Winter Roasted Vegetables with Lemon Extra Virgin Olive Oil Dressing

Winter Roasted Vegetables with Lemon Olive Oil Dressing | Edible Perspective

This post is sponsored by Olive Oils from Spain.

While I can't say I've had too many (or any at all) real cravings during my pregnancy, I will say fall and wintery foods have really been speaking to me. They're so comforting and satiating right now, and easy to prepare in many simple ways as I'll be showing you today.

I've used olive oil as one of the sole oils in my kitchen for years now. And while I've heard and read about the numerous health benefits of regular consumption of this oil, I had never done much research into the many geographic locations it's produced in and distributed from. I had no idea Spain is the largest producer of olive oil and organic extra virgin olive oil in the world. This is largely due to the climate being particularly ideal for olive growing in this country. Spain also invests the most R+D when it comes to their olive oils, in comparison to all other olive oil producing countries combined

In today’s recipe, the combination of creamy, nutty delicata squash with crisped fingerling potatoes and brussels sprouts work so well together. The pine nuts also add just the right amount of richness and crunch. I created a simple and light dressing to drizzle overtop with grated garlic, olive oil and lemon. The dressing adds a little pop and helps meld all of the ingredients together, especially with the herb flavors infused into the vegetables during the roasting process. I could seriously eat this for days on end.

I utilized the olive oil for the roasting but also in the 3-ingredient dressing you'll drizzle on top at the end. It's the cold-pressed, extra virgin olive oil that feeds our bodies with the highest dose of health benefits (from the polyphenol content). Regular olive oil consumption has been heavily studied and linked to health benefits like, cardiovascular, anti-inflammatory, digestive, cognitive, and many others. The key to getting the most out of your olive oil, is making sure it is of the highest and purest quality. So, it is important to do a little research before grabbing any bottle off the store shelf.

Disclaimer: Please consult your health care provider when making any dietary changes.

To check out the recipe details, head on over to the Olive Oils from Spain blog

Winter Roasted Vegetables with Lemon Olive Oil Dressing | Edible Perspective
Winter Roasted Vegetables with Lemon Olive Oil Dressing | Edible Perspective
Winter Roasted Vegetables with Lemon Olive Oil Dressing | Edible Perspective
Winter Roasted Vegetables with Lemon Olive Oil Dressing | Edible Perspective

Hope you enjoy this cozy, comforting recipe as much as we did! And Happy Thanksgiving week!

The full recipe can be found HERE!

Ashley

Today's post is sponsored by Olive Oils from Spain, and I received compensation for writing this piece. Opinions are always my own. If I didn't love it, you wouldn't hear about it. Thanks for your continued support! 

Acorn Squash Bowls with Pears, Pecans and Vanilla Bean Cream

Acorn Squash Bowls with Pears, Pecans and Vanilla Bean Cream | Edible Perspective

Today's recipe is for the home cook who doesn't bake. It's for the person who doesn't want to worry about measuring cups of flour and other ingredients and dirtying a bunch of bowls and utensils. It's for the person who loves a not-too-sweet dessert or wants a killer brunch recipe to serve for the holidays. Okay, this recipe can really be for everyone. Unless you don't like squash, pears, pecans, or vanilla. In which case, I am so very sorry.

While I do enjoy more traditional baking, I also love the idea of this sort of deconstructed, roasted dessert in a bowl. Not only is it served in a bowl but the little acorn squash also forms a natural bowl, holding all of the saucy goodness.

This bowl-themed recipe is dedicated to my wonderful blog friend, Cynthia, from Two Red Bowls. Get it now with the "bowls" theme? (hehe) The lovely Alana + Stephanie organized a spectacular blog-land baby shower to celebrate the arrival of Cynthia's little babe, Luke. He arrived last week and is totally adorable. Not much beats a tiny, squishy little newborn. That wrinkly skin and newborn smell are just everything. I'm sure it's even more amazing when it's your little baby. Eeep! Cynthia's latest post, introducing her little man, was the sweetest ever. It got me all the more excited about the upcoming arrival of our little one. 

Here's to Cynthia, her husband, and baby Luke ("baby bowl"). I couldn't be happier for the three of you, and I'm wishing you the very best during this exciting, new time in your lives. I'm also fully expecting to hit you up when I'm freaking out in the first week after our girl is born. You'll have all the answers for me, right? :) Love to you!

