Thanksgiving Leftovers Recipes: Roasted Butternut Squash, Turkey and Apple Pizza with Blue Cheese

I'm sure you've already had your fill of Thanksgiving leftovers sandwiches and soups, but have you had Thanksgiving leftovers pizza yet?

No, there's no cranberry sauce or brown gravy on it. That would be weird. But there is roasted butternut squash, leftover turkey, sauteed apples and blue cheese.

Since Jeff said we'll be making this again in December and January, I thought it would be good idea to have another name besides "Thanksgiving Leftovers Pizza." So feel free to call it Roasted Butternut Squash, Turkey and Apple Pizza with Blue Cheese.

Thanksgiving Leftovers Pizza or Roasted Butternut Squash, Turkey and Apple Pizza with Blue Cheese
Makes 8 slices
Printable recipe.

I used store bought basic white pizza dough for this recipe. But if you're looking to make your own, here are my recipes for basic white pizza dough and whole wheat pizza dough. If you've got leftover roasted squash from Thanksgiving, even better!

1 pound store bought pizza dough
1 small butternut squash, peeled and cut into chunks
4 teaspoons olive oil, divided
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 small sweet onion, such as Vidalia, thinly sliced
1 medium firm, crisp apple, such as Fuji or Braeburn, with skins, cut into chunks
1 1/2 cups room temperature shredded cooked turkey, white and dark meat
1/2 cup shredded fontina cheese (or 4 ounces sliced cheese)
1/2 cup (4 ounces) crumbled blue cheese
3 teaspoons minced fresh rosemary
1 tablespoon yellow cornmeal

1. Center an oven rack and preheat to 400 degrees F. Place butternut squash in a single layer on an aluminum-lined baking sheet. Drizzle with 1 teaspoon olive oil and sprinkle with 1/8 teaspoon salt and pepper. Roast for 25-35 minutes, or until tender when pierced with a fork. Remove from oven.

2. Increase oven temperature to 500 degrees F. Position an oven rack in the lower part of the oven and place the pizza stone on it.

3. Heat 2 teaspoons olive oil in a medium skillet over medium heat. Add onions; cook, stirring occasionally for 5 minutes. Once they begin browning, lower the heat and cook until soft and browned all over, about 12-15 minutes. Add apples and cook for 3 minutes until just softened.

4. Roll out pizza dough on a lightly floured surface. Brush with remaining 1 teaspoon olive oil. Top with fontina cheese, leaving a 1/2-inch border. Spread turkey over the dough. Top with squash. Then top with caramelized onions and apples. Sprinkle with 2 teaspoons of fresh rosemary. Season with remaining 1/8 teaspoon salt and black pepper. Slide pizza onto preheated pizza stone scattered with 1 tablespoon yellow cornmeal. Bake for 8-10 minutes, or until both the top and bottom of the crust is golden brown and the cheese is melted. Sprinkle evenly with remaining 1 teaspoon of rosemary before serving.

4. If you don't have a pizza stone, then preheat oven to 450 F. Place rolled out dough a parchment-lined rimmed baking sheet. Bake for 20 minutes, or until both the top and bottom of the crust is golden brown and the cheese is melted.

You might also like these pizza recipes:
Philly Cheesesteak Pizza recipe from Food Blogga
Fennel Sausage and Rapini Pizza recipe from Food Blogga
Butternut Squash and Red Onion Pizza recipe from Culinary in the Desert
Pear, Caramelized Onions, and Goat Cheese Pizza recipe from Cook Mobile

Thanksgiving Leftover Recipes: Guy-Friendly Turkey and Bean Breakfast Hash

OK, guys. Listen up.

This Friday morning, chances are good that the women in your life will be Christmas shopping. They may leave as early as 2:30 am. Yup. Kohl's department store is opening at 3am on Friday for masochistic Christmas shoppers.

