A WINTER’S TABLE WITH SEASONAL SPECIALTIES
RECIPES AND PHOTOGRAPHS BY KARISTA BENNETT
mixed greens with roasted winter squash
Serves 4 to 6
- 2 cups winter squash, cut into 1-inch cubes (delicata or butternut work best)
- 2 tablespoons plus ¾ cup extra-virgin olive oil, divided
- ½ teaspoon salt
- ¼ cup apple cider vinegar
- 2 to 3 tablespoons maple syrup (or to taste)
- 1 clove garlic, minced
- 1 teaspoon chopped fresh thyme
- Salt and fresh cracked black pepper to taste
- 5 to 6 ounces fresh mixed baby greens
- ½ cup dried cranberries, plus more for garnish
- ⅓ cup chopped toasted walnuts, plus more for garnish
- 8 ounces burrata cheese
Preheat the oven to 400 degrees F.
Toss the winter squash cubes with 2 tablespoons olive oil and ½ teaspoon salt. Place the squash in a single layer on a baking sheet and roast in the oven for about 15 minutes or until the squash is somewhat soft. Remove it from the oven and let it cool.
In a small bowl, whisk together the remaining olive oil, vinegar, maple syrup, garlic, and fresh thyme. Season to taste with salt and pepper.
To assemble the salad, toss the greens in about ¼ of the dressing. Just enough to lightly coat the salad. Then arrange the baby greens on a platter. Top with the winter squash, then sprinkle on the cranberries and walnuts. Sprinkle with salt and pepper.
Just before serving, carefully slice the burrata cheese and layer it on top of the salad. Garnish with additional dried cranberries or walnuts. Serve with the remaining dressing.
- 3 tablespoons butter, divided
- 4 large apples, peeled and sliced
- ½ cup brown sugar
- 2 vanilla beans, split in half and seeds scraped out
- 2 tablespoons cornstarch
- 1 (9-inch) pie dough, recipe follows
- 1 egg, whisked with 1 teaspoon water
- 2 tablespoons coarse sugar
- Whipped cream or vanilla ice cream, for serving
- 1½ cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon sugar
- 5 tablespoons good quality shortening
- 5 tablespoons unsalted butter
- 4 to 6 tablespoons ice water
To make the crust, mix the flour, salt, and sugar in a large mixing bowl. Work in the shortening and the butter with your fingers or pastry cutter until you reach a rough texture. Then add in 2 tablespoons of water at a time. Just until the pastry dough comes together.
Shape the dough into a ball and wrap in plastic wrap. Refrigerate for about 30 minutes. While the dough is chilling, prepare the apples.
Preheat the oven to 350 degrees F. Grease a 9-inch round or 8”x8” baking dish with 1 tablespoon butter.
Mix the apples with the brown sugar, vanilla beans, and cornstarch. Place the apples into the baking dish and dot with the remaining 2 tablespoons of butter.
Remove the pie dough from the refrigerator and let it soften a bit at room temperature. Roll out the dough into a 12-inch circle or square. Cut into small pieces, either uniform or however you’d like to cut the dough. You’ll need lots of pieces. (I made 1- to 2-inch squares.) Place the pieces of dough on top of the apples however you desire. This is a good time to have fun!
Once all the pieces of dough are covering the apples, brush the egg wash over the dough pieces and then sprinkle with course sugar.
Bake at 350 degrees F for 30 minutes or until golden brown. Let the pandowdy cool before serving. Serve with fresh whipped cream or vanilla ice cream.