Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

This salad has become a favorite of late.  It takes one of my best-loved winter vegetables, butternut squash, and makes it a genuine star.  And although the backdrop is a salad, it's anything but boring or unfulfilling.  To the contrary, it's full of flavors and textures that will keep your taste buds popping.

Combine the sweet, maple-roasted squash with the crunch of toasted walnuts, the slight tartness of dried cranberries, the zing of Parmesan cheese and the brightness of cider vinaigrette, and you've got one flavor-texture explosion after another.  And besides the time it takes to roast the squash, it comes together rather quickly.

I like it so much, in fact, that it's made its way to my table as a satisfying entree, as well as a decadent side dish during the holiday season.  Give it a try; I think you'll become an adoring fan, too.

Happy Eating!


Roasted Butternut Squash Salad with Warm Cider Vinaigrette


Ingredients:

1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
Olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
3 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces mixed field greens
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan

Instructions:

Preheat the oven to 400 degrees F.


Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 30 to 35 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes. 

While the squash is roasting, combine the vinegar and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup.  Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

Place the field greens in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

*Recipe Adapted from Ina Garten  
 

Risotto with Roasted Butternut Squash

Risotto with Roasted Butternut Squash

When you think decadent, comfort food, think risotto.  This Italian delicacy has been (mis)labeled by many as difficult to make well.  Sure, it's a labor of love, rather than a leave it and forget it type of dish, but the payoff is worth the all the effort.

When making risotto, patience, more than anything, is the name of the game.  I use the traditional Arborio rice that yields the creamy, lusciousness that is risotto's trademark.  Flavored with a base of onions, seasonings, wine, and bathed in stock throughout the cooking process, it comes out as a scrumptious bite again and again.  You can keep it simple with a finish of freshly grated cheese--or you can use it as the base for incorporating everything from vegetables, to mushrooms, to shellfish, to whatever your tastes desire.

I've prepared it many ways, but last night I decided to go with roasted butternut squash (which carries undeniable, mouth-watering goodness all its own), as a hearty addition to this dish.  The two paired deliciously well for a fulfilling and satisfying meal.

Like me, I'm sure that once you embrace risotto in your kitchen, there will be no turning back.  (And who would want to, anyway?)

Happy Eating!

Risotto with Roasted Butternut Squash

Ingredients:

1.5 to 2 lbs butternut squash

1 cup Arborio rice

1 medium onion, chopped

1 tablespoon unsalted butter

1 tablespoon olive oil, plus more for drizzling

1/2 cup white wine

5 cups chicken stock*

Freshly grated Parmigiano Reggiano

Salt and Pepper 

Preheat oven to 400 degrees F.

Peel and cut butternut squash (removing seeds and pith) into one-inch square pieces.  Place squash on  a lined-baking sheet, drizzle with olive oil, and season generously with salt and pepper.  Toss together and roast in pre-heated oven for 35-40 minutes, until tender and caramelized.  (Toss mid-way through cooking.)

In a saucepan, bring stock to a boil, then lower to a simmer.

Heat butter and 1 tablespoon olive oil over medium heat in a heavy-bottomed pan.  Add in onion, season with salt and pepper, and cook until the onion becomes translucent, about 5-7 minutes.  Add in rice and stir to coat it with the oil and butter.  Add in wine and cook until the wine is absorbed.  Add a ladle full of stock and stir until the stock is absorbed.  Repeat and continue cooking for about 20 minutes.

Remove risotto from heat and add cheese and roasted butternut squash.  Garnish with more cheese to taste, as desired.  Enjoy!

*Cook's Note:  Substitute vegetable broth or water for a vegetarian version. 
 

Butternut Squash Galette

Life has been on the busier side lately, so I've been away longer than usual here on the blog.  And if I had to be away, I'm glad to share that it's been a "good" busy spell.  Some exciting (but admittedly time-infringing) work to produce a second-to-none International Women's Day event on last Friday was fulfilled to my deep satisfaction.  Then there are other areas of my life that have shared my attention and focus like vacation planning (priorities, right?), along with ministry and plain 'ole adulting!

When I finally checked IWD off the list last week, I exhaled and my thoughts soon turned to "what's next" here.   And the what's next is a savory galette that wins all the awards for delicious, elegant, seasonal--and easy--fare!

I was spurred along to finally bake a Butternut Squash Galette (which has been on my baking agenda for the months prior that I've bought and stored butternut squash in my pantry) when Monday's windy spell collided with extra sunshine (translate energy) from the daylight savings turn.  And within the hour, a flaky, rustic vegetable tart--accented with tangy, herbed goat cheese (so good!)--was ready to be consumed.

I normally make a tried and true pastry dough, but because I was eager to crank out this too-long delayed delicacy, I opted for one of my all time favorite shortcuts: puff pastry.  And I have to say, the crispy flakiness has me thinking this was the best move after all.

