TheVineyardMom

  3 lbs butternut squash, peeled, seeded and diced into 1 inch cubes 1 large shallot, chopped 1 ½ tablespoons extra virgin olive oil 1 ¼ teaspoon each salt and pepper, 1 ½ cups fresh baby spinach ½ cup dried cranberries ¼ cup sliced almonds for garnish Preheat the oven to 375 degrees.  Line a baking sheet with foil. In a large bowl, mix together the squash, shallot, extra virgin olive oil, 1 teaspoon each salt and pepper. Spread the mixture in one even layer on the baking sheet. Roast the squash in the oven for 25 minutes or until it’s fork tender and golden brown. Transfer the squash into a serving bowl and toss with the spinach and dried cranberries. Add the additional ¼ teaspoon of salt and pepper.  Mix well. Top with sliced almonds and serve immediately.

1 baguette cut into ¼  inch slices (10-12 slices) ½ cup roasted red bell peppers, drained and finely chopped 1 clove of garlic, finely chopped 3 tablespoons extra virgin olive oil 1 tablespoon balsamic vinegar 4 tablespoons fresh basil, finely chopped ⅛ teaspoon each salt and pepper  Small leaves of basil for garnish Preheat the oven to 375 degrees. Brush both sides of the bread with 1 tablespoon of extra virgin olive oil.  Place slices on a baking sheet.  Bake for 7-10 minutes or until crusty and brown, In a medium mixing bowl, combine chopped red peppers, garlic, remaining extra virgin olive oil, balsamic vinegar, basil, salt and pepper.  Stir to combine. Top each crostini with a teaspoon of the red pepper and basil mixture. Garnish with a small basil leaf.  Serve immediately.

  Serves 4-6  10 oz. room temperature goat cheese 4 ounces cream cheese 2-3 tablespoons extra virgin olive oil  ¼ teaspoon salt ⅛ teaspoon pepper ½  cup dried cranberries, chopped ¼ cup pistachios, chopped 1 tablespoon fresh rosemary, chopped Place goat cheese, cream cheese, 2 tablespoons extra virgin olive oil, salt and pepper into a mixing bowl.  Using a hand mixer or a food processor, pulse until smooth and creamy. Spoon mixture onto a serving platter or bowl.   Top goat cheese mixture with the chopped dried cranberries, pistachios and rosemary.  Drizzle more extra virgin olive oil over the top. Serve with bread or crackers.  Store in the refrigerator.  Bring to room temperature before serving.