A Potluck Thanksgiving
Many hands make for a deliciously shared meal
A wonderfully creative addition to your Thanksgiving dinner, or just a nice way to warm up on a cold November night!
Ingredients
- 1 Blue Hubbard or Kabocha squash, peeled and chopped into 1-inch pieces (about 6 cups)
- 3 tablespoons canola oil
- 1 teaspoon salt, plus more to taste
- 1 large onion, diced (about 2 cups)
- 4 cups water
- 1 tablespoon unsalted butter
- 2 pears, peeled and diced
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cinnamon, plus more for garnish
- ¼ teaspoon ground nutmeg
- 1 tablespoon brown sugar
Instructions
Adapted from The Cook’s House in Traverse City, Michigan
Serves 8–10
Toss the squash with 2 tablespoons canola oil and 1 teaspoon salt. Roast the squash at 425° for 20–25 minutes, until easily pierced with a knife. Sauté the onion in the remaining tablespoon of canola oil until soft. Purée the squash with the onion and water. Reheat and check the seasoning. Add more salt if desired.
While this is reheating, place the butter in a small pan. Sauté the pears, spices and brown sugar until soft. Remove from the heat.
To serve, sprinkle the soup with ground cinnamon and garnish with the spiced pears.
Related Stories & Recipes
Savory Pear, Walnut and Gorgonzola Galette
Try this lovely tart with your Thanksgiving meal. It can be served alongside savory dishes or for dessert with a scoop of vanilla ice cream.
Wild Rice Salad
The nutty flavors of toasted wild and black rice combine with candied walnuts for a flavorful vegetarian (and gluten-free) side dish with a hint of sweetness from local dried cherries. The rice, nuts ...
Giving Thanks for Cornbread
Putting an everyday staple on the holiday table
Roasted Butternut Squash and Hazelnut Panzanella with Cinnamon Vinaigrette
Recipe courtesy of Chef Brad Hindsley, Spire Farm to Fork (LaPorte, Indiana). Panzanella is a traditional Italian salad made with leftover bread. In this version, local chef Brad Hindsley offers a con...
