Tempt dinner guests with squash soup, potato casserole to accompany turkey
The turkey typically gets all the attention – maybe even more so when it’s basted with a maple, bourbon and brown sugar glaze.
But the turkey alone isn’t enough to complete a Thanksgiving table.
While these sides might not steal the spotlight, they might help make the holiday spread especially memorable.
The curried acorn squash soup makes a spicy starter. Cranberry sauce gets extra layers of flavor from raspberries and orange peel.
And the easy, cheesy and comforting hashbrown casserole can be warmed up for breakfast the day after Thanksgiving – if there’s any left over.
Adriana’s Curried Acorn Squash Soup
2 whole acorn squash, approximately 6 cups when cooked
4 garlic cloves, peeled
1 Walla Walla sweet onion, chopped
1 apple, peeled, cored and chopped
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper, freshly cracked, plus more for seasoning
4 cups chicken stock, low-sodium
3 to 4 teaspoons curry powder
1/2 teaspoon smoked paprika
1 cup heavy cream
1/3 cup grated Parmesan
Fresh sage leaves, for garnish
Preheat the oven to 350 degrees.
Cut squash in half and remove seeds with a spoon. Place squash, cut side up, on a baking sheet. Place 2 garlic cloves on each. Drizzle with 2 tablespoons of olive oil and season with 1 teaspoon each of the salt and freshly cracked pepper. Roast until tender and squash begins to caramelize and collapse, about 1 hour. Remove from oven. When cool enough to handle, remove squash from its skin.
Add remaining tablespoon of olive oil to a large soup pot. Over medium heat, brown onion and cook apple, about 5 minutes. Add squash. Deglaze with 1/2 cup chicken stock and stir. Reduce heat to medium-low and add remaining chicken stock, cream, curry powder and paprika. Stir to combine, then puree in a blender. Return to pot, reheat if needed, and stir in 1/2 cup Parmesan.
Serve with freshly cracked pepper, a light sprinkling of remaining Parmesan and a fresh sage leaf.
Adriana’s Cranberry- Raspberry Sauce
2 (8-ounce) packages fresh cranberries
1 (10-ounce) package frozen raspberries
3/4 cup (packed) golden brown sugar
1/4 cup granulated white sugar
1 teaspoon dried or fresh grated orange peel
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon vanilla extract
Combine all ingredients except vanilla in medium saucepan. Simmer over medium heat until raspberries collapse, cranberries burst and mixture thickens, stirring occasionally, about 12 minutes. Remove from heat. Cool slightly. Stir in vanilla. Cool to room temperature. Cover and refrigerate until cold, at least 6 hours. (Can be prepared 2 days ahead. Keep refrigerated.)
This recipe comes from Spokesman-Review reporter Kip Hill, who got it from his mom. She found it on a bag of frozen hashbrowns at the grocery store in Missouri.
2 pounds frozen hashbrowns
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped onion
1 can cream of chicken soup
1 cup milk
1 cup sour cream
2 cups shredded cheddar cheese
1/2 cup butter, melted
2 cups cornflakes
Preheat oven to 350 degrees. Spray 9-by-13-inch baking pan with cooking spray. In a large mixing bowl combine hashbrowns, salt, pepper, onion, soup, milk, sour cream and cheese. Mix well and spread into the baking pan. Press down evenly with spatula. Crush cornflakes in a zip-close bag. Pour melted butter into bag and mix well. Spread cornflake mixture over casserole. Bake at least 45 minutes, longer if desired (watch for browning around the edges).
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