Back in the 1990s while working on First Impressions, a book of appetizers, I created a recipe for a warm fall
squash dip served with sliced apples and sautéed sausages. The main ingredients
in that simple recipe were pureed acorn squash, curry powder, and sour cream.
For years, I served this colorful starter when autumn arrived, but then somehow
the dish fell off my radar screen—until this year when I decided to give the recipe
a facelift.
For my 21st century version I roasted
and pureed cubed butternut squash, and seasoned it not only with curry powder,
but with rosemary and thyme as well. And, in place of sour cream, I substituted
crème fraiche, which has a more complex flavor.
