Alice Waters Vegetarian Thanksgiving (Recipe)
Written by Vegetarian Star on November 24th, 2009 in Chefs, Food & Drink, Recipes.
As part of the Eat Well Thanksgiving series, the New York Times has featured vegetarian recipes from Slow Food and locavore Queen Alice Waters.
The Times has included a few recipes from Waters’ cookbook, The Art of Simple Food.
“Thanksgiving is my favorite holiday,” Waters said. “I always spend it with friends, and vegetarian or not, everyone feels comfortable at the table. I always think less is more and prefer simple side dishes.”
Alice isn’t kidding about simplicity.
The Roasted Butternut Squash, for example, only has 3 ingredients.
Check out the recipe after the jump…
Roasted Butternut Squash
1 small butternut squash, cut into 1/4-inch slices
Salt
Extra-virgin olive oil
1. Preheat oven to 350 degrees. Place squash on a baking sheet, sprinkle with salt, drizzle with oil and toss well, spreading pieces of squash on the sheet in a single layer.
2. Bake in oven for 1 1/2 hours, until soft and nicely browned and caramelized.
Catch Alice’s other recipes at nytimes.com.
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