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Creamy goat cheese, roasted squash and garlic are blended or mashed together into spreadable goodness.
Just a bit crisp, with hints of squash, cheddar and sage, these quinoa patties look more complicated than their simple construction. Butternut squash is shredded instead of mashed which makes these patties more like a fritter, but with protein from the cheese, almond meal and quinoa. If you want to skip the nuts, substitute bread crumbs. If you want to skip the dairy, there is no need to add anything else- we tried them with and without it, both are delicious. Cheddar just makes them a bit more kid-lovable. Be sure to cook the quinoa ahead. These freeze well, but also the mixture can be made ahead and just balled up and seared/baked to order.
A creamy white sauce pureed with squash brings new life to the classic macaroni pasta bake. We use butternut; feel free to substitute your favorite. A food processor or blender will make your life easier for pureeing the squash. If you have a larger squash, more than you need, roast it all and bag it up in one or two cup portions for future dishes.
Cabernet is reduced with a bit of cacao or cocoa powder giving this savory sauce an almost chocolate ganache feel, perfect to drizzle on chicken or steak. For a dairy-free option, substitute a flavorful olive or coconut oil.
Dazzling red beets, carrots and shocking bits of cocoa bitterness from the cacao nibs, which are bits and pieces of raw cacao pods all shine together in this unique salad. To complete the chocolate effect we couldn’t resist tossing it with this Cocoa Vinaigrette.