That means the house and the leftover bird is all yours. So here's what you need to do:
1. Turn on ESPN.
2. Make a pot of hot, strong coffee.
3. Make my Turkey and Bean Breakfast Hash.
4. Eat. Watch sports. Eat. Watch sports. Eat. Watch sports.

If you like this recipe, then check out my book, Recipes Every Man Should Know, which has recipes for hearty breakfasts such as Breakfast Burritos, Fool-Proof French Toast and Sausage and Egg Breakfast Hash.

Turkey and Bean Breakfast Hash
Makes 4 servings
Printable recipe.

2 tablespoons olive oil
2 green onions, thinly sliced
1 medium red bell pepper, chopped
8 large eggs
1/8 teaspoon salt
1/8 teaspoon black pepper
2 cups leftover shredded turkey, white and dark meat
1 cup canned black, red, or pinto beans, rinsed
2 cups salsa of your choice (I used chipotle salsa)
1/4 cup chopped fresh cilantro, plus extra for garnish
1/3 cup shredded cheddar cheese, plus extra for garnish

1. In a large skillet over medium heat, warm oil. Add onions and peppers and saute 3-4 minutes, or until lightly browned.

2. Place eggs, salt and pepper in a medium bowl and lightly whisk. Pour into the skillet. Cook 2 minutes, pushing eggs from side to side with a spatula. When eggs are about halfway cooked or "set," add turkey and beans. Cook 1 minute, stirring a few times. Add remaining ingredients and heat through, about 1-2 minutes. Eggs should be soft but no longer runny, and the cheese should be melted. Transfer to a platter and garnish with additional cilantro and cheese. Or just eat it as is. Nobody is watching you.

You might also like these hearty breakfast recipes from Food Blogga:
Swiss Chard, Potato, and Parmesan Frittata
Breakfast Egg Sandwich with Avocado and Chipotle Mayo
Ricotta Hotcakes with Warm Spiced Apples and Maple Syrup

Bacon Wrapped Meatloaf from Book, Recipes Every Man Should Know

Once again, bacon has made something better: meatloaf.

Make plain meatloaf. Make bacon-wrapped meatloaf. Then tell me which one is better. Aw, never mind. Just make the bacon-wrapped meatloaf. It's absolutely better.

It's also in my book, Recipes Every Man Should Know, co-authored with Brett Cohen. This little, hardcover, black book details a number of recipes that... well, every man should know. You'll find manly breakfasts like Sausage and Egg Breakfast Hash, gut-filling dinners like Jumbalaya, and lots of bacon-spiked foods, including guacamole and brownies! All this goodness for a modest $9.95. Can you say Christmas stocking stuffer?



Here are a few tips for making a killer bacon-wrapped meatloaf:

1. Use the best beef and bacon you can afford. I prefer 85% lean beef. Any flavor bacon will do, so use your favorite. I don't suggest thick cut because it doesn't cook and crisp as well due to the criss-cross pattern.

2. Use your hands to mix the ingredients together. The mixture should be moist yet hold together nicely when formed into a long oval. Pat the sides together with the palms of your hands, then pat both ends to make it hold together compactly.

3. Criss-cross the bacon strips so it looks good. I mean, come on, that's one pretty beast, is it not?

4. Bake it on an aluminum-foil lined rimmed baking sheet for easy clean up. Or, if you have one, bake it on a roasting pan so the fat drips in the pan.

5. To ensure the meat is safely cooked, use a meat thermometer which should read 160-165 degrees. If you don't have one, then insert a knife into the thickest part of the loaf to ensure the meat is no longer pink.



Bacon-Wrapped Meatloaf
Makes 4-6 servings for hungry guys or 8 servings for women and kids
Printable recipe.

