Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts.
Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.
To make dressing, in nonreactive bowl, whisk together orange juice, 1 Tbsp (15 mL) olive oil, vinegar, red pepper flakes, salt, pepper, chopped sage, and gingerroot and set aside.
Wash squash well and remove hard rind with peeler and discard. Once you have reached the squash’s orange flesh, continue peeling in long ribbons until you have about 3 cups (750 mL). Add dressing and toss gently to combine, coating all the ribbons. Cover and refrigerate for 2 hours.
In dry pan over medium-high heat, toast hazelnuts, stirring constantly until just beginning to brown. Remove from heat. Allow to cool for about 30 seconds, then add maple syrup to the still-warm pan. Stir vigorously to coat hazelnuts and then tip them out onto a small piece of baking parchment or a silicone baking sheet to cool.
Just before serving, heat remaining 2 Tbsp (30 mL) olive oil on high until hot. Fry sage leaves in batches, for about 20 seconds, until crisp. Remove to plate lined with kitchen towel to drain. Sprinkle with a pinch of flaky salt.
To assemble salad, in serving bowl, toss mixed greens and butternut squash ribbons and their dressing together gently. Finely slice pears, leaving skin on, and arrange overtop salad. Top with crispy sage leaves and toasted hazelnuts.
Tarts are timeless, and a good tart is always a people-pleaser. And who doesn’t love something with chocolate in any form? This classic tart is so easy to make with fresh fruit and hints of orange in a delicious chocolate crust. Once firm, it cuts like a dream into 16 easy slices. Fruity faves This remarkable tart lends itself well to a bevy of flavours. We conjoined raspberries with chocolate and orange in our tart. But you can stretch the boundaries with all sorts of fruits such as mango, pineapple, and papaya. If you’re longing to go somewhere tropical but the opportunity has scooted away, make this timely tart and fill it with the flavours of the tropics.
This cozy winter drink is perfect for sipping by the fireside. Serve it up with our Maple Pecans. It’s soothingly delicious and creamy served hot or cold. Plant milks We’ve suggested oat milk for an ultimate creamy beverage in our recipe. But any plant milk will be equally delicious. Other possibilities include unsweetened soy, almond, rice, and regular dairy milk products. Iced maple milk affogato A true Italian affogato is vanilla gelato or ice cream doused in espresso. In our version we place 2 scoops of vanilla ice cream in a glass and douse it with our hot Dreamy Maple Sipper. Shave some dark chocolate on top and gratings of nutmeg. Serve with a tall spoon. Delicious!
Here’s the perfect recipe for a fireside snack attack. It’s so easy and can be made ahead and stored in a tightly covered container in the fridge or freezer without losing crispness. Delicious served with a hot toddy. Crunchy munchies Switch out pecans for Brazil nuts or walnuts, or even mixed nuts. The trick is to use raw nuts, as opposed to roasted, as these would become too toasted. Try playing with different spices such as cinnamon or curry powder. These are delicious served on crostini that’s been spread with our Creamy Feta Dip.