The best Thanksgiving tables have room for tradition and a few delightful surprises. As you prepare for the holiday, we’re sharing two family favorites from Kristine Ryun, a member of Northern Plains Electric Cooperative whose family’s story is featured on page 10. With familiar flavors, these dishes deserve a seat at the table. But, be warned, they just might outshine your turkey!
Kristine’s Cozy Butternut Squash Bake is a delicious alternative to the usual sweet potatoes or yams. Topped with crunchy cereal and nuts, it’s mild yet sweet enough to be an instant favorite side dish. For dessert, her Cranberry Torte is layered with a creamy cheesecake-like filling, sweet and tangy fruit and a fluffy Cool Whip topping. When the pumpkin pie feels just a bit too heavy, a slice of this refreshing torte is the perfect way to stay awake for the football game.
Crust:
1 cup graham cracker crumbs
1 cup flour
½ cup butter, melted
½ cup chopped walnuts
Filling:
6 T. butter, melted
1 egg
1½ cups powdered sugar
3 8-oz. packages cream cheese
Topping:
1½ cups ground cranberries
1 cup sugar
1 cup ground apples
1 20-oz. can crushed pineapple, drained
Cool Whip
Preheat oven to 325 degrees. Mix together crust ingredients and pat into a 9x13 pan. Bake 15 minutes and cool. For filling, beat butter, egg and sugar until creamy. Add cream cheese and beat until smooth. Spread on cooled crust. For topping, mix cranberries, sugar, apples and pineapple and let stand for 20 minutes. Drain excess juices and spread fruit onto filling. Top fruit with Cool Whip and sprinkle with walnuts. Chill and serve cool.
Recipe by Kristine Ryun, Northern Plains Electric Cooperative member
½ cup butter, softened
1½ cups sugar
3 eggs
7½ oz. evaporated milk
1½ tsp. vanilla
3 cups mashed butternut squash
Topping:
3/4 cup Rice Krispies cereal
3/4 cup brown sugar
3/4 cup chopped pecans
3 T. butter, melted
Preheat oven to 350 degrees. Cream butter and sugar in bowl. Beat eggs, milk and vanilla into butter and sugar. Stir in squash. Mixture will be thin. Pour into greased 9x13 pan. Bake 45 minutes, uncovered. Mix Rice Krispies, sugar, pecans and butter together. Sprinkle over casserole after baking. Return to oven 5-10 minutes or until bubbly.
Test kitchen note: Prep butternut squash by halving, lengthwise, and scooping out the seeds. Drizzle flesh with olive oil and place cut side up on parchment paper-lined baking sheet. Bake at 350 degrees for one hour or until tender.
Recipe by Kristine Ryun, Northern Plains Electric Cooperative member
