This Thanksgiving, I tried two new dishes, both of which worked as well as I could have hoped. The first of these was a butternut squash dish. My brother had requested squash. I was concerned because we'd already worked out the rest of the menu and it was heavy. I wanted a lighter vegetable in there.
I decided to try to make something light using butternut squash.
I started off with a maple-balsamic dressing: balsamic vinegar, olive oil, maple syrup, a couple cloves of garlic, and some mustard to emulsify it a bit.
