St. Paul hosts Thanksgiving farmers’ market

The St. Paul Farmers’ Market is hosting a Thanksgiving market today. It’s a big deal because this is the one day each year that the market is open on a weekday. They’ve got all the fixings from turkey to sides and baked goods. The market will be open from 10am to 4pm at 290 5th St. E. Below are two recipes we shared on the Fox 9 Morning News. Both were made with ingredients from this special edition of the Farmers’ Market. Savory Squash Ingredients • 1 butternut squash, peeled and cut into 1-inch cubes • 2 tablespoons olive oil • 1/8 teaspoon ground thyme • 1/8 teaspoon ground black pepper • salt to taste • 1/2 cup shredded Romano cheese Directions • Preheat oven to 400 degrees F. • Mix butternut squash, olive oil, thyme, black pepper, and salt in a large bowl until evenly coated. Spread mixture in a large baking dish in an even layer; cover with aluminum foil. • Bake in preheated oven for 30 minutes; remove foil and stir in half the Romano cheese. Sprinkle remaining cheese on top. Return to oven, uncovered, and continue to bake until tender and golden brown, about 20 minutes more. Sparkling Cranberry Kombucha Mocktail Ingredients: 1” slice of fresh ginger, thinly sliced, plus more for garnish 1 large sprig fresh rosemary, plus more for garnish, ½ cup 100% cranberry juice, 2 12-ounce bottles Live Original or Ginger Kombucha (may substitute kombucha of choice), Fresh cranberries, rosemary sprigs, and thinly sliced ginger for garnish Instructions: Fill 4 double old-fashioned glasses with ice and set aside. In a pitcher or quart-size Mason jar, muddle sliced ginger and rosemary together using the end of a wooden spoon or a muddler if you have one. Add cranberry juice and kombucha; stir gently to combine. Pour into ice-filled glasses (using a strainer, if necessary) and garnish with sprigs of rosemary, a slice of fresh ginger, and a few cranberries before serving.