CLEVELAND, OH (WOIO) - Toast & Autumn Squash (serves 2-4 people) great for shared appetizer
-Freshly baked & sliced 1/4-inch thick pumpernickel loaf (On the Rise bakery), toasted w/oil, salt & pepper, bake in the oven with cookie sheet tray for 4-6 min @ 375 degrees
-4 whole & halved then roasted acorn squash (when roasting, rub oil flesh side then season w/ s&p), make sure the squash is skin side up before roasting. Roast for 25 -30 min @ 350 degrees
-Once cooked let cool at room temperature (20-30 min). While waiting to cool, go ahead and start on the walnut & sage topping. Once cool, remove flesh discarding seeds, then season with 1 tsp ground allspice, 1 tsp ground cinnamon, 1/2 cup brown sugar, 1 tsp apple cider vinegar. Fold all ingredients together (like a mash)
-Walnut & sage topping. 2 cups toasted walnut, 1 cup minced sage, 1 lemon zest & juiced, 1 cup evoo, pinch of salt & pepper. Fold all ingredients together.
-Roasted Brussels sprouts. 2 cups cleaned & halved Brussels sprouts. In frying pan place Brussels sprouts inside down with a little bit of oil (make sure pan is hot before placing sprouts in pan), as soon as there in pan cook in oven @ 350 degrees for 6 min.
-Pear topping. Using your favorite pears either slice or dice just before serving.
-Take your toasted pumpernickel, spread the acorn “mash” over top then your walnut & sage topping, then roasted Brussels sprouts and finally your pear. Enjoy!