Yay it’s beginning to feel a lot like fall in Manhattan. All of a sudden the weather went from 70 degrees and humid to 60 degrees and cool. I love the fall. Yes, I love summer, too, but after 3 months of sweating, I’m ready for some cooler weather. I’m also ready for roasting veggies. There’s something so cozy about roasting vegetables when it’s chilly outside and making a nice, warm dinner that feeds your soul. Know what I mean?
I’ve got just the dish to get you into the fall-mood and move your taste buds away from raw salads (which we love in the summer) into more roasted, warm foods that are comforting, yet healthy and delicious, of course.
Come on and see what I cooked up for you today. You’re gonna love it!
p.s. There’s a special spicy cider ingredient in this recipe that I cannot wait for you to try.
Okay I know how everyone loves the taste of apple cider and spices this time of the year but most of the ciders sold in the food store are loaded with junk. You know what I mean if you’ve ever checked out the label on a juice bottle in the store. It’s scary. But have no fear! I’ve got you covered with a new beverage that I’m over the moon for and I know you are going to love it, as well. The R.W. Knudsen family line of juices is so amazing and I’ve been using their juices quite a bit the last few months to add flavor to my recipes, as I’m sure you’ve seen in these recipes below.
But today, we’re going to talk about a juice that’s got more of a fall-theme to it. Enter Cider & Spice. OMG this juice. I can’t even. This has become my new go-to way to add flavor to EVERYTHING for the fall. Yes, everything.
This recipe is super easy. Super duper easy. It might look complicated but it’s not. Trust me, folks. All you need to do is roast the acorn squash in the oven, place it in a shallow bowl or serving platter and top it with apples, parsley, walnuts, purple cabbage, sesame seeds and a whole lot of this Cider & Spice dressing, which I created with creamy coconut milk, almond butter and Medjool dates. So sweet and satisfying. You’ll want to make this dressing over and over again as a dip for veggies, too. To save time, you can prep the toppings while the squash is roasting to save time or prep those items in the morning and set them in the fridge for easy access when the squash is done roasting.
This bottle of sweetness is literally my new bff. You are going to want to add this juice to every holiday recipe you make.
If you’d like to make this dish a bit heartier, you can add 1 cup of cooked gluten-free whole grains such as quinoa, millet, wild rice, brown rice or sorghum. I know there are some men (ladies- you know your husbands want something substantial) who need a bit more umphhhh to their meal. Take my lovely father for example. The guy needs a lotta food to fill up his tank. And you don’t to mess with an empty tank, if you know what I mean. Hehe.
So, toss in some whole grains if desired. If not, keep this recipe as is and enjoy! Happy fall.
- 1 large acorn squash
- 1 Tbsp. extra-virgin olive oil, plus more if needed
- Sea salt and freshly ground pepper, to taste
- 1 small purple cabbage, thinly sliced or finely chopped
- 1 small head radicchio, thinly sliced
- 1 large apple, diced
- 3 Tbsp. raw walnuts
- 2 Tbsp. finely chopped fresh parsley
- 1 Tbsp. finely chopped fresh basil, plus more for garnish
- 1 Tbsp. sesame seeds
- ⅓ cup R.W. Knudsen Cider & Spice Juice
- 1 Tbsp. creamy almond butter
- ½ cup (shaken) full-fat coconut milk
- 4 large Medjool dates, pitted
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Set aside.
- Lay the squash on the prepared baking sheet and drizzle with olive oil. Use your hands to coat the pieces and sprinkle with sea salt and pepper.
- Roast the squash in the oven for 25-30 minutes or until fork tender.
- Remove the squash from the oven and transfer to a shallow bowl or a large serving platter. Top with the cabbage, radicchio, apple, walnuts, parsley, basil and sesame seeds.
- Puree the R.W. Knudsen Cider & Spice Juice, almond butter, coconut milk, dates and sea salt to taste in a blender. Drizzle this dressing over the salad mixture and serve immediately.
- Note: You can peel the skin off the squash before serving or before you place it in the serving bowl.
This post was sponsored by R.W. Knudsen. All opinions are my own.