Butternut Squash, Kale and Apricot Salad

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It’s official, we’ve entered squash season! All kinds of squash are popping up in the grocery stores and my blog feed and Pinterest seems to be overflowing with squash recipes.

Personally, butternut is my favorite of the Fall squashes. I recently heard that it was given it’s name because of it’s buttery softness and taste, I’m not sure if this is true, but it certainly is fitting.

A simple vinaigrette is all this salad needs to top it. I made a quick mixture of olive oil, chili herb vinegar, honey and a tiny bit of chili powder to add just the tiniest kick to offset the sweetness of the squash and the apricots.

Butternut Squash, Kale and Apricot Salad
2 cups roasted butternut squash cubes (see below)
1 bunch baby kale
1 cup dried apricots, chopped into small pieces
1/2 red onion, thinly sliced
4 ounces goat cheese

To make the roasted butternut squash cubes: Preheat oven to 400 degrees. Peel the squash, cut it in half lengthwise and chop into 1 inch cubes. Toss the cubes in a bowl with olive oil and whatever spices you prefer. I like to add salt, pepper, cumin and cinnamon to mine but use whatever flavors you like best. Place the cubes on a baking sheet and bake for 35-45 minutes until they’ve softened.

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To prepare the salad just wash and dry the kale, top it with the roasted squash, the apricots, red onion slices and crumble the goat cheese on top. Enjoy!

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Homemade Potato Chips and Goat Cheese Dip

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Phew, it’s finally Friday! I don’t know about you but to me this week felt extra long. I’m certainly ready for this Friday and Angie’s Fiesta Friday party! If you haven’t joined us yet for the Fiesta, you should certainly join.

This week I’m bringing some homemade potato chips and a delicious goat cheese dip to the party. Hope you enjoy!

Homemade Potato Chips with Goat Cheese Dip
Chips:
4 potatoes
2 tablespoons olive oilphoto(92)
salt
pepper

Dip:
4 oz goat cheese
2 teaspoons sour cream
1 tablespoon olive oil
1/2 teaspoon dried rosemary
1/4 teaspoon fresh ground back pepper

1. Preheat oven to 400 degrees. Slice potatoes very thinly, about 1/16th of an inch thick. Place the slices on a paper towel for about 10 minutes to dry out a bit, flipping them over after 5 minutes. The longer they dry the better, but I’m impatient!

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2. Add the potato slices to a bowl with the olive oil and toss to coat them. Place the slices on a baking sheet lined with parchment paper. Bake at 400 for about 12 minutes, then flip the slices over and bake for another 12 minutes. If they aren’t browned or starting to crisp leave them in the oven an additional 5 minutes.

3. Remove the potato slices from the oven when browned and season to taste with salt and pepper.

4. Combine all of the ingredients for the dip in a bowl and stir to combine. Serve the dips with the chips, enjoy!