Spaghetti Squash Arrabbiata

"Anything you do in life, there will have been a first time." In keeping with 2020 being the year of firsts in my life time (first pandemic, first quarantine, first broken arm, first 1,000 piece puzzle obsession, etc.) it is fitting this is the year of eating spaghetti squash for the first time. Yes, as hard as it is to believe, it's true. Until this past weekend I have never made or tasted spaghetti squash before (gasp!). Unlike some of the other firsts of 2020 this will be one having much anticipated seconds, thirds, fourths, etc. in my future. While butternut and acorn squashes have been in my life for a very, very long time, spaghetti squash somehow managed to escape my 'fear of missing out' attention in spite of hearing others sing its' praises. But having now tasted it in this Spaghetti Squash Arrabbiata I understand why it has become incredibly popular in the last ten years (talk about being late to the party!) 

While I don't foresee eliminating pasta from my life anytime soon, the idea of tossing roasted spaghetti squash in a great marinara sauce or an arrabbiata is definitely something I could get used to. Especially now that I have finally gotten on this healthy alternative to carb rich pasta bandwagon. Thanks in large part to everyone's favorite cooking goddess Ina Garten.

It was in her most recent cookbook "Modern Comfort Food" where I come across her recipe for Spaghetti Squash Arrabbiata. And with this being the peak season for spaghetti squash it seemed as if the universe was telling me I needed spaghetti squash in my life. Who knew this yellow gourd had the magical ability to turn into spaghetti like strands when roasted? Apparently many have, as the number of recipes using it has grown significantly in the last decade. 

 

To truly appreciate the deliciousness of spaghetti squash you need two things: a really good recipe (like this one or the one Ina shared in her cookbook) and an even better really sharp chef's knife (as you won't be able to make a clean cut of the shell of the spaghetti squash if you don't have one). 

Once you cut the squash in half lengthwise all of the seeds need to be removed with a spoon. After brushing the sides and bottom of the squash with some olive oil, you drizzle olive oil and sprinkle a mixture of oregano/Kosher salt/black pepper into the cavity of each squash. Like most root vegetables, this one too benefits from being roasted at a relatively high temperature (425 degrees F for 50-60 minutes). The high heat contributes to the squash magically turning from a hard gourd like interior to a fluffy, tender spaghetti like texture and appearance.

Because the spaghetti squash itself has a relative neutral flavor (although some say it has a slight amount of sweetness to it), it benefits from being mixed with a highly flavored sauce. Like an arrabbiata sauce, one similar to a marinara but spicier due to the addition of Aleppo pepper or red pepper flakes. The major difference between the recipe for Arrabbiata Sauce below and Ina's is this one doesn't have red wine or fennel seeds in it. It also uses crushed and diced tomatoes instead of whole tomatoes. Because really, who needs to take out and clean a food processor if you don't have to! More than likely the recipe for the Arrabbiata Sauce will yield slightly more than what you need for this dish. Because of that I recommend you mix the scooped out, fluffy roasted spaghetti squash and the Arrabbiata Sauce in a large mixing bowl instead of tossing all of the squash in the pot of the sauce. Due to the fact that not all medium sized squashes are the same size, you can then control the ratio of the squash to the sauce. Note: I had a little more than one cup of extra sauce.

Once the sauce and roasted squash are mixed together, it all goes back into the roasted shells. Topped with either fresh mozzarella or bocconcini and freshly grated Parmigiano-Reggiano, the filled squash shells go into the 425 degree (F) oven for another 12-15 minutes. 

By then, your Spaghetti Squash Arrabbiata should be done when the mixture is hot and the cheeses have melted. 

The finishing touch is some additional grated cheese along with some julienned fresh basil.

I was surprised at how filling and deliciously satisfying this vegetarian, gluten free dish was. It only took one bite of the slightly spicy sauce/melted cheese/roasted squash dish for me to realize what I had been missing out all these years. But hey, better late than never, right? 

