Roasted Butternut Squash with Apple-Cider Vinaigrette

All the colors of the rainbow.  // Instagram @kguymon

Man, I wish sometimes that I could make a living by being a food photographer. That way, I wouldn't have to resort to Instagram pics during instances of free-time famine. And, I'd get to lovingly handle food all day. And, then hopefully I'd get to devour said  food at the end of every shoot. That's how it works, right?

In any event, I made some highly addictive roasted squash not too long ago that I thought was pretty enough to capture with my old-ass iPhone 4.

Turns out, it's incredibly tasty, too. The apple-cider vinaigrette and shallots balance the sweetness of the squash, so all the ingredients hold hands and do that perfect sweet-savory dance. I served this with a very garlicky roasted pork tenderloin. All felt right with the world.


Roasted Butternut Squash with Apple-Cider Vinaigrette [adapted from Real Simple]
-1 3 lb. butternut squash, peeled, seeded, and cut into 1/2-inch thick half-moons
-8 shallots, cut into wedges
-4 tablespoons olive oil
-kosher salt and black pepper
-1 cup apple cider
-1 tablespoon cider vinegar
-1 tablespoon dijon or whole grain mustard
-1/4 cup fresh flat-leaf parsley, chopped

1. Heat oven to 400° F. Divide the squash and shallots among 2 large rimmed baking sheets.

2. Toss the vegetables with a total of 2 tablespoons of the oil and season with a total of 1/2 teaspoon salt and 1/2 teaspoon pepper. Arrange in a single layer and roast, turning once, until golden brown and tender, 40 to 45 minutes.

3. Meanwhile, simmer the cider in a small saucepan until reduced to 1/4 cup, 12 to 15 minutes. Let cool for 5 minutes. Whisk in the vinegar, mustard, parsley, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper.

4. Drizzle the squash and shallots with the vinaigrette when they are out of the oven, but still hot.

Brussels Sprouts with Bacon & Apples

Brussels Sprouts with Bacon & Apples [adapted from Little Pink Monster]
-1 lb. of Brussels sprouts, halved
-1 apple, chopped into 1" pieces
-4 slices thick-cut bacon, cut into 1" pieces
-olive oil
-kosher salt
-pepper

1. Preheat oven to 425 degrees. Place bacon pieces on a roasting pan and bake for 8-10 minutes, until browned.

2. Meanwhile, mix Brussels sprouts with olive oil, salt, and pepper. Add to the roasting pan with the bacon, and at this point, loosen the bacon to make sure it's not sticking to the pan. Roast for 10-15 until Brussels sprouts begin to brown.

3. Add the apple pieces to the pan and roast until soft, approximately five minutes.

Roasted Ranch Cauliflower

Matt and I love our roasted vegetables. In the past two weeks, we've had roasted asparagus, broccoli, Brussels sprouts, and cauliflower. So, now you know I'm not lying.

Here's a roasted cauliflower recipe I kind of threw together based on what I had lying around from a trip to the farmers market. I had no idea it would be so freaking good. Matt took one bite and blurted out some swear words in appreciation.

Roasted Ranch Cauliflower
-1 head of cauliflower, cut into florets
-1 package of dry ranch dressing
-1 lemon, juiced
-1/2 cup olive oil
-4 green onions, chopped (optional)

1. Preheat the oven to 400 degrees.
2. Mix the dry ranch dressing, olive oil, and half of the lemon juice in a large bowl.
3. Add the cauliflower florets and toss until the florets are fully coated with the mixture.
4. Spread the florets evenly on a roasting pan and roast for approximately 20 minutes, or until the florets are tender and slightly browned.
5. Before serving, squeeze the remaining lemon half over the cauliflower and toss in the green onions.

A Southern Dinner Party

Photo by Katie Guymon

Two nights ago, I hosted a southern dinner party for five of my girlfriends. This was an item on my summer vacation to-do list, so I am so thankful that we were all able to get together. The only thing missing was a bell to call them all to dinner. Not to toot my own horn, but toot! toot! The food was delicious, and if my leftover intake is any indication, you will probably like it, too.

Here is the menu (with recipes!) for a southern dinner party.

Hard Lemonade [recipe courtesy of Sunny Anderson]
What's more southern than a frosty glass of lemonade spiked with vodka? I doubled the batch and used some Minute Maid lemonade to supplement the freshly squeezed juice. A girl can only juice so many lemons, y'all.

Crab Dip [recipe courtesy of The Pioneer Woman]
Catherine was kind enough to bring over this delicious crab dip for an appetizer on Wednesday night. And, she kept with the southern theme! But, I'm not surprised. Girl knows how to work a theme.

Barbequed Shrimp [recipe courtesy of Emeril Lagasse]
The first time I ever tasted these shrimp was at a Viking Cooking School class. Let me tell you, this recipe is not good for you, but it is heavenly. I went to Bob's Seafood for the first time to buy the biggest shrimp I could find. Although I'm not a huge fan of peeling and deveining, it is so worth it to get the 20 count shrimp versus the little guys at your local grocery store.

Goat Cheese Grits
Okay, this recipe isn't really good for you either, but hey, special occasions are always diet-defiant. If you are a grit girl (or boy) like I am, this is dedicated to you. 

-3 cups whole milk
-3/4 cup stone-ground grits
-1/4 cup heavy cream
-1 4-5 ounce log fresh chervre
-1/2 teaspoon chopped fresh thyme
-salt and black pepper, to taste

1. Heat milk in a medium sauce pan over medium-high heat; bring to bil. Whisk in the grits and reduce the heat to a low simmer.

2. Cook, stirring occasionally, until the grits are soft and cooked through, about 15-20 minutes.

3. Stir in cream, goat cheese, thyme, salt and pepper. Add more milk if grits are too thick. Taste and adjust seasoning if necessary.  

Fresh Corn Salad [recipe courtesy of Barefoot Contessa]
I've written about this Barefoot Contessa recipe before. It is seriously the stuff that corny dreams are made of. Now that basil is in abundance, it's the perfect time to make this salad.

Marinated Asparagus [recipe courtesy of Paula Deen]
My mom and I discovered this recipe when we were in a "We heart asparagus, but what else can do with it?" phase. This preparation is perfect. It's easy. It's served cold. It's made the night before. And it's really very tasty.

Honey Cornbread Muffins [recipe courtesy of The Neelys]
Cornbread from scratch. Yum, yum, gimme some. And that's all I have to say about that. 

Rhubarb Cobbler [recipe courtesy of The Pioneer Woman]
I had never made this exact recipe before, but since I've been on such a rhubarb kick this summer, I wanted to try it. The only step I did differently was to swap out the lemon and add freshly squeezed orange juice. As my friend Courtney described it, "It's the perfect combination of sweet and tart." I completely agree. Top it with some homemade whip cream, and it's perfect.