Now that the weather is getting crisp and we are headed into November I am craving more hearty dinners.
This Roasted Butternut Squash Salad is always my Fall "go-to". The warm cider vinaigrette is delicious and so easy to make. If you are not a Gorgonzola fan substitute it with shaved Parmesan cheese.
Roasted Butternut Squash Salad with Warm Cider Vinaigrette
recipe adapted from ina garten
What you'll need:
1 1/2 pounds butternut squash peeled and cubed
Olive Oil
1 tablespoon maple syrup
3 tablespoons craisins
3/4 cup apple cider
2 tablespoons apple cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces mescalin lettuce or arugula (whichever you prefer)
1/2 cup salted walnuts
3/4 cup crumbled Gorgonzola cheese
Directions:
Heat oven to 400. Place squash on a sheet pan and 2 tablespoons olive oil, maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper. Toss well. Roast for about 20 minutes, turning once. Add the craisins to the pan for the last 5 minutes.
For the Dressing:
Combine the apple cider, vinegar and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup Olive oil, 1 teaspoon salt and 1/2 teaspoon pepper.
Place the lettuce on a flat plate and add the squash, craisins, walnuts and the Gorgonzola cheese. Spoon the vinaigrette over the salad and sprinkle with a pinch of good salt and fresh pepper.
Mushroom Ravioli in a Mushroom Cream Sauce
What you'll need:
1 packaged fresh or frozen mushroom ravioli
(if your adventurous enough to make your own ravioli then Rock On!)
1/4 cup extra virgin olive oil
1 yellow onion, diced
2 garlic cloves, minced
1 pound mushrooms (I used sliced baby bellas)
1/2 cup Marsala
2 cups low sodium chicken broth
1/3 cup heavy cream
3/4 cup grated Parmesan cheese
Salt and Pepper
Directions
Heat the oil in a large skillet. Add onions and garlic and saute until the onions are translucent, about 8-10 minutes. Add the mushrooms and season with S&P. Raise the heat to high and saute until the mushrooms are tender and liquid has evaporated. Remove from the heat and pout in the Marsala. Return to stove and saute for another 5 minutes.
Add the chicken broth and simmer for 1/2 hour until the sauce is reduced by half. Add the cream to the mushroom mixture and mix well.
In the meantime boil a pot of salted water and cook ravioli according to package directions.
Take the pan off the heat, add the ravioli to the mushroom sauce and top with fresh grated Parmesan cheese.
Enjoy!
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