“Beccanomics” Thanksgiving Recipes

Sometimes, you just want to spice up your Thanksgiving meal. Stuck on ideas? Becca Boyd, author of our “Home Beccanomics” column, provided a couple of fall recipes that are sure to make Thursday’s dinner a treat.

Caramelized Pecan Green Beans – serves 8-10

Ingredients:

• 2 lb French green beans
• 1/2 c. pecans
• 4 tbsp unsalted butter
• 1/2 c. finely chopped shallot
• 2 tbsp packed brown sugar
• 1 tsp kosher salt
• 1/2 tsp black pepper

Directions:

1. Bring large pot of water to boil. Add 1 tsp salt. Add green beans and cook about 5 minutes or until crisp tender. Drain and place in a large bowl of ice water to cool. Drain well and dry on kitchen towels.
2. Meanwhile, toast pecan on a large dry skillet over medium low heat, about 5 minutes or until fragrant, stirring frequently. Let cool and chop.
3. In the same large skillet, melt butter over medium high heat. Add shallot and let cook about 5 minutes or until tender.
4. Add brown sugar and stir to combine. Let cook about 2 minutes.
5. Add beans, salt (1 tsp) and pepper. Toss with tongs.

Butternut Squash Soup with Chicken, White Beans & Spinach – serves 6

Ingredients:

• 4 tbsp unsalted butter
• 1 lg onion, diced
• 3 clove garlic, minced
• 1 tbsp soy sauce or Tamari
• 1/2 tsp dried thyme
• 1/4 tsp black pepper
• 1 tbsp tomato paste
• 2 lb cubed butternut squash
• 6 c. chicken broth
• 2 (15 oz) cans white beans, drained and rinsed
• 2 large chicken breasts, cooked and shredded or chopped
• 6 oz. fresh baby spinach
• 1 tsp white wine vinegar
• 3/4 tsp kosher salt

Directions:

1. Heat butter over medium heat in a soup pot
2. Add onion and sauté until softened and golden, stirring occasionally, about 8 minutes.
3. Add garlic, soy sauce/ Tamari, thyme, and black pepper. Stir.
4. Add tomato paste and stir constantly about 2 minutes.
5. Add squash and broth and turn heat to high. Bring to boil and reduce to simmer. Simmer about 10 minutes or until squash is tender. Blend with a stick blender or transfer to blender/food processor. Blend until smooth or leave slightly chunky.
6. Add beans, chicken, spinach, vinegar, and salt. Stir to heat through and let cook until spinach is wilted. Salt for taste.