Northeastern University Dining Services Blog

Wednesday, November 26, 2014


Wednesday, November 26, 2014 | 9:00 AM Posted by Northeastern Dining , No comments


APPETIZERS: Instead of chips and salsa, make a hummus out of roasted butternut squash with toasted pita chips.

GRAVY: Use cornstarch to thicken gravy instead of a heavy roux. Try adding a squeeze of fresh Meyer lemon to your gravy, citrus offers a nice light finish on the palate.

STUFFING: Try using grains such as faro or wild rice rather than bread. Use a turkey or chicken sausage in the mix in place of pork.

SWEET POTATOES: Use a drizzle of local honey to roast with instead of brown sugar and maple syrup. For a healthier sweet potato casserole as opposed to butter and sugar, add evaporated milk and crushed pineapple. Skip the marshmallows on top and opt for meringue .

DESSERTS: When making a pie crust try using equal parts all purpose flour and whole wheat flour. Replace   butter with canola oil and corn syrup with maple syrup.

Maple Ginger Cranberry Sauce
Yield: 6 servings

  • 12 oz. fresh cranberries, washed and any stems removed
  • 1 cup apple cider, reduced by half to a half cup
  • 1/3 cup maple syrup
  • ½ cup orange juice
  • ¼ tsp. cinnamon
  • ¼ tsp. allspice
  • 1 tbsp. minced ginger


  1. Place medium sized sauce pan over medium high heat and add all ingredients. Bring mixture to a simmer.
  2. Reduce heat to medium low and continue to simmer stirring occasionally for approx. 10 minutes. The cranberries will start to blister and burst and release their fruit pectin which will thicken the sauce.
  3. Once cranberries have burst remove pan from the heat. Place sauce into clean container and cool and refrigerate until ready to use. Taste and adjust seasoning if needed.

Slow Roasted Balsamic Butternut Squash with Braised Kale
Yield: 6 servings
  • 12 oz. butternut squash, peeled, seeded & cut into 1” dice
  • 1 each small yellow onion, peeled & sliced ½”
  • 3 tbsp. balsamic vinegar
  • 1 tbsp.brown sugar
  • kosher salt & black pepper to taste
  • 6 oz. fresh kale, cleaned & roughly chopped
  • ¼ cup vegetable broth
  • 2 tsp. oil
  1. Place butternut in medium sized mixing bowl and toss with oil, half of the     balsamic vinegar, salt, pepper, onions and brow sugar. Toss well to incorporate all ingredients. Spread mixture evenly in a single layer on a baking sheet and place in pre-heated 400 degree oven. Roast approx. 30 – 40 minutes until the squash is tender and golden in color. Stir the mixture several times during the cooking process to ensure even cooking.
  2. Place medium sized heavy bottomed skillet over medium high heat and add the kale and vegetable stock. Bring mixture to a very light simmer then cover and reduce heat. Cook until kale is tender but still a vibrant green color. Drain any excess liquid at the bottom and reserve for another use.
  3. At this point this dish may either be served hot or cold. If serving cold chill both the squash and the kale mixture and when chilled mix together and finish by lightly drizzling with the remaining balsamic. Taste and adjust seasoning if  needed. 
  4. If serving warm mix both the squash and kale together and arrange onto serving bowl or platter and finish by lightly drizzling with the remaining balsamic. Taste and adjust seasoning if needed.
Pumpkin Pie Mousse
Yield: 12 servings
  • 1 cup canned pumpkin
  • 2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/2 cup confectioners' sugar
  • 2 cups whipped topping
  1. Stir the pumpkin, cinnamon, nutmeg and sugar in a medium bowl.
  2. Fold in the whipped topping.
  3. Cover and refrigerate for 30 minutes.
  4. Garnish with additional cinnamon and confectioners' sugar or whipped topping.


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