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Prep
Difficulty
Easy
Time
Estimate
1 hour
Make the dough for the crackers. As the dough rests, peel and cut the squash. Roast. Slice, prepare and toss the salad. Place in the fridge for the greens to soften and flavors to meld. Roll out the dough for the crackers. Cut the crackers and bake. Prepare the final ingredients for the dip. Toss with the squash is done roasting. This can all be made ahead. Warm the dip at the last minute for about 15-20 minutes, covered until steamy and hot in the center.
Just a hint of fennel and glistening flakes of kosher salt, liven up these simple whole wheat crackers, inspired by Heidi Swanson’s Olive Oil Crackers To make them crispy thin, use a pasta roller as she suggests, otherwise they are still tasty slightly thicker and cut into shapes or squares.
This gorgeous holiday dip explodes with flavor and is simple to prepare. Creamy cheesy squash and hazelnuts are scented with brown butter sage and sprinkled with pomegranates. The squash is diced and roasted, matching the chunkiness of the nuts and pomegranates, but if pureed squash is more readily available, that will work too.
Glistening pomegranates and toasted almonds decorate shreds of kale that are lightly marinated in an apple cider dressing. This is even better the next day as the flavors have time to absorb.
Pieces of fuyu persimmon complete the dish, but fresh pear or apple work as well. Save yourself some time by purchasing the pomegranate seeds and the almonds already toasted.