1 tablespoon canola oil
1 small yellow onion, diced
2 pounds ground beef (85% lean is best)
3/4 cup plain bread crumbs
2 eggs, lightly beaten
1 tablespoon Worcestershire sauce
2 tablespoons spicy mustard
1 teaspoon salt
1 teaspoon black pepper
several dashes hot sauce
6 tablespoons ketchup, divided
8-10 slices bacon

1. Preheat oven to 350 degrees F. Heat oil in a large skillet over medium-high heat. Add onions and saute 3-5 minutes or until lightly browned; let cool slightly.

2. In a large bowl, combine sauteed onions with all ingredients from ground beef through hot sauce, plus 2 tablespoons ketchup. Using your hands, mix until thoroughly combined. Transfer beef mixture onto a large baking sheet lightly greased with canola oil or cooking spray.  (You can line the pan with aluminum foil for easy clean-up.) Shape into an oval mound or long rectangle and lay bacon slices over the top so that they crisscross. Wash your hands, then brush remaining 4 tablespoons ketchup over bacon and meatloaf.

3. Bake 50-60 minutes, or until browned on top and cooked through. (A thermometer inserted into the thickest part of the meatloaf should read 160 to 165 degrees F.) If you don't have a thermometer, insert a knife into the thickest part to ensure meat is no longer pink.

You might also like these porky recipes from Food Blogga:
Rigatoni with Pancetta, Chestnuts, and Marsala Wine
Chestnut Pancakes with Pancetta, Creme Fraiche, and Cinnamon Maple Syrup
Eggplant, Caramelized Onion, and Prosciutto Pizza with Smoked Mozzarella
Veal Cutlet Sandwich with Garlicky Greens, Smoked Mozzarella, and Prosciutto
Check out my NPR piece"Bacon Gets Its Just Desserts" 2009 which includes four bacon-centric recipes:
Chocolate-Bacon-Peanut Bark
Maple-Apple-Bacon Cake with Maple Glaze
Chocolate Chip-Bacon-Pecan Cookies
Peanut Butter-Maple Bacon Fudge

Golden Rum Cake from the Booze Cakes Cookbook

What would the holiday season be without desserts? And booze? Fortunately, the sassy ladies behind the spirited cookbook Booze Cakes have got ya covered. Authors Krystina Castella and Terry Lee Stone have created the ultimate fun baking book with over 100 bodacious, boozy confections.

The book is divided into four sections:
1. Classic Booze Cakes such as English Trifle and Tipsy Tiramisu.
2. Cocktail Cakes such as Pumpkin Martini Cakes and Tequila Sunrise Cake.
3. Cake Shots including Rum & Coke and Screwdriver Shots.
4. Cakes with a Twist such as Black Jack Praline Cake and Rosemary Limoncello Cake.



Castella and Stone are girls who want to have fun, and they want you to have fun too. That's why they include helpful icons for special occasion cakes and a cheeky "Booze Meter" that rates cakes as "Lightweight," "Feeling It," or "Totally Tipsy." (In case you're wondering, I picked a "Totally Tipsy" cake.)

In the midst of all this merriment, Castella and Stone actually teach you about baking with alcohol and share quirky anecdotes and historical facts. Did you know ancient Egyptians drank beer? Or that booze doesn't simply evaporate in the oven? Or that you should never attempt to use a Kitchen-Aid mixer while downing rum?

Perhaps their best piece of advice is this: Relax and have fun.

Golden Rum Cake
Makes 10 servings
Booze Meter: Totally Tipsy
Printable recipe.

Everyone needs a good "visiting cake" during the holidays -- easy-to-make, portable, delicious --  and this one is yours. It's moist, buttery, and mildly sweet, and pairs perfectly with a cup of tea of coffee. Or a shot of rum.

Golden Rum Cake:
1 cup (2 sticks) unsalted butter
2 cups sugar
4 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
3/4 cup dark rum

Golden Rum Glaze:
4 tablespoons (1/2 stick) unsalted butter
1 cup sugar
1/2 cup dark rum

Finishing:
3 tablespoons confectioners' sugar

1. Preheat oven to 350 degrees F. grease and flour a 9- or 10-inch Bundt or tube cake pan.

2. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition.

