This recipe has been my favorite Thanksgiving side dish for many years but it's so good, the color is so beautiful, I really should make it more often. Just purée roasted butternut squash until smooth, add gently cooked onion, a few spices and a little cream, then top with toasted pumpkin seeds.
"My family loved this savory dish and the leftovers were great. " ~ Carrie
In a world of polarity, it’s easy to discern what’s ‘truth’ and what’s ‘spin’. Truth is the stock of fervent judgments held by folks whose beliefs match our own. Spin is the malicious, manipulative deception spewed by the other guys.
Yet consider these titles: Freedom from Fear, Freedom from Want. Freedom to Worship, Freedom of Speech.
Truth or Spin? They’re four paintings by artist Norman Rockwell, canvases inspired by the world vision of FDR, a wartime president.
Truth or Spin? Patriotic punditry or perverse propaganda? Or in gentler, less polarizing prose, perhaps only outmoded Americana?
The Thanksgiving tableau in Freedom from Want is familiar yet enigmatic. Is that three (or four?) generations gathered round? And what of the Sunday clothes and Mother’s good dishes?
Truth or Spin? It’s hard to know for sure, even if the outcome of that war, two and even three generations past, is largely known.
Let us give simple thanks, then, for what we do know today, the words we have right, and privilege, to speak.
Call it truth. Call it spin. But do call it freedom.
Time-to-table: 65 minutes
- 2 tablespoons butter
- 1 small onion, chopped (about 1/2 cup)
- 3 cups roasted winter squash (see ALANNA’s TIPS)
- 2 large eggs
- 1/4 cup half ‘n’ half
- 3 tablespoons flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/4 cup hulled pumpkin seeds (pepitas)
Preheat the oven to 375F.
Melt the butter in a small skillet over medium heat. Add the onion and slowly soften, about 10 minutes.
Meanwhile, mash the squash with an electric mixer in a large bowl. Add the eggs one at a time, beating for a minute or so after each addition. Add the onion and remaining ingredients (except the pumpkin seeds) and combine well. Turn the mixture into a well-greased pie plate or quiche pan. Add the pumpkin seeds to the hot, still buttery skillet and toast for 2 – 3 minutes. Smooth the squash mixture and sprinkle pumpkin seeds over top.
Bake for 45 minutes or until a knife inserted in the middle comes out clean.
(Note: Plan on an hour in the oven if the squash has been assembled in advance and is cold from the refrigerator.)
The Familiar Tableau:
Freedom from Want by Norman Rockwell
More Favorite Thanksgiving Side Dish Recipes
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