I sliced my squash in thin rounds for a beautiful layering effect I wanted to achieve, seasoned them with olive oil, salt, pepper, herbs de provence and maple syrup, then baked them off to a tender, almost caramelized, doneness.  Then I rolled out my chilled dough, smeared on some goat cheese, layered the squash on top and folded the dough to encircle all the goodness.  A brush of egg wash and sprinkle of flaked sea salt on the dough to finish was all that stood between the tart and the hot oven.

Despite the amazing ease of bringing this dish together, its casual elegance shines through.  It's perfect as a hearty appetizer or served with a side or two for lunch or dinner.

So here's to less busy-ness (for now anyway :) ) and more....

Happy Eating!

Butternut Squash Galette
Ingredients:
1 medium-sized butternut squash
Olive oil
Salt (Kosher and Flaked Sea Salt)
Freshly Ground Black Pepper
Herbs de Provence
Maple Syrup
Herbed Goat Cheese
1 Puff-Pastry Sheet
1 egg, beaten

Method:
Preheat oven to 425 degrees F.

Peel squash and slice into thin rounds.  Toss squash with oil, kosher salt, pepper, herbs and maple syrup (all ingredients measured to taste.)  Spread evenly on a baking sheet and roast in preheated oven for 20-25 minutes, until cooked and slightly browned.

Remove squash from oven and set aside.  Lower oven temperature to 400 degrees F.    

Roll out pastry into a round and smear softened goat cheese in the center, being sure to leave a border.  Layer squash onto pastry and fold edges of pastry up to enclose the ingredients.  Brush the pastry with egg wash and sprinkle with flaked sea salt.  

Place tart on baking sheet and bake for 20-25 minutes until pastry is golden brown.  Remove from oven, slice and enjoy! 

Hasselback Butternutsquash with Maple Butter

Happy Thanksgiving Eve! If you've been taking my advice ;), you're probably well along the path of Thanksgiving prep by now.  But, if I may, I have to share a recipe that really should land a spot on your Thanksgiving--and beyond--menu. Why? Because it's the quintessential perfect dish (translation: comes together easily, is stunning, and tastes ah-mazing!)

If you're like me, then you can't get enough of butternut squash, especially during this time of the year.  And since I've always admired the beauty of the hasselback technique (namely on potatoes), when I saw it done on butternut squash, I knew I had to finally try my hand.  And if my virtual oohs and ahhs are any indication, this one's a definite keeper.  Need more convincing?  This dish now ranks as one of my all-time favorite side dishes. 

So without further delay, here's the recipe for Hasselback Butternut Squash. I finished these with a generous pour of maple butter, chopped walnuts (for a bit of crunch and texture) and sage, for added color and freshness.  Confession: I shared "the making" of these on my instastory feed on yesterday evening (you can watch it in my 'The Holidays' highlights once the stories expire) and took a poll on whether I should share the full recipe in time for Thanksgiving.  The overwhelming majority said they wanted it, so here we are.

Blessings for a Happy Thanksgiving and, as always, Happy Eating!

Hasselback Butternut Squash with Maple Butter

Ingredients:
1 large butternut squash, peeled, halved lengthwise and seeds removed  
Olive oil
Kosher Salt
Freshly Ground Pepper (optional)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup pure maple syrup
2 tablespoons unsalted butter
Chopped walnuts, toasted
Fresh sage, torn in small pieces

Method:
Preheat oven to 425 degrees F.

Peel and prep squash.  Place on a baking sheet and drizzle generously with oil.  Season liberally with salt and bake in the preheated oven for twenty minutes.  Remove from oven and slice the squash in 1/8 in. thick slits without cutting all the way through to keep squash intact.  Cook's Note: place butter knives on either side of the squash to help with the cutting precision.

Sprinkle squash with cinnamon, nutmeg and more salt, to taste.  Return to the oven and bake for an additional 20 minutes.  While waiting, melt the butter in a small saucepan and add in the maple syrup.  Stir to combine and set aside to cool slightly.

Take squash from the oven and generously pour maple butter over it (you can do this on the baking sheet or move it to the serving dish first and then dress with the butter.)  Finish with a garnish of walnuts and sage.  Enjoy!

Dish can be made in advance and stored in the refrigerator until ready to reheat and serve.  

Recipe adapted from How Sweets Eat


  

{Star Ingredient Round-Up}: Butternut Squash 3 Ways

 

Inspiration and preparation remain two of my very favorite ‘super powers’ and especially so when it comes to the big wide world of cooking.  Added emphasis when cooking for an occasion, a special someone(s), or to simply make good use of the food that’s been lingering in my fridge, on my countertops, and in my pantry.

