As soon as Halloween is over-and the party was quite a success this year- I begin looking for new and different side dishes for Thanksgiving dinner. 

This year a roasted butternut squash and red onion medley caught my eye.  One of the good things about roasting veggies is you can do it ahead of time before all the oven space is needed.  Then just microwave to heat it right before serving.  I grow winter squashes in my garden as well as red onion and thyme so this is an inexpensive dish as well as one that makes me proud that I can say I grew it all!  I will probably roast some more veggies separately.  One of my new favorites is roasted red cabbage.  In fact,  I’ll go on and tell you how to do this also.

2 cups butternut squash, sliced-you don’t need to peel it
1 cup red onions, sliced into fairly thick pieces
2 tsp. thyme leaf- fresh or dried
1 Tbsp. olive oil
salt & pepper to taste

Preheat oven to 400 degrees.  Toss squash and onion with the thyme and  oil. Season with salt and pepper and place on a parchment lined pan in a single layer.  Toast until fork tender, 20-30 minutes.
Roasted Red Cabbage: Preheat oven to 400 degrees.  Remove a few outer leaves of the cabbage and discard.  Slice cabbage about 1 inch through until it is all sliced. Place on a parchment lined baking pan. Slather cabbage slices on one side with a mixture of softened butter and olive oil.  Sprinkle with salt and pepper.  Bake until crisp tender-or as tender as you like it.  20-30 minutes.

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