Acuity Thanksgiving: Our Favorite Recipes
Posted by on November 14, 2017 in Acuity Focus

The holidays are nearly here, which likely means celebrations full of the three Fs—family, food, and fun! Here at Acuity, we believe strongly in all three. That is why we asked our employees to share some of their favorite holiday recipes with you.


Here are three recipes to add to your menu this Thanksgiving.   


Sweet Potato, Cranberry, and Bacon Stuffing

Brought to you by Sarah S. from our Marketing department.


  • 1 medium sweet onion, diced 

  • 3–4 stalks of celery, diced (roughly equal to onion amount) 

  • Finely chopped herbs (2 leaves of fresh sage, 2 sprigs of fresh rosemary, equal amount of thyme) 

  • 1/2 pound bacon

  • 6 ounces cranberries, halved

  • 10 cups cubed sweet potato bread (or bread of choice)

  • ½–¾ can chicken stock 

  • Salt and pepper to taste   


Slice sweet potato bread into small cubes. Bake at 300 degrees for 10–15 minutes or until toasted. Set aside to cool. 


Sauté onion, celery, and fresh herbs in olive oil until tender. Set aside. Place halved cranberries in pan and heat on low for about five minutes until softened. (They should keep their shape.) Set aside.


Finely chop bacon. (Tip: Frozen bacon is easier to chop.) Combine above ingredients in large bowl. Add chicken stock, salt, and pepper. Transfer to prepared dish, cover with foil, and bake at 350 degrees for 30–40 minutes.


Maple-Roasted Squash and Brussels Sprouts

Brought to you by Macy E. from our Underwriting department.


  • 2 cups Brussels sprouts, halved (ends snipped) 

  • 2 cups acorn squash, cubed 

  • 3 tablespoons olive oil (or coconut oil for a healthier, slightly sweeter taste) 

  • 4 tablespoons maple syrup, divided

  • 1 cup pumpkin seeds 

  • ¾ cup dried cranberries 

  • ½ teaspoon crushed red pepper, optional (for a bit of heat) 

  • Salt and pepper to taste   


In a large bowl, toss Brussels sprouts, squash, oil, 2 tablespoons maple syrup, and red pepper if heat is desired. Spread mixture on large baking sheet. Add salt and pepper to taste. Bake at 425 degrees for 15 minutes.   


While baking, combine pumpkin seeds, dried cranberries, and remaining 2 tablespoons maple syrup. At 15 minutes, stir in pumpkin seed and cranberry mixture. Bake 10 additional minutes or until vegetables are tender.     


Pumpkin Squares

Brought to you by Deb P. from our Claims department.


  • 4 eggs 

  • 1 2/3 cups sugar 

  • 1 can (16 ounces) pumpkin  

  • 1 cup vegetable oil  

  • 2 teaspoons baking powder  

  • 2 teaspoons cinnamon 

  • 1 teaspoon salt 

  • 1 teaspoon baking soda 

  • 2 cups flour   


Beat above ingredients in a mixing bowl. Spread in a 10x15-inch pan. Bake at 350 degrees for 30 minutes. Frost with cream cheese icing.    


Cream Cheese Icing   

  • 1 stick butter 

  • 4 cups powdered sugar  

  • 8 ounces cream cheese 

  • 1 teaspoon vanilla   


Mix ingredients together until creamy.  

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