We savored it as a main dish but it could easily be served as a side dish. Simple to make, beautiful to take in with your eyes, and nutritionally luscious, I am beyond smitten with this Spaghetti Squash Arrabbiata. This definitely ranks up there as one of the more memorable first time dishes. But like I said earlier, the first time will not be the last time. 

Recipe

Spaghetti Squash Arrabbiata (inspired by Ina Garten's Spaghetti Squash Arrabbiata recipe in her new cookbook "Modern Comfort Food"

Serves 4 

Ingredients

Arrabbiata Sauce

1/4 cup extra-virgin olive oil
14-16 cloves of garlic, very thinly sliced
1 (28 ounce) can San Marzano crushed tomatoes
1 (28 ounce) can San Marzano diced tomatoes
2-3 Tablespoons granulated sugar (strongly recommend using 3 Tablespoons)
2-3 teaspoon Kosher salt 
1/2 to 1 teaspoon Aleppo pepper (or crushed red pepper flakes)
10-12 fresh basil leaves, sliced into slivers

Spaghetti Squash Arrabbiata

2 medium sized spaghetti squashes (approximately 3 pounds each)

6 Tablespoons extra-virgin olive oil plus more for brushing outside of the squash

1 1/2 teaspoons dried oregano

4 teaspoons Kosher salt

1 1/2 teaspoon black pepper

Marinara Sauce (recipe follows)

8 ounces fresh mozzarella cut into 1 inch pieces or fresh bocconcini

4 Tablespoons freshly grated Parmigiano-Reggiano

8-10 fresh basil leaves, julienned

Directions

Arrabbiata Sauce

1. Heat extra virgin olive oil in a heavy deep saucepan. Add garlic slices and cook until lightly browned.
2. Add crushed and diced tomatoes. Bring mixture to a boil.
3. Reduce heat to a simmer and add Kosher salt, Aleppo pepper, and sugar. Cook for at least 30 minutes (but up to 50 minutes) until sauce has slightly thickened.
4. Add slivered basil to sauce in last five minutes of simmering.

Spaghetti Squash Arrabbiata

1. Preheat oven to 425 degrees (F).

2. Using a sharp knife, cut each squash in half lengthwise. Begin by inserting the tip of a large chef's knife into the side of the squash and then cutting all the way through. Note: Just be careful when cutting this very hard shelled gourd.

3. Remove seeds and place the squash cut side up on a large, rimmed baking sheet.

4. Mix together the dried oregano, Kosher salt, and black pepper.

5. Brush the sides of squash with olive oil.

6. Divide the 6 Tablespoons of olive oil between the four squash halves.

7. Evenly sprinkle the oregano/salt/pepper mixture over each squash half.

8. Roast the squash for 50-60 minutes or until the flesh is tender and edges are beginning to brown.

9. Reheat the marinara sauce.

10. Scoop out almost all of the spaghetti squash (leaving 1/2 inch border of the squash in the shells) and place in a large bowl.

11. Ladle the hot sauce into the bowl of the squash until the desired consistency. Note: You may end up an extra 1 to 1 1/2 cups of sauce.

12. Spoon the mixture back into the shells. 

13. Evenly divide the mozzarella cheese between the four squash halves.

14. Sprinkle with the grated Parmigiano-Reggiano.

15. Bake for 12-15 minutes or until the squash is hot and the cheese has melted.

16. Top the baked squash with some julienned basil and serve immediately. 

Notes: (1) Instead of baking the squash/marinara mixture in the squash shells, bake in baking dish. (2) My current favorite fresh mozzarella is made by Murray Cheese. 

Maple Pecan Cookies

This was one of those weeks where I rediscovered or rather found a few things I had completely forgotten about, couldn't for the life of me remember where I stored them, or put on a to do list that never got done. From a pewter platter, to an antique bread trencher, to a fancy pumpkin carving kit bought at Williams-Sonoma a very long time ago, to a much beloved cookie recipe, the joy I felt in finding each of these things was indescribable. Add feeling the reassurance of knowing I really hadn't lost my mind and it all felt downright euphoric. Going on a treasure hunt in one's own home turned out to be one of the highlights of the week (tells you something about how exciting my life is!). Especially due to the fact the hunt turned out to be a successful one (even with a few short moments of madness strewn in). 

