Warm Butternut Squash and Chickpea Salad
I added arugula instead of red onion because we had no red onion. Really hearty and good.
Because he is so underground
Gingerbread Bread Puddings with Apple Compote…the best bread pudding i’ve ever eaten! So festive.
Salted Chocolate Tart…for Gass Family Christmas!
Fresh Orange Tart with Hazelnut Crust…for Gass Family Christmas!
Roasted Pumpkin Cheese Fondue.
make it. so. good. yumm.
Roast Pumpkin with Cheese “Fondue”
Serves8 (main course) or 12 (side dish)
As the pumpkin roasts, its skin becomes gorgeously burnished, while inside, slices of baguette, Gruyère, and Emmental coalesce into a rich, velvety concoction that is utterly fabulous served with a scoop of tender pumpkin flesh.View more of our favorite recipes from this issue.
Preheat oven to 450°F with rack in lower third.
Toast baguette slices in 1 layer on a baking sheet in oven until tops are crisp (bread will still be pale), about 7 minutes. Transfer to a rack to cool.
Remove top of pumpkin by cutting a circle (3 inches in diameter) around stem with a small sharp knife. Scrape out seeds and any loose fibers from inside pumpkin with a spoon (including top of pumpkin; reserve seeds for another use if desired). Season inside of pumpkin with 1/2 tsp salt.
Whisk together cream, broth, nutmeg, 1 tsp salt, and 1/2 tsp pepper in a bowl. Mix together cheeses in another bowl.
Put a layer of toasted bread in bottom of pumpkin, then cover with about 1 cup cheese and about 1/2 cup cream mixture. Continue layering bread, cheese, and cream mixture until pumpkin is filled to about 1/2 inch from top, using all of cream mixture. (You may have some bread and cheese left over.)
Cover pumpkin with top and put in an oiled small roasting pan. Brush outside of pumpkin all over with olive oil. Bake until pumpkin is tender and filling is puffed, 1 1/4 to 1 1/2 hours.
Cranberry and Tart Chery Compote
Dinner last night..hearty
Cappuccino Cookies with Espresso and White Chocolate (or dark chocolate)
Haven’t tried the cookies yet because the dough is in the fridge, but..the dough is delicious.
I substituted 60% dark chocolate bits and toffee bits for the white chocolate..