Lemon Ice

Prep 20 mins ∙ Source Kim Guymon

Ingredients

• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 1 cup sugar
• 3 Tablespoons fresh lemon juice
• 2 Tablespoons lemon zest
• mint leaves
• raspberries or blueberries

Directions

Mix ingredients until sugar is dissolved. Pour into small cups and freeze. Garnish with mint leaves and a single berry. Works well with 3 oz. cups and mini serving spoons.

Fall Salad with Maple Lime Dressing

Ingredients 

Roasted butternut squash 

1 lb butternut squash peeled, seeded, and cubed into 1-inch cubes 

 1 tablespoon olive oil salt and pepper 

 Salad dressing 

 ⅓ cup extra virgin olive oil 

 2 tablespoons Dijon mustard 

 ¼ cup maple syrup 

 1 small lime - juice freshly squeezed 

 Salad ingredients 

 8 oz bow tie pasta 

 1 cup pumpkin seeds toasted 

 8 oz baby spinach 

 4 oz goat cheese 

 ½ cup dried cranberries 

 Instructions 

How to roast butternut squash Preheat oven to 400 F. Line the baking sheet with parchment paper. Toss cubed butternut squash (peeled and seeded) and 1 tablespoon of olive oil together on a baking sheet. Season with salt and pepper. Arrange butternut squash in a single layer (without overcrowding) on the baking sheet. Roast for 20-30 minutes, until softened. 

Proceed with the rest of the recipe while the butternut squash is in the oven. Make salad dressing Combine all salad dressing ingredients in a mason jar. Whisk well with a fork, until emulsified. Add more lime juice to taste. 

Cook pasta Bring a large pot of water to a boil. Add pasta and cook according to the package instructions. Drain and rinse with cold water. 

Assembly Combine all the salad ingredients in a large serving bowl. Add the dressing (just enough, you don't have to use all of it). Toss to combine. When serving, top with fresh thyme (leaves only, no sprigs). 

 Notes If you would like to make this Fall salad ahead, here are the steps that can be done up to 3 days in advance - keep these ingredients in separate, airtight containers in the fridge: Roast butternut squash. Many stores sell precut cubed butternut squash when it's in season. That's what I used in this recipe and it saved me a ton of time! Roast it in the oven per recipe instructions and refrigerate it for up to 3 days in an airtight container. Toast pumpkin seeds in the preheated oven at 350 F for about 10 minutes. This is especially recommended for raw nuts and seeds. But even if you bought already roasted or flavored seeds or nuts, freshen them up by toasting them for about 5 or 10 minutes. Once, the nuts and seeds are cool, keep them in small sandwich bags until ready to use. Make salad dressing and refrigerate it in a mason jar with the lid for up to 7 days. 

Assemble the Fall salad right before serving.