Kitchen Mailbox: Two eat-local recipes for Thanksgiving

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Hope there's room on your dinner table for two more holiday recipes. Roasted Squash with Lemon-Tahini Sauce and Spicy Cranberry Chutney are perfect additions to any holiday dinner or party.

Janis Atkins of Peters (wife of actor Tom Atkins) gave me the squash recipe, noting, "I use delicata squash and acorn squash for this dish. I cut the delicata into wedges and the acorn into rings, which results in a creative presentation."

Linda Gower of Pleasant Hills sent me the Spicy Cranberry Chutney recipe. She writes, "Every year for Christmas, the Rohrich family of Rohrich Cadillac gives each of its employees a certificate for a ham or turkey breast. One morning, while I was thanking Tom Rohrich, he told me and one of the girls in the office about the Cranberry Chutney that his wife makes for the holidays, and how good it is on both ham and turkey. Here is the recipe Frances Rohrich shared with us."

Spicy Cranberry Chutney

PG tested

1 pound fresh cranberries

½ cup raisins

1⅖ cup sugar

1 cup water

½ cup chopped onion

½ cup chopped and peeled apple (about half of a large cooking apple)

½ cup chopped celery

Combine all ingredients in a medium size pot; cook over medium heat, 15 minutes, stirring occasionally. Add:

1½ teaspoons ginger

1/2 teaspoon allspice

1/2 teaspoon ground cloves

1 tablespoon cinnamon

Simmer an additional 10 to 15 minutes. Cover and place in refrigerator for 24 hours to allow the flavors to blend.

Makes 4 cups.

Serve with turkey, ham or cheese and crackers

-- Frances Rohrich

Roasted Squash with Lemon-Tahini Sauce

1 small kabocha or large acorn squash (about 1 pound), scrubbed and cut into 1-inch-thick wedges (or rings), seeded

1-pound delicata squash, scrubbed cut into 1-inch thick-wedges or rings

7 tablespoons extra-virgin olive oil, divided

1½ teaspoon cumin seeds, divided

Kosher salt, freshly ground pepper

4 scallions, cut into 2-inch pieces

2 tablespoons fresh lemon juice

1 tablespoon tahini

Aleppo pepper or crushed red pepper flakes, to taste

Arrange racks in upper and lower thirds of oven and preheat to 425 degrees. Place acorn (or kabocha) on a rimmed baking sheet and delicata on a second sheet. Divide 3 tablespoons oil and 11/4 teaspoon cumin between sheets. Season squash with salt and pepper; toss. Roast 15 minutes.

Combine remaining ¼ teaspoon cumin, 1 tablespoon oil, and scallions in a small bowl, season with salt and pepper and toss to evenly coat. Scatter scallion mixture over squash, dividing evenly between sheets, and continue to roast until squash is tender but not mushy, about 15 minutes longer (time may vary depending on squash).

Meanwhile, whisk lemon juice, tahini and 1 tablespoon water in a small bowl to blend. Gradually whisk in remaining 3 tablespoons oil. Season to taste with salt and pepper.

Transfer squash to a platter. Drizzle tahini sauce over and sprinkle with Aleppo pepper.


Arlene Burnett:

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