Skip to main content

Thanksgiving Butternut Squash Spread

Thanksgiving is just around the corner, and as you may imagine, it's kind of a big deal around here.  The planning typically begins in August when seeds go into the ground, along with a hope and a prayer that maturity will be reached by mid-November.  Radish, beets, swiss chard, a spicy mesclun mix from Johnny's and  shelling peas are still growing well (albeit under a low tunnel with a 4 mil greenhouse film covering) and should be a part of our dinner this year.

As for planning the meal itself, recipe selection began today.  It's kind of like the NFL draft, all past recipes on one side, possible new recipes on the other.  There are some non-negotiables in our family.

1.  Fresh turkey, in any form and cooked in any manner.  We've deep fried them, dry brined, wet brined, Cajun injected, spatchcocked, de-boned and rolled, stuffed, unstuffed and broken down to cook legs and breasts separately.  This year's method is yet to be determined.

2.  Mashed potatoes and gravy.  Lots of both.  The gravy project began earlier this week with The Making of the Turkey Stock.  Turkey wings and backs get roasted with leeks, carrots and celery, then moved to a stock pot with a good amount of water and simmered for a couple hours to extract every bit of turkiness.

3.  Corn.  It's a boy thing.  All the y chromosomes in our family would raise a holy ruckus if corn weren't on the table, in all its yellow (or white) glory.  We've tried fancy schamancy preps here, but it always seem to come back to Green Giant Shoepeg White Corn in Butter Sauce.  I figure once a year won't kill me.  It's a Connecticut/Jersey thing.

4.  Cranberry sauce, jellied, from Ocean Spray.  Personally, I can't stand the stuff and always make a fresh alternative.  My husband, the Foodie, would leave the table to go buy a can if it wasn't in evidence.  Like sour cream, he doesn't have a problem opening the can and taking a spoon to it.  Eww.

Those are The Basics that Must Be Provided.  Pretty simple really.  If only I could leave it at that.

But I can't.

We don't sit to eat until 2pm typically, but no one goes hungry until then.  The all day buffet starts with a light and healthy breakfast and morphs into heavier hors d'oeuvres and canapes as the morning progresses.  Here's one of our favorite I'll be making the day before - it's simple, tasty, and healthy.

Butternut Spread

2# squash peeled, cleaned and cut into 1" cubes
1 tbsp brown sugar, not packed
1 tbsp olive oil



Toss ingredients together with salt and pepper.  Spread onto a lined cookie sheet and roast at 375 degrees for 20 minutes or until squash is tender and slightly caramelized.  Very fresh squash will take a little longer to reach this state, but never more than 30 minutes.

While squash is roasting, in a small pan saute:

one small onion, minced
in 1 tbsp butter

once onion is translucent, add:

 2 cloves minced garlic
1/2 tsp ground coriander (or to taste)
1 tsp ground cumin (or to taste)

and continue to cook another minute, until coriander and cumin are fragrant.

Dump squash and onion mixture into a food processor and blitz, adding up to 1/4 cup extra virgin olive oil to smooth out the puree.  I typically use as small amount as possible to achieve a good consistency because to finish, you're going to add:

1/4 creme fraiche or full fat Greek yogurt

I don't like sour cream as a creme fraiche substitute, it's too heavy and sour.  The perfect substitute may be Mexican or Salvadoran crema, look for it in your local bodega.

Finish with a nice pinch of salt and some additional black or white pepper.  If you plan on serving this cold, over season it just a bit now when it's still warm or room temp, it will be just right when you serve.

This spread is a wonderful with crackers or bread, as well as your typical crudite.  It makes a nice change from hummus, and if your kids won't eat that, they may like this.  It's also great on apple slices, makes a tasty cheese sandwich spread, and thinned with some broth makes a nice soup.

For a vegan version, substitute olive oil for the butter and use a little coconut milk (unsweetened) instead of creme fraiche.

Happy cooking!

Comments

  1. Creative use of of butternut, good idea!

    ReplyDelete
  2. What a Thanksgiving spread! Sounds like a day of feasting! Love your butternut squash dish! Quite different from most that I've seen. Have a wonderful Thanksgiving!

    ReplyDelete

Post a Comment

Popular posts from this blog

Oven Roasting Fresh Tomatoes for Pasta Sauce

A while back I wrote a post about using the preserved tomato sauce from 2008 that we still had in our pantry. It was the last jar of what was the best tomato crop we have grown -- to date. This weekend we picked and roasted the first batch from this year's garden with high hopes that we could match the richness of flavor from that magical year.

I wanted to share the process, especially since it's so simple, at least up to the canning, which I won't cover here. Those of you that can know it's not really hard, just a little time consuming.

The first step is pretty obvious, get yourself some tomatoes. We like to grow our own, but you can also buy them from a farm or farm market. Here's a little tip if you decide to buy -- offer to buy the "seconds", you know, the less than perfect tomatoes that everyone else has passed on. They can have blemishes, partial spoilage and even the occasionally bug hole. Don't worry, you're going to cut away any bad par…

2008 was a very good year....

...for tomatoes in Newburgh, NY. That's where we lived then and where we grew, roasted and canned tomato sauce. We actually did that every year but there was something magical about the quart mason jars full of that 2008 vintage. Last night, as part of Meatless Monday dinner, we opened the last one.  Nearly 4 year old tomato sauce you say? Isn't that, um, dangerous? Not at all if the jars are initially prepared correctly, the canning process is carried out properly and the seal remains intact. It was both exciting and a little sad to crack open that seal, but the finished meal made it all worth it. Cynthia's original recipe was a perfect use for that special vintage.


Herbed Crepes with Ricotta, Spinach and Chard Filling
Ingredients (crepes) 1 cup AP flour1 cup + 2-4 tbsp liquid of your choice, could be stock, milk, beer, water or any combination thereof - I used 1 cup Better than Bouillon No Chicken and 3 tablespoons of Duck Rabbit Milk Stout beer3 large eggs2 tbsp unsalted q…

Authentic Unbeatable Swedish Meatballs!

Think Ikea, But 100 Times Better
A Guest Post by Anneli from Delicieux
I am delighted to be back here on A Reluctant Foodie doing another guest post for Al. Our last challenge (Stuffed Peppers) was such fun that we decided to do it again and this time I suggested 'Balls"!

'Balls' was a fun choice as it gives such a large scope for experimenting - meatballs, fish balls, rice balls, chocolate balls, ice cream balls...the possibilities are endless. Not to mention the childishness of repeatedly writing 'balls'!! (and yes, I'm 36, not 3!)

In fact, I had no trouble at all deciding which 'balls' I was going to make, it was inevitable. I am half Swedish and I was brought up in a house where certain Swedish foods were regulars at our table. I was aware of Ikea and their meatballs before the rest of the world began their love affair with them.

My Mormor (Grandma) used to make them fresh and serve them with dollops of sweet lingon berry sauce, boiled potatoes …