Lily’s holiday recipes

H ere are recipes for Thanksgiving from Lily’s Bistro Executive Chef Mariah Gahagan



Stuffed Acorn Squash

-serves 8

-vegan friendly appetizer!



-4 medium acorn squash

-1 bunch kale (preferably lacinato), ribs removed, roughly chopped

-1/2 cup dried cranberries

-1 honeycrisp apple, diced small

-1 small yellow onion, diced small

-10 shiitake mushrooms, stems removed, cut in slivers

-1/2 loaf rye bread, cubed

-1 cup wild rice, cooked according to package

-1/4 cup chopped herbs (parsley, sage, thyme, and rosemary are nice)

-olive oil


Cut the ends off of the squash, then halve it, and remove seeds.  You can soften it in the microwave for 1 minute to ease the cutting.  Lay squash cut side up on a baking sheet and drizzle with olive oil.  Season with salt and pepper. Roast at 350 degrees for 40 minutes.


While squash roasts, sautee onions until softened.  Add mushrooms and kale, season with salt and pepper and cook for 5 minutes, stirring occasionally.


In a large bowl, combine bread, cooked vegetables, fruit, rice, and herbs. Stir together and check for seasoning.


Once squash is cool enough to handle, fill with stuffing mixture until heaping.


When ready to serve, bake for 15 minutes to warm through


Perfect, skin-on mashed potatoes


-2 pounds yukon gold potatoes

-1/2 stick unsalted butter

-1 cup sour cream

-kosher salt

-cracked black pepper


In sauce pan, cover whole potatoes with cold water and ample salt.  Cook the potatoes in the salted water until tender all the way through, approximately 15 minutes.


Drain and mash, using your preferred method. Don’t overwork.


Add butter and sour cream and mix just enough to incorporate.
Check for seasoning and adjust to your personal taste.


A note from Chef Mariah: I am an Irish girl and like simple potatoes.  The skins add some texture and it’s nice to leave a few small lumps for that homemade taste.  Salting your cooking water will prevent you from having to use too much salt in the final product.  There is nothing worse than underseasoned potatoes.

Happy Thanksgiving!


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Paula Johnson
Dayton City Paper Dining Critic Paula Johnson would like every meal to start with a champagne cocktail and end with chocolate soufflé. As long as there’s a greasy burger and fries somewhere in the middle. Talk food with Paula at

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