Name: Grilled Potatoes with Cilantro Vinaigrette & Goat Cheese
Ingredients: POTATOES:; • 2 pounds medium red-skinned potatoes; • Olive oil, for brushing; • 2 cloves garlic, crushed; • 2 ounces Amazing Acres chevre (goat cheese) crumbled; CILANTRO VINAIGRETTE; 1 large garlic clove; 1/2 cup fresh basil; 1/2 cup fresh cilantro; 1 teaspoon toasted cumin seeds (or 1/2 teaspoon ground cumin); 1 teaspoon toasted fennel seeds; 1/2 teaspoon crushed red pepper flakes; 1/4 teaspoon sea salt; 2 tablespoons apple cider vinegar or white wine vinegar; 1/4 cup extra virgin olive oil

Curried Butternut Squash with Cranberries and Toasted Coconut

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This dish makes a great side for your holiday or everyday meals. Fresh ginger gives it a little bit of a kick, and also will help relieve any headaches or muscle aches!

Author: Weaver's Orchard

Ingredients

Scale

2 pounds butternut squash or neck pumpkin (2 small or 1 large squash)
3 garlic cloves, minced
1 1-inch piece fresh ginger, peeled and grated
3 tablespoons olive oil
3 tablespoons pure maple syrup
1 teaspoon allspice
1 teaspoon curry powder
2 teaspoons chili powder
3 tablespoons unsweetened shredded coconut, lightly toasted
2 tablespoons dried cranberries

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Instructions

Preheat oven to 375˚F.
Peel squash and chop into 2-inch squares. In a large bowl, salt and pepper the squash to taste. Add remaining ingredients except coconut and cranberries and toss well to coat. Bake in a casserole dish for about an hour, stirring occasionally.
Sprinkle coconut and cranberries on top just before serving.

Find it online: https://www.weaversorchard.com/delightful-fall-recipes/