After more than seven years of sharing recipes on the blog, I cannot believe I have never shared the one for these Maple Pecan Cookies with you. It is the absolutely the best fall cookie! But it's longevity extends well past November as it definitely should be going into your holiday cookie boxes (especially because holiday cookie baking is not cancelled this year). With flavors of pure maple syrup, toasted pecans, butter, and white chocolate combined with a melt in your mouth, shortbread like texture, there is so much to love about this cookie. If ever there was a cookie I could gush on endlessly it would be this one. I am not exaggerating when I tell you these are not only the best fall cookies, but they are the BEST Maple Pecan Cookies! The white chocolate top might guarantee their place into the elusive kingdom of best ever cookies, however, they are worthy of such distinction whether eaten plain or with a dusting of confectionary sugar. 

The benefit of holding onto a recipe for years is that you end up making subtle changes to it. Which is exactly what I did with these Maple Pecan Cookies. When I first made this recipe eons ago I didn't know how significant toasting nuts before putting them into a batter alters the cookie's flavor. Now I would never make a cookie containing pecans or walnuts without first toasting them. If a recipe didn't include (Kosher) salt, I didn't add it. But now I do. If there wasn't any vanilla in the list of ingredients, I thought there must be a reason why it was omitted. However, over time I have learned some kinds of cookies, especially shortbread or shortbread-like cookies, greatly benefit from the addition of vanilla. And lastly if the recipe didn't recommend a dusting of confectionary sugar, an icing finish, or a drizzle of melted white chocolate, I too served them 'plain'. As much as I often love a cookie in its' simplest form (aka plain), some finishing touches completely transform the flavor and texture of a cookie. What I am saying here is this recipe for Maple Pecan Cookies is substantially different than the ones I first made. This version isn't just different it is significantly better. So much better that I will go on record and say they are a thrown down worthy kind of cookie.

The key to the maple flavor in these cookies is the use of pure maple syrup. It doesn't matter if you use a Grade A or Grade B syrup. But never swap out pancake syrup for maple syrup. They are two completely different things. 

Using a standing mixer with a paddle attachment definitely makes forming the dough much easier. Like some other rolled and cut out cookies, this dough benefits from a short period of rest and refrigeration. Twenty to thirty minutes of chilling time is really all this dough needs. Roll out the dough on a lightly floured surface (along with very lightly dusting the top of the dough as well as the rolling pin) to a thickness of 1/4" before cutting into your desired shapes. I used a leaf cookie cutter, but they would be equally beautiful cut into acorn or pumpkin shapes if you were going for a fall inspired look. But even a round cookie cutter with a fluted edge would make for an eye catching cookie. Already I am thinking they will be round shaped for the winter holidays and heart shaped for Valentine's Day.

Originally I baked these cookies for 22-25 minutes at 325 degrees (F). But in updating the recipe I baked them at 350 degrees (F) for 18-20 minutes. The slight increase in temperature and decrease in baking time resulted in the most beautiful golden cookie. Note: The key to determining their doneness is a golden brown bottom and golden edges.

Dip and/or drizzle the Maple Pecan Cookies in melted white chocolate after the cookies have completely cooled. To get a leaf vein look down the center of the cookie, place them face down in the melted chocolate and then lift them up and hold them upright. 

Like most shortbread cookies these have a pretty long shelf life if stored in a sealed container. Additionally, their flavor is as good on the first day as it is on the second, fifth, and even seventh day. Which makes them a great cookie to ship to friends. 

The maple flavor in these cookies isn't overwhelming. It's more like a subtle with a discernible presence kind of flavor. They are a buttery, melt in your mouth kind of cookie. Yet, they have a great texture. Honestly it is hard to eat only one of these cookies. For those of you with having great restraint, these Maple Pecan Cookies will challenge your resolve. 

