Robin Tropiano

I'd like to offer two side dishes. As a 40-something mid-westerner who married into a large, Italian-American family and whose spouse is a foodie (he co-wrote the indie film "Big Night" with his cousin), I often get teased by my father-in-law when I bring unknown food items to the yearly Thanksgiving feast. He asks if it is "one of those Michigan recipes."

However. I don't get teased any longer about either of these recipes, which have been lovingly embraced over the last few years, even by my father-in-law, who used to prefer his cranberry sauce from a can.

1. BAKES MAPLE BUTTERNUT SQUASH WITH PRUNES, WALNUTS & CARDAMOM (serves 4-6; you can double if needed)

This is sooo delicious and easy. Everyone always loves it, including kids who might otherwise reject squash. I just don't tell them about the prunes. The cardamom provides just enough interest, and the maple syrup balances all of the flavors.

1 3 lb. butternut squash, peeled, strings and seeds removed; cut into 1 inch chunks

1/4 cup maple syrup
1/2 t ground cardamom
1 T softened butter (plus butter for baking dish)
1/3 cup toasted walnuts, coarsely chopped
8 pitted prunes, cut into quarters
1 t grated orange peel
salt and pepper to taste

Steam the squash until tender - about 30 minutes. Butter a medium size baking dish and set aside. Mash the squash using a potato masher; there should be about 3 cups. Combine all of the remaining ingredients with the squash and spoon into a prepared baking dish. When ready to serve, preheat the oven to 350 and bake for 15-20 minutes.

2. CRANBERRY SAUCE WITH DRIED CHERRIES AND CLOVES

2 1/2 cups cherry cider (Trader Joe's carries it) or 100% cranberry juice, or cranberry juice cocktail
1 8 oz package dried tart cherries (about 2 cups) - the best are from Traverse City, Michigan
1 cup sugar
1 12 oz package cranberries
1/4 t (generous) ground cloves

Bring cider or cranberry juice to a simmer in a heavy, medium saucepan. Remove from heat. Add cherries and let stand 8-10 minutes. Mix in sugar, then cranberries and cloves. Cook over medium-high heat until cranberries burst, stirring occasionally, about 10 minutes. Refrigerate until cold, about 4 hours. The sauce will thicken as it cools. Can be prepared up to 4 days ahead. Cover and keep refrigerated. My kids eat it by itself, even without the turkey.

Thank you, and enjoy!