I don’t know about where you live, but fall is in full swing here! Colorful trees, crisp evenings and mornings, football, pumpkin flavored EVERYTHING, and apples galore! Fall is our favorite time of the year, it’s a cozy season and a season filled with fun activities and tasty recipes.
This is what fall has been looking like around here. Lots of comforting and warm meals, and exquisite leftovers made into more meals!
Last week was when I really started cooking with some fall veggies I got at the market. A butternut squash was a must, and we had both been craving some brussels sprouts so I went to work on a meal that would include both.
While the picture needs some work, this meal was incredible! A venison steak with a maple balsamic sauce, spicy roasted butternut squash, and sauteed brussels sprouts with toasted walnuts, cranberries, and goat cheese to finish it all off! When dinner was over I packaged everything up in their own containers to be used for lunches, nothing beats roasted veggies on top of a salad! I ate for days with the leftovers of this meal, they were incredible! I always have a hard time using leftovers in their original form, I am just not a leftover person. So obviously I had to spruce them up a bit. The sauce that I used on the venison for dinner, made an excellent dressing over the spicy and sweet roasted veggies and the goat cheese added just the right touch of creamy!
Maple Balsamic Dressing
2 TBS Maple Syrup
1/4 cup balsamic vinegar
1 TB Dijon Mustard
**Adjust according to how spicy or sweet you would prefer.
Whisk all ingredients together in a bowl and serve on top of a salad or use as a marinade!
Spicy Roasted Butternut Squash
1 Butternut Squash, peeled and cubed
Aleppo Pepper (red pepper flakes will also work)
Salt and Pepper
Preheat oven 425. Peel and cube squash, place in a baking dish with olive oil and seasonings. Let bake until a soft and lightly browned at the edges squash. Serve as a side dish or on top of a salad!
Brussels Sprouts with dried cranberries, toasted walnuts, and goat cheese
Brussels Sprouts, sliced in half
Handful of cranberries
Handful of crushed walnuts, toasted
Salt & Pepper to taste
Place halved brussels sprouts in a pan with olive oil, rosemary, salt, pepper heated to medium. Saute until lightly browned. While brussels sprouts are sauteing place crushed walnuts in another pan heated to medium. Watch them carefully, so that you do not burn them. When they have begun to be somewhat aromatic is when they are finished. When brussels sprouts have cooked to your liking add the cranberries and the walnuts. Remove from heat. Plate the brussels sprout mixure and serve with crumbled goat cheese on top.