A dear friend of mine, Nancy, invited me to her house for Thanksgiving. Manners say that you are supposed to bring a set of flowers and a bottle of wine, but I decided to bring a dish instead, since I know how panicky can these events be and it’s always good to have a back up.
After roasting a couple butternut squashes with butter in the oven for an hour, I took the flesh and put it in the food processor. I added three beaten eggs and nutmeg for taste, and moved it into the oven.
And with that a relish was made! It was pretty simple and in theme with the Fall dinner, and virtually no pain involved. It was definitely easy to do ahead and just warm it up in the oven, which is helpful when you have lots of stuff to do, like a huge turkey. Or gravy. Or mashed potatoes.
Recipe from Nourishing Traditions, by Sally Fallon.