Roasted Butternut Squash with Goat Cheese and Cranberries


Serves 6-8


1 butternut squash, peeled and sliced into 1 inch circles (6-8 slices)

1 tablespoon extra virgin olive oil

½ teaspoon salt

¼ teaspoon pepper

2 cups fresh cranberries, washed

½ cup maple syrup 

3 tablespoons fresh orange juice

2 tablespoons fresh  sage, chopped

1 (5 oz.) log of plain goat cheese

¼ cup heavy cream

¼ cup chopped roasted pecans


Preheat the oven to 425 degrees.  Line a baking sheet with foil.  Brush extra virgin olive oil and season both sides of the butternut squash with salt and pepper. Roast for 20-25 minutes or until golden brown and tender.


Combine washed cranberries, maple syrup and orange juice into a saucepan on medium high heat.  Simmer for 10-12 minutes or until the cranberries start to pop. Stir in chopped sage.


Stir together the goat cheese and heavy cream.  Serve a slice of butternut squash and top with a teaspoon of cheese mixture, a dollop of cranberries and chopped pecans.



Comments

Post a Comment

Popular posts from this blog

Lime Tilapia with Avocado and Citrus Salsa

Image
1 tablespoon lime juice 1 tablespoon honey 1 jalapeno, thinly sliced 1 orange, segmented 1 grapefruit, segmented 1 avocado, peeled, pitted and diced 4 tilapia fillets  ½ teaspoon salt ¼ teaspoon pepper 2 tablespoon extra virgin olive oil 2 green onions, thinly sliced for garnish In a bowl, combine lime juice, honey and jalapeno. Add orange and grapefruit segments, avocado and a pinch of salt.  Gently toss to combine.  Refrigerate while cooking tilapia. Heat a large skillet on medium high heat and add  extra virgin olive oil.  Evenly salt and pepper the fillets.  Cook for 4 minutes or until golden brown.  Flip and cook for another 2-3 minutes or until the fish is opaque.   Serve fish and top with salsa and sprinkle with green onions.
Read more

Easy Salmon Salad

 8 oz. cooked salmon, flaked 2 cups cucumber, sliced into half moons 2 cups cherry tomatoes, halved 3/4 cups red onions, chopped 1 avocado, peeled, pitted and chopped 4 cups mixed greens, chopped 2 tablespoons fresh parsley, chopped Dressing: 2 tablespoons fresh lemon juice 3 tablespoons extra virgin olive oil 1/4 teaspoon salt 1/8 teaspoon pepper In a large salad bowl, add salmon, cucumber, tomatoes, red onions and avocado.  Mix gently to combine. In a mason jar, add lemon juice, extra virgin olive oil, salt and pepper and shake to combine. Place a cup of the mixed greens on 4 plates.  Top with salmon mixture.  Drizzle dressing over the top.  Serve chilled.
Read more

Layered 4th of July Dip

Image
  Layered 4th of July Dip 16 oz. container  of softened or whipped cream cheese 1 cup sour cream 1 1/2  cups crumbled feta cheese divided 2 tbsp. Lemon juice 3/4 cup  basil pesto 6 oz. of chopped kalamata olives 1 16 oz. jar of roasted red bell peppers drained and chopped 2 cups fresh bocconcini sized mozzarella balls cut in half Combine cream cheese, feta cheese (reserve 1 tbsp), sour cream and lemon juice in a large bowl. You can use a hand mixer or standing mixer.  Mix until smooth and creamy. Spread one half of the cheese mixture into the bottom of a 9x13 pan. Spread all of the basil pesto evenly over the cheese mixture.  Top pesto layer with the remaining cheese. Spread evenly to cover pesto. Spread the chopped kalamata olives over the top of the dip into the upper left hand corner to make a square representing the stars. Arrange the drained chopped roasted bell peppers and sliced mozzarella balls on the dip into long rows alternating bell pepper rows ...
Read more