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Acorn Squash Stuffed with Mushrooms and Goat Cheese
3 tablespoons olive oil, divided
2 white or green acorn squash (about 2 lb. each), halved lengthwise, seeds removed
1 teaspoon kosher salt, divided
½ teaspoon black pepper, divided
8 ounces white button or cremini mushrooms, trimmed and chopped
1 large shallot, chopped
5 ounces spinach
5 slices sandwich bread, cut into ½-in. pieces
4 ounces goat cheese, divided
5 ounces mixed greens
1 teaspoon lemon juice
Preheat oven to 425°F.
Brush 1 tablespoon oil on cut side of squash halves; season with ½ teaspoon salt and ¼ teaspoon pepper. Place squash, cut side down, on a parchment-lined baking sheet; bake until slightly tender, 20 to 25 minutes. Remove from oven; turn cut side up.
Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high. Add mushrooms and shallot; cook, stirring occasionally, until tender, about 5 minutes. Add spinach; cook until wilted, about 1 minute. Season with ¼ teaspoon salt and ⅛ teaspoon pepper. Remove from heat and fold in bread and cheese.
Divide mushroom mixture among squash halves, return to oven, and bake until tender, 8 to 10 minutes. Increase temperature to high broil. Broil until lightly browned, 3 to 5 minutes.
Toss greens with lemon juice and remaining 1 tablespoon oil, ¼ teaspoon salt, and ⅛ teaspoon pepper. Serve salad with squash.
Sweet Potato Gratin
Sweet Potato Gratin (can be made with all gold potatoes, too!)
• 2 large sweet potatoes (about 2 lb.)
• 2 large or 4-5 medium gold potatoes (about 1 3/4 lb.)
• 1 1/2 cups heavy cream, divided
• 1 1/2 teaspoons table salt
• 1 1/2 cups (6 oz.) shredded Gruyère (or Washington Crossing!) cheese, divided
Preheat oven to 400°. Cut sweet potatoes and russet potatoes into 1/8-inch-thick slices, using a mandoline or sharp knife. Toss together potatoes, 3/4-cup heavy cream, and salt in a large bowl. Transfer to a lightly greased 2-qt. gratin dish and spread potatoes into layers. Top with 1 cup cheese. Pour 3/4 cup more heavy cream over potatoes, and sprinkle with remaining 1/2 cup cheese. Cover loosely with aluminum foil. Bake at 400° for 40 minutes. Uncover and bake 20 to 25 minutes or until potatoes are tender and cheese is golden brown. Transfer to a wire rack; cool 5 minutes.
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Cranberry Ricotta Bread
Ingredients
1/2 cup extra virgin olive oil organic
3/4 cup granulated sugar organic
2 large eggs organic, room temperature
1 tsp vanilla extract
1/2 cup ricotta cheese
1 1/2 cup all purpose flour organic
1 pinch sea salt
1/2 tsp baking powder
1 tsp baking soda
1 1/2 cup cranberries
For the Streusel Topping
4 tbsp all purpose flour
4 tbsp granulated sugar organic
3 tbsp cold or frozen butter
Preheat your oven to 350 “F
In a mixing bowl whisk together the eggs, olive oil, vanilla, sugar, sea salt and ricotta cheese. Set aside.
In a separate bowl whisk together the flour, baking powder and baking soda. Add it to the bowl with the wet mixture. Add the cranberries and using a spatula gently fold everything together.
Layer a loaf pan with baking wax paper and pour in the dough.
Quickly make the streusel topping by combining the sugar and flour together in a small bowl. Using a cheese grater, grate the cold butter on top and mix in using your fingertips, just until mixture looks like wet sand. Move quickly so the butter doesn’t melt. Sprinkle over the cranberry bread dough.
Bake in the preheated oven for 50 minutes to 1 hour, until a toothpick inserted in the center comes out almost clean.
Optional:
Grand Marnier Glaze:
Whisk together 1 c powder sugar + 1/4 c grand marnier.
Orange Glaze:
Whisk 1 c powder sugar + 3 tbsp orange juice + 1 tbsp lemon juice. Combine with the zest from 1 orange and drizzle over the cranberry bread after it has cooled off completely.
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