Tips: Making a Delicious Thanksgiving Meal

NECN pays a visit to Roche Bros. in Westborough, Mass. for some advice

With less than a day to go before Thanksgiving, a lot of people have started cooking.

NECN paid a visit to Roche Bros. in Westborough, Massachusetts, for some tips and advice.

Below are some of the featured recipes:

· 1 ea Red Kuri Squash
· 1 ea Sweet Onion, (medium size)
· 1 ea Fennel Bulb, (medium size)
· ½ cup Olive Oil
· 2 tsp Salt
· 1 tsp Black Pepper
· 4 cups Chicken Stock

1. Cut the squash in half, scrape out the seeds and peel it
2. Dice the squash into ½ inch size pieces and cut the fennel and onions into 1 inch size pieces
3. Toss the squash, fennel and onion with the olive oil and seasonings
4. Roast the veggies in the oven at 425 for 18-20 minutes or until tender.
5. Place the roasted veggies in a food processor or blender with the chicken broth and blend until smooth
6. Place the blended soup in a pot on the stove and heat on low-medium until hot
7. Take one bag of Diamond brand Glazed Pecans and toss them with 2 tsp oil, 2 tsp chipotle chili pepper and 1 tbsp apple pie spice.
8. Chop them and serve with the soup or if you do not like spice, remove the chipotle

· 2 ea medium size Sweet Dumpling Squash
· ¼ cup Olive Oil
· 1 tsp Salt
· ½ tsp Black Pepper
· ½ lb Mushrooms (diced)
· ½ lb Asparagus (diced)
· 2 tsp chopped Garlic
· ¼ cup Sherry
· 1 ea package of Near East Mushroom & Herb Couscous
· 1 cup Shaved Parmesan
· 2 tbsp Truffle Oil
· 2 cups Baby Arugula
· ¼ cup Olive Oil

1. Cut the squash in half so there is a top and bottom and scrape out the seeds
2. Coat the inside of the squash with ¼ cup olive oil, 1 tsp salt and ½ tsp black pepper, then roast them in the oven at 425 for 20-22 minutes or until for tender
3. In a sauté pan, cook the mushrooms and asparagus for 4-5 minutes on medium to high heat, add the garlic and cook for another minute, then add the sherry and cook for another minute
4. Make the couscous according to the package instructions
5. Mix the veggies and the couscous together with ¾ of the parmesan, truffle oil and the arugula
6. Fill the roasted squash with the couscous, top with remaining parmesan and place them back in the oven for another couple of minutes to melt the cheese

· 2 ea Delicata Squash
· ¼ cup Olive Oil
· 1 tbsp Salt
· ½ tsp Black Pepper
· 1 ½ tbsp Fresh Chopped Rosemary

1. Cut the squash in half, (the long way), scrape out the seeds and cut in into ½ inch slices.
2. Toss the sliced squash in the oil, salt, pepper and rosemary and lay it out on a sheet pan.
3. Bake in the oven at 425 degrees for 25-30 minutes or until tender.
4. Recommended to be drizzled with honey when plated.

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