Elegant Thanksgiving Squash Side Dish
This refined side dish combines a smooth puree of butternut squash and sweet apples, seasoned with sautéed onion. It is elegantly finished with plump raisins simmered in a spiced red wine and cranberry juice mixture, then topped with crumbled soft goat cheese. It's an impressive and flavourful addition to a Thanksgiving dinner table, serving 12 people.
Ingredients
- 1 tablespoon butter
- 1 sweet onion, chopped
- 1 butternut squash - peeled, seeded, and cubed
- 2 Gala apples, cored and cubed, or more to taste
- 1 cup water, or more as needed
- salt and ground black pepper to taste
- 1 cup red wine
- 0.5 cup cranberry juice
- 0.5 cup water
- 1 tablespoon mulling spices
- 1.25 cups raisins
- 8 ounces chevre (soft goat cheese), crumbled
Method
- Heat the butter in a large pot. Cook the chopped onion in the melted butter until it becomes soft and translucent, which should take 5 to 10 minutes. Add the cubed butternut squash, cubed apples, and 1 cup of water to the pot with the onion. Bring the contents to a boil, then lower the heat and let it simmer until the apples are tender, about 10 to 15 minutes.
- Transfer the cooked squash mixture to a blender, filling it no more than halfway. Secure the lid, pulse a few times, then blend continuously until you achieve a smooth texture. Work in batches if needed. Place the puree into a bowl and add salt and ground black pepper according to your taste.
- Combine the red wine, cranberry juice, and 1/2 cup of water in a saucepan. Bring this mixture to a boil. Add the mulling spices, reduce the heat, and let it simmer for 2 minutes. Stir in the raisins and continue to simmer until they become plump, for 5 to 10 minutes. Afterwards, drain the liquid away from the raisins.
- Mix the prepared raisins into the bowl of squash puree. Finally, scatter the crumbled goat cheese over the top to serve.
Nutrition (per serving)
Calories205 kcal
Fat7 g
Sugars17 g
Protein6 g
Sodium112 mg
Recipe details
CategorySide dish
Cuisineamerican
Authorkelise