Enter the genius I affectionately label as star ingredients.  Translation: one ingredient transformed in myriad ways and dishes.  As we make our way into the holiday season, I want to share a few variations on one of my absolute favorite seasonal ingredients, butternut squash.

My round-up includes recipes that can deliver as exceptional side-dishes, main courses, and appetizers:

Hasselback Butternut Squash with Maple Butter

Butternut Squash Galette

Butternut Squash Soup

Want more of this delicacy?  Simply search butternut squash and enjoy even more…

Happy Eating!

Butternut Squash Soup

I love the hearty, winter root vegetables that are abundant this time of the year.  But without question, my favorite is butternut squash.  The subtle sweetness (intensified when it's roasted) and beautiful orange-golden hue make it a delight for the taste and the eyes.  

Funny enough, I didn't grow up eating this winter staple; yellow, summer squash was pretty much the extent of my squash forays back then.  But several years ago, as I became rather serious about my cooking/foodie passion, I began noticing it more and more.  Ultimately, it made its way into my kitchen--and has never left.

Transforming butternut squash into a luscious and satisfying soup is an easy and healthy undertaking.  With a few aromatics to form a hearty base, rich chicken broth (vegetable broth or water can also be substituted), an ample seasoning of salt, pepper and nutmeg, and the star ingredient, itself, you've got a delicious soup that you'll come back to again and again.  At least I know I will.

Happy Eating!

Butternut Squash Soup

Ingredients:
2-3 lbs. butternut squash, peeled, seeded and diced
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 medium onion, diced
6 cups chicken broth
1 teaspoon ground nutmeg, plus more to taste
Kosher salt and freshly ground black pepper

Method:
Heat butter and oil in a large soup or stock pot.  Add onion, carrots, celery, garlic and a generous sprinkling of salt and pepper.  Cook until onions are translucent and the vegetables begin to soften.  Add in the butternut squash, broth, nutmeg and another sprinkling of salt and pepper (being careful to season every layer during cooking), stir together and simmer until the vegetables are cooked through and softened, about 30-40 minutes.   

Puree the soup with an immersion blender or allow it to cool slightly and then puree in batches in a traditional blender.  Season further to taste and enjoy.
        



 

Foodie Vocabulary: Flexitarian

Flexitarian.  I stumbled upon this interesting word used to describe, in my own words, a more well-rounded eater, while recently reading through a Bon Appetit issue.  So strangely odd, yet somehow familiar, I had an intuition about what it could mean, but needed to read more to be sure.  And so I did.

A flexitarian is one who embraces the vegetarian, omnivore and vegan diets combined into one all its own.  And according to Bon Appetit, it is touted as the diet of the moment.  As the name implies, it is likely the easiest, most sensible--and flexible--diet around, focusing mostly on plant-based foods, but also including meat, poultry and fish in smaller amounts than typical. 

Bowl of Roasted Vegetables--A Great Base for the Flexitarian Meal

As a flexitarian, one also benefits health-wise, as the diet proclaims to be one that is high in vitamins, nutrients and fiber.  Ultimately, I see this genre of eating as a perfect depiction of "less is more" when it comes to those things, like meat and dairy, that we can sometimes, no often, overdo.  It's not deprivation, but a rearranging of sorts, of what and how much we eat.

So now that you have the 411, will you give the flexitarian way of life a try?  If you answered "yes", here are a few recipes from the DMRFF archives that will cover your ominvore, vegetarian and vegan bases--and quite deliciously so:

Roasted Chicken and Vegetables (Omnivore)
Potato and Kale Cakes (Vegetarian)
Roasted Butternut Squash Salad with Warm Cider Vinaigrette (Vegan-simply omit the cheese).

Happy-Flexi-Healthy Eating!

{Fall on Display}: Tablescapes, Recipes & More!

To say that I was thrilled to return to Atlanta Plugged In on last week would be an understatement of grand proportions!  A morning of fun, topped off by sharing inspiration from my favorite season--Fall, couldn't have been any sweeter.

WATCH HERE NOW 

 

Bringing the look and feel of the season to the dining table via a Fall-themed tablescape was a highlight of my segment.  Inspired by select pieces from Pottery Barn, the table was styled in copper statement pieces, accented by lush, but rustic, linens, dinnerware, pumpkin touches and more.

And then there was the food.  Because once the table is set, all that remains is to...eat!  So in keeping with our Fall focus, I shared two of my favorite seasonal dishes that bring the tastes of the season alive.  Baked Apple Tarts and luscious, warm and cozy Butternut Squash Soup offer sweet and savory satisfaction that can be enjoyed all season long.

As the season continues to unfold, bring these tips and dishes to life in your home and kitchen and enjoy a personal taste of Fall--on display!

Happy Eating! 

