Classic French rémoulade is mayonnaise flavored with capers, herbs, and the tiny pickles called cornichons. The Creole cooks of Louisiana make a red version, often using ketchup, that’s more piquant.

Ingredients:

• 4-6 cups grated winter squash (pref. ‘Sweet Meat’)

• 4 green onions, sliced

• 1/2 cup chopped flat leaf parsley

• 1/2 cup finely chopped celery, preferably the inner, light green stalks with leaves

• 2 Tbsp. freshly grated horseradish (or 1 Tbsp. prepared horseradish)

• 1 Tbsp. cane syrup or raw sugar

• 2 Tbsp. tomato paste

• 2 Tbsp. stone ground mustard

• 1 tsp. salt

• 3 Tbsp. apple cider vinegar

• 4 Tbsp. extra virgin olive oil

Directions: Mix together the horseradish, cane syrup or sugar, tomato paste, mustard, salt, vinegar, and olive oil. Add the grated squash, green onion, parsley, and celery. Toss well.

Notes: It’s easiest to grate the squash in a food processor, but a box grater will work. For most winter squash, you can leave the peel on; butternut squash should be peeled. Jim prefers ‘Sweet Meat’ squash for this dish, but others will suffice.
You can substitute a couple tablespoons of ketchup for the tomato paste and cane syrup.