Before tonight’s recipe, I wanted to take a quick sec to let you know about something super exciting! Many of you know that I have recently began a business venture selling a phenomenal whitening toothpaste over on Facebook. (And before I go on: I’m putting in a bulk order on Friday, so leave me a comment if you want to order one of these terrific tubes!)
But what I’m really excited about is that this week, I have TWO openings to mentor two special people who want to join this truly life changing business venture! It costs zero money to get started, and I’ll personally walk you through every step of the way!
So leave me a comment if you’re interested in learning more about joining the business that helps me to fund this blog! 🙂
ONTO TONIGHT’S SHOW STOPPING RECIPE!
Hold onto your hats, friends, because this recipe is going to blow you away! haha But seriously though…
I love fall produce. There’s such a bountiful harvest of delicious vegetables and fruits that are in season and literally bursting from the soil in all their colorful glory! You already know my freakish love for GOURDS, but there are so many other gems of the fall harvest! Apples! Beets! Brussels sprouts! Greens! Pears!
And this recipe is made from all superfoods that are in season right now.
So let’s get into one of my favorite recipes….APPLE STACKS!!
Sweet and creamy mashed acorn squash sandwiched between a crisp honeycrisp apple slice, and a chewy roasted beet! Absolutely heavenly!
And they’re gluten free, vegan, and Specific Carb Diet friendly!
Here’s What You Need: (Serves 3)
1 bundle romaine lettuce
2 honeycrisp apples, cored and sliced into disks
1 acorn squash, pricked all over and microwaved
3 beets, scrubbed and sliced into 1/4 inch rounds
1/4 cup raisins
3/4 tsp ground cinnamon
pinch of salt
(To see all of the kitchen tools and gadgets I use and love, click here!)
Preheat your oven to 400 degrees F. Prick your acorn squash all over (read: A LOT) with a fork. Place on a paper towel and microwave for 10 minutes, flipping halfway through.
Meanwhile, thinly slice your beets into rounds. Place them on a tinfoil-lined, olive oil-sprayed baking sheet in a single layer. (Or just use nonstick foil like I do.) Spritz with olive oil and sprinkle lightly with salt. Bake for 25 minutes, flipping halfway through.
Once your squash is finished in the microwave (it should be soft), carefully, with oven mitts, take it out and let it cool for several minutes. Once it is able to be touched, cut it in half, scrape out the seeds and discard. Then, scoop out the flesh and stir in a sprinkle of salt and 3/4 tsp cinnamon until well combined. Then, fold in 1/4 cup raisins.
Next, prepare the plates by placing a bed of romaine lettuce on each plate. Also, prepare the apple rounds by slicing 1/4 – 1/2 inch rounds. (Horizontally through the apple, like the equator). Cut the core out of each slice with a small cookie cutter or paring knife.
To assemble, place 2-3 Tbsp of the squash mixture on an apple round and top with a beet round. Garnish with an extra raisin.
This meal was SO INCREDIBLE! I’m not one to gush (riiiiight…), but this was seriously delicious! My mom kept taking a bite, rolling her eyes, and going, “Oh my gosh!” Even my dad proclaimed, “I’ve missed your cooking!” haha
The flavors and textures were magnificent. First, the flavors: The apple was sweet and juicy, which was complimented beautifully by the subtly sweet squash mash, highlighted by the warm cinnamon and intensely sweet raisins.
Finally, the textures were fabulous. The crispy-crunchy apple, with the creamy and luxurious squash mash, and the chewy raisin surprises made it such an interesting dish!
These would also be great to bring to a party as an appetizer. Your guests would be blown away at the creativity and down-right deliciousness!
What’s your favorite in-season fall veggie or fruit?
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