- Level
- very easy
- Prep Time
- 30 mins
- Total Time
- 5 mins
- Serves
- 10
Ingredients
- 1
- turkey
- 540
- beet(s)
- ml
- 1
- pear(s)
- 1/2
- onion(s)
- 30
- balsamic vinegar
- ml
- 30
- sugar
- ml
- 15
- ginger
- ml
- 6
- yellow-fleshed potatoes
- 15
- butter
- ml
- 2
- shallot(s)
- 125
- sour cream
- ml
- To taste,
- parsley
- 1
- acorn squash
- 30
- oil
- ml
- 30
- maple syrup
- ml
- 2
- garlic
- head(s)
- To taste,
- salt and pepper
- 30
- mix of dried fruit
- ml
- 30
- pumpkin seeds
- ml
Directions
- Step 1
- Preheat oven to 180°C (350°F).
- Step 2
- Roast turkey according to package instructions.
- Step 3
- Mix beets, pear, onion, vinegar, sugar, and ginger in a saucepan. Season with salt and pepper to taste. Cook over medium heat, covered, for 40 minutes or until somewhat syrupy.
- Step 4
- Cook potatoes in a large saucepan of boiling water for 20 minutes, or until tender.
- Step 5
- Melt butter over medium heat in a small skillet. Add shallots and cook for 5 minutes, or until translucent.
- Step 6
- Drain potatoes and add shallots and buttermilk. Season with salt and pepper to taste. Mash until smooth and creamy. Sprinkle with parsley. Add more buttermilk if needed.
- Step 7
- In a bowl, toss sliced squash with oil, maple syrup, and halved heads of garlic. Spread on a non-stick baking sheet. Season with salt and pepper to taste.
- Step 8
- Bake in the oven for 20 minutes, or until squash is tender.
- Step 9
- Serve turkey with mashed potatoes, beet caviar, and squash slices, sprinkled with a mix of pumpkin seeds and dried fruit.
