Join us as we explore the art of Thanksgiving cooking, spotlighting three appetizing recipes that highlight the essence of this festive occasion: Sausage Stuffed Acorn Squash, Tomato Fennel Soup, and Spiced Carrot Cake with Orange Cream Cheese Frosting.

Sausage Stuffed Acorn Squash

A cherished fall recipe that embodies the heart and soul of holiday cooking. This dish combines the texture of acorn squash with a medley of flavors, creating a dish that will elevate your holiday gatherings.

Ingredients for Squash:

2 medium acorn squash

2 tablespoons olive oil

¼ teaspoon salt or more

black pepper

Ingredients for Filling:

1 tablespoon olive oil

1 onion small, diced

10 oz Italian sausage spicy, crumbled

4 cloves garlic minced

1 tablespoon Italian seasoning

4 oz spinach fresh

½ cup dried cranberries

½ cup pecans chopped

2 tsp kosher salt 

1 tsp black pepper

Directions:

1. Preheat oven to 400 F.
2. Prepare the acorn squash. Cut off the top and the bottom of each acorn squash to create a flat base. Slice each squash in half. Use a spoon to scoop out the seeds and fleshy strands tangled with the seeds.
3. Place acorn squash cut sides up on a baking sheet. Drizzle with olive oil and rub the oil into the squash. Season generously with salt and pepper. Turn the squash over, and place it cut sides down on a baking sheet.
4. In a large skillet, heat olive oil, add diced onion, and cook it on medium-high heat for about 2 minutes until cooked and a bit charred.
5. Add crumbled sausage, minced garlic, and Italian seasoning and cook for about 5 minutes or more on medium heat until the sausage is completely cooked through.
6. Add fresh spinach and cook for another 5 minutes on medium heat until the spinach wilts.
7. Add dried cranberries and chopped pecans and mix everything.
8. Season with salt and pepper.  Remove squash from the oven and turn cooked squash halves cut sides up.
9.  Divide the sausage filling among the 4 halves and stuff the squash.

Tomato Fennel Soup

What better way to warm your soul than with a bowl of comforting Tomato Fennel Soup, a blend of ripe tomatoes and aromatic fennel that creates a velvety texture and a harmonious balance of flavor.

Ingredients:

2 tablespoons olive oil

1 clove garlic, minced

1 cup yellow onion, chopped

1 ½ cups fennel, chopped

2- 28oz cans, peeled whole tomatoes, drained, liquid reserved

1 tablespoon lemon zest

1 tablespoon fresh rosemary, chopped

½ teaspoon red pepper flakes

1 teaspoon brown sugar

1 teaspoon kosher salt

½ teaspoon black pepper

1 teaspoon fresh thyme, chopped

1/3 cup heavy cream

Directions:

1. Pour oil in a large Dutch oven and heat over medium-high heat.
2. Add garlic and cook until softened – about 2 minutes.
3. Add fennel and onions and cook until onions are translucent – about 5 minutes.
4. Add tomatoes, zest, rosemary, thyme, red pepper flakes and cook for 5 minutes.
5. Add reserved tomato liquid, 2 cups water, sugar, salt and pepper.
6. Reduce heat to low, cover and simmer until fennel is very tender – about 45 minutes.
7. Transfer soup (in small batches) to a blender or food processor and puree until smooth.
8. Return soup to the Dutch oven and stir in heavy cream.

Spiced Carrot Cake with Orange Cream Cheese Frosting

Indulge your senses in the divine aroma and taste of this Spiced Carrot Cake with Orange Cream Cheese Frosting, a dessert that truly embodies the essence of the holiday season.

Ingredients for Carrot Cake:

2 cups sugar

1-1/2 cups vegetable oil

3 eggs at room temperature

2 teaspoons vanilla extract

2-1/2 cups all purpose flour

2 teaspoons baking soda

2 teaspoons cinnamon, ground

2 teaspoons cardamom, ground

2 teaspoons ginger, ground

1 teaspoon kosher salt

1-1/2 lbs carrots, grated

2/3 cup crushed pineapple

**Canned crushed pineapple or very small diced fresh

Ingredients for Orange Cream Cheese Frosting:

1-1/2 lbs cream cheese at room temperature

3/4 lbs unsalted butter at room temperature

2 teaspoons vanilla extract

2 teaspoons orange zest

1-1/4 lbs powdered sugar, sifted

Directions:

1. Preheat oven to 350ºF.
2. Butter three (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar, oil and eggs until light yellow. Add in vanilla.
4. In a clean bowl, sift together flour, baking soda, cinnamon, cardamom, ginger and salt.
5. Add the dry ingredients to the wet and mix on low. Fold in the carrots and pineapple.
6. Divide the batter equally between the 3 pans. Bake for about 40 minutes, or until a toothpick comes out clean.
7. Allow the cakes to cool completely before frosting.
8. In a stand mixer fitted with a paddle attachment, beat the cream cheese and butter. Be sure to scrape down the sides.
9. Add in vanilla, zest and powdered sugar.
10. Beat on medium-high until smooth and creamy.
11. Place first layer of cake on serving platter. With an offset spatula or knife, spread with about 1 cup of frosting.
12. Place second layer on top and repeat the same steps as above.
13. For the last layer, top with frosting and decorate with your choice of flowers or fruit.

For more holiday recipe inspiration, click this link.

Niloo Sarshar

Director of Culinary and Content Marketing