Turkey Posole With Butternut Squash and Swiss Chard is a great way to use up Thanksgiving leftovers. (Jamie Francis/The Oregonian) When it comes to Thanksgiving dinner, there really are only two ...

Take that bonus meat and turn it into something more exciting -- like a Mexican posole, or a "buckle" made with layers of turkey, stuffing and leftover green bean casserole.

Turn on the broiler. On a rimmed baking sheet about 5 inches from the element, broil the poblanos, turning twice, for 12 minutes, or until blistered and charred.

1 (1 1/2-pound) butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces (5 to 6 cups) Chopped fresh cilantro , chopped fresh Thai basil , and sliced red Fresno chile (optional), for serving ...

Menu: Highlights include butternut squash soup, Morita chili prime rib with lobster tail, and a hibiscus corn cake. Price: $79 per person plus tax and service fee. Reservations encouraged.

Preparation. Step 1. Cut the neck off of squash; reserve base for another use. Trim the stem off the neck then peel. Resting neck on cut base, cut in half lengthwise, creating two lobes.

On the menu are specials such as grilled Caribbean chicken served alongside butternut squash pozole and blackened salmon enchiladas with mashed sweet potatoes. Offerings also include protein bowls ...