3. Combine flour, baking powder, baking soda, and slat. In another bowl, combine milk vanilla, and rum. Beat flour mixture and milk mixture into the butter in three alternation additions. Pour batter into the prepared pan. Bake 1 hour, or until golden brown.

4. For the glaze: Melt butter in a saucepan over low heat. Stir in sugar and 1/4 cup water and bring to a boil; cook 5 minutes, stirring constantly. Remove from heat and stir in rum.

5. Place cake on a serving platter. Slowly pour glaze over top and sides until completely absorbed. Dust with confectioners' sugar.

In full disclosure, Booze Cakes is published by Quirk Books, the same publisher of my books, Recipes Every Man Should Know and The Encyclopedia of Sandwiches. I wrote this post of my own accord and was not compensated for doing so. I just love the book.

Thanksgiving Mashed Potatoes For Men

Want to know how to get the men at your Thanksgiving dinner to gobble up their veggies? Well, at least their sweet potatoes? Go to Irreference, Quirk Books' nifty website to find out!

And while you're there, why not pick up a copy of Recipes Every Man Should Know? This little, black book is chock-full of over 60 easy-to-make, manly recipes. After all, it's never too early to do some Christmas shopping.

Thanksgiving Popcorn!

You've heard of Thanksgiving stuffing, Thanksgiving pumpkin pie and Thanksgiving turkey. But have you heard of Thanksgiving popcorn? Of course you haven't. That's because I just created it.

Why "Thanksgiving" popcorn? Read on.

I handed Jeff a bowl of popcorn and said, "Here, try this."

He ate a couple of handfuls and said, "This is the best popcorn you've ever made."

"Really?" I said. (I thought my best was my maple walnut popcorn.)

He took another handful and tossed it in his mouth.

"Oh, yeah. This is definitely the best. What's it called?" he asked.

"I don't know. I can't think of a name I like," I said.

"You should call it Thanksgiving popcorn. It's got all the flavors and smells of Thanksgiving," he said.

And that, my friends, is how today's popcorn got its name. Hmmm... I wonder if I can get my own Wikipedia entry for it.

Thanksgiving Popcorn
Yields 10-12 cups
Printable recipe.

This popcorn is a fun, kid-friendly appetizer or dessert to serve on Thanksgiving Day and pairs deliciously with mulled apple cider. If you really love pumpkin pie spice, then use it in place of the apple pie spice and call it "Pumpkin Pie Popcorn." 

3 tablespoons canola oil
1/2 cup popcorn kernels
3/4 cup coarsely chopped pecans, almonds, or walnuts
1/2 cup dried cranberries

2 tablespoons butter
1/2 cup pure maple syrup
4 tablespoons light brown sugar
1 teaspoon salt
1/2 teaspoon black pepper
2 heaping teaspoons apple pie spice seasoning

1. Preheat oven to 325 degrees F.  Coat two large rimmed baking sheets with cooking spray or aluminum foil.

2. Pour oil in a large saucepan over high heat and cover. After about 1 minute, listen for the shimmering oil as it heats up, then drop a couple of kernels in the pan. When they start sizzling and spinning, the oil is ready. Add remaining kernels. Cover the pan, and give it a couple of shakes so the kernels get coated with oil. Now listen for the popping. Once it really starts popping quickly, listen carefully. Remove the pan from the heat once the popping slows down to every few seconds, or it could burn quickly. Pour popcorn into a big bowl coated with cooking spray, and add nuts and dried cranberries.

3. In a small saucepan over medium heat, bring butter, maple syrup, brown sugar, salt, and black pepper to a boil. Cook 1 minute. Add apple pie spice. Lower to a simmer for 2 minutes. Cool for 5 minutes. Pour syrup over popcorn and nuts, stirring to coat. Spread the popcorn mixture on to the prepared baking sheets. Bake for 10 minutes. Remove from oven and cool. Break into small clusters.


