Thanksgiving approaches! Here are all my fave Thanksgiving recipes in one efficient blog post! Everything you see in the picture above has a link below to the full recipe. I have also included some notes on making the perfect steamed broccoli. If you decide to put this dinner together I would love to hear how it turned out for you!
Acorn Squash with Chili Vinaigrette
PERFECT STEAMED BROCCOLI
All my grandkids ask for broccoli for their birthday dinners … go figure. It must be the fact that I steam it until al dente, as opposed to boiling it until it’s broccoli mush. Give this method a try; it takes a little practice until you get the hang of it, but it is the best broccoli you’ve ever tasted when it’s fresh from the market and lightly steamed.
Wash fresh broccoli crowns and trim off ends, about an inch off the bottom of the stems. Cut crowns into fourths (or smaller if you prefer).
Choose a pot or saucepan large enough to accommodate the amount of broccoli you have (you should have enough room so that at least half of the broccoli can fit on the bottom of the pan). Fill pan with about 1/4″ of cold water. Add 1/8 teaspoon of salt and bring to boil.
Add broccoli to boiling water and cover, reducing heat to about medium high, or just enough to keep the water boiling. Steam the broccoli for about 5-7 minutes. If some of the broccoli is piled up on top (and so is not touching the water), uncover and move the stems around so stems on the bottom of the pan are moved to the top and stems on the top (or out of the steaming water) are moved to the bottom. Recover pan and continue to steam until all the broccoli is tender BUT NOT MUSHY, about 5 more minutes depending on how much broccoli you have in the pan.