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Prep
Difficulty
Medium
Time
Estimate
1 hour
Roast up the whole sweet potatoes and pumpkin chunks. Saute the mushrooms for the gratin. Make the salad dressing. Blend up the sweet potatoes and fold with the ginger and eggs. Bake up. Assemble the Mushroom Gratin and bake. While everything is in the oven, slice the remaining ingredients for the salad. Toss the salad and serve with the two bakes.
Fresh, powdered and candied ginger are whipped into roasted sweet potatoes and baked up with eggs for an almost souffle dish. Place in a small baking dish or in a few ramekins for individual portions instead. Save time by cooking the sweet potatoes several hours ahead when you are making breakfast or dinner the night before.
Roasted, caramelized chunks of pumpkin come together in this autumn salad oozing with creamy goat cheese, glistening pomegranates & roasted peppers. Everything is accessorized with a maple-pumpkin seed dressing. Save time the day of by preparing the roasted vegetables the night before, so they are cool enough to toss in the salad. Skip the goat cheese for a vegan/dairy-free salad. If bell peppers and green beans are not in season and available, just add a bit extra pumpkin instead. Pumpkins aren’t usually peeled + cut into chunks. A butternut squash is a bit less intimidating alternative, but a vegetable peeler and big knife should help you get through most pumpkins.
Almost a tart without the fruit, but easier to toss together with a garlicky-herb crumble on top. Substitute breadcrumbs if you cannot find almond meal or flour.
