ROASTED PUMPKIN GUACAMOLE

After all the whirl and wonderful fun of holiday entertaining,  I was ready to appreciate a little simple, unembellished eating.
I was charmed by this Roasted Pumpkin Guacamole - by the twist on a familiar dish. I loved the crunch of the pumpkin seeds and the freshness of the lime juice and avocados mixed with the earthiness of the pumpkin. It was delicious with corn chips and lightly toasted bread, but would also work well as an accompaniment to fish or chicken, or tossed with salad greens.

ROASTED PUMPKIN GUACAMOLE

1 1/2 teaspoons olive oil
1 cup of pumpkin or butternut squash, peeled and cut into 1/2 inch cubes
1 teaspoon salt
2 avocados
1/2 cup finely chopped sweet onion
3 tablespoons fresh lime juice
1 fresh jalapeno pepper, seeded and finely chopped
1/4 cup fresh cilantro, chopped
1/2 cup toasted pumpkin seeds
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper

Heat oven to 375F.
Place pumpkin on a cookie sheet, toss with half the olive oil and season with salt. Roast pumpkin about 15 minutes, until just tender. Remove from oven, cool to room temperature.
Halve the avocados, remove pits, leaving the skin intact. Cup one half at a time in palm, score flesh with paring knife in a grid. Spoon avocado flesh into bowl. Add onion, lime juice, jalapeno, cilantro, pumpkin seeds, remaining olive oil, cumin and pumpkin. Season to taste with salt and pepper. Gently stir together.
Enjoy!

Recipe adapted from Better Homes and Gardens, September 2012
www.bhg.com › Food › Recipes from the Magazine

APPLE PIE SALAD WITH BROWN BUTTER VINAIGRETTE

I was very intrigued by both of these recipes - the interesting assortment of ingredients, the streusel on the Apple Pie salad and the roasted grapes in the Insalata Rustica.
I loved the flavors in these two salads, delectable, delightful and perfect for this time of year - apples, pumpkin seeds, brown butter, pears and cherries.

APPLE PIE SALAD WITH BROWN BUTTER VINAIGRETTE

STREUSEL
1/4 cup flour
1/4 cup pumpkin seeds
1/3 cup rolled oats
1 tablespoon brown sugar
1/2 teaspoon salt
3 tablespoons butter
VINAIGRETTE
1/4 cup butter
1 shallot, finely chopped
juice of 1 lemon
1 teaspoon fresh thyme
salt and freshly ground black pepper to taste
SALAD
1 head of lettuce, torn into bite sized pieces, or salad greens of your choice
1 apple, cored and sliced thin
2 ounces feta cheese, crumbled

STREUSEL
Heat oven to 350F.
Combine the flour, pumpkin seeds, oats, brown sugar, salt and butter (cut into small pieces) in a small bowl. Use your fingers to blend the ingredients, until you're left with large crumbles.
Spread the streusel on a baking sheet and bake for 12 to 15 minutes, or until lightly browned and crisp. Cool slightly.
VINAIGRETTE
Melt 1/4 cup butter n a small pan over low heat. When the foaming has subsided and the butter has started to brown, add the shallot and cook 1 minute. Remove from heat and transfer to a small bowl. Whisk in lemon juice, thyme and season to taste with salt and pepper.
SALAD
Toss the lettuce, apple and feta with a few tablespoons of the brown butter vinaigrette. Add dressing as needed until leaves are nicely coated. Sprinkle with the streusel (I also added a little cinnamon on top).
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, October 2011
www.arkansasonline.com/news/features/food/

INSALATA RUSTICA

1/4 cup olive oil plus 2 tablespoons, divided

3 tablespoons fresh lemon juice

4 ounces proscuitto, chopped

1 1/2 cups seedless red grapes

1/2 cup cherries, pitted

salad greens

2 pears, cored and chopped

balsamic glaze or aged balsamic vinegar

1/2 cup pine nuts, toasted

4 ounces parmesan cheese, sliced

Heat oven to 350F.

Whisk 1/4 cup oil and lemon juice in a bowl. Season dressing with salt and pepper. 

Heat 1 tablespoon oil in a large skillet over medium heat. Add proscuitto and sauté until crisp. Transfer to paper towels to drain.

Toss grapes with 1 tablespoon of oil, place on baking sheet, roast until grapes begin to shrivel, about 15 minutes. Cool grapes on the baking sheet.

Mix greens, pears, dressing, proscuitto, grapes and cherries in large bowl. Season with salt and pepper. Divide among plates, drizzle with vinegar, sprinkle with pine nuts and garnish with cheese.

Enjoy!

Recipe adapted from Bon Appetit, November 2008

www.bonappetit.com/