BUTTERNUT SQUASH SALAD WITH HAZELNUTS and MAPLE SYRUP AND APPLE BRAISED PORK WITH HORSERADISH MASH and ALMOND CAKE WITH BUTTER PECAN FROSTING

We had a wonderful couple for dinner, who in a week will be welcoming their third child - so I wanted to do something special.
This is one of my favorite fall meals - I love the baked squash paired with salad greens, and this pork is so tender with just a hint of sweetness from the maple syrup. However, I did get to chatting, and was distracted while cooking, so put the apples on the salad instead of with the pork!
This cake is super moist, and so incredibly simple and delicious! I tried putting sliced almonds in the frosting instead of the pecans, but they were chewy and didn't work as well as the pecans, so I have included the original recipe. I cut out circles from the cake when serving, for a more elegant presentation, but any way you slice it, this cake is a keeper.

BUTTERNUT SQUASH SALAD WITH HAZELNUTS

3 1/2 cups diced butternut squash
3 tablespoons olive oil
salt and freshly ground pepper
1/2 cup blanched hazelnuts (I boiled the raw nuts, then HAND PEELED them - in hindsight, not necessary)
3 cups arugula
3 ounces prosciutto, sliced and I also pan fried it, because I prefer it cooked
1 1/2 tablespoons chives, chopped
2 1/2 tablespoons balsamic vinegar
2 tablespoons hazelnut oil

Heat oven to 425F.
On a baking sheet, toss the squash with 2 tablespoons of the olive oil, season with salt and pepper. Roast for 20 minutes, until tender. Spread the (HAND PEELED) hazelnuts in a pie plate and toast for 6 minutes, until golden. Let cool, then chop.
In a large bowl, toss the arugula, prosciutto, chives, hazelnuts and squash.
In a small microwave safe bowl, mix the remaining 1 tablespoon of olive oil with the vinegar and hazelnut oil and season with salt and pepper. Microwave the dressing until hot, about 1 minute. Pour the dressing over the salad, toss well and serve.
Enjoy!

Recipe adapted from Food & Wine, February 2009

www.foodandwine.com/

MAPLE SYRUP AND APPLE BRAISED PORK WITH HORSERADISH MASH

4 (4-ounce) pork filets
2 tablespoons dijon mustard
1 tablespoon olive oil
1 cup apple juice
1/3 cup maple syrup
1 tablespoon lemon juice
1 large apple, cored, peeled and cut into thin slices
3 large potatoes, peeled and chopped
1/4 cup buttermilk
1 tablespoon horseradish
freshly ground black pepper and salt to taste

Brush pork filets with dijon mustard. Heat oil in a large pan and saute on high heat for 2 minutes on each side, or until brown and crisp.
Combine apple juice, maple syrup and lemon juice, add to pan. Reduce heat to low, cover and simmer 25 to 30 minutes or until pork is tender, turning occasionally and spooning sauce over the top. Add apple during the last 10 minutes of cooking time.
Meanwhile, boil potatoes until tender, mash with butter milk, horseradish, pepper and salt to taste. Keep warm. Remove pork from pan, cover with foil, keep warm.
Boil remaining liquid until thick and syrupy.
Serve pork on mashed potatoes, and spoon sauce over.
Enjoy!

Recipe adapted from Arkansas Democrat Gazette, May 2002

ALMOND CAKE WITH BUTTER PECAN FROSTING

CAKE
1 cup butter, room temperature
1 cup water
2 cups flour
2 cups sugar
1/2 cup sour cream
2 eggs, beaten
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon almond extract

BUTTER PECAN FROSTING

1/2 cup butter, room temperature
1/4 cup milk
1 teaspoon almond extract
2 1/2 to 3 cups of powdered sugar
1 cup of chopped pecans, toasted (to toast, spread nuts on a cookie sheet and bake for 7 to 10 minutes at 350F)

CAKE
Preheat oven to 350F.
Combine butter and water in a saucepan. Bring to a boil, stirring occasionally. Remove from heat.
Add flour, sugar, sour cream, eggs, salt, baking powder and almond flavoring, whisking until smooth. Spoon into a buttered 9 by 15 cake pan.
Bake for 20 to 25 minutes or until light brown.

BUTTER PECAN FROSTING
Combine butter and milk in a saucepan. Bring to a rolling boil over medium heat, stirring occasionally. Remove from heat, whisk in almond flavoring, add powdered sugar gradually, whisking constantly until it is of spreading consistency, about 7 to 8 minutes. Stir in pecans and spread on warm cake as soon as cake is removed from oven.
Enjoy!