Roasted Squash Salad with Apples

This recipe salad has layers of sweetness from the squash, apples and honey, balanced by the cider vinegar and goat cheese. The roasted squash seeds add a crunchy addition.

 

Preparation Time:  45 minutes

Baking Time:           40 minutes

Serves 8

 

3/4 cup (175 mL)      apple cider vinegar

1/4 cup (50 mL)        Ontario Honey

2 tbsp(25 mL)           butter, melted

Salt and black pepper

1                                  Ontario Butternut Squash, peeled and cut into 1-inch cubes (about 4 cups/1 L), reserve seeds

1/4 cup (50 mL)        olive oil

1 tbsp (15 mL)           chopped fresh Ontario Thyme Leaves

2                                  Ontario Honeycrisp Apples, cut into matchsticks

3/4 cup (175 mL)      crumbled Ontario Goat Cheese (Chévre)

 

In large bowl, whisk together 1/2 cup (125 mL) of the vinegar, honey, butter and a pinch each salt and pepper. Add squash and toss to coat; remove squash with slotted spoon reserving vinegar mixture. Place squash on parchment paper-lined rimmed baking sheet. Roast in 375°F (190°C) oven, basting occasionally with reserved vinegar mixture, until squash is tender, about 30 minutes. Set aside.

Meanwhile, separate seeds from pulp; soak seeds in bowl of water for 5 minutes. Drain and place on clean tea towel; dry seeds and remove any excess pulp. In small bowl, toss seeds with 1 tsp (5 mL) of the oil and a pinch each salt and pepper. Spread in single layer on small parchment paper-lined baking sheet and bake in 375°F (190°C) until seeds are golden, 8 to10 minutes. Place on paper towel.

In small bowl, whisk together remaining vinegar and oil, thyme and a pinch each salt and pepper. Set aside.

In medium bowl, toss squash and apples with enough vinaigrette to coat. Place on large serving platter. Sprinkle with crumbled cheese and roasted seeds.

 

Nutritional Information:

1 Serving                      

PROTEIN:                   4 grams

FAT:                             14 grams

CARBOHYDRATE:   26 grams

CALORIES:                240      

FIBRE:                         2 grams

SODIUM:                     210 mg

 

Sweet Potato Panna Cotta

A simple but elegant dessert. It can also be garnished with diced apples and/or some spicy candied nuts for textural contrast. 

 

Preparation Time:        10 minutes

Cooking Time:              8 minutes

Standing Time:             30 minutes

Chilling Time:                6 hours or overnight

                                           Serves 8

 

2-1/2 cups (625 mL)       35% Ontario Whipping Cream

3/4 cup (175 mL)             puréed, cooked Ontario Sweet Potato

3/4 cup (175 mL)             Ontario Milk

1/2 cup (125 mL)             Ontario Maple Syrup

2 tsp (10 mL)                    plain gelatin

1/4 tsp (1 mL)                   each ground cardamom, nutmeg, cinnamon and allspice

1/2 tsp (2 mL)                   vanilla

In large saucepan, whisk together cream, sweet potato, milk, maple syrup, gelatin, cardamom, nutmeg, cinnamon and allspice. Over medium heat, cook for 5 to 8 minutes, just until mixture begins to steam; remove from heat. Let stand for 30 minutes for spices to infuse mixture. 

 

Strain mixture through a sieve into large glass measuring cup. Cover and let cool to room temperature. Stir in vanilla and pour into small glass dishes or ramekins. 

 

Cover and refrigerate until set, 6 hours or overnight.

 

Nutritional Information:

1 Serving

PROTEIN:                        3 grams

FAT:                                  27 grams

CARBOHYDRATE:        25 grams

CALORIES:                     349

FIBRE:                              1 gram

SODIUM:                          45 mg