It's hard to compete with tasty holiday regulars like mashed potatoes and gravy, turkey with stuffing, and those little bread rolls turned into turkey sandwiches should there be leftovers. And clearly our tastebuds benefit too from the crazy tasty dairy products they churn out (literally). When we enjoy Oregon dairy products, we are supporting dairy farm families and businesses that have been part of our local communities for generations. These farms are multi-generational with deeply rooted values for maintaining top-notch animal care and a commitment to leaving their land and natural resources better than they found them as an essential component to farm management and sustainable dairy production practices. Milk is local, so if you are in the Oregon area, you are likely enjoying milk from your local farms. Oregon is home to nearly 180 dairy farms that supply milk for a variety of dairy products. This roasted acorn squash with browned butter and simple yogurt sauce is no exception. This holiday season I'm excited to be partnering with the Oregon Dairy and Nutrition Council not only because I'm a native Oregonian who has an appreciation for products made in Oregon, but many of my holiday recipes regularly incorporate Oregon dairy such as milk, cheese, yogurt, and butter as key ingredients. Roasted acorn squash is yummy as is, but when roasted acorn squash crosses paths with toasted pecans, browned butter, and dollops of tangy whole milk yogurt with a hint of garlic and lemon, it's downright tasty. It's a simple, stunning dish that will have your dinner guests reaching for seconds! Acorn squash is roasted until beautifully tender and lightly browned, then drizzled with browned butter and toasted pecans and served over a simple yogurt sauce for the ultimate holiday side dish.
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