Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Roasted Butternut Squash Salad with Warm Cider Vinaigrette
2008, Barefoot Contessa Back to Basics, All Rights Reserved
Prep Time:    15 min
Cook Time:    28 min
Serves:    4 servings

Ingredients

    1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
    Good olive oil
    1 tablespoon pure maple syrup
    Kosher salt and freshly ground black pepper
    3 tablespoons dried cranberries or dried cherries
    3/4 cup apple cider or apple juice
    2 tablespoons cider vinegar
    2 tablespoons minced shallots
    2 teaspoons Dijon mustard
    4 ounces baby arugula, washed and spun dry
    1/2 cup walnuts halves, toasted
    3/4 cup freshly grated Parmesan

Directions

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 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

While the squash is roasting, combine the apple cider, 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 arugula 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.

Root Vegetable Tarte Tatin

Vegetable Tarte Tatin
Recipe courtesy Food Network Magazine
Prep Time:40 min
Cook Time:1 hr 10 min
Serves: 8 servings

Ingredients

·    2 medium sweet potatoes, peeled and cut into 1/2-inch-thick rounds
·    2 medium parsnips, peeled and cut into 1/2-inch-thick rounds
·    1 small onion, cut into 1/2-inch-thick rounds
·    4 cloves garlic, halved
·    3 tablespoons extra-virgin olive oil
·    Kosher salt and freshly ground pepper
·    3/4 cup sugar
·    1 tablespoon white wine vinegar
·    1 tablespoon small fresh sage leaves
·    1 tablespoon fresh oregano leaves
·    6 ounces mozzarella, grated (about 1 cup)
·    1 8.5-ounce sheet frozen puff pastry, thawed
·    All-purpose flour, for dusting

Directions
Preheat the oven to 400 degrees F.

Toss both kinds of potatoes, the parsnips, onion, garlic, olive oil, 1 teaspoon salt and 1/4teaspoon pepper in a bowl. Spread in a single layer on a baking sheet; bake until tender, about 45 minutes. Let cool slightly.

Meanwhile, mix 2 tablespoons water and the sugar in a skillet and bring to a boil over medium heat. Cook, swirling the pan, until amber, about 7 minutes. Remove from the heat and stir in the vinegar and 1/4teaspoon each salt and pepper. Pour the caramel into a 9-by-13-inch glass baking dish and spread with a rubber spatula. Sprinkle the sage and oregano on top.

Arrange the roasted potatoes and parsnips in a single snug layer on top of the caramel. Scatter the onion and garlic over the roasted vegetables; sprinkle evenly with the mozzarella.

Roll out the puff pastry on a lightly floured surface into a 9-by-13-inch rectangle. Pierce the pastry all over with a fork, then lay it on top of the mozzarella, folding the edges under to fit, if necessary. Bake 20 minutes, then reduce the oven temperature to 350 degrees F and continue baking until the dough is cooked through, 15 to 20 more minutes.

Let the tart cool 10 minutes in the baking dish, then carefully invert it onto a cutting board. Replace any vegetables that stick to the dish, if necessary.