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Elegant Thanksgiving Squash Side Dish

Elegant Thanksgiving Squash Side Dish

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
k.elise

k.elise

Butternut squash, apple, and onion are simmered together, then pureed with spiced red wine, mixed with cranberry juice-reconstituted raisins, and topped with creamy fresh goat cheese. Try using a combination of regular and golden raisins, or Craisins®. This dish is sure to make an elegant accoutrement!

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 205 kcal
  • 10%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 30g
  • 10%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 144 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Melt butter in a large pot over medium-high heat. Cook and stir onion in hot butter until translucent and soft, 5 to 10 minutes. Stir butternut squash, apples, and 1 cup water into onion mixture. Bring to a boil; reduce heat to low and simmer until apples are tender, 10 to 15 minutes.
  2. Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Transfer puree to a bowl and season with salt and pepper to taste.
  3. Stir wine, cranberry juice, and 1/2 cup water together in a saucepan. Bring wine mixture to a boil; add mulling spices, reduce heat to low, and simmer for 2 minutes. Add raisins and simmer until plumped, 5 to 10 minutes. Drain and discard wine mixture.
  4. Stir raisins into squash puree and top with goat cheese.
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Reviews

lutzflcat
3

lutzflcat

10/15/2014

I used golden raisins but would use Craisins® in the future. There's one confusing step to this recipe which was a bit of pain to correct. In step #3, it says to "drain and discard wine mixture," but I think this should read "drain and discard mulling spices." You want that reduced wine mixture and those infused raisins, but not the mulling spice mixture (it's already done its job). Should have used my head, but I added the mulling spices to the wine and raisin mixture, and when I realized that there were things in that mulling spice that might break a tooth, I had to go through and pick all of the pieces of the cinnamon stick, star anise, etc. (all those hard things)....aaaargh! Think what you need to do is put the mulling spices in a cheesecloth bag and tie up or even better, if you have a tea strainer, use that. This part was a hassle, but on the positive side, it does taste good.

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