Thanksgiving Side Dishes

Squash Soup with Whipped Goat Cheese

1 butternut squash, about 3 ½ pounds
1 acorn squash, about 2 ½ pounds
¼ pound butter, melted
2 teaspoons salt
½ teaspoon black pepper
2 tablespoons oil
1 onion, diced fine
¼ teaspoon nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground allspice
4 cups chicken stock

1. Preheat oven to 350°.
2. Cut squashes in half, remove the seeds, brush with melted butter and season with 1 teaspoon salt and ¼ teaspoon pepper. Roast cut side down on a foil covered baking sheet for 45 minutes or until easily pierced with a fork. Allow to cool. Scoop out the insides and set aside.
3. Heat a pot over medium heat, add oil and cook onions. Stir in nutmeg, ginger, and allspice and cook until onions are tender, about ten minutes. Add squash and stock, bring to a boil and reduce to a simmer and cook for 20 minutes. Remove from heat. Working in batches, puree and return the pot. Season with the remaining salt and pepper.
4. Ladle soup into bowls and spoon a dollop of goat cheese on top of soup and serve.

Yield: 4 – 6 servings

Preparation time: 20 minutes
Cooking time: 40 minutes for the squash and 30 minutes for soup

Whipped Goat Cheese

½ pound goat cheese
¼ cup heavy cream
¼ teaspoon salt
Pinch of ground white pepper

1. Place cheese in a processor and blend on high. With machine running add cream, salt, and pepper.

Yield: 1 cup

Preparation time: less than 5 minutes



Baked Butternut Squash with Cranberries and Maple Syrup

4 cups cubed butternut squash, peeled and seeded (1 inch cubes)
1 cup dried cranberries
4 tablespoons melted butter
¼ cup maple syrup
1 tablespoon salt
½ teaspoon pepper

1. Preheat oven to 350°.
2. Cook squash in boiling salted water in a medium pot until tender. When done remove from water and put in a bowl.
3. Add cranberries, butter, maple syrup, salt and pepper. Mix together gently so as not to break the squash.
4. Put squash mixture in an oven-proof dish and bake for 15 minutes.

Yield: 4 – 6 servings

Preparation time: 10 -1 5 minutes
Cooking time: 30 minutes


Pumpkin Soufflé

4 tablespoons softened butter
3 tablespoons flour
½ cup sugar, plus 2 tablespoons
1 cup whole milk
½ cup pumpkin puree
½ teaspoon ground cinnamon
⅛ teaspoon ground clove
⅛ teaspoon ground nutmeg
1 tablespoon crystallized ginger, chopped fine
4 egg yolks
6 egg whites
½ teaspoon cream of tartar

1. Position oven rack to the center. Preheat oven to 375°.
2. Coat 6 ramekins with 1 tablespoon of butter and sprinkle inside with 2 tablespoons of sugar.
3. Melt remaining 3 tablespoons of butter in a pot. Blend in flour. Cook for 2 minutes. Warm milk in the microwave. Whisk in milk. Stir in remaining sugar, pumpkin puree, cinnamon, clove, nutmeg, and ginger.
4. Whisk yolks in a bowl and then temper them by whisking a small amount of the pumpkin mixture into the yolks. Then add yolk mixture to the saucepot, whisking all the time. Cook on low heat for 3 minutes. Allow to cool.
5. Put egg whites in a bowl and beat at high speed. Add cream of tartar and beat eggs until stiff.
6. Fold ⅓ of the whites into the yolks mixture using a large rubber spatula, to lighten. Repeat two more times.
7. Fill each ramekin. Run a metal spatula across the top of the ramekins. Then run thumb around rim. This will help the soufflé to rise.
8. Bake for 12-15 minutes

Yield: 6 servings

Preparation time: 20 minutes, including cooling time for the pumpkin base
Cooking time: 20 minutes total