Peanut Butter Oatmeal Cookies

If you have worked with me, you know I love to bring treats in to work, especially for meetings. It’s a great way to make meetings more enjoyable for all 😀 And I get feedback on the recipes, as I work to develop them 😀 It’s a win-win for all <3

In preparation for a few meetings this week, I wanted to create a new cookie. After seeing some peanut butter M&Ms I decided to try

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Roasted Delicata Squash & Couscous Salad

One of my favorite things about fall is the cool air that allows for slow roasting in my kitchen! A few weekends ago, my family and I spent the day at the Birmingham farmer’s market. We picked up a ton of beautiful squash and I set out to making some new dishes! 

One of favorite ways to prepare squash is by roasting them. The roasting intensifies the sweetness of the squash making it the perfect addition to any meal.  

delicata squash and couscous salad

I’m also really excited because I will be working on more video recipes for you all! Please let me know what you think and if you have any suggestions or ideas! Eventually, I hope to do full recipes with me talking you thru step by step 😀 If you have not already, please subscribe to my YouTube Channel @AmandasPlate

Here is the recipe: 

Roasted Delicata Squash & Couscous Salad
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
Squash
  • 2 medium sized delecata squash
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon fresh ground black pepper
Pecans
  • 1 cup pecan halves
  • 2 tablespoons unsalted butter
  • 2 tablespoons light brown sugar
  • ½ teaspoon ground cinnamon
Sage Leaves
  • 10 sage leaves
  • 2 tablespoons unsalted butter
Dijon Dressing
  • 2 tablespoons whole seed dijon mustard
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon kosher salt
  • ¼ teaspoon fresh black pepper
  • ½ cup pomegranate ariels
  • ¼ cup goat cheese
  • micro greens, for garnish
Instructions
Squash
  1. Preheat oven to 375 degrees.
  2. Cut delicata squash length wise and remove seeds.
  3. Slice into ½ inch pieces and arrange on parchment lined baking sheet.
  4. Drizzle with olive oil, salt and pepper.
  5. Bake for 25-30 minutes until tender.
Pecans
  1. Melt butter in a skillet. Allow butter to melt and stir in the pecans, brown sugar and ground cinnamon. Cook for 5 minutes until mixture thickens. Spread on parchment paper and allow to cool.
Couscous
  1. Bring broth to a boil. Add in 1 cup dry pearl couscous. Cover and cook for 8-10 minutes. Set aside.
Sage
  1. Melt butter in a skillet. Add the sage in and cook until crisp. Remove from heat and drain from butter.
Dressing
  1. In a mason jar, combine dijon mustard, lemon juice, olive oil, salt and pepper. Shake until evenly combined.
Assemble
  1. Place couscous on bottom of serving plate. Top with roasted squash, candied pecans, fried sage, pomegranate, goat cheese and microgreens. Drizzle dressing over the top.
  2. Enjoy!

 

delicata-squash

 

Make this recipe? I’d love to see! Take me @AmandasPlate or using #CreateAmandasPlate

 

Happy cooking,

 

Amanda

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Pumpkin Goat Cheese Crostini

amandas plate pumpkin goat cheese crostini

During the weekends, I am often looking for a quick and easy appetizer to go with dinner. One of our family favorites are crostini! One really can’t go wrong with toasted bread and some kind of cheese. 

Pumpkin Goat Cheese Crostini are the perfect fall crostini as they capture all of the delicious flavors of fall. The crostinis are topped with sage leaves that are perfectly crisp from brown butter-YUM!

pumpkin goat cheese crostini

I also added pumpkin seeds to the top for added

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Pumpkin Spice Cupcakes

pumpkin spice cupcakes amandas plate

I know I am not alone when I say I can not keep up with all the national food days. It seems that every day of the week is a special celebration of America’s Favorite Foods! This is a great thing, and today is National Pumpkin Spice Day 😀 

Pumpkin Patch

For this special holiday, I am sharing my pumpkin spice cupcakes! 

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