Here are more delicious popcorn recipes you might enjoy:
Five Spice Popcorn recipe from Macheesmo
Maple Walnut Popcorn recipe from Food Blogga
Aunt Aly's Caramel Popcorn recipe from The Open Pantry
Chile-Lime-Tequila Popcorn recipe from 101 Cookbooks
Parmesan Pepper Popcorn recipe from Peanut Butter and Jargon
Cinnamon Sugar Caramel Popcorn recipe from Two Peas and Their Pod

A Must-Make Recipe: Dorie Greenspan's Thanksgiving Twofer Pie

If you bake one pie this Thanksgiving Day, make it Dorie's Greenspan's Thanksgiving Twofer Pie. Two of Thanksgiving's most cherished pies, pumpkin and pecan, are gloriously united to create a unique spiced-laced, sticky-sweet, nutty, pumpkin-y pie.

Don't you just love a twofer?



Dorie Greenspan's Thanksgiving Twofer Pie
Makes 1 (9-inch) pie
Printable recipe.

This recipe is from Dorie Greenspan's cookbook Baking: From My Home to Yours.
You can serve this pie warm or at room temperature, though I prefer it chilled. And don't forget the freshly whipped cream. 

1 Good For Almost Everything Pie Dough: See Dorie’s recipe here.

For the pumpkin filling:
1 cup canned unsweetened pumpkin purée
2/3 cup heavy cream
½ cup light brown sugar
1 egg
1 egg yolk
2 teaspoons dark rum
½ teaspoon vanilla
½ teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon salt

For the pecan filling:
½ cup corn syrup
¼ cup light brown sugar
2 tablespoons unsalted butter, melted
1 egg
1 egg yolk
½ teaspoon vanilla
¼ teaspoon cinnamon
1/8 teaspoon salt
1½ cups (about 7 ounces) pecan halves

1. Center a rack in the oven and preheat to 450 degrees F. Put the pie plate on a baking sheet lined with parchment paper.

2. To make the pumpkin filling: Put all the ingredients in a food processor and pulse and process, scrapping down the sides of the bowl as needed, for 2 minutes. Leave the tilling the processor for the moment.

3. To make the pecan filling: in a medium bowl, with a whisk, beat all of the ingredients except the pecans together until smooth.

4. To assemble: Give the pumpkin filling one last quick pulse, then remove the bowl from the machine, rap it on the counter to de-bubble the batter and put the filling into the piecrust. Top the pumpkin filling evenly with the nuts, then pour over the pecan filling mixture. Use your finger to poke down any pecans that float to the top and aren't covered with filling.

5. Bake the pie for 10 minutes. Reduce oven temperature to 300 degrees F and bake for another 35-40 minutes, or until it is evenly puffed and a thin knife inserted into the center comes out clean. Transfer the pie to a cooling rack and let it stand until it is just warm or until it reaches room temperature.

Thanksgiving Addictions, I Mean Traditions: Sweet and Spicy Rosemary Nuts

Ever since Jeff and I moved to Southern California seven years ago, my parents have flown from Rhode Island to celebrate Thanksgiving with us.

Each year about a week before they leave, Mom calls and asks,"Do you want us to bring anything? Bread from Buono's? What about some soppressata from Venda's?" After taking down our requests, she invariably asks me one question: "Is Jeff going to make those rosemary nuts this year?"

I make the turkey, the stuffing, the cranberry relish, the vegetables and all the desserts. But what do my parents want to know? If Jeff is making the rosemary nuts.

These Sweet and Spicy Rosemary Nuts have become such an integral part of our celebration that none of us can imagine Thanksgiving Day without them. Jeff makes them early in the morning, enticing us with the aromas of earthy rosemary and sweet honey.  We traditionally serve them drinks before dinner. When there's about half a bowl left, we take turns, saying, "Put them away. I've had enough."

