By Lauren Cox of Closer To Your Food
Thanksgiving side dishes are just as important as the turkey. We have a crafted a few super simple, heritage style side dishes that are a no brainer and are as delicious as it gets. Taste corn and pumpkin in a beautiful and simple way. They will be the perfect complement to your protein or vegetarian main courses.
Roasted corn is amazing, so why mess with it? We’ve found that corn roasted underground is even better. It takes on that smoky, earthy flavor from the fire and ash, all nestled and cooked perfectly within its cornhusk container.
So if you have a campfire in your yard, try burying your corn like we do in this recipe or even wrap up some potatoes and/or squash as well. Try some multi-colored corn varieties this year; you’ll notice some subtle flavor differences and looks beautiful when plated. Either way you go, remember organic and non-GMO varieties are best.
Americans think of pumpkin as the staple of their Thanksgiving dessert and many are coming to know it more as a nutritional powerhouse. We love pumpkin for many reasons, but mostly because it’s so versatile and good for you. The simple goodness of pumpkin will give you and your guests a real opportunity to taste just that.
By simply roasting the pumpkin with a little coconut sugar, it caramelizes and becomes really creamy, really rich bite of perfect pumpkin perfection.
Try these simple but delicious recipes for your corn and pumpkin this Thanksgiving. Not only do these recipes promote clean, and (mostly) paleo eating, but they will leave you satisfied and nourished.
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Ingredients:

  • 1 whole pie pumpkin, peeled, de-seeded and chopped
  • 1/4 cup coconut or palm sugar
  • 1/4 cup grass fed or Irish butter
  • sea salt to taste
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger

Directions:
In a casserole pan, add all of the ingredients and mix well. Place the pan in a 400 degree oven and roast 45-50 minutes or until the pumpkin is very soft and caramelized.
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Ingredients:

  • 6 whole ears of corn, husks on
  • 2 tablespoons grass fed or Irish butter
  • sea salt and fresh pepper to taste

Directions:
In the coals of your campfire, bury a pit at least 6” deep. Lay the corn in a row on its side, cover with a damp cloth or muslin and cover with the coals. Leave the corn over night to cook.
Carefully dig up the corn with a heavy glove or shovel. With gloves on, peel the husk and silk back and season when serving with the butter, sea salt and pepper. Enjoy hot!