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All American Thanksgiving

OK, I can’t help but go on a little rant here…

Were you shocked/disgusted by the recent U.S. presidential election? If so, you share that feeling with over half of the American public. I went to bed on November 8th extremely depressed, and woke up the next morning feeling nauseous. How could (almost) half of U.S. voters – people that had twice elected Obama – elect this disaster? It is mind-boggling and frightening that so many are so gullible, self-centered, and easily manipulated. The last eight years will be remembered as a golden era. I hope this country can survive the next four.

This Thanksgiving most of my multi-heritage and multi-racial family* is gathering in Nashville. Featured prominently on the menu will be butternut squash, which I’ve just started growing the last two years. For some reason I thought that winter squash wouldn’t grow very well in my Oklahoma garden, but boy, was I wrong! Tomorrow butternut will make an appearance in a dip, a roasted vegetable medley, and in a pie with chai whipped cream. Of course we are having some accompaniments to the squash – turkey, gravy, mashed potatoes, corn casserole, arugula salad, Waldorf salad, and these rolls.

butternut squashSo, if you are overwhelmed by your winter squash harvest – as I am – you should try Butternut Squash Queso. I made this for a gathering two weeks ago, and got requests for the recipe. My inspiration came from here, but I used fresh butternut, roasted with onion, garlic and olive oil. I also added 4 oz of cream cheese, some diced jalapeno, and used pepper jack cheese.I saw some other recipes online that called for sour cream, which I would substitute for the cream cheese, if that’s what I had in my fridge. Here’s my recipe:

  •  3 cups peeled and cubed butternut squash
  • 1 cup diced onion
  • 1 large clove garlic
  • 2 Tbsp olive oil
Roast on a cookie sheet in a 400 F oven until squash is cooked through slightly brown – about 30 minutes. Add to a food processor along with:
  • 4 oz cream cheese
  • 1 can of diced tomatoes with green chili
  • 1 minced jalapeno pepper
  • 1 Tbsp Mexican seasoning mix (chili powder, cumin, coriander)
Heat in microwave with
  • 1 cup of shredded pepper jack cheese.

Top with chopped cilantro, and serve with tortilla chips.

And if we still have squash to get rid of consume, I’m going to make this butternut hummus.
Butternut hummus
*Some of my ancestors came over from England in the 1600’s. Others came to America a bit later. I’m also pretty sure I have Native American and Negro/Creole mixed in there too. My husband has Slovenian, North African (10%, according to a DNA analysis), and British ancestors. There’s no Hispanic, as far as we know, but our daughter has always been mistaken as Latina. Our granddaughters are mixed Caucasian-Asian. In other words, we are a typical American family.
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