Then as the day goes on, each of us dips our hand into the bowl for another mouthful. Somehow, unbelievably, we think the other three don't notice. Then when we sit down to dinner, my mom looks at all the food on the table and says, "Oh, I'm so full. I ate too many of those rosemary nuts. Next year I'm not going to do it."

Then the next year she does. And we all follow suit.

Sweet and Spicy Rosemary Nuts
Serves 10-12
Printable recipe.

These rosemary nuts are sweet, spicy and salty, everything a snack food should be. They're quite versatile when it comes to drink pairings, though they taste extra sweet with a dirty martini and extra spicy with a full-bodied, malty beer.

6 cups unsalted mixed nuts, such as almonds, Brazil nuts, cashews, hazelnuts, peanuts, pecans, and pistachios
1/3 cup honey
1/3 cup light brown sugar
3/4 teaspoon cayenne pepper
2 teaspoons sea salt
4 teaspoons chopped fresh rosemary, divided

1. Preheat oven to 325 degrees. Coat a large rimmed baking sheet with cooking spray. Place nuts in a large mixing bowl.

2. In a small pan over medium-high heat, add honey, brown sugar, cayenne, salt and 3 teaspoons rosemary. Heat until the sugar dissolves and the sauce is syrupy. Pour over the nuts and toss until evenly coated. Transfer to the prepared baking sheet. Bake for 15-20 minutes, turning once, or until nuts are golden brown. Keep an eye on them so they don't burn! Remove from oven and sprinkle remaining 1 teaspoon rosemary over nuts. Cool. Break into small clusters. Store in an air-tight container for up to one week. Though they'll never last that long.

You might also enjoy these addictive recipes:
Maple Walnut Popcorn recipe from Food Blogga
Ginger and Honey Roasted Almonds recipe from Purple Foodie
Crostini with Prosciutto, Goat Cheese, and Fig Jam recipe from The Italian Dish

Thanksgiving Side Dish Recipe: Roasted Root Vegetables with Pomegranate Molasses and Rosemary

Does anyone at your Thanksgiving dinner table get visibly excited over root vegetables? I've eaten a lot of Thanksgiving dinners, and I've never heard anyone exclaim, "Ooh, look! Roasted rutabagas! My favorite!"

We know potatoes and usually love them. We know beets and usually hate them. But many of other root vegetables remain a mystery. Do you know the difference between rutabagas and turnips? (If you don't, read this post.) How about parsnips? Are you familiar with those?

Here's what I want you to do for this Thanksgiving dinner: Buy an assortment of root vegetables, including the enigmatic turnips and rutabagas. Roast them with a little olive oil, salt and pepper until they release their sugars and caramelize. Then drizzle them with pomegranate molasses, a uniquely tangy syrup made from pomegranate juice and sugar.  Serve them to your guests, but don't tell them about the pomegranate molasses. Then wait for someone to say, "Wow! These are delicious. May I have some more?"



Pomegranate molasses is most commonly found in Middle Eastern specialty stores. You can also buy it online. If you can't find any, then you can make your own pomegranate molasses. Elise of Simply Recipes shows you how.

Roasted Root Vegetables with Pomegranate Molasses and Rosemary
Serves 6-8
Printable recipe.

1 rutagaba, peeled and diced, about 2 cups
2 turnips, peeled and diced, about 2 cups
1 large sweet potato, peeled and diced, about 2 cups
4 parsnips, peeled and diced, about 2 cups
4 carrots, peeled and diced, about 2 cups
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
6 tablespoons pomegranate molasses
3 teaspoons chopped fresh rosemary, divided
4 tablespoons pomegranate arils, divided

1. Preheat oven to 400 degrees F. In a medium bowl, toss diced vegetables with olive oil, salt, and pepper. Spread vegetables in a single layer on an aluminum lined baking sheet (for easy clean up). Roast for 20 minutes. Stir and continue roasting for another 20 minutes. Remove from oven.

