Corn tortilla quesadillas filled with mashed roasted butternut squash, Manchego cheese and fresh thyme! I recently made a big batch of these for a party and they were great. They’d be perfect for a Superbowl party because you can make them ahead and keep them warm in the oven- just slice before serving.
For more photos and recipe details click over to my post today on Better Homes & Gardens’ blog, Delish Dish.
Persimmons are my favorite autumn fruit and I was so excited to share this recipe on Design Sponge on Friday- it’s a great, alternative Thanksgiving side salad. Trees around the Bay Area are bursting with persimmons right now and my friend, photographer Topher Simon, let me come over and pick from (and photograph!) his tree. Be sure when eating persimmons raw you choose the Fuyu variety- they are more squat and crunchy. The other more oblong variety leave a pasty taste in your mouth when eaten raw- they are meant for cooking with.
Check out the Design Sponge post of this recipe for more photos and detailed instructions. Enjoy!
By Erin Gleeson for The Forest Feast
This dish is great to make in advance because it can be eaten warm or at room temperature.
Quinoa with Squash, Peppers & Figs
serves 4-6 as a side
1 c dry quinoa (this will yield 2-3 c cooked quinoa)
1 red bell pepper, cored and sliced into bite-size pieces
2 c butternut squash, peeled and cubed (I often buy pre-cut)
3/4 c chopped dried figs, stems removed ( I often use Mission figs)
olive oil for roasting
vinaigrette of your choice or simply olive oil and balsamic
salt & pepper
Preparation:
Preheat the oven to 425F. Spread the sliced peppers and cubed squash on a sheet pan. Drizzle generously with olive oil and sprinkle with coarse salt and freshly ground pepper. Roast for about 20 minutes or until the squash is fork-tender (this will depend on how big the cubes are, which can vary when buying pre-cut squash. Aim for approx 1-inch, bite size cubes.
Boil 2 c water and add the dry quinoa. Cook for about 20 minutes or until it’s tender and the water has been absorbed.
Meanwhile, chop the dried figs.
When the squash and peppers are done, toss in a bowl with the cooked quinoa and figs. Dress lightly with vinaigrette and season to taste with salt and pepper. Serve warm or at room temperature.
Bonus ideas: Use this recipe as a starting place! Be creative and make your own additions, perhaps pecans, pine nuts, cilantro, red onion or a different dressing (I’ve also made it with a spicy sesame-soy). Enjoy!
Be sure to brush the top with olive oil before baking and sprinkle with a bit of sea salt.
I know fall is here when my CSA starts to brim with apples and squash. This savory tart is very comforting when the weather starts to cool. I used a pre-made pie crust, but you can certainly make your own. It works for breakfast, lunch or dinner and is great with an herb side salad. This recipe concludes my guest recipe series at Anthology Magazine, please click here for more pictures and details. Bon Appetit!
By Erin Gleeson for The Forest Feast
Combine a couple pinches (or a quarter teaspoon each) of cinnamon, paprika, chili powder, garlic powder and sea salt. Mix spices well in a bowl with about 6 diagonally (oval) cut carrots plus 1T olive oil and 1t sesame oil. Roast at 400 for 20 minutes on a baking sheet until the edges are crispy brown. Enjoy warm!
