Thanksgiving meal & table decorating ideas

- Roasted butternut squash with dried cranberries, pecans and feta cheese (yields six servings)
Elizabeth Stone, Silver Stone Events president/owner/executive chef

Ingredients

  • 1 butternut squash, cut in half and seeds removed
  • ½ cup dried cranberries
  • ½ cup pecan pieces
  • ¼ cup feta cheese, crumbled
  • 1 TBSP Parsley, chopped
  • 1 TBSP Olive Oil

Directions

  1. Pre heat oven to 350 degrees. 
  2. Place squash halves open face down on a baking sheet. 
  3. Bake for 30 - 45 minutes or until fork tender. 
  4. Remove squash from the oven and cool at room temperature. 
  5. When cool, cut off skin and cut into approximately 1 ½” x 1 ½” cubes. 
  6. Place cubes into a baking dish and sprinkle with cranberries, pecans. And feta. 
  7. Warm in 350 degree oven for 10 minutes and serve. 
  8. May drizzle with honey if desired. 

Pumpkin mousse pie
Elizabeth Stone, Silver Stone Events president/owner/executive chef

Ingredients

  • 1 can pumpkin puree, no seasonings
  • ½ cup condensed milk (can substitute sugar free, if desired)
  • 2 teaspoons ground cinnamon
  • 2 cups heavy cream, whipped
  • 1 pre baked pie crust


Topping

  • 1 cup heavy cream, whipped
  • ¼ cup pecan pieces (optional)

Directions

  1. In a mixing bowl, combine pumpkin, condensed milk and cinnamon. 
  2. Stir until mixed well. 
  3. Fold in whipped cream. 
  4. Pour into a pre-baked pie shell or spoon into wine glasses. 
  5. Chill for 4 hours or more and top with additional whipped cream and chopped pecans, if desired. 
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