Butternut Hummus with Feta & Pomegranates

Butternut Hummus with Feta & Pomegranates

I hope you need a last-minute Thanksgiving appetizer because this butternut squash hummus dip is so insanely good! While I was making it, I couldn’t stop eating it. Now that the leftovers are in the fridge, I can’t walk by the kitchen without grabbing a cracker for a quick swipe.

It’s easy to make, especially if you’re roasting butternut squash for another recipe – just roast an extra cup of cubed squash and swirl this hummus together in no time. It’s thick, creamy, tangy, and nicely spiced from the cumin, coriander, and a bit of cayenne.

Butternut Hummus with Feta & Pomegranates

Now the important part – what REALLY puts this dip over the top is serving it all fancy with feta and pomegranates. The feta adds a nice salty bite and the burst of sweetness from the fresh POM POM pomegranate arils brings such a delicious pop of flavor, as well as a contrast to the feta. Plus that ruby red color is so pretty for the holidays!

Today we’re partnering with POM Wonderful, because we really really love pomegranates and ’tis the season for them (October through December). The little arils not only delicious but they’re packed with fiber and antioxidants. I love the convenience of the little ready-to-eat packs because they’re great for snacking or sprinkling and, let’s face it, I’m sometimes just too lazy to open up whole pomegranates 🙂

Butternut Hummus with Feta & Pomegranates Butternut Hummus with Feta & Pomegranates Butternut Hummus with Feta & Pomegranates

I served my dip with crackers, pita, sliced black radish, and chopped up romanesco – I think the little green romanesco trees look so festive for the December holidays that are just around the corner!

Butternut Hummus with Feta & Pomegranates

Simple Roasted Beets with Citrus

Simple Roasted Beets with Citrus

By now you probably know who’s bringing the stuffing, the mashed potatoes, the gravy, and the pumpkin pie. Well at least I do. I know if I’m going to add anything else to my Thanksgiving menu, it’s going to have to be something super easy to put together. It can’t take up reheating space in the oven, and it’s best if it can be made a few days in advance.

These beets check all of those boxes and they’re such a bright, tangy, citrusy holiday dish!

Simple Roasted Beets with Citrus

Pictured above – the main ingredients – I told you this one would be simple!

Simple Roasted Beets with Citrus

Roast the beets, toss them with splashes of sherry (or balsamic) vinegar, juice from part of the orange, lemon juice, and a few pinches of salt and pepper. Do this a few days ahead of time, and when you’re ready to serve, assemble the plate with orange segments, zest peels, and a few sprigs of watercress or arugula. To make it especially delicious, top with a little flaky Maldon Sea salt.

If you want to jazz it up even more, add some crushed, toasted pistachios and some feta or goat cheese. Or just keep it simple because it’s so good just like this :):

Simple Roasted Beets with Citrus

Oh – I almost forgot – I made a little button over there on the sidebar called Vegetarian Holiday Recipes. If you’re looking for holiday recipe ideas, click here (or the button on the sidebar), to see a list of recipes that I’ve chosen as good holiday options!

A Spiced-Up Fall Squash Salad

A Spiced-Up Fall Squash Salad

Do you do Friendsgiving or Thanksgiving? Or both? This year we’re having the traditional Thanksgiving with my family on actual Thanksgiving, and a fun virtual Friendsgiving this week with a few of my favorite bloggers – A Cozy KitchenSugar and ClothThe Kitchy KitchenSpoon Fork Bacon, Because I’m Addicted, and Baker’s Royale! One thing both holidays have in common? I was asked to bring a vegetable dish 🙂

I created this crowd-pleasing fall salad recipe that I know both friends AND family members will love. It’s the kind of salad that will convert any non-salad lovers because it’s filled with hearty roasted butternut squash (with some yummy spices), pomegranates, goat cheese, and pistachios. It’s a roasty, spicy, creamy, tangy combo that Jack and I are pretty obsessed with.

For our Friendsgiving, we’ve teamed up with ALDI. As the holidays approach, bigger grocery stores can be so crowded and complicated to navigate. During my trip to ALDI for these ingredients, it was so easy to find everything and I was happy that it was all fresh, high quality, and super affordable. I was in and out in 15 minutes – here’s everything I picked up for this spiced up squash salad:

A Spiced-Up Fall Squash Salad

But the food doesn’t stop with just my friends and family. To help bring more food to more people this holiday, ALDI is teaming up with Venmo and Feeding America® to encourage people to add a new tradition of giving to their Friendsgiving celebrations by using the very first Friendsgiving Turkey Hand emoji. Every time the Turkey Hand is shared on Venmo this November, ALDI will donate 10 meals to Feeding America to help people in need, up to one million meals. Learn more about the ALDI meal donations to Feeding America here.