{In Case You Missed It}: 2019 Highlights

Happy New Year! How amazing is it that we have crossed the threshold not only into a brand new year, but a brand new decade?!  And, as always, wrapping up a year gives way for my reflection on many of the moments that made it special, indeed.

2019 was not without its ebbs and flows, and despite some of the bumps, bruises and downright difficult moments I encountered, there were undoubtedly so many more special moments that I was blessed to experience and/or create--and I'm excited to recap some of my favorites here for you, as a part of my now running annual highlights.  From food, to travel, to lifestyle and fashion, media collaborations, and sharing with you, it was another very good year for me and D.M.R. Fine Foods.  And considering we're heading into the 10th anniversary of the blog this year (I launched it almost three years after starting my brand and business), I'm thrilled to say that it keeps getting better and better.  And the best is still yet to come!

So to get us going, I'm kicking things off with a fun slideshow round-up. (*Recommended: watch in full screen mode.)



Food ~
My food escapades once again included being a featured blogger in the 3rd annual Black History Month Potluck, which showcased my Spice Roasted Chicken, along with 27 additional recipes from fellow bloggers for a one-of-a-kind expose of the best in black cuisine and culture.  There were additional new recipes brought to life in my kitchen, like my now favorite Hasselback Butternut Squash with Maple Butter, Egg Muffins and more, and favorite sips, including this travel-inspired Spritz and this festive, grown-up twist to apple cider.  From my travels (more on that in a moment), to home cooking, restaurant weeks, local dining experiences, and more, 2019 was a delicious year.

Travel ~
2019 was an epic year of travel for me.  From taking in never-before-visited continents, countries, cities, and states, to revisiting long-time favorites, and making memories all along the way, 2019 kept my wanderlust in full gear.  The lineup included New York City, Florida (Orlando and Destin), Chicago, Thailand (Chiang Mai, Bangkok and Phuket), London, Paris, Arkansas (Little Rock, Bentonville, and El Dorado), and last, but certainly not least, Maui, Hawaii.  Travel is truly life for me, and I'm so grateful to have amassed such amazing experiences and lifetime memories, once again.

But it didn't stop there.  I did a thing and launched my very own travel boutique, to boot.  Taking my expertise and love for travel and extending that to help others explore and create postcard-worthy memories now lines my travel purpose and goals.

Fashion and Lifestyle ~
I started the year with the privilege of indulging my inner fashion bug during the NYFW-adjacent MAN/WOMAN Autumn/Winter 2019 Man Show in NYC.  Can you say my element?! It goes without saying that it was great to be back in the thick of it all.  From a little extra fun with Mac Cosmetics for National Lipstick Day, donning tribal braids for a new look and life lessons, necessary self care, and more, the year brought more of the lifestyle flair that I love.

Media/Collaborations ~
2019 proved to be another exceptional year on the media/collaboration fronts.  From my running monthly column in Atlanta Tribune: The Magazine (which wrapped its 8 year stint!!! last year), to my absolute favorite Atlanta Food and Wine Festival, to ADAC, Slutty Vegan, Candytopia, more phenomenal restaurants (SEAR/Marriott Hotels, Aziza, Mission + Market, Fogo de Chao, Henri's), Diptyque, Home Depot Backyard Night Market, Scotch & Soda, Miracle Atlanta, ESSENCE (dream collaboration!!!), and one truly unforgettable press tour hosted by Arkansas Tourism, I couldn't have asked for a better extension of my bringing my talents and passions to bear across so many phenomenal brands and experiences.  Truly. blessed.

I'm thankful for every experience and opportunity to live and share my passions and expertise.  I thank you for remaining connected and appreciate your ongoing support and interest in my corner of the world.  I love having you along for my journey and look forward to sharing more as 2020 continues to unfold.

Happy Living!

xo,
Dawn

A Mother's Day Celebration

I've often said (jokingly) that Mother's Day is the most important holiday, right after Christmas and Easter.  Although I've said it in jest, there is a large measure of truth to it.  And for good reason:  we're celebrating our moms and those who have brought motherly love and influence into our lives.  I don't suspect that there is any argument that this is one of the most precious gifts we can receive in life. 

So when celebrating the icon, who is mom, there's nothing quite as heartfelt as celebrating over a delicious meal.  I'd like to share a few recipes from the DMRFF archives that you can bring to the table for your most delectable Mother's Day celebration yet.

Wishing all moms a Happy Mother's Day....and Happy Eating!   

BREAKFAST/BRUNCH:

Herbed-Baked Eggs 

LUNCH:

Roasted Butternut Squash Salad with Warm Cider Vinaigrette 

Basil Lemonade

DINNER:

Crostini with Lemon and Oregano 

Roasted Chicken and Vegetables 

DESSERT: 

Apple Turnovers

Photo Credit: Williams-Sonoma