Micro greens, butternut squash, and fun with the girls (only one is old enough to help though!).
The moments I get to spend with my girls cooking is one of my great joys. Yes, it usually ends with food spilled all over the floor, sticky bodies, and dirty clothes. That means time that I will need to spend cleaning the kitchen and giving baths. However, I know that the laughs we have while cooking and the lessons learned are ones that we will not get back. We won't get a "re-do" of the time while they are young so an extra bath and more cleaning seems to be worth it MOST nights. ;)
Tonight we decided to make something different with the amazing micro greens we grow!
The micro greens are packed with vitamins and my family loves them! My 2 year old Ava loves eating them because they are so "cute" and small.
Here is the recipe we tried and it was a huge hit across the board!
Roasted Butternut Squash Salad with Warm Cider Vinaigrette
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 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 (We used spinach and beet micro greens instead!) 1/2 cup walnuts halves, toasted 3/4 cup freshly grated Parmesan
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.Read more at: http://www.foodnetwork.com/recipes/ina-garten/roasted-butternut-squash-salad-with-warm-cider-vinaigrette-recipe.html?oc=linkback
Read more at: http://www.foodnetwork.com/recipes/ina-garten/roasted-butternut-squash-salad-with-warm-cider-vinaigrette-recipe.html?oc=linkback