A Spiced-Up Fall Squash Salad A Spiced-Up Fall Squash Salad

This salad recipe is super easy to pull off. Roast the squash, spice it, blend the dressing, and put it all together. A tip for roasting the squash: I like to add the spice mix AFTER the squash comes out of the oven while it’s still warm so the spices don’t burn in the oven.

A Spiced-Up Fall Squash Salad A Spiced-Up Fall Squash Salad A Spiced-Up Fall Squash Salad

Follow me on Instagram Stories on November 8th for more about the Friendsgiving festivities!

Happy Thanks (and/or friends) giving everyone!

Harvest Haven Salad & a trip to Madison

Harvest Haven Salad

The other day, we were having dinner with the family and my mom said “so, do you want to host Thanksgiving this year?” My first instinct was – heck no, that sounds like a lot of work! Of course, what came out of my mouth was a noncommittal “ok, sure? I guess?” Later that night, as the idea settled in my mind, I thought of the beautiful fall harvest-y type dishes I could make and I started to get excited.

I got warm and fuzzy feelings picturing my family gathered around the kitchen in our new home, drinking wine and talking about “the game” (football?), as my mom and I rotate dishes in and out of our Wolf double ovens (that will now come in super handy). As the one who usually shows up to Thanksgiving at the last minute, straight from the airport, this hosting gig seems like a big adult step.

What does all of this have to do with the beautiful salad up there? Well, the inspiration for both hosting Thanksgiving and the salad were from a trip we took to Madison hosted by Sub-Zero and Wolf. We’ve loved working with them over the past couple of years, and we’re totally on board with their philosophies – to inspire people to cook and create memorable experiences with their families, and to enjoy fresh, seasonal food.

Harvest Haven Salad & a trip to Madison

Something that I didn’t know before this trip, is that Sub-Zero and Wolf appliance are made right here in Madison. We toured both factory floors, and while they didn’t let us take photos of their proprietary processes, it was fascinating to watch the appliances being built from start to finish and to learn about the rigorous testing they do at each and every step. It gave me peace of mind knowing that the appliances in our home are going to last through the rigors that we put them through – holidays, cookbooks, and more. I was also reassured that if I (or anyone) have a problem with an appliance, someone from Madison (not overseas) will be on top of the repair.

Harvest Haven Salad & a trip to Madison Harvest Haven Salad & a trip to Madison

Also in Madison we met their resident chef, Joel Chesebro. He cooked for us and explained to me why I should almost always use the convection setting on my oven. Since I use the oven mostly to roast veggies, he explained that the consistent heat creates a nice, even brown crispness around the edges. In fact, the only time he doesn’t use convection is when baking cakes or quick breads so that the tops of the baked goods don’t brown before the inside is done cooking.

Next, (the prettiest part!), he took us on a tour of their new barn and the dreamy Harvest Haven gardens where they source the produce for guests of Sub-Zero and Wolf year round.

The blue skies and epic amount of fresh produce growing right there(!) made me want to move to a farmhouse in Wisconsin and make my #farmhousegoals come true.

Harvest Haven Salad & a trip to Madison above: the freshest butternut squash

below: barn dreams, and a spread of delicious pickled vegetables that Chef Joel made for us. Note to self: I need to get the recipe for those pickled Moroccan carrots – the spice combo was amazing!

Harvest Haven Salad & a trip to Madison Harvest Haven Salad & a trip to Madison Harvest Haven Salad & a trip to Madison

After strolling through the farm, their team made us a wonderful meal, and well, this salad (pictured at the top of this post) just floored me. It was so simple, but it was made from the freshest lettuces, tomatoes, turnips, and carrots that we just saw – proving yet again that delicious, beautiful food doesn’t have to be complicated! This will be the perfect start to my Thanksgiving meal. I just had to get the recipe from Chef Joel to share with all of you, and he kindly sent it, so here it is!

Spicy Chipotle Cornbread

Spicy Chipotle Cornbread

It’s fall and yes, I’m still crazy about the corn BUT hear me out – this cozy cornbread recipe is the perfect accompaniment to your favorite bowl of chili (two of my favorites are here and here). Chili and cornbread are, in my humble opinion, what fall dreams are made of. It’s the perfect dinner to cuddle up with on the couch.

Spicy Chipotle Cornbread Spicy Chipotle Cornbread

I have a few cornbread recipes here on the blog, but this spicy chipotle version is my new favorite. To the (vegan) cornbread base, I add chopped chipotle peppers, scallions, and kernels of fresh corn (although frozen is fine too, see below). This cornbread is lightly sweet, savory, and a tad spicy. It freezes well so I like to keep a stockpile in my freezer for whenever the cornbread craving hits 🙂

Spicy Chipotle Cornbread Spicy Chipotle Cornbread