5 Must-Try Recipes from Parade Magazine Nov 5

Parade Magazine’s November 5 edition features an array of delightful recipes that are perfect for the upcoming holiday season. Whether you're preparing for Thanksgiving, hosting a dinner party, or simply looking for new culinary experiences to brighten your dinner table, these recipes from Parade Magazine are worth trying. Here’s a detailed guide on how to make each of these must-try dishes, ensuring your culinary efforts are both successful and delicious.

Roasted Butternut Squash Soup

Start your meal with a heartwarming bowl of Roasted Butternut Squash Soup. Here’s how to make it:

• Ingredients:
  • 1 large butternut squash, peeled, seeded, and cubed
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 4 cups of vegetable broth
  • 1 cup heavy cream or coconut milk
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Nutmeg for garnish
• Preparation:
  1. Preheat your oven to 400°F (200°C).
  2. Toss the butternut squash cubes with olive oil, salt, and pepper, then spread them on a baking sheet. Roast until tender, about 25-30 minutes.
  3. While the squash roasts, sauté the onion and garlic in a pot until translucent.
  4. Add the roasted squash to the pot, pour in the vegetable broth, and bring to a simmer. Cook for 10 minutes.
  5. Use an immersion blender to blend the soup until smooth, or carefully transfer to a blender.
  6. Stir in the heavy cream or coconut milk, adjust seasoning, and reheat gently without boiling.
  7. Serve hot, garnished with a sprinkle of nutmeg.

🍵 Note: For a vegan version, opt for coconut milk instead of heavy cream to maintain the soup's creamy texture.

Garlic Mashed Potatoes

These Garlic Mashed Potatoes are the perfect companion to any main dish:

• Ingredients:
  • 3 pounds potatoes, peeled and cubed
  • 5-6 garlic cloves, peeled
  • 1/2 cup butter
  • 1 cup warm milk
  • Salt and pepper to taste
  • Chopped chives for garnish
• Preparation:
  1. Boil the potatoes and garlic in salted water until very tender.
  2. Drain, then return potatoes and garlic to the pot.
  3. Add butter, then mash while gradually adding warm milk to achieve the desired consistency.
  4. Season with salt and pepper.
  5. Garnish with chives before serving.

Herb Roasted Turkey

For an impressive centerpiece, the Herb Roasted Turkey is a must:

• Ingredients:
  • 12-15 pound turkey
  • 1/2 cup butter, softened
  • 2 tablespoons each of fresh rosemary, thyme, and sage, finely chopped
  • Zest of 1 lemon
  • 1 lemon, halved
  • 1 head of garlic, halved
  • Salt and pepper
• Preparation:
  1. Preheat oven to 325°F (165°C).
  2. Mix butter with herbs and lemon zest.
  3. Pat turkey dry, season inside and out with salt and pepper. Rub the herbed butter under the skin.
  4. Stuff the cavity with the lemon and garlic halves.
  5. Roast the turkey, basting occasionally, until the internal temperature reaches 165°F (75°C).

Braised Brussels Sprouts with Bacon

To add a savory twist to your vegetable dish, try this recipe:

• Ingredients:
  • 1.5 pounds Brussels sprouts, trimmed and halved
  • 6 slices of thick-cut bacon, chopped
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup chicken or vegetable stock
  • Salt and pepper
• Preparation:
  1. Cook bacon until crispy, remove from pan, keeping the fat.
  2. Add onions to the pan, cook until soft, then add garlic.
  3. Add Brussels sprouts, season, then pour in stock. Cover and braise until tender.
  4. Stir in bacon before serving.

Maple Glazed Pumpkin Pie

End your feast with this delectable Maple Glazed Pumpkin Pie:

• Ingredients:
  • 1 pie crust
  • 15 oz pumpkin puree
  • 1/2 cup maple syrup
  • 1 cup heavy cream
  • 2 eggs
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon ginger
  • 1/2 cup maple glaze (maple syrup + a touch of butter, heated)
• Preparation:
  1. Preheat oven to 425°F (220°C).
  2. Prepare pie crust in a pie dish.
  3. Mix all ingredients except the glaze in a bowl, then pour into crust.
  4. Bake for 15 minutes at 425°F, then reduce to 350°F (175°C) and bake for 40-50 minutes more.
  5. Brush with maple glaze upon removing from oven.

To wrap up, these five recipes from Parade Magazine not only promise a burst of flavor but also a delightful cooking experience. From the comforting embrace of Roasted Butternut Squash Soup to the celebratory Herb Roasted Turkey, each dish offers a unique taste profile that complements the others. These dishes are not just meals; they are an opportunity to gather around the table, share stories, and create memorable moments with family and friends. The flavors, the warmth, and the joy of cooking and eating together encapsulate what makes this time of year so special.

Can I prepare the dishes in advance?

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Yes, many of these dishes can be prepped ahead of time. The soup, mashed potatoes, and Brussels sprouts can be prepared the day before. Just reheat before serving. The turkey can be stuffed and prepped a few hours before roasting.

What can I substitute for butternut squash in the soup?

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You can use other winter squashes like acorn, pumpkin, or kabocha squash. These provide similar texture and flavor profiles.

How long will leftovers keep?

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Most leftovers can be stored in the refrigerator for 3-4 days. Ensure they are cooled before refrigerating in airtight containers. The turkey can be kept for up to a week if stored properly.