Thanksgiving Recipes from Marlboro-Colts Neck Patch Readers

We asked Marlboro-Colts Neck Patch readers to share their favorite Thanksgiving recipes. Thanks to you, we now have a great list for everyone to enjoy!

Baked Cauliflower from gjc:

1. One large head of white cauliflower 
2. One stick of butter ( not margarine or whipped butter). 
3. A few tablespoons of seasoned (Italian) bread crumbs 
4. 1 tsp salt

• Wash the cauliflower and then cut away the leaves and some of the hard core. 
• Put about an inch of salted water in a pot large enough to hold cauliflower 
• Bring cauliflower to a boil and cook with lid on for about 10 minutes. Pierce with a fork. It should be slightly tender to the touch. If not, cook a few minutes longer. Don't overcook or it will be mushy. While cauliflower is cooking, heat oven between 350-400 degrees. 
• Melt 1 stick of butter in the microwave (about 1 minute). 
• Put 2 tbsp. of bread crumbs into butter mixture. It should be thickened but can still pour. If it's not thick enough, add another tbsp. of bread crumbs 
• Pour butter mixture over the cauliflower 
• Bake in oven about 15-20 minutes, until tender but not mushy. 
• Serve on a round platter/plate with large serving spoon. Let everyone help themselves.

"Big favorite in our house for decades. My mother used to make it too, but she broke the head into floralettes. I like the way the cauliflower looks whole."

Sweet Potato Casserole from user Barbara Magliozzi:

Use yams instead of sweet potatoes. They are sweeter and tastier.

• Peel the yams.
• Add 1/4 Granny Smith apple peeled and cored for every yam. 
• Mash them together and add about 2 tbsp heavy cream for each yam and 1 tbsp of salted butter for each yam.
• Add cinnamon (I use 1tsp for every 4 yams).
• Add nutmeg (optional about 1/4 tsp every 4 yams) to taste. 

"The cream is an added amazing taste. We didnt think it would work but everyone raves about them!"

Roasted butternut squash soup from Facebook fan Margie Grumet:

• Roast onions, celery, carrots at 375 until tender with olive oil, salt and pepper.
• Same for chopped butternut squash, add a little nutmeg. 
• Combine veggies in soup pot and cover them with vegetable or chicken broth.
• Bring to a slight boil, then simmer for about 15 or 20 minutes.
• Transfer to a blender or use an immersion blender. Add salt and pepper to taste. 
• Add more broth or water if the soupe is too thick.