Fall Panzanella with Butternut Squash

Butternut squash is a fall favorite, and for good reason! This sweet, nutty vegetable is the perfect way to honor the changing of seasons. IN THIS ISSUE we slowly roast the squash until its edges crisp and caramelize, while the center remains soft and sweet. Paired with tart goat cheese, juicy raisins, and homemade croutons, this autumn version of a panzanella salad is dinner done well.

Panzanella Salad with Butternut Squash
Serves 6 - 8

Butternut squash is a fall favorite, and for good reason! This sweet, nutty vegetable is the perfect way to honor the changing of seasons. We slowly roast the squash until its edges crisp and caramelize, while the center remains soft and sweet. Paired with tart goat cheese, juicy raisins, and homemade croutons, this autumn version of a panzanella salad is dinner done well.

Ingredients:
1 small butternut squash
1/2 cup raw pumpkin seeds or 1/2 cup pepitas
2 tablespoons olive oil
1/4 teaspoon cayenne
1/4 teaspoon salt
1/4 teaspoon pepper
2 bunches kale
2 tablespoons butter
3/4 tablespoon Za’taar
1 French loaf, cut into 1” cubes
3 oz arugula
2 tablespoons raisins
4 oz goat cheese, crumbled
1/4 red onion, thinly sliced
Additional salt and pepper to taste

Dressing:
3 tablespoons olive oil
1/2 tablespoon balsamic vinegar
1 teaspoon red wine vinegar
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon honey
1 tablespoon tahini

Directions:
1. Preheat the oven to 400°F. Wrangle the butternut squash by peeling, seeding and slicing it into 1” wedges. In a large bowl, toss the squash pieces with the raw pumpkin seeds, olive oil, cayenne, salt and pepper. Spread the mixture evenly on a roasting dish and roast for 40-45 minutes, turning the squash and seeds every 10 minutes until the squash is golden and tender. (If using pepitas, add to the roaster for just the last 5 minutes.) Remove from the oven.

2. Meanwhile, massage the kale in 1 tablespoon olive oil for about 2 minutes. Whisk together the dressing ingredients until all the ingredients are fully incorporated. Add half of the dressing to the kale, toss until the leaves are well-coated.

3. In a large skillet over medium-low heat, melt the butter and stir in the Za’taar seasoning. Add the cubes of bread and toss until croutons are evenly coated. Continue sautéing over medium heat until the croutons are golden and crispy.

4. Add the arugula to the kale, and top with the roasted butternut squash, pumpkin seeds, croutons, raisins, red onion, and crumbled goat cheese. Drizzle with the remaining dressing and season with additional salt and pepper to taste. Enjoy immediately.

Better Than Grandma’s Rice Pudding

It’s time to dust off some old recipe cards and embrace a classic dish that you may have forgotten all about — rice pudding! We not only love this simple, decadent dish for its nostalgic memories, but also for its rich flavor that can breathe coziness into any autumn day. Serves 6-8.

Rice Pudding Ingredients:
4 cups whole milk
1 cup heavy cream
1/2 cup sugar
Pinch of Kosher salt
1 cup short grain rice (like Arborio or sushi rice)
2 cinnamon sticks
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract

Fruit Compote Ingredients:
2 tablespoons orange juice
2 tablespoons brandy
1 tablespoon water
1/4 cup brown sugar
1/4 cup golden raisins
1/4 cup dried cherries, chopped
1/4 cup dried apricots, chopped
Sliced almonds for garnish

Rice Pudding Directions:
1. In a heavy-bottomed saucepan, bring the milk, cream, sugar, and salt to a boil.
2. Stir in the rice and cinnamon sticks, and turn the heat to low. Keeping the rice uncovered, simmer and cook the rice for 50-60 minutes, or until the mixture thickens to the consistency of yogurt. Stir the rice occasionally to keep it from sticking to the bottom of the pan.
3. Once the rice has thickened, remove from the heat and stir in the vanilla and almond extract.
4. Top with your preferred toppings - a sprinkle of cinnamon, a scoop of fruit compote (see recipe below), or chopped nuts.

Fruit Compote Directions:
1. In a small saucepan, combine the orange juice, sugar, brandy, and water.
2. Bring to a simmer over medium-high heat and stir until the sugar is dissolved, about 3 minutes.
3. Add the dried fruit and cook until the fruit is slightly plumped - about 2 more minutes.
4. Remove from the heat and let cool.