After I uploaded my pictures I realized this photo was preemptive – I forgot to put the turkey on my plate! I didn’t actually go turkeyless though, so everything is right in the universe. For Thanksgiving I am at my parents’ house. I wasn’t responsible for all the dishes and will only be sharing the recipes for what I actually made. But our dinner consisted of:
– Turkey
– Bread
– Sauteed green beans
– Twice baked potato
– Roasted winter vegetables
– Stuffing
– Cranberry
– Biscoff pumpkin cheesecake
– Chocolate pecan pie
It was all great.
The first dish I was responsible for was the roasted winter vegetables. Last week at work we had a potluck and someone brought something similar to this. After having it at work, I knew I needed to make this at our own Thanksgiving because it was such a nice accompaniment to an otherwise heavy meal.
Roasted Winter Vegetables
Ingredients
3 beets
1/2 butternut squash
4 yams
1 fennel root
2 tbsp sage, chopped
1 tbsp rosemary, chopped
1 tbsp olive oil
Directions
1. Preheat your oven to 400. Chop all the vegetables into cube sized pieces. Combine in a baking dish.
2. Add the olive oil, sage, and rosemary to the roasted vegetables. Toss with your hands.
3. Place in the preheated oven for about an hour and a half, until soft. Check every half hour and stir.
* serves about 14
Naturally I was also responsible for a dessert. While searching the web recently I found this recipe for a biscoff pumpkin cheesecake. On foodie penpals biscoff spread seems to be making its way through the boxes, so I decided that it must be good and I should try it. The biscoff spread is crazy good. Basically you’re eating the creamed version of the biscoff cookie. It’s hard to fathom such a thing even exists!
The cheesecake was a huge success and very loved at dinner. I think the cheesecake is one of the best Thanksgiving desserts. You make it the day before and all you have to do is cut it on Thanksgiving day.
Biscoff Pumpkin Cheesecake
Ingredients
CRUST
30 biscoff cookies, ground into crumbs
1/4 cup melted butter
3 tbsp brown sugar
CHEESECAKE
24 oz cream cheese, room temp
2 cup fresh roasted pumpkin, mashed
3 eggs, room temp
1 egg yolk, room temp
1/4 cup sour cream, room temp
1 tsp vanilla
1 1/2 cups sugar
2 tbsp flour
1 1/2 tsp cinnamon
1/2 tsp ginger
pinch nutmeg
pinch cloves
1/4 tsp salt
1/4 cup biscoff spread, melted
Directions
1. `Preheat your oven to 350. First make your crust. In a bowl combine the cookie crumbs, melted butter, and brown sugar. In the bottom of a springform pan, pour the crumb mixtures. Press against the bottom of the pan and up the sides. Place in the refrigerator for 10 minutes. Remove and bake for 10 minutes. Let cool.
2. Next, make the cheesecake. Beat the cream cheese until smooth, for about 5 minutes. Mix in the pumpkin and beat until smooth. Add the eggs and egg yolk, one at a time until incorporated. Beat in the sour cream and vanilla until just combined.
3. In a small bowl combine the sugar, four, cinnamon, ginger, nutmeg, cloves, and salt. Pour this mixture into the cream cheese and stir together well.
4. Pour your cheesecake filling into your cooled crust. Pour the melted biscoff spread on top of the cheesecake randomly and swirl with a knife.
5. Wrap the springform pan in several layers of aluminum foil. Put the pan in a roasting dish. Boil water and fill the roasting dish so that the water comes about half way up on the pan. Place the roasting dish in the oven and bake for 1 hour and 40 minutes, until the top is brown and the cheesecake is puffy.
6. Let sit out and bring to home temperature. Once cooled, cover and put in the refrigerator for at least 4 hours.
I hope everyone had a great Thanksgiving!
* shared with Sweet Treats and Swanky Stuff Saturday & Weekend Cooking
Your roasted winter vegetables look delicious. I have a TON of squash, so your recipe couldn’t have come at a better time :)
I hope you enjoy it! It’s such an easy recipe that you can add pretty much any veggie too, so it’s great and versatile!
That cheesecake looks so delicious!
I love roasted root veggie and we make that a lot over the winter. Yours looks so colorful, perfect for a fall holiday. That cake looks awesome.
The roasted vegetables look so beautiful and tasty; glad that you had a wonderful Thanksgiving.
Looks like a delicious meal-where are you a law student-are you enjoying it. when I was in law school a cookbook was sold in honor of a law student who was murdered to raise funds for a women’s shelter-it had the best brownie recipe-I still have the book today.
Thank you for sharing these recipes. I love the roasted vegetables and will keep that on hand to make soon. I am not familiar with biscoff cookies-is it like a biscotti, I wonder? Cheesecake sounds yummy though.
It’s not really. It’s the cookie they give out on the airplane :)
I love to roast vegetables year round with whatever happens to be handy. Red, orange, or yellow pepper is always great and I can never resist adding coarsely chopped red onion. Looks like your Thanksgiving was a happy one.
I’m definitely need to eat more veggies on the regular, so I think roasting them in a medley like this may be the perfect way to eat them. I love that it can be done with pretty much any variety.
Thanksgiving dinner is one of my all time favorite meals! Yum!
I make roasted vegetables often–sometimes if I make too many, I puree the leftovers, add some water or broth, s&p if necessary and voila! Soup!
I love pumpkin cheesecake… have it on my menu for Christmas. :)