0:01
- Hey y'all, when Thanksgiving rolls around,
0:03
do you think about like the butternut squashes
0:06
and all those beautiful colors of vegetables
0:09
that we start getting in the month of October?
0:12
Well, Jamie Dean, my son,
0:17
made the most wonderful butternut squash salad.
0:25
So I'm gonna share that with y'all right now today.
0:29
We've got our beautiful butternut squash cut into cubes,
0:36
and we're gonna roast it.
0:39
Just wanna make sure it's all broken up beautiful.
0:43
Now I'm gonna this with one tablespoon of olive oil.
0:59
Drizzle that all over it.
1:03
And then 1/4 of a teaspoon of allspice.
1:10
Let me make sure I got the right measurer. (chuckles)
1:15
That allspice is really gonna make it
1:19
taste really fall-y-like and Thanksgiving-like.
1:24
All right, and he said a big pinch of cayenne.
1:29
So I'm gonna see which one a pinch is on this.
1:35
All right, that's the pinch. (laughs)
1:43
A smidgen's more than a pinch
1:52
No, I think a smidgen is the smallest,
1:58
but I'm gonna do that pinch and hope it's not too hot for us
2:04
because he said a big pinch.
2:12
You know, I got one of those sissy tongues.
2:14
I don't mind a little heat, but my tongue is a sissy.
2:20
I can't keep up with Michael.
2:22
Uh-oh, my teaspoon of salt,
2:24
I didn't put that, did I, Eddie?
2:27
- Got to have this salt.
2:31
All right, so toss that all around,
2:34
and then I'm gonna put it on our cookie sheet
2:42
and roast it, well, gosh, maybe 30 minutes.
2:53
Look, that's that allspice making it...
2:55
Whoa, we lost a soldier.
3:13
We're gonna spread 'em all out
3:29
And we're gonna roast this in the oven
3:31
for maybe about 30 minutes.
3:37
Roasting is a little bit hotter
3:41
than like just regular baking or cooking.
3:47
So in the oven that goes.
3:48
You're gonna put that in, Eddie?
3:50
- [Eddie] I'll put it in.
3:55
our butternut squash turned out beautiful.
4:00
It's like eating little bites of sugar.
4:03
Eddie, did you taste one?
4:05
- [Eddie] I did. I did.
4:07
So now I'm gonna make our dressing,
4:09
and I'm gonna start with three tablespoons of olive oil.
4:13
(spoon clinks) Oops, sorry.
4:36
Two tablespoons of lemon juice.
4:52
I'm just gonna whisk that up.
4:56
Get back in there, you shallot. (laughs)
5:06
And we've got our apples
5:08
that I tossed in lemon juice,
5:14
so they're still a beautiful
5:17
pale, pale yellow and green.
5:22
They're beautiful, beautiful.
5:26
I need another teaspoon of salt.
5:35
And I've got my toasted pecans.
5:41
Oh, those are still kind of hot-
5:43
- They are. - From roasting.
5:50
is meant to be dressed,
5:53
but I would not dress it
5:55
until right before you wanna serve it
6:01
because you know how when lettuce gets all on it,
6:12
and then come to a place that you can stop.
6:17
And as you're ready to serve your meal,
6:21
then you can bring it out and pass it, pass it around.
6:26
Dress it and pass it.
6:38
Okey-dokey, I think those are cool enough now.
6:44
I can't tell y'all how good this salad is.
6:48
Eddie said it's five o'clock, and he's starving,
6:52
and I'm fooling with his supper.
6:54
(Eddie and Paula chuckle)
6:58
All right, Parmesan cheese.
7:03
Do I have everything, Eddie, except for the squash?
7:06
- [Eddie] The squash and dressing.
7:14
- Now in our recipe it says to mix this all up,
7:18
but I don't like to too much mix.
7:30
kind of take tongs, you know,
7:32
and dig in and get exactly what you want
7:36
because once you toss it all together,
7:40
you might lose a piece of squash that you really wanted.
7:46
All right, so like I said, Eddie,
7:48
I'm gonna dress this separately.
7:49
I know you're ready to eat,
7:51
so I'm fixing to fix you a plate for you.
7:54
- [Eddie] There's tongs right here.
7:55
- [Paula] Where's my tongs?
7:56
- Right here in front. - Oh, right there,
7:58
that snake that's sitting right there. (laughs)
8:18
- Uh-huh. - Would you like a salad
8:21
- [Michael] No, thank you.
8:27
and I thought you were starting your diet.
8:35
So, I would probably...
8:39
I would probably double the dressing recipe
8:49
so people can use as much as what they want.
8:54
Eddie, can I have a bite before I pass it to you?
8:56
- Yeah. (Paula laughs)
8:59
- I won't double-dip.
9:23
You're gonna be so happy (grinder whirring)
9:29
when you eat your supper.
9:35
Thanks for sharing a bite with me.
9:38
(sighs) It's a wonderful salad,
9:39
and I think you will love, love, love it.
9:43
Like I said, just remember,
9:45
don't dress it until right before you're ready to serve it.
9:52
Hey, y'all, it's Paula Deen.
9:54
Now, if you enjoyed this video, be sure to like it
9:58
and click the subscribe button as well as the notification
10:02
bell to be alerted when I post a video.
10:05
Love and Best Dishes Y'all.
