash, cut in half lengthwise, and seeded.

• 3 tablespoons butter, melted (or sub with your favorite oil)

• ½ teaspoon dried oregano

• ½ teaspoon dried thyme

•     ½ teaspoon garlic powder

• ¼ teaspoon paprika

• Salt and fresh ground black pepper, to taste

•     Chopped fresh parsley, for garnish

      

        Instructions 

• Preheat the oven to 400°F.

• Cut the acorn squash in half, lengthwise, and take out the seeds (we recommend you save the seeds and roast them for a tasty snack). 

• Slice each acorn squash half into ½-inch thick slices.

• Transfer the squash slices to a parchment lined baking sheet.

• Melt the butter.

• Add the oregano, thyme, garlic powder, paprika, salt, and pepper to the butter, and stir well to combine.

• Brush the squash slices with the butter mixture.

• Roast in the preheated oven for 20 to 25 minutes, or until the squash is tender and cooked through.

• Remove from the oven.

• Garnish with parsley and serve.

 

                               

                                  Silicon Beach Salad 

Here at Silicon Beach Homes we are huge fans of making salads everything but boring (Just like looking for a home!). Below is our famous fall Silicon Beach Salad that promises an explosion of sweet, savory and crunch! 

        

 Ingredients 

            ​​ 1 15 oz. can chickpeas

 2 Tbsp olive oil

• 1/2 tsp cumin

• 1/2 tsp turmeric

•     1/2 tsp cinnamon

            1/4 tsp ginger

•     1/4 tsp salt (or to taste)

•      6 cups chopped kale (or greens of your choice)

•     1/4 cup pepitas

•     1/4 cup walnut halves

•     1/4 cup dried cranberries

•     1/2 cup pomegranate seeds

•     1/4 cup Apple Cider Vinaigrette

         

          Instructions

Preheat oven to 400 degrees F

Combine the chickpeas, olive oil, cumin, turmeric, cinnamon, ginger, and salt together.

Spread the chickpeas out on a baking sheet and roast for about 20-30 minutes, or until golden and crispy.

Toss the chopped kale, pepitas, walnuts, pomegranate arils, dried cranberries, and vinaigrette together.

Add in the roasted chickpeas, toss, and enjoy!