roasted butternut squash salad with warm cider vinaigrette

I purchased our new cookbook and made this meal the next day (Halloween night exactly... we decided to stay in and eat, go figure!). I had a butternut squash on hand, originally planning on turning it into a velvety soup, but after seeing this wonderful recipe, decided to alter my course of action. There were a few preparation steps, but completely manageable any night of the week. I liked the different flavors of the roasted squash, toasted walnuts, dried cranberries, and shaved parmesan coming together, bathed in a warm cider dressing. When I next prepare this (it may make an appearance on our Thanksgiving table) I will opt to use only half the amount of olive oil, though. I felt the excess oil drowned out some of the zippiness of the cider and vinegar.

For dessert I made these fun Pumpkin Whoopie Pies. I had never had a whoopie pie prior to this, so I didn't really know what to expect. They were super moist and it was more like eating two muffin tops with frosting smashed in between... not a bad way to end the evening.

Stephanie

On the Menu: Leftovers

After our Catalonian fish soup meal, I utilized a few of the residual ingredients to create this satisfying rainy day lunch. Eggs over toast is one of my favorite dishes to eat, so I spiced up the usual with a little sautéed Spanish chorizo topped with leftover Red Pepper Sauce. Served alongside a simple arugula salad dressed in a pear gorgonzola vinaigrette, and voilà!

Stephanie