“Everyone loves the food at Thanksgiving and who wouldn’t?? It’s the biggest feast of the whole year! But a lot of the food your typical family makes at Thanksgiving is unhealthy and not good for you. The following recipes I’ll be posting everyday until T-Day are my family’s favorite delicious and healthy Thanksgiving dishes that we have been enjoying for years, that taste so great you will not believe that they’re healthy!” ~Sarah
•4 cups flour
•1 cup safflower oil or butter
•pinch of salt
•8 cups peeled and thinly sliced, ripe pears
•1/2 cup honey
•1/2 teaspoon ground nutmeg
•1/4 cup quick-cooking tapioca
•1 egg, lightly beaten
1: For crust: In a medium bowl combine crust ingredients and stir until you have a smooth ball of dough.
2: Divide dough in half, roll out one half to fit pie pan and line pan with crust. -Set other half aside.
3: For filling: In large bowl combine filling ingredients; stir well.
4: Fill crust-lined pie pan with pear filling. Roll out remaining pastry to fit top of pie, cut slits in top and place over filling; seal and flute edges.
5: Brush pie with beaten egg and bake at 375 F 55-60 minutes.
6: Cool completely and serve.
Yield: 1 pie (8 servings)
Store pie in refrigerator 3-4 days or in freezer 3-4 months
Baked Butternut Squash:
•1 large butternut squash, seeded and cut in half
•2 tablespoons butter
•2 tablespoons maple syrup
•1/2 teaspoon cinnamon, optional
1: In a large baking pan place squash halves face-up.
2: In hollow part of squash dot each half with 1 tablespoon butter and drizzle each half with 1 tablespoon syrup. Sprinkle with cinnamon if desired.
3: Cover pan tightly with aluminum foil and bake at 375 F 1- 1 1/2 hrs or until squash is soft and flesh can be scooped out. Cool 10 minutes.
4: With a spoon scoop out squash flesh dicarding skin, place squash in bowl and serve warm.
Yield: 5-6 servings
Store in refrigerator 3-4 days.
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