The squash dinner party was ridiculously delicious and I have posted as many photos as I could! Thanks to Steve and Carla for hosting and providing delicious beer as usual. I missed photographing a couple dishes, but I feel like I got most of them. Everyone really did a fantastic job this time and I can’t wait until the noodle party in January…I think the drink for that one will be hilarious. I’ve posted the recipes I have or provided links as often as I could, but please send me the recipe you used for the dinner and I’ll update the post as I get them!
Happy Thanksgiving and enjoy the photos!
This was my dish, it came from this site, but I changed a couple things. First, I used Acorn squash instead of butternut because it isn’t as sweet. Then, I only used 1 tbsp molasses instead of 2 tbsp, again, so it isn’t so sweet.
Chris made this amazing pie and it was perfect! Spiced well and made from pumpkins! Not Libby’s pumpkins, but real ones. I was impressed and as you can see in the photo below Sam was too. He ate a whole piece in one bite.
These little cut outs were supposed to be this, but I broke the cake apart when I tried to get it out of the pan. I’ve made cakes like this before with success, but for some reason this one didn’t turn out. But these were super cute anyway and Nick and I got to eat the left overs for a few days after the party.
Carla made these little guys and people just started eating them like popcorn. Very tasty and very pretty!
I think Bill brought this salad. It is a spaghetti squash with loads of cilantro and I’m not sure what else, but it was very refreshing and cold. It was a wonderful counter to all the warm, sage filled dishes. He also brought a Thai inspired butternut squash soup with potato croutons. Also, very tasty.
Chris H and Anna brought these and I hope Anna will send the recipe because they were the best pierogis I’ve had! And here’s the recipe:
4 ½ cups white whole wheat flour
2 tsp salt
2 tbsp butter, melted
1 cup Greek yogurt thinned with 1 cup milk
1 egg yolk
2 tbsp vegetable oil
In a large bowl, stir together the flour and salt. In a separate bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, yogurt/milk mixture, eggs, egg yolk, and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15-20 minutes.
Separate the perogie dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, perogie cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon. Then pan fry them.
FILLING: (as told by Chris Hutson)
I took a golden hubbard squash about the size of a toddler’s head but you could use whatever kind of squash, I bet. and I roasted it real good, I think an hour at 350°f
then I scooped it out of the skin into a big bowl sometimes the skin came with but that turned out to be OK and I mashed it up with a large blop of yogurt because we didn’t have sour cream and an approximately 1.5″ segment of butter off a stick and i thought it needed more so I poured in a little milk but that made it too wet so i stirred in corn flour til it stiffened back up you could probably omit the last two steps if you’d like
and I also stirred in: salt, pepper, paprika, nutmeg, dry mustard, celery seed, and toasted ground up pumpkin seeds and dried parsley, sage, and tarragon
I made too much so Anna thinned some down with more sage for a sauce.
Chris W also brought this dish and slaved over a hot cast-iron skillet. It was kind of funny because every time he’d put one down someone would snag it so it looked like he wasn’t actually making anything. With a little salt they were perfect. Other things that were eaten that I didn’t get to photograph were impressive and it is a testament to their tastiness that they were gone before I could photo them.
I think Kathy and Martin brought this one. Here’s the recipe, but more importantly, Martin has a mustache! These drinks were dangerously good. Once again, nice work on the drinks. Maybe some of these photos will inspire last minute additions or substitutions in your Thanksgiving meals. I hope you all have a wonderful holiday and here’s the final recipe (for now.)
1 ounce vodka, chilled
1 ounce vanilla liqueur
1 1/2 ounces orange juice
1 tablespoon pumpkin puree
Fill a cocktail shaker with ice. Add the vodka, vanilla liqueur, orange juice, pumpkin puree and a pinch of cinnamon.
Shake well and strain into a cocktail or martini glass. Garnish with a pinch of nutmeg.
Kathy and Martin also made the soup in the first picture on this post. Here’s the recipe for that!
Butternut Squash Soup with Apple Compote
Makes 6 servings
3 pounds butternut squash, cut lengthwise and seeded
1/4 cup blended oil
1 tablespoon brown sugar
salt and pepper
1/2 tablespoon minced garlic
1 medium onion, chopped
1 apple, peeled, cored, chopped
2 tablespoons plus 4 tablespoons chilled butter
3 cups chicken stock (sub veggie stock)
pinch of curry powder
1 cup heavy cream
1 tablespoon lemon juice
Apple Compote, (recipe follows)
Preheat oven to 400 degree F. Place squash cut side up in an ovenproof pan. Drizzle with oil and brown sugar. Season with salt and pepper. Bake until squash is tender and golden brown, about 45 minutes.In a soup pot, sauté garlic, onion and apple with 2 tablespoons of butter until it is translucent. Using large spoon, scrape squash into soup pot with onions and apples. Discard peel. Add 3 cups chicken stock and curry powder. Simmer for 10 minutes.
Mix in cream and lemon juice. Add mixture into a processor or blender. Purée until smooth. Finish by whisking in 4 tablespoons of chilled butter. Stir soup over medium heat until heated through. Season to taste with salt and pepper.
Makes 2 cups
2 apples, Fuji, diced
2 tablespoons plus 1/4 cup lime juice
1/4 cup dried apricots, quartered
1/4 cup dried cherries
1/2 cup simple syrup
1/2 cup water
1 cinnamon stick
1 teaspoon mustard seeds
Toss apple pieces with the 2 tablespoons of lime juice in a bowl. Set aside. Simmer apricots, cherries, simple syrup, water, the remaining lime juice, cinnamon, nutmeg and mustard seeds in a sauce pot for 10 minutes. Add apples and simmer for an additional 5 minutes. Remove from heat.
Garnish soup with a heaping tablespoon of compote.
1 cup sugar
1 cup water
Combine in saucepan, simmer until sugar is dissolved and syrup is formed.
1 part olive oil
3 parts canola oil
Whisk together to combine.