Roasted Beet &: Sweet Potato Platter
6 each white &: orange sweet potatoes
Sea Salt &: pepper
Blue cheese crumbled or feta or Gorgonzola
Roasted pecans or walnuts or almonds
Remove greens from beets.
Roast beets in oven —drizzle with oil, sea salt &: pepper—cover with foil-350 for 1 hour)
When beets are roasted-peel and cut into cubes.
In a bowl, toss warm beets, cheese &: pecans.
Slice potatoes in rounds and drizzle with oil, sea salt &: pepper. Roast potato rounds in oven for 20 minutes or until golden brown. Make sure the potatoes do not overlap.
Arrange the potatoes around the edge of your platter, pile the beet mixture in the middle.
Pumpkin Pie Dip:
8 oz cream cheese
2 cup of confectionary sugar
15 oz pumpkin
1 tsp cinnamon
Serve with: ginger snap, pears, apples, and toasted pound cake
Butternut squash &: apple rustic tart
1 1/4 cups all-purpose flour
8 tablespoons cold unsalted butter, diced (1 stick)
cup cold water
1 large baking apple, such as Rome Beauty or Cortland
1 small or 1/2 medium butternut squash
1 small sweet onion,
3 tablespoons unsalted butter, melted
2 teaspoons chopped fresh thyme leaves
Sea salt and freshly ground black pepper
1/3 cup crumbled Gorgonzola or blue cheese
For the dough: Pulse the flour and salt together in a food processor. Add the butter and pulse about 10 times until the mixture resembles coarse cornmeal with a few bean-size bits of butter in it. Add the water and pulse 1 to 2 times more: don’t let the dough form a mass around the blade. If the dough seems very dry, add more cold water,
1 teaspoon at a time, pulsing briefly. Remove the blade and bring the dough together by hand. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate at least 1 hour.
For the filling: Halve and core the apple. Cut each half into 8 wedges and put them in a large bowl. Slice the squash and cut the onion into wedges so that both are as thick as the apple wedges and add them to the apples. Add the butter, thyme and toss to combine. Season with salt and pepper and toss again.
Preheat the oven to 400 degrees F.
Roll the dough on a lightly floured surface into a 12-inch disk. Transfer the dough to a baking sheet –Starting 2 inches from the edge, casually alternate pieces of apple, squash, and onion in overlapping circles. tuck them in where you can or double them up to use all the filling. Fold and pleat the dough over the edge of the filling. Bake until the crust is brown and the apple, squash, and onion are tender and caramelized, about 55 minutes. Scatter the cheese over the filling and bake until melted, about 5 minutes more. Cool the tart and cut into wedges.