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The Madera Tribune

Thanksgiving appetizers start the feast

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webmaster | 11/07/12

Might as well start planning now for the big day, when friends and family gather at dinner tables to celebrate all the things for which they are thankful. Let’s begin with appetizers that reflect the bounty of the fall season. And even if you don’t celebrate Thanksgiving, you still have to eat, so why not make your own celebration? Decorate with a few pumpkins or gourds, fall leaves and whatever splashes of color that make your home and dining area look festive. Happy cooking and eating!

Butternut squash spread

Try this with some crispy pita chips!

  • 1 1/2 cups (1/2-inch) cubed peeled butternut squash (about 1 pound)
  • 1 teaspoon olive oil
  • Cooking spray
  • 1/2 cup diced onion
  • 1 1/2 teaspoons chopped fresh sage
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • Dash of crushed red pepper
  • 1/4 cup chopped sun-dried tomatoes, packed without oil
  • 2 tablespoons unsalted pumpkin seed kernels, toasted

1. Place butternut squash in a medium saucepan; cover with water 2 inches above squash. Bring to a boil; cover, reduce heat, and cook 15 minutes or until tender. Drain.

2. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion to pan; saute 4 minutes or until tender. Add sage and next 4 ingredients (through red pepper); saute 2 minutes. Cool.

3. Place squash, onion mixture, and sun-dried tomatoes in a food processor; process until smooth. Spoon into a medium bowl; sprinkle with pumpkin seed kernels. Makes about 1 1/2 cups...


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