Here’s another extraordinary Thanksgiving recipe adapted from Mark Bittman et al, a breathtaking way to elevate squash to its deservedly honored spot at the table:  

2.5-3 pound yellow/orange squash (peel, seed, and dice approx. 1/4-inch)

6 tablespoons extra-virgin olive oil

at least 1/2 teaspoon chile flakes

3 teaspoons coarse salt

1 yellow onion, medium (peel, slice thinly)

1/4 cup apple cider vinegar

1/4 cup maple syrup 

4 tablespoons mint (chopped)

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1) Heat oven to 450. Toss squash with 3 tbsp olive oil, 2 tsp salt, and chile flakes. Spread on baking sheet. Cook approx. 15 min, stirring several times during the cooking. Remove from the oven once soft and slightly browning. 2) Heat 3 more tbsp. olive oil on medium-high. Add onions plus 1 tsp salt, stir frequently, and cook 15 min until onions are quite soft and brown. Add vinegar and maple syrup, stir, and continue to cook 15 min more until the onions begin to disintegrate. 3) Mix squash with onions in a bowl and smash together with a fork. 4) Sprinkle with a bit of coarse salt and a generous garnish of mint. (I highly recommend you not skip the mint.) Serves 4-6.

The cook says to eat it on a slice of thick rustic bread coated thinly with a soft cheese like ricotta, chevre, or mascarpone.  Alternatively, you may choose to eat it like I would, with a fork.

Happy thanksgiving to you and yours!  

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