Recipe: Turkey sandwich with kabocha spread and chutney
Carved turkey sandwich with kabocha spread and ancho-bell-pepper-cranberry chutney

Total time: 1 hour, 20 minutes

Servings: Makes 2 sandwiches

Note: Adapted from Judy Han of Mendocino Farms

Ancho-bell-pepper-cranberry chutney

2 red bell peppers, roasted, peeled and stems removed

1 ounce dried ancho chiles, stems removed

1 cup sugar

1/4 cup balsamic vinegar

1 cup leftover cranberry sauce or ½ can cranberry sauce with whole cranberries

1. Place the roasted bell peppers, dried ancho chiles and sugar in a medium, heavy-bottom sauce pan. Simmer uncovered over low heat until the chiles are very soft and most of the liquid is evaporated, about 1 hour, 15 minutes. Stir in the balsamic vinegar, remove from heat and cool.

2. In a blender, or with a hand-held blender, purée the ancho-pepper mixture. (This makes 1 cup ancho-pepper purée, more than is needed for the chutney. It will keep in the refrigerator, covered, for up to 2 weeks.) Fold one-fourth cup of the purée (add more to taste) into the cranberry sauce. This makes more chutney than is needed for the sandwich; keep covered in the refrigerator for up to 2 weeks.

Roasted kabocha squash spread

1/2 kabocha squash, halved and seeds removed

1/2 tablespoon oil

1/4 cup brown sugar

1 teaspoon salt

1/2 cup crème fraîche

1. Heat the oven to 375 degrees. Place the kabocha cut side down on a cutting board and cut away the thick skin with a knife (or also use a peeler for harder-to-cut spots). Cut the squash into about half-inch strips and toss them with the oil, brown sugar and salt.