The Novel Bakers
present the third and final day of
A Forest Feast by Erin Gleeson.
This cookbook helped me discover a marvelous thing ...
Oh, I was a squash Philistine. I don't think my mother fed me the squash because
baby food probably hadn't been invented back then. But it's never too late to try something new.
They remind me of oven baked potatoes--minus the calories. While this squash does have a hearty share of carbohydrates, they're good for you.
Step 1: Peel and cube 1 butternut squash. Toss with olive oil, salt, and pepper. Roast at 425 degrees F for 25-30 minutes.
Step 2: Combine cubes with 1 c. cherry tomatoes (sliced), 1 avocado (cubed), 1 c smoked mozzarella (cubed), and 1/2 cup basil, chopped.
Step 3: Dress with olive oil, balsamic vinegar, salt, and pepper.
I also made an asparagus tart.
The addition of pine nuts added texture, and the herbs gave it a little zing.
Defrost 1 frozen puff pastry sheet. Roll out and place in a greased pan. "Pinch
edges up to make a crust." Spread a thin layer of soft Brie over the bottom. Beat 1 egg and pour it
over the cheese. Add 15 raw asparagus stalks. Sprinkle with 2 T pine nuts, 2 T capers, 1/2 t garlic powder, 1/2 t dried Italian herbs and salt/pepper to taste. Bake 375 degrees F for 20 minutes.
Previous Recipes from The Forest Feast:
Visit the Novel Bakers for enchanted excursions into the forest:
For more inspiration, visit A Forest Feast on the NB's Pinterest Board.
Note: The Forest Feast is a book from my personal collection. This is not a compensated review--just playtime with the Novel Bakers and joyful sharing of a great cookbook.
The $100 Williams-Sonoma Giveaway ends tomorrow at midnight (Nov 21st) CST.
Click for details.
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The Foodie Friday Link Party
Stay warm this weekend.