Finding or rediscovering things (or even people) you thought may have lost comes with an incredible number of rewards. Including, but not limited to, appreciating it (or them) more the second time around. It's possible I may not have adequately sung the praises of this Maple Pecan Cookie if I had shared it with you years earlier. And it's possible you may not have been wowed by the cookie in its' original form. So any guilt I may have had for holding out on you, has been completely replaced by a true sense of joy in being able to share this recipe with you now.

Recipe
Maple Pecan Cookies

Makes 3 dozen cookies (less if made larger, more if made smaller)

Ingredients

4 1/2 ounces (128g) pecan halves, toasted, and coarsely chopped

1 cup (8 ounces/226g) unsalted butter, room temperature

1/2 cup (100g) granulated sugar

2 Tablespoons (40g) pure maple syrup

1 large egg yolk

1 teaspoon vanilla

2 cups (260g) all-purpose flour

1/2 teaspoon Kosher salt

10 ounces (284g) white chocolate, melted

Optional: Confectionary sugar for dusting (if not dipping in or drizzling with white chocolate)

Directions

1. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter until pale and creamy (approximately 3 minutes).

2. Gradually beat in granulated sugar until well blended.

3. In a small bowl, whisk together the egg yolk, maple syrup, and vanilla. With mixer on low speed, drizzle this mixture into the butter/sugar mixture until incorporated.

4. Whisk the salt and flour together.

5. With mixture on low speed, add the flour and chopped pecans. Mix only until flour is incorporated and dough begins to form (do not over beat).

6. Cover the bowl with plastic wrap and place in the refrigerator. Chill for 20-30 minutes.

7. Preheat oven to 350 degrees (F). Line two baking pans with parchment paper and set aside.

8. On a floured surface, roll out half of the dough to 1/4" thickness. Cut dough into desired shapes.

9. Transfer cut out shapes onto the baking sheets. Bake each sheet for 18-20 minutes (rotating the baking sheet midway through) or until golden brown on the edges and bottom of the cookies. Note: Baking time should be adjusted upward for larger cookies and downward for smaller cookies.

10. Let cookies rest on the baking tray for 5 minutes before transferring to a cooling rack. Allow cookies to cool completely.

11. Dip or drizzle cooled cookies in melted white chocolate. Let cookies completely set before serving or storing. Alternately lightly dust the cookies with confectionary sugar.

12. Store cookies in a tightly sealed container. They will keep for at least a week. 

Notes: (1) Using a European or European style butter further deepens the buttery flavor of these cookies. (2) I used Ghirardelli White Vanilla Flavored Melting Wafters. But if you can find white chocolate discs, use them. (3) Toast your pecan halves on a flat baking sheet in a preheated 350 degree (F) oven for 9-10 minutes.

Paintings of Claude Monet, Monet Exhibit, Art Institute of Chicago (September 2020)

Black Mission Fig Jam

Most of us have a long list of favorite foods, a short list foods of least favorite foods, and an even shorter list of foods we just won't eat. There are a number of factors affecting our taste perceptions, including but not limited to, early exposure, cultural background, texture, preparation, and mental memories. The good news is that for many of us our taste perceptions change over time. Our list of favorites and non-favorites is somewhat fluid. The not so good news is our mental memories can make it almost impossible for some of us to turn a will not eat food into a will eat one. But then there are those foods we love but refuse to eat depending o it's preparation. Texture and flavor in a raw versus prepared form is sometimes so different we can't bring ourselves to eat them in one form or the other. For me I love bananas, but I am not a big fan of banana pudding (although that could change). I love coleslaw made with raw cabbage, but would take a hard pass on cooked cabbage (it goes back to a dish I was forced to eat in my childhood). Fresh figs are one of those foods many (me included) have a love-hate relationship with. Up until a few years ago I would have refused to eat a fresh honey flavored fig even if I was on the brink of starvation. However, roasted figs served over a bed of homemade ricotta and drizzled with honey or fig jam slathered on a cracker with cheese have me singing a completely different tune. I could easily hoard jars of fig jam. Especially if they tasted anything like the jar of this Black Mission Fig Jam. 

So whether you are or aren't on team fresh figs, this sweet with a slightly chunky consistency Black Mission Fig Jam will either send you to fig heaven or make you a fig convert! You really do need to try it at least once!

