Turkey Sandwich With Kabocha Spread And Chutney

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Los Angeles Times


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1 hour, 20 minutes

Makes 2 sandwiches

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

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.

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) int

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

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