Servings: 4-6

Ingredients:

• 2 medium delicata squash (about 2 pounds)
• 1/4 c. salted butter, melted
• 2 tsp. chopped fresh sage
• 2 tsp. seasoned salt
• 1/2 tsp. ground black pepper
• 1/2 c. grated parmesan cheese

Method:

1. Preheat the oven to 425°F.
2. On a large cutting board, cut one squash in half. Use a spoon to scrape out and discard seeds. Slice the squash crosswise into 1-inch thick slices and place slices in a large bowl. Repeat with the remaining squash.
3. Pour the melted butter over the squash, tossing to coat. Sprinkle with the sage, seasoned salt, and black pepper. Add the parmesan cheese, tossing to coat.
4. On an unlined baking sheet, place the squash in a single layer. Roast until golden brown, 25 to 30 minutes, flipping the slices halfway through. Serve warm or at room temperature.
5. Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days.
   Source: Sally’s Baking Addiction

Servings: 6-8

Ingredients
For the pickled apples:

• 3/4 c. apple cider vinegar
• 2 Tbsp. honey
• 2 Tbsp. whole grain mustard
• 1 shallot, minced
• 1 tsp. minced thyme 
• 1/2 tsp. kosher salt
• 1 large honeycrisp or gala apple, sliced

For the vinaigrette:

• 1/2 c. pickled apple brine
• 2/3 c. olive oil
• 1/4 tsp. ground black pepper

For the salad:

• 1 small head curly green lettuce, cut into bite-sized pieces (about 7 cups)
• 1/2 small head radicchio, cut into bite-sized pieces (about 2 cups)
• 1/2 fennel bulb, thinly shaved
• 1/2 c. chopped smoked almonds
• 1/2 c. crumbled blue cheese
• 2 Tbsp. chopped fennel fronds

Method: 

1. For the pickled apples: In a medium, microwave-safe bowl, combine the vinegar, honey, mustard, shallot, thyme, and salt. Microwave until very hot, about 45 seconds. Stir in the apples. Let stand for 15 minutes. Remove the apples; reserving the pickling liquid. Set aside.
2. For the vinaigrette: Combine the pickling liquid, olive oil, and black pepper in a mason jar. Shake vigorously until combined.
3. For the salad: Add the lettuce, radicchio, and fennel to a large bowl and toss to combine. Add the pickled apples, almonds, and blue cheese. Drizzle with half the vinaigrette and toss to combine. Top with the fennel fronds. 
4. Serve chilled, with extra vinaigrette.

Source: Sally’s Baking Addiction

Servings: 8-10

Ingredients:

• 1 (12- to 15-lb.) turkey, neck and giblets removed
• 1 Tbsp. kosher salt
• 2 tsp. dark brown sugar
• 1 tsp. ground black pepper
• 1 tsp. rubbed sage
• 1 tsp. ground thyme
• 1 tsp. chili powder
• 1 tsp. smoked paprika
• 1 tsp. granulated garlic
• 1 tsp. onion powder
• 6 Tbsp. olive oil, divided

Method: 

1. Preheat the oven to 425°F.
2. Place the turkey breast-side down on a secure cutting board. Pat the turkey dry with paper towels. Find the backbone and, using kitchen shears, cut along one side of it. Next, make an identical cut along the other side of the backbone to remove it completely from the bird. Use your hands to hold the two sides of the split turkey and carefully spread it open slightly.
3. Flip the turkey so the breast is now facing upwards and the cut side is facing downwards. Place both hands on the center of the bird, above the breastbone, and firmly press down until you hear the crack of the wishbone. Now, it should rest flatter against the cutting board. (For easier carving, remove the wishbone).
4. Line a baking sheet with heavy-duty foil. Place a wire rack on top of the foil.
5. In a small bowl, combine the salt, brown sugar, pepper, sage, thyme, chili powder, smoked paprika, granulated garlic, and onion powder.
6. Pat the turkey completely dry with paper towels and rub with ¼ cup of the oil. Season the whole bird thoroughly with the seasoning blend. Tuck the wings behind the back and place the turkey on top of the prepared baking sheet.
7. Roast the turkey for 30 minutes, then decrease the oven temperature to 350°F. Continue to roast for an additional 60 to 90 minutes, or until an instant-read thermometer registers 150°F in the breasts and 165°F in the thighs. (Tent with a sheet of aluminum foil if the skin is browning too quickly.)
8. Brush with the remaining 2 tablespoons of olive oil, and let rest for 15 minutes before carving.

Source: Skinny Taste