Placing a bowl of Black Mission Fig Jam on a charcuterie platter elevates it to a game-changing level. Serving it with grilled bread with freshly whipped ricotta and honeycomb makes for an impressive appetizer. Spreading it on a toasted English Muffin or piece of toast turns an ordinary breakfast into an extraordinary one. Who knew fig jam could be used so many different ways?

Fig season happens twice a year. In early summer and in early fall. The fall figs have a slightly thicker skin and more concentrated sweetness. Black Mission Figs have a deep purple, almost black color to them. Not only are they incredibly moist and full of flavor, they are the ones most commonly dried. Because fresh figs have a relatively short shelf life, turning them into a jam enables you to enjoy them for weeks. Or even up to a year if you use a hot water bath canning process and store it in a cool dark place.

Using honey in addition to granulated sugar gives the finished jam a much deeper flavor. Lemon juice and strips of lemon zest bring the right amount of acidity and tartness to the jam. While the vanilla adds another dimension of flavor. But the real star of the jam are the Black Mission figs themselves.

Cooking time for the jam is approximately 50-55 minutes or until the mixture has a jam like quality (or until it reaches a temperature ranging between 210-215 degrees F). After the mixture first comes to a boil over medium high heat, the heat level is reduced to medium low. Stirring the jam frequently during the cooking process helps to ensure it doesn't stick to the bottom of the pan.

While I am calling this a Black Mission Fig Jam, it has more of a preserve kind of consistency. Processing the cooked fig mixture in a food processor gives it that perfect textured, slightly chunky consistency. 

Some of my favorite cheeses to serve with this Black Mission Fig Jam are a triple creme Brie, an unexpected cheddar (from Trader Joe's), goat cheese, Blue Cheese, and/or a homemade whipped ricotta.

With figs now in season, it's the perfect time to make a batch of this Black Mission Fig Jam. If you were looking for reasons to put together a charcuterie board, this jam would be one of them. With Thanksgiving soon approaching, this sweet fig jam would be a perfect start to the holiday meal. For those of you who like to can jams in jars, this would make for great hostess or Christmas gifts. I promise this Black Mission Fig Jam is so much better than almost anything you can buy at the store. And who knows, one taste of this jam could turn you into a fig lover. Or at least a fig jam lover.

Recipe
Black Mission Fig Jam

Ingredients

1 pound (454g) fresh Black Mission Figs, stems removed and quartered

3/4 cup (150g) granulated sugar

1/4 cup honey

1/4 cup water

1 large lemon, zested strips of the rind removed with a peeler (be careful not to include the white pith of the lemon when zesting)

2 Tablespoons fresh lemon juice (a half of a lemon should provide you with this amount)

1/2 teaspoon Kosher salt

1 teaspoon vanilla

Serve with an assortment of cheeses, crackers, nuts, and fruits. 

Directions
1. Place all of the ingredients, except the vanilla, in a medium-sized heavy bottomed saucepan (a cast iron one if you have one). Stir to combine.

2. Bring the mixture to a boil over high heat, stirring frequently.

3. Reduce the heat to medium-low and continue cooking the jam (stirring frequently to prevent sticking) for approximately 50 minutes or until the mixture reaches 210 to 215 degrees (F). Note: The mixture should have a thick, jam-like consistency.

4. Remove the pan from the heat and stir in the vanilla.

5. Remove the strips of lemon rind.

6. Transfer the jam mixture to a small food processor. Pulse until the skins of the figs have broken down. 

7. Transfer the jam to a clean, sterilized 10 ounce jar (or divide between two smaller jars). Let cool before topping with the lid and transferring to the refrigerator.

8. The fig jam will be good for up to 45-90 days stored in the refrigerator. Alternately the fig jam can be canned in glass jars using a water bath method.

Notes: (1) If you plan on canning the Black Mission Fig Jam in glass jars, I would suggest you at least double or quadruple the recipe. Processing time for the jam in a water bath after the sterilization process is 10 minutes. (2) Highly, highly recommend serving the jam with this Whipped Honey Ricotta. 

