More Thanksgiving sides

Here are two more sides I tried from Rachael Ray's Thanksgiving magazine.  They are delicious, easy, and a little different; sure to impress!

Root Vegetable Bread Salad

• 1 loaf  (8 oz) crusty french or italian bread, cut into 3/4-inch cubes

• 2/3 cup EVOO

• salt and pepper

• 1 pound carrots - peeled, halved lengthwise and cut on an angle 1/2-inch thick

• 1 pound parsnips - peeled, halved lengthwise and cut on an angle 1/2-inch thick

• 1 red onion, coarsely chopped

• 1 lemon, juiced

• 1/2 cup chopped flat-leaf parsley

1. Position a rack in the middle of the oven and preheat to 400 degrees . In a large bowl, toss the bread cubes with 1/3 cup EVOO and 3/4 tsp. salt; spread in a single layer on a large rimmed baking sheet. Toast in the oven until lightly browned, about 10 minutes. let cool.
2. Meanwhile, using the same large bowl, combine the carrots, parsnips and onion; toss with the remaining 1/3 cup EVOO and 3/4 tsp. salt. Spread the vegetables in an even layer on 2 large rimmed baking sheets. Position racks in the upper and lower thirds of the oven. Roast the vegetables, flipping them and switching the pans halfway through, until tender and slightly browned at the edges, about 25 minutes.
3. Transfer the vegetables and any pan juices to the large bowl; toss with the toasted bread cubes. Add the lemon juice and parsley, toss again, then season with salt and pepper. Serve warm or at room temperature.

Spiced Butternut Squash

• 2 tablespoons EVOO, plus more if needed

• 1 tablespoon brown sugar

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon smoked paprika

• coarse salt

• 3 pounds butternut squash - peeled, seeded and cut into 3/4-inch cubes (about 8 cups)

• 1/2 cup chopped fresh chives

1. Preheat the oven to 425 degrees . in a small bowl, mix 2 tbsp. EVoo, the brown sugar, cinnamon, paprika and 1 tsp. salt. Divide the squash between 2 large rimmed baking sheets. Drizzle the spice mixture evenly over the squash; toss to coat. (The squash should be lightly coated. if the spices are clumping up, add a little more EVoo and toss again.) Spread the squash out in an even layer; bake until the edges are browned, rotating the pans halfway through cooking, about 20 minutes.
2. Transfer the squash to a serving dish. Top with chives.