TIP:
winter squash
Pecans and
walnuts are a
great flavor
addition to
recipes and
provide natural
antioxidants
believed to
reduce the risk
of cancer and
coronary heart
disease.
souffle bake
PREP: 15 MIN. BAKE: 55 MIN.
YIELD: 5 SERVINGS
Christine Omar
HARWICH PORT, MA
With its beautiful golden color, this
savory souffle is a feast for your eyes
honey & cherry chutney taste-of-fall salad
and taste buds. It’s perfect for your
Thanksgiving table…or any other
PREP/ TOTAL TIME: 30 MIN.
PREP/ TOTAL TIME: 25 MIN.
autumn occasion.
YIELD: 2 CUPS
YIELD: 6 SERVINGS
4 eggs
—ALICIA BOZEWICZ, R.D.
TOH TEST KI TCHEN
Kitty Stout // MADISON, OH
Kristin Kossak // BOZEMAN, MT
“This rich relish is a nice change from “When my parents visited over the
2 pkg. ( 12 oz. each) frozen
cooked winter squash, thawed
cranberry sauce and complements
holidays, I made them this wonderful 1/4 cup butter, melted
turkey so well. Be prepared with
salad one night. It turned into every 2 Tbsp. brown sugar
extra copies of this recipe—one bite
night’s first course.”
and everyone will ask for it!”
1/2 tsp. salt
2/3 cup pecan halves
1/2 tsp. grated orange peel
1 can (14-1/2 oz.) pitted tart
cherries, undrained
1/4 cup balsamic vinegar, divided 1/8 tsp. ground nutmeg
1/2 cup raisins
Dash cayenne pepper
1/8 tsp. pepper
1/2 cup honey
Dash ground cinnamon
Separate eggs. Let eggs and
1/4 cup packed brown sugar
3 Tbsp. sugar, divided
squash stand at room temperature
1/4 cup cider vinegar
1 pkg. ( 5 oz.) spring mix salad
greens
for 30 minutes. Grease a 1-1/2-qt.
souffle dish and lightly sprinkle
1/2 tsp. ground cinnamon
1/4 cup olive oil
with flour; set aside.
1/8 tsp. ground cloves
1 tsp. Dijon mustard
In a large bowl, combine the egg
1/2 cup chopped walnuts
1/8 tsp. salt
yolks, squash, butter, brown sugar,
1 Tbsp. cornstarch
1 medium pear, thinly sliced
salt, orange peel, nutmeg and
1 Tbsp. water
1/4 cup shredded Parmesan
cheese
pepper.
In a small saucepan, bring the first
In a large bowl with clean beaters,
seven ingredients to a boil. Reduce In a large heavy skillet, cook the
beat egg whites until stiff peaks
heat; simmer, uncovered, for 15
pecans, 2 Tbsp. vinegar, cayenne
form. With a spatula, stir a fourth of
minutes or until slightly thickened. and cinnamon over medium heat
the egg whites into squash mixture
Stir in walnuts.
until nuts are toasted, about 4 min- until no white streaks remain. Fold
Combine cornstarch and water
utes. Sprinkle with 1 Tbsp. sugar.
in remaining egg whites until com-
until smooth. Stir into the pan.
Cook and stir for 2-4 minutes or
bined. Transfer to prepared dish.
Bring to a boil; cook and stir for
until sugar is melted. Spread on
Bake at 350° for 55-60 minutes or
2 minutes or until thickened.
foil to cool.
until the top is puffed and center
MORE!
Place salad greens in a large bowl. appears set. Serve immediately.
TURKEY &
TRIMMINGS
For more delicious
holiday recipes, visit
tasteofhome.
com/thanksgiving
Combine the oil, mustard, salt and
remaining vinegar and sugar; driz-
zle over greens and toss to coat.
Arrange the greens, pear slices and
pecans on six salad plates. Sprinkle