2. Drizzle pomegranate molasses over the vegetables, and stir until well coated. Sprinkle with 2 teaspoons rosemary and stir gently. Roast for another 15-20 minutes or until vegetables are tender when pierced with a fork. Taste. Season with salt and pepper if desired. Toss in 3 tablespoons pomegranate arils and stir gently. Transfer to a serving bowl. Garnish with remaining teaspoon of chopped fresh rosemary and remaining 1 tablespoon pomegranate arils before serving.

You might also like these root vegetable recipes:
Pureed Roasted Parsnips recipe from Simply Recipes
Potato Root Vegetable Mash Up recipe from Blue Kitchen
Slow Roasted Root Vegetables recipe from Sarah's Cucina Bella
Saffron and Honey Glazed Root Vegetables recipe from ecurry
Baked Yams with Citrus Glaze and Toasted Pecans recipe from Food Blogga
Roasted Root Vegetables with Maple Sage Glaze recipe from Food Blogga

Thanksgiving Side Dish Recipe: Festive Stuffed Acorn Squash

It's already in full swing. Thanksgiving turkey mania. You know what I'm talking about. The endless, frenzied debate over how to cook the perfect turkey. With all the food magazines, cooking shows and turkey hotlines available, I know you'll find more information than you ever wanted on the bird. That's why I'm posting about Thanksgiving side dishes: They're much less controversial. You can't brine sweet potatoes or deep fry cranberry sauce. At least, I don't think you can.

Last year I shared four Thanksgiving side dishes with a twist: Perennial favorites like sweet potatoes and string beans got a makeover. They looked fabulous. But we can't make the same veggies this year. Well, except for the String Beans with Prosciutto, Pine Nuts, and Lemon. I have to make those again. Don't worry though. I've got a few new ones for you that won't disappoint.

Let's start with Festive Stuffed Acorn Squash. A robustly sweet and tangy filling of shallots, cranberries, prunes and pecans is nestled inside of a hot roasted acorn squash half. If you've just wrinkled your nose at the word "prunes," trust me, they're the ideal foil to tart cranberries. But if you just can't abide the thought of them, swap them for sweet Medjool dates. Everyone loves Medjool dates. 

Festive Stuffed Acorn Squash
Serves 4 or 8 if you slice each half in two
Printable recipe.

2 acorn squash
olive oil for brushing flesh
2 tablespoons butter
2 shallots, thinly sliced
1/2 cup fresh or frozen, unthawed cranberries
1/4 cup chopped prunes or soft dates, such as Medjool dates
4 tablespoons dry white wine
6 tablespoons water

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 tablespoon finely chopped pecans

1. Preheat oven to 375 degrees F. Line a large baking sheet with aluminum foil for easy clean-up. Slice acorn squash in half and remove seeds. Brush flesh with a bit of olive oil and place flesh side down on prepared baking sheet. Cook 35-45 minutes, or until tender when pierced with a fork.

2. In a medium skillet, melt butter. Add shallots and saute 3-5 minutes, until soft. Add cranberries, prunes, wine, water, salt and black pepper. Cook until cranberries pop and the sauce slightly thickens, about 5 minutes. Remove from heat. Taste. Season with additional salt and pepper, if desired.

3. Divide filling equally among the four squash halves. Sprinkle with chopped pecans and serve hot.

You might also like these roasted vegetables for Thanksgiving from Food Blogga:
Roasted Brussels Sprouts and Pears
Roasted Kabocha Squash with an Orange Honey Glaze
Honey Roasted Sweet Potatoes with Pomegranate Glaze
Roasted Acorn Squash with Medjool Dates and Toasted Almonds

Here are more delicious stuffed acorn squash recipes:
Moroccan Style Stuffed Acorn Squash recipe at Eliza's Domestica
Acorn Squash with Quinoa and Hazelnuts recipe at Savour-Fare
Maple Roasted Acorn Squash and Cornbread Stuffing recipe at Karina's (gluten-free) Kitchen.

