1. AUTUMN ARUGULA SALAD WITH CARAMELIZED SQUASH, SPICED PECANS AND POMEGRANATE GINGER VINAIGRETTE
2 tablespoons coconut oil
1 acorn squash, sliced in 1/2-inch thick rounds and seeds removed
1/4 teaspoon salt
1/4 teaspoon pepped
2 teaspoons brown sugar
1/2 cup whole pecans, chopped
1/4 teaspoon pumpkin pie spice
6 cups baby arugula
1 avocado, sliced
1 pomegranate, arils removed
1 seedless cucumber, sliced
pomegranate ginger vinaigrette
1/3 cup pomegranate juice
1/4 cup apple cider vinegar
1/2 teaspoon freshly grated ginger
1 garlic clove, freshly grated
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup olive oil
Heat a large skillet over medium heat and add coconut oil. Cover the squash slices with salt and pepper, then add them to the skillet and cook until golden, about 5 minutes per side. If desired, you can add the brown sugar to help the squash caramelize. Heat a small saucepan over low heat and add the pecans. Toast until they are slightly golden and fragrant, stirring and shaking the pan as they toast, for about 5 minutes. Toss them with the pumpkin pie spice.
Add the arugula to a large bowl with a pinch of salt and pepper. Add in the avocado, pomegranate arils, cucumber, pecans and squash pieces. Cover in the pomegranate dressing.
pomegranate ginger vinaigrette
Combine pome juice, vinegar, ginger, garlic, salt and pepper in a large bowl and whisk together. Stream in the olive oil while constantly whisking until the dressing comes together. Store in the fridge for up to one week.
2. MAPLE GLAZED CHICKEN WITH SWEET POTATOES
1 pound package refrigerated mashed sweet potatoes
1 pound chicken breast tenderloins
2 teaspoons steak grilling seasoning blend, such as Montreal
2 tablespoons butter
1/4 cup maple syrup
1/2 cup sliced green onion (about 4)
Prepare sweet potatoes in microwave oven according to package directions.
Meanwhile, lightly coat chicken with steak seasoning. Heat butter in large skillet over medium-high heat; add chicken. Cook 5 to 6 minutes until no longer pink (170 degrees F), turning once halfway through cooking. Remove from skillet; cover and keep warm. Stir maple syrup into hot skillet; cook 2 minutes. Stir in green onions.
3. ROASTED BUTTERNUT SQUASH, APPLE & BURRATA PIZZA
2 tablespoons olive oil
4 cups cubed butternut squash or pumpkin
1 tablespoon honey
1 teaspoon chili powder divided
1/2 pound store-bought pizza dough
2 tablespoons fig preserves optional
1 honey crisp apple thinly sliced
8 ounces burrata cheese
1/2 cup grated parmesan cheese
3 ounces thinly sliced prosciutto torn
1 large handful baby kale or arugula
leaves crispy sage for topping
toasted pumpkin seeds for topping
Preheat the oven to 450 degrees F.
Spread the butternut squash out in a single layer on a baking sheet. Drizzle the olive oil, honey, chili powder salt and pepper, toss well to coat. Roast until butternut squash is tender, 20 to 25 minutes, stirring halfway through cooking. Remove and set aside.
Grease a large baking sheet with olive oil. On a lightly floured surface, push/roll the pizza dough out until until it is pretty thin (about a 10-12 inch circle). Transfer the dough to the prepared baking sheet. Spread the dough with fig preserves (if using) and layer on the apple slices. Break the burrata cheese over the apples and divide evenly among the pizza. Evenly sprinkle on the roasted butternut squash and then add the parmesan. Next add the prosciutto. Drizzle lightly with olive oil. Place in the oven and bake for 10-15 minutes or until the crust is golden, the cheese has melted, and the prosciutto has crisped. Remove from the oven and top with a handful of baby kale, sage and toasted pumpkin seeds. Slice and eat!
4. BUTTERNUT SQUASH & SAUSAGE STUFFED SHELLS
1 butternut squash, peeled and cubed
1 onion, sliced
¾ cup milk
¾ cup vegetable broth
1 pound sausage
2 cups spinach
3 cloves garlic
1 pound jumbo shells, cooked al dente
15 ounces ricotta
¼ cup parmesan, shredded
Additional parmesan, shredded
Salt & pepper
Preheat oven to 400 degrees.
Arrange onion and butternut squash in an even layer on a lined baking sheet. Drizzle with olive oil and season with salt & pepper. Roast for 40 minutes.
Meanwhile, cook sausage over medium heat. When sausage is mostly browned, add spinach and garlic. Cook until spinach is wilted and remove from heat.
Place roasted butternut squash and onion in a food processor.
Pulse until a smooth puree forms. Allow to cool. Stir in milk and vegetable broth. Pour butternut squash sauce into base of a 9x13 baking dish.
In a large mixing bowl, stir together ricotta, parmesan, and egg. Add sausage and spinach into ricotta and stir until evenly distributed.
Fill cooked pasta shells with 3-4 tablespoons of filling. Arrange shells in butternut squash sauce in the 9x13 baking dish.
Bake for 30 minutes covered with aluminum foil followed by 15 minutes uncovered. Top with additional parmesan.