Recipe Box, His & Hers Thanksgiving Menu Duel and Butternut Squash Tart

the Painted Apron

8 years ago

Help! I can’t decide!

My son and I decided it would be fun to each create a Thanksgiving menu, discuss, and then choose the final menu or a combination~

We are breaking a long time tradition this year, our normal family Thanksgiving of 25 has shrunk down to 5… 😭 But! We will be at the beach 😎 so we decided to break even further from tradition and choose some new recipes…

His menu

Her menu

Our traditional Thanksgiving menu, a combo of my husband’s mom and my mom’s…the traditional Thanksgiving dishes we grew up with

Which menu would you choose? To be honest, I want them all!!

You can find all the his and hers recipes on my Coastal Thanksgiving Pinterest Board

The recipes from Our Traditional Thanksgiving are on It’s Just Us here and Mom’s Stuffing here

To keep Thanksgiving nibblers out of the kitchen whip up this easy peasy

Butternut Squash Tart

I used a bottled Butternut Squash Pasta sauce I found at Home Goods, it’s also available at Williams-Sonoma and many grocery stores

You could also use simple pureed butternut squash or sweet potato purée

Butternut Squash Tart

Ingredients

1 thin crust refrigerated pizza crust dough {Pillsbury}
1 cup Butternut Squash Pasta Sauce or purée
8-10 thin slices Capocolla salami, prosciutto or ham
1 cup shredded Parmesan cheese
12-14 fresh sage leaves
olive oil

Instructions

Place crust on a baking sheet and poke lightly all over with a fork to keep it from puffing up.
Bake at 400 for 8 minutes until starting to turn golden and firm.
Spread with an even layer of sauce.
Top with meat and cheese.
Return to oven for 10-15 more minutes or until it looks done.
Fry sage leaves in a little hot olive oil for 1-2 minutes. They will cook quickly so keep your eye on them. Drain on paper towels. Top tart with fried sage

You can make a wonderful pasta with these ingredients too~

Butternut Squash & Capocolla Pasta

Course Main Course

Cuisine American, Italian

Keyword 15 minute pasta dinner, butternut squash, easy pasta

Prep Time 15

Servings 2

Ingredients

1 cup Butternut Squash Pasta Sauce
2-4 oz Capocollo salami, prosciutto or thinly sliced ham, cut into strips
4 oz sliced mushrooms optional
2 oz Parmesan cheese
1 clove garlic minced
2 servings cooked pasta
butter olive oil, salt and pepper
6 fried sage leaves

Instructions

Fry sage leaves in a scant amount of olive oil, 2-3 minutes on medium high. Remove and drain
Saute the mushrooms in same skillet, until golden, adding more olive oil if needed.
Add Capocollo to skillet, and cook until fat renders and it begins to crisp. Add garlic and stir 1 minute.
Add sauce to skillet and heat through.
Serve over hot cooked pasta and top with Parmesan cheese and garnish with fried sage.