Here’s another recipe to share around. Even after you’ve eaten all the turkey and stuffing and gravy and mashed potatoes and cranberries and Brussels sprouts and mac+cheese and pumpkin pie and whatever else your family always makes for Thanksgiving, there is often a squash or two left on the counter. Here is something very special that you can do with that squash, a breathtaking way to elevate it to an honored spot at the table.  

2 1/2  to 3 pound yellow-orange squash (peeled, seeded, diced, approx. 1/4-inch)

6 Tbsp. extra-virgin olive oil

1/2 tsp. chili flakes

3 tsp. coarse salt

1 yellow onion, medium (peeled, halved, and sliced thinly)

1/4 cup apple cider vinegar

1/4 cup maple syrup 

4 Tbsp. fresh mint (chopped)

1) Heat oven to 450F. Toss squash with 3 tbsp. olive oil, 2 tsp. salt, and chili flakes. Spread on a baking sheet, and cook 15 minutes, stirring several times during the cooking. When the squash is starting to soften and brown slightly, remove from the oven and set aside.

2) Heat another 3 tbsp. olive oil on medium-high heat in a large frying pan with raised sides. Add onions plus 1 tsp. salt, stir frequently, and cook 15 min until onions are very soft and browning. Add vinegar and maple syrup, stir, and cook 15 minutes more, or until the onions begin to disintegrate.

3) Mix squash into the onion mixture, and smash together coarsely with a fork.

4) Transfer to a serving bowl, sprinkle with a pinch of coarse salt, and garnish generously with mint.  Serves 4-6.

A prior version of this recipe was posted a while back by Mark Bittman. He likes to heap it on a thick slice of bread coated thinly with soft cheese like ricotta, chevre, or mascarpone. Alternatively, you may choose to eat it like I would, with a fork. A green salad, a loaf of bread, a dish of cheese, and a bowl of heaven. A great meal.