Mills Lake, Rocky Mountain National Park, Estes Park, Colorado (September 2020)

Autumnal Harvest Salad w/ Honey Cider Vinaigrette

There are many who believe and some who have actually proved we are more likely to remember the first and last things we see, hear, and taste. While everything in the middle gets a little blurred or quite possibly a little lost in our memories. In other words, the position of presentation matters. Research on primacy (things presented first) and recency (things presented last) effects goes back almost a century. Yet in spite of this, we all don't often or even consistently apply any of this scientific knowledge when planning a dinner menu. We are more likely to begin by planning the main course and building the rest the meal around it. But maybe the main course isn't as important to the satisfaction, enjoyment, and memory of a meal isn't as important as we might want to believe (or at least have convinced ourselves to believe). Apart from Thanksgiving or Christmas meals where the main course is usually a known given (unless someone decides to drastically change things up one year), the beginning and end of a meal probably deserves to be getting more of our attention. When you think about it, determining the salad (first course) and dessert (last course) really does makes great sense. Especially when we want the experience of eating at our tables to be memorable. Because really, who doesn't want that? 

This Autumnal Harvest Salad w/ Honey Cider Vinaigrette, one having an explosion of flavors and a stunning visual presentation, is one of those salads destined to be remembered long after your guests leave the table and return home. Designed to showcase some of the best of the fall's fruit and vegetables, I will go out on a (short) proverbial limb and say it might just be one of the best seasonal, most impressive salads to ever grace your table. From the roasted butternut squash to the thinly sliced Honey Crisp apples to the fresh figs to the red onion, this salad has a depth of savoriness designed to send your palate into a state of salad ecstasy. When dressed with the slightly bold and zesty Honey Cider Vinaigrette, the overall flavor profile of the salad is nothing short of extraordinary. 

Candied pecans, roasted and salted pumpkin seeds, dried cranberries, and goat cheese add texture, crunch, and a little tartness to this savory salad. Not only do each of the components in the salad compliment one another, they make each bite of the salad unforgettable. 

As much as I love each element of the salad itself, I could gush over the flavor of this Honey Cider Vinaigrette for days. Slightly sweet and little bit tangy it dresses a salad made with fall fruits and vegetables beautifully. The vinaigrette is one that doesn't overwhelm the salad or detract from all of it's elements. Instead it manages to further elevate each of them. This would be THE vinaigrette to use on all of your autumnal salads, especially ones made with apples! Note: The recipe below makes more than you need to make the salad. 

With hints of maple syrup and olive oil, the flavor of butternut squash becomes further enhanced during the the roasting process. Baking the squash at 400 degrees (F) for 24-26 minutes (or until tender), brings out its' nuttiness and sweetness, while also changing its' texture from firm to crispy/creamy. These delectable morsels are almost addictive in of themselves. While the roasted butternut squash might get lost in our memories if served in the middle (as a side course), it is unforgettable as a first course.

There are candied pecans in this salad. The good news is that you don't have to make them yourself. The ones I used were from Trader Joe's (and they are really, really good). And if you can't find roasted and salted pumpkin seeds use pepitas. But you definitely want both the pecans and pumpkin seeds in your salad. Not everyone is a fan of goat cheese (so hard to believe, but it's true), so feel free to use feta or gorgonzola cheese instead. Honey Crisp apples have the perfect tart-sweet balance and are so perfect in this salad I can't bring myself to recommending an alternative.

For purposes of the most impressive, permanently etched in your memory presentation, wait until you bring the Autumnal Harvest Salad w/ Honey Cider Vinaigrette to the table before tossing it. There is something to be said for seeing each of the components of the salad first, before discovering them in the tossed heap on your plate.

If you plan on serving this salad to at least six people, I suggest ever so lightly tossing the spring greens in some of the dressing before placing all of the salad's other elements on top. Right before tossing it all together, I would drizzle a little more of the dressing over the salad. Because everyone likes their salad dressed with a vinaigrette differently, serve the remaining vinaigrette on the side.

