Autumn Awesomeness Salad
This salad was my lunch before the traditional dinner.
250 g kabocha squash cubes (toss with 1 tsp olive oil and bake for 15-20 mins at 400 degrees) few handfuls of kale, torn into bite-sized pieces 1/4 English cucumber, sliced 1/8 red onion, sliced 1/2 red and/or yellow pepper, sliced 4 oz cooked chicken breast, chopped
1.5 – 2 tablespoons apple-miso dressing (stir together 1 tablespoon miso paste, 1 tablespoon apple cider vinegar, 2 tsp honey or 1 packet calorie-free sweetener) – I make batches of this and store in the refrigerator to use as needed
single serving package roasted seaweed sheets (optional)
1. Preheat oven and put the kabocha cubes on a baking sheet. I squirt them with some oil from my Misto and toss around with a spatula to coat. Put them in the oven to bake while you make rest of the salad.
2. Tear up the kale and put it in a large mixing bowl. Add the cucumber, onion, peppers, chicken (and any other veggies you want).
3. Add the dressing and stir it all up. When your squash is done, pile it on top of the salad and crumble the seaweed on top. Dig in.
Our dinner menu was as follows:
- Turkey and gravy
- Mashed potatoes
- Roasted Brussels sprouts medley – similar to the roasted veggies with olive oil and garlic from the 2013 roundup.
- Roasted Root Vegetables
- Pear & Walnut Stuffed Squash
- Apple pie
- Pumpkin Pie with Pecan Topping
I won’t post recipes for the first 4, just the last 4. Since we opted for plain peas (and the microwave took care of that), I put the oven at 400 degrees and cooked both types of roasted veggies and the stuffed squash all at once. I put the stuff squash in first since they need an hour, and then 15 minutes later I put in the root veggies and Brussels sprouts so they all were done at the same time.
Roasted Root Vegetables
3 parnsips 3 beets 2 sweet potatoes 2 turnips 1 onion 1 tablespoon olive oil salt, pepper, paprika
1. Preheat oven to 400.
2. Cut all the vegetables into wedges or sticks about as thick around as your thumb. Toss with olive oil and spread on two baking sheets. Sprinkle with salt, pepper, and paprika.
3. Bake 40-50 minutes or until tender.
Pear and Walnut Stuffed Squash4 small winter squash (kabocha, kuri, delicata, acorn) 3 pears, cored and chopped 1/4 cup chopped walnuts Saigon cinnamon pinch salt 4 tsp butter
1. Preheat oven to 400 degrees. Cut squash in half and scoop out seeds. Discard seeds.
2. In a large mixing bowl, stir together the chopped pears, walnuts, a good shake of cinnamon, and pinch of salt. Divide evenly among the squash halves. Top each squash half with 1/2 tsp of butter, and wrap in foil.
3. Place foil-wrapped squash in a baking dish and bake 60 minutes.
Pumpkin Pie With Pecan Topping
Crust: 195 grams gluten free all purpose flour blend 1/2 tsp xanthan gum 2 tsp sugar 1 tsp salt 105 g coconut oil Filling: 3/4 cup sugar (150 g) 2 tsp ground cinnamon 1/2 tsp salt 1/2 tsp ground ginger 1/4 tsp ground nutmeg 1/4 tsp ground cloves 1 (15-ounce) can pumpkin puree 2 large eggs 1 + 1/4 cups vanilla almond milk 1 tsp vanilla extract Topping: 1/2 cup pecans 1/2 cup brown sugar 2 tablespoon butter small pinch of salt
1. Preheat oven to 350 degrees F. Mix crust ingredients in a bowl and press into the bottom and sides of a pie plate or springform pan.
2. Combine filling ingredients in a blender pitcher and process until smooth (or whisk together in a bowl.) Pour into crust and bake for 15 minutes.
3. While pie is baking, mix topping ingredients in a bowl. Remove pie from oven and sprinkle with pecan topping, then return pie to oven for 25-35 more minutes or until a knife inserted 2 inches from the edge comes out clean. It’s okay if the center is still a little jiggly, it will firm up as it cools.
(Inspired by this recipe with some tweaks to add spices and reduce oven temp. I also used a bit of the gluten free crust from the pumpkin pie to make a mini gluten free apple pie). Pie crust for a double crust 9-inch pie (I used the refrigerated kind) 1/4 cup butter 1/4 cup coconut oil (because I ran out of butter, you can use 1/2 cup butter and skip the coconut oil if you like. I think butter tastes better) 3 tablespoons flour (or all purpose gluten free blend) 1/4 cup water 1/2 cup white sugar 1/2 cup brown sugar 1 tsp saigon cinnamon 1 tsp vanilla extract 1/8 tsp ground nutmeg 7 apples (I used gala), peeled, cored and sliced (about 12 slices per apple)
1. Preheat oven to 350 degrees F (220 degrees C). Melt the butter and coconut oil in a saucepan. Stir in flour to form a paste. Add water, white sugar, brown sugar, cinnamon, vanilla and nutmeg, and bring to a full boil. Reduce temperature and let simmer over lowest heat.
2. Place the bottom crust in your pan.
3. In a large mixing bowl, toss the sliced apples with 2/3 of the sugar-butter mixture and stir to coat. Pour apples into the bottom crust, mounded slightly. Cover with a lattice work crust. Gently pour the remaining sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Put the pie on a larger baking sheet to catch drips, and bake 50-60 minutes in the preheated oven, or until apples are soft and crust is golden.
Serves 8Will you be making any of these this year? Let me know by leaving a comment! Please share this post if you think any of your friends would enjoy it.