Are you looking for an appetizer that is as colorful as it is flavorful? With roasted kabocha squash, ricotta cheese, and onions cooked in a maple syrup-apple cider vinegar reduction, these kabocha squash toasts are so tangy and so delicious! The maple syrup-cider vinegar reduction is what makes these toasts so special to me. As the sautéed onions simmer in the sweet/sour mixture, they take on a soft, jammy texture and a smoky flavor that blends beautifully with the slightly nutty flavor of the kabocha squash. Add that lusciousness to ricotta cheese, and you have a wonderful meeting of flavors and textures.
Tag: Fiesta Friday (Page 10 of 40)
Slightly decadent, yet at the same time wholesome, this pumpkin chocolate chip bread is moist, sweet, and spiced with the iconic flavors of cinnamon and cloves. A thick slice of it tastes delicious with a hot cup of coffee or tea, or a cold glass of milk. It’s the perfect afternoon treat or after-school snack. And this recipe makes two loaves, so you can either keep both loaves for yourself, or keep one and give one away and make someone’s day!
Rice is one of the most versatile of foods. It takes on whatever flavors you are in the mood to add to it, and becomes a warm, steaming bowl of nourishment that really hits the spot on a cold evening. In this post, I am sharing two autumn rice recipes, both similar in that they include diced butternut squash and walnuts, and different from each other in that one is a savory and one is subtly sweet. Both versions are full of flavor and comfort, and are great side dishes for an autumn meal.
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