Thanksgiving is just around the corner and we are honestly excited! As an extra sweet treat this week, we have a 2-part finale to our fall favorites series with Patricia Wong all about Thanksgiving with baby. Her recipes are sure to keep the whole family happy this Thanksgiving — even the tiniest tummies. Check out her first recipe below, then be sure to return tomorrow for the concluding post. Bon appétit!
When I was growing up, every Thanksgiving was my opportunity to play as my mom’s sous chef. I’m not sure if I was more of a help or a hindrance in the kitchen, but I sure had fun stirring, pouring, and creating little “meals” of my own.
This dish is the kind of thing I might have dreamed up as a kid, but it’s also so delicious. Like so freakin’ good. Nutty pureed butternut squash, juicy turkey, and cheese, baked until golden brown and bubbling. It’s the perfect meal for the baby in the family, but I won’t lie, I would happily eat this myself at the Thanksgiving table.
TURKEY & BUTTERNUT SQUASH GRATINÉ
Roasted squash (butternut, acorn, delicate, kobacha) and/or sweet potato
Any good melting cheese (made from pasteurized milk)
- Purée the roasted squash and sweet potato.
- Chop the turkey into tiny bite sized pieces
- Layer the purée first into a small ramekin, then the turkey, and another layer of purée. Top it off with some shredded cheese.
- Bake in the oven at 350F until the cheese is melted. *Note: Cool before serving.
~Patricia Wong, Farm to Table Family
Farm to Table Family focuses on bringing the family together through healthy, tasty, and beautiful foods. The recipes are modern takes on traditional favorites inspired by the finest and freshest seasonal ingredients.