A Midnight Pizza

When I awoke bleary-eyed at 12:15 am last night, I rolled over to Jeff's side of the bed to discover a still-warm, empty spot. Fearing he was ill, I immediately walked to the bathroom. Empty. I walked into the kitchen and there he was, standing in the darkened room lit only by the bluish glow of the refrigerator light. His cheeks were bulging, and he was holding a big slice of leftover eggplant and caramelized onion pizza.

"Watcha doin'?" I asked.

"Noffin," he said, trying unsuccessfully, to hide the ball of pizza stuffed in his mouth.

"Doesn't look like nothin'," I said, "Looks like pizza."

"You're dreaming. Go back to bed," he said. 

If ever there was a pizza worth getting up in the middle of the night, it's this eggplant, caramelized onion and prosciutto pizza with smoked mozzarella.

Eggplant, Caramelized Onion and Prosciutto Pizza with Smoked Mozzarella
Makes 8 slices
Printable recipe.

I used store bought basic white pizza dough for this recipe. But if you're looking to make your own, here are my recipes for basic white pizza dough and whole wheat pizza dough.

1 pound store bought pizza dough
1 medium eggplant, cut into 1/2-inch thick round slices (about 8-10 slices)
1 medium sweet onion, such as Vidalia, thinly sliced
5 teaspoons olive oil, divided
2 teaspoons sherry vinegar
1/3 cup tomato sauce
2 tablespoons chopped sun-dried tomatoes (about 5)
2 tablespoons sliced Kalamata olives (about 8)
2/3 cup shredded smoked mozzarella cheese
1/4 teaspoon crushed red pepper flakes
1 tablespoon yellow cornmeal
1 tablespoon fresh finely chopped basil
1 tablespoon fresh finely chopped parsley
8 slices of prosciutto

1. Preheat oven broiler. Line a large rimmed baking sheet with aluminum foil for easy clean up. Lay eggplant slices on sheet without overlapping. Brush both sides of slices with 2 teaspoons olive oil. Broil for 7-8 minutes or until browned. Flip over, and broil another 4-5 minutes or until lightly browned. Remove from oven.

2. Position an oven rack in the lowest setting. Place pizza stone on the rack. Preheat oven to 500 F. Heat 2 teaspoons olive oil in a medium skillet over medium heat. Add onions;  cook, stirring occasionally for 5 minutes. Once they begin browning, lower the heat and cook until soft and browned all over, about 12-15 minutes. Stir in sherry vinegar and heat 1 minute.

3. Roll out pizza dough on a lightly floured surface. Brush with remaining 1 teaspoon olive oil. Spread with tomato sauce leaving a 1/2-inch border. Top with half of the smoked mozzarella. Arrange eggplant slices, slightly overlapping. Top with sun-dried tomatoes; arrange caramelized onions evenly on top and scatter the olives. Sprinkle with crushed red pepper and remaining smoked mozzarella. Slide pizza onto preheated pizza stone scattered with 1 tablespoon yellow cornmeal. Bake for 8-10 minutes, or until both the top and bottom of the crust is golden brown and the cheese is melted. Place prosciutto slices on the hot pizza. Sprinkle evenly with fresh herbs before serving.

4. If you don't have a pizza stone, then preheat oven to 450 F. Place rolled out dough a parchment-lined rimmed baking sheet. Bake for 20 minutes, or until both the top and bottom of the crust is golden brown and the cheese is melted.

Here are more pizza recipes from Food Blogga you might enjoy:
Philly Cheesesteak Pizza recipe from Food Blogga
Whole Wheat Veggie Pizza recipe from Food Blogga
Fresh Fig and Fennel Pizza recipe from Food Blogga
Buffalo Chicken Pizza recipe from Eclectic Recipes
Zucchini and Goat's Cheese Pizza recipe from The Purple Foodie
Roasted Pepper, Onion, and Sweet Corn Pizza recipe from Local Kitchen