Eduardo Calderon, executive chef at Mooo in Burlington, loves the seasonal cooking that Thanksgiving brings. His side of choice is a colorful dish of roasted seasonal veggies elevated with a bed of squash purée and a deceptively simple cider glaze that’ll impress guests. “I love cooking with these vegetables,” says Calderon. “The fall season is full of beautiful colors and flavors.”
He also appreciates the love that comes along with Turkey Day. “We’re open for Thanksgiving, and so I’m happy to see many families enjoying our Thanksgiving dinner here at Mooo,” Calderon says.
Roasted autumn vegetables
from Eduardo Calderon, executive chef at Mooo in Burlington
Ingredients
Brussels sprouts
Sweet potatoes
Delicata squash
6 honeynut squash
Acorn squash
Jumbo carrots
Oyster mushrooms
2 cups vegetable stock
2 tablespoons maple syrup
½ tablespoon cinnamon
1 gallon apple cider
2 tablespoons whole grain mustard
Salt and pepper to taste
Directions
1. Blanch Brussels sprouts in boiling water for 4 minutes, then immediately transfer them to an ice bath to halt the cooking process.
2. Squash purée: Roast honeynut squash until tender. Halve the squashes, remove the skins, and blend the flesh with a touch of butter, vegetable stock, maple syrup, and cinnamon. Season with salt and pepper to taste.
3. Cider glaze: Reduce apple cider until it’s down to a pint. Stir in whole grain mustard, 2 tablespoons freshly cracked black pepper, and a pinch of salt.
4. Preheat oven to 350 degrees F. Cut the delicata squash, acorn squash, sweet potatoes, carrots, and mushrooms into wedges. Toss them with olive oil, salt, and pepper.
5. Roast the vegetables for 12 minutes, then rotate and continue roasting for an additional 12 minutes, or until they are lightly browned.
6.To serve, spread the squash purée on the plate, arrange the roasted and blanched vegetables on top, and finish with a drizzle of the cider glaze.