I first made this apple butternut squash gratin for my sister’s baby shower last year and it was completely devoured. Not a crumb was left. I was a little sad because once I had had a taste of it, I was already dreaming about leftovers. I’ve been meaning to make it again every since, but it somehow slipped from my mind and then the next thing I knew, it was spring. When a good friend and his mother made the trip up to have dinner with us earlier this fall, this gratin instantly came to mind. It just seemed like the perfect dish. Warm and satisfying, while being perfectly seasonal with roasted butternut squash, sautéed apple, fresh rosemary, nutty gruyere, and a dash of cream, all topped with crunchy, garlicky breadcrumbs, this gratin is both deliciously sweet and savory. It is also guaranteed to make your house smell absolutely amazing.
The dish is substantial enough to serve as a main dish, pairing beautifully with a harvest salad of pear or apple, walnuts, and gorgonzola, but it would work equally well as a side to any fall meal. It would be an especially nice accompaniment to a Thanksgiving dinner, especially if you are looking for something that will work for both your vegetarian and meat-eating guests alike.
Is football getting in the way of your New Year’s resolution to eat healthier? Well lament no more, because these enchiladas are absolutely deeeelicious and they are loaded with healthy veggies.
Joseph first made these enchiladas for me a year and half ago after one of my knee surgeries and afterwards I only vaguely remembered some yummy thing with sweet potatoes. When he made it again and I wasn’t hopped up on painkillers, I begged him to make it again and again and again. I adore roasted veggies and am especially in love with sweet potatoes and poblano chilies together. If you’re not familiar with poblanos, they’re the mild peppers typically used to make chilis rellenos.
I have a new favorite quinoa recipe. This southwestern quinoa salad now stands right at the top of the list along with the spinach feta quinoa that I fell head over heals in love with earlier this year. This one’s got some of my favorite ingredients and flavors: black beans, fresh veggies, some southwestern chili spice, and (my favorite) delectable, creamy avocado. Oh, and of course the wonderful nutty and nutritious quinoa with its fun, slightly crunchy bite.
If the ingredients alone aren’t enough to have you running to get your keys to go to the store, consider how easy and healthy this dish is. In fact, we first made this the morning we were heading up to Vermont for the day. As much as Joseph and I love eating out, we’re pretty frugal and besides, we had to save our money to stock up on cheese, maple syrup, and our favorite Vermont pepperoni. We hadn’t thought ahead and planned on making anything, but when I woke up the morning of our day trip, I figured, hey, that recipe looked pretty simple, I bet we could make it quickly before heading out.
This dish is so many things, and yet it is so simple. It’s the perfect side dish for summer picnics and barbecues, but it also easily works as a light, refreshing dinner or lunch. You could just as easily make it a day or two ahead as you could make it on a weeknight just before digging in. And best of all, it all comes together in an explosion of color and great textures.
It’s such a complete meal that I didn’t even notice until Joseph pointed out that it’s vegan. But between the almonds and the edamame, there’s plenty of protein and the carrots and scallions make it even healthier (and more colorful!). Sesame seeds, toasted sesame oil, rice vinegar, and honey give it a delicious Asian flare and dried cranberries provide a sweet, tart contrast (and even more color!).