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Saturday, October 1, 2011

Wonder-Fall Food

As much as I LOVE Fall and love baking Fall goodies like these I have nev-ah ev-ah ventured into the wonderful world of the beloved Butternut Squash... until now.

So today with all this wonder-Fall weather I thought I'd try my hand at roasting this amazingly delish veggie to go with my favorite salad for this time of the year, The Scotto Family Autumn Salad with Apples.

So here is what I did... I just peeled the squash with a quite large potato peeler, then halved it, took out the seeds and diced it into about 3/4 inch cubes.  Mixed them with a little Extra Virgin Olive Oil, Salt and Pepper and a little Brown Sugar and layered it all on a sheet pan and roasted at 375 degrees until done. 



Now let me just add a little disclaimer...  This is not a recipe I found, but one I have made up.  At the time of this posting the Butternut Squash was still in the oven.  So not even sure it's going to be good.. praying it is!  I'll come back and let you know the results.*

Now on to the salad.  Those who know me well know how much I LOVE salad.  I am not sure why, I just do.  When I saw the Scotto Family make this on TV one morning last year I just knew I had to add it to my recipe collection.  That very day I purchased the ingredients and made it.  Hope you like to too!

Ingredients

1/2 cup walnut halves

6 to 8 ounces crumbled gorgonzola cheese (I am using feta cause it's what's on hand)

2 packages baby spinach, washed and dried

2 heads bibb lettuce, separated into leaves, washed and dried

2 to 3 ripe apples (preferably Gala) skin on, halved, cored, cut into lengthwise 8-inch slices

1/4 cup sun dried cranberries

1 cup apple cider vinaigrette (Recipe Follows)

Salt and freshly ground black pepper

Preheat oven to 350 degrees. Place walnuts on cookie sheet. Bake until lightly toasted, crisp and smell rich, about 10 to 14 minutes. 

Put baby spinach and bibb lettuce in a bowl. Lightly dress with vinaigrette so that everything is slightly coated.  Season salad with salt and pepper.  Plate it up and garnish with sliced apples and sun dried cranberries, nuts, and cheese; serve immediately.

For the apple cider vinaigrette:

3 tablespoons apple cider vinegar

1 tablespoon honey

1 teaspoon Dijon mustard

1/4 cup excellent quality extra virgin olive oil

1/4 cup opal basil leaves or regular basil, cut into thin ribbons

In a small bowl, add Dijon, honey, and apple cider vinegar. Mix together with whisk then stream in extra virgin olive oil whisking all together.  Add basil.

Season with salt and pepper and set aside.


I pray you all are enjoying this weekend.  Get out there and try some new Fall recipes... even if you have to make one up. 

Life's an adventure made for us to live to the Fallest!!  (I know, bad pun) Smiles




* The results are in... It was AMAZING!!

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