Big thanks again to Alana + Stephanie for hosting this virtual baby shower for Cynthia! Be sure to check the hashtag #threeredbowls to see what everyone is posting!

Acorn Squash Bowls with Pears, Pecans and Vanilla Bean Cream | Edible Perspective
Acorn Squash Bowls with Pears, Pecans and Vanilla Bean Cream | Edible Perspective
Acorn Squash Bowls with Pears, Pecans and Vanilla Bean Cream | Edible Perspective
Acorn Squash Bowls with Pears, Pecans and Vanilla Bean Cream | Edible Perspective
Acorn Squash Bowls with Pears, Pecans and Vanilla Bean Cream | Edible Perspective

Print Recipe!

Acorn Squash Bowls with Pears, Pecans and Vanilla Bean Cream

gluten-free, vegan  // yields 8 servings

for the squash:

  • 2 medium acorn squash
  • 1-2 tablespoons refined avocado oil (or other neutral tasting cooking oil)
  • 1 cup pecans, roughly chopped
  • 3 medium pears
  • 1/4 cup butter, divided
  • 1/3 - 1/2 cup brown sugar, divided
  • pinch of salt

for the cream: (non-vegan option listed in notes)

  • 1 cup cashews, soaked overnight + drained (not necessary to soak if using Vita-Mix, Blentec, etc.)
  • 1/4 cup water
  • 1/4 cup unsweetened non-dairy creamer (I used Califia Better Half)
  • 1/4 cup pure maple syrup
  • 1 1/2 - 2-inch piece whole vanilla bean, cut into 2-3 pieces (pod + beans)
  • pinch of salt
  • 2 tablespoons vegan butter, melted

Preheat oven to 425Β° F and line a large baking sheet with parchment. Halve both squash from stem to end, remove seeds, then slice each half in half again (8 pieces total). Rub with a tablespoon or so of oil on all sides and place cut side down (either side) on the baking sheet. Roast for 18-20 minutes. Flip each piece to the other cut side and roast for another 10-15 minutes. Both cut edges should be deeply golden brown and squash will be tender.

Meanwhile, place all cream ingredients (except melted butter) in your blender. Blend working to high for about 60 seconds until completely smooth. Pour in melted butter and blend again. Thin out with a bit more water if needed. Consistency should pourable but not runny. It will thicken some as it sits. Add additional vanilla bean if desired. (I used a 2-inch piece.) Pour into a jar and set aside.

Heat a large skillet over med-low heat. Add the chopped pecans to the dry skillet and toast, stirring frequently, for 6-8 minutes until fragrant and starting to brown. Place in a bowl and wipe out the skillet.

Towards the end of the squash roasting, thinly slice your pears and discard the cores. Add 3 tablespoons of butter to the pan with the sliced pears and about 4-5 tablespoons loosely packed brown sugar. Stir frequently until pears start to soften and butter and sugar are bubbly, about 5-8 minutes.

When squash is done, remove from the oven and turn facing up, resting on the outer shell. Sprinkle with 2-3 tablespoons brown sugar and break apart the remaining 1 tablespoon butter and place a dab in the "bowl" of each slice. Place in the oven for about 4-5 minutes until bubbly. 

Remove and plate squash with warm pears and pecans, then drizzle with vanilla bean cream sauce. 

Notes:

Store cream in a sealed container in the fridge for about 1 week. Add a bit of water to thin out as needed and reheat in a pot over low heat.

If your vanilla beans are dry and hard, soak the cut piece in hot water for 15 minutes or so to soften.

For the non-vegan vanilla bean cream, use 6 tablespoons of water and 1/4 cup of half and half. Everything else remains the same.

Acorn Squash Bowls with Pears, Pecans and Vanilla Bean Cream | Edible Perspective

Before I go, I have to give a shout out and mega thanks to my real-life and blog besties, Gena + Sonja for hosting my virtual shower yesterday! You can check #ediblebabybash for all of the amazing posts. The theme was breakfast, which was absolutely perfect. They know me too well! A huge, heartfelt thank you to everyone who joined in. We are feeling quite loved over here!

xo

Ashley


Two Red Bowls baby shower links:

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