Being thankful, especially for the sides in life. (Butternut Squash Rice)
- Life is what happens to you while you’re busy making other plans.- John Lennon
It is really quite sad, but I think many unhappy people look at life as a race where they have a success checklist. If things don’t work out like their checklist vision, they begin to get jealous and look at life in a series of lacks. Let’s just say my life is really different than the checklist I created as a teenager, and I couldn’t be happier. Life is like a Thanksgiving Dinner, with all the stresses, tastes, smells, people, and wonderful fixings. Just because you don’t have turkey on the plate, doesn’t mean that you are missing all that is wonderful about Thanksgiving, or life. So, this Thanksgiving, be thankful for all those little sides that you forget about, but fill your life with joy.
Really, I always found the sides served at Thanksgiving tastier than the bland turkey, which is probably why I didn’t mind going vegetarian at 12 around the holidays. So, here is a side that I make, which I made this afternoon for my work’s annual faculty Thanksgiving feast (there are no pictures because I am assembling it at school). It is super yummy, but also easy so it takes the stress out of preparing for your Thanksgiving. You can make my Wild Rice recipe or a package of Uncle Ben’s to save time. There will be one more squash recipe coming up, but after that Squashganza 2010 will come to a close.
Butternut Squash Rice
- 3 tb olive oil divided
- 1 Butternut Squash
- 1 onion chopped
- 3 cups of my wild rice or Uncle Ben’s (if you use Uncle Ben’s read the label because some packages are not vegetarian)
- Pre-heat the oven at 400.
- Slice the butternut squash in half, and pour a tablespoon on each half. Roast in the oven for an hour.
- When the squash appears to have about 5 minutes left, saute the onion and garlic in a tablespoon of olive oil.
- Mix the rice, squash, onions together. Sprinkle with salt and pepper.
Wild Rice with Almonds
- 1 cup of wild rice
- 1 and 1/2 cups of veggie broth
- 1/2 cup of wine
- 1 tb parsley
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried sage
- 1 tsp dried basil
- 1 tsp oregano
- 1/2 cup of chopped almonds
- 1 tb butter (or butter substitute)
- 1 tsp salt
- 1 tsp pepper
- Boil the broth, rice, wine, almonds, butter and spices together.
- Serve when the rice is cooked through.