Feel free to increase or decrease the amounts of the salad ingredients based on the number of people you are serving. If you don't dress the salad with any dressing at all before plating and tossing, any leftovers will last a little longer in the refrigerator. As the dressing will wilt the delicate spring greens when it's refrigerated.

The Autumnal Harvest Salad w/ Honey Cider Vinaigrette showcases autumn's bounty in the most spectacular way. From the first sight to the first bite, everything about this salad is noteworthy. Quite possibly it may overshadow your main course. But not to worry because everyone is then likely to remember the last course. Especially if it's something equally beautiful and delicious. 

So head out to the Farmer's Market, grocery store or orchards this week and pick up some butternut squash, honey crisp apples, and figs. Honestly, one bite of this seasonal salad and I am certain it will be the one you will be making regularly in the months ahead. It may even become your signature fall salad. Because if we really do believe in the power of first impressions or sequencing, don't we all want to serve our family/friends a first course having the power to leave a long lasting impression of deliciousness?

Recipe

Autumnal Harvest Salad w/ Honey Cider Vinaigrette

Serves 6 

Ingredients 

Honey Cider Vinaigrette

1/3 cup honey

1/3 cup apple cider 

3 Tablespoons apple cider vinegar

3/8 to 1/2 teaspoon Kosher salt

1/8 teaspoon black pepper

3/4 cup extra-virgin olive oil

Autumnal Harvest Salad

1 1/4 to 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2 inch dice

2 Tablespoons olive oil

1 Tablespoon pure maple syrup

1 teaspoon kosher salt

1/2 teaspoon black pepper

5 to 6 ounces (142g-170g) Mixed Spring Greens

1 large Honey Crisp Apple, cut into thin slices

1 small red onion, cut into very thin slices

1/2 cup (2 1/3 ounces/60g) roasted and salted pumpkin seeds

3/4 cup (3 ounces/86g) candied pecans

1/2 cup (2 1/4 ounces/64g) dried cranberries

4 ounces (113g) goat cheese, crumbled 

7-8 fresh figs, cut in half

Kosher salt and black pepper for finishing

Directions

Honey Cider Vinaigrette

1. Whisk together the honey, apple cider, apple cider vinegar, Kosher salt and pepper.

2. Slowly add in the olive until the mixture is emulsified. Alternately pour entire mixture into a small food processor and process until the vinaigrette has a creamy, light in color consistency.

Autumnal Harvest Salad

1. Preheat oven to 400 degrees (F). 

2. Place diced butternut squash on the baking sheet. Pour the 2 Tablespoons of olive oil and 1 Tablespoon of maple syrup over the squash. Toss to mix so the squash is completely coated. Sprinkle with 1 teaspoon of Kosher salt and 1/2 teaspoon black pepper.

3. Roast squash for 24-26 minutes, turning once midway through the baking process, until tender. Remove from oven and let cool slightly. Or cool to room temperature. Roasted Butternut squash can be made several hours in advance of assembling and serving the salad.

4. Spread spring greens out on a large platter. Lightly salt and very lightly drizzle with some of the Honey Cider Vinaigrette.

5. Top with the remaining ingredients (except figs). Very lightly drizzle with some of the Honey Cider Vinaigrette.

6. Toss together. Arrange fig halves on the platter. Serve with remaining vinaigrette. Alternately toss the salad without drizzling some of the Honey Cider Vinaigrette and serve the vinaigrette on the side.

Notes: (1) To serve 8-10 increase the amount of the ingredients except the butternut squash (you will have enough) and the vinaigrette (you will have enough of this too). Alternately to serve 2-4, decrease the ingredients as well but try keeping the proportions when making reductions. (2) You can make your own candied pecans or you can buy them pre-made at Trader Joe's. (3) In lieu of goat cheese, you could alway use a good quality fresh feta cheese or even gorgonzola. (4) If you are looking another butternut squash salad, try the Roasted Butternut Squash Salad with Warm Cider Vinaigrette. But consider using the Honey Cider Vinaigrette instead.

Grazing Elk, Rocky Mountain National Park, Estes Park, Colorado (September 2020)