I’m joining the The Novel Bakers with The Forest Feast Gatherings: Simple Vegetarian Menus for Hosting Friends & Family by Erin Gleeson, New York Times bestselling author of The Forest Feast. Forest Feast Gatherings is her new gorgeously illustrated cookbook, packed with 100 brand-new vegetarian recipes and fan favorites from her blog, designed for relaxed entertaining.
I loved Erin Gleeson’s first cookbook, The Forest Feast, and was thrilled when I saw she had a new cookbook this fall geared towards entertaining. You can find The Novel Bakers review of The Forest Feast, here.
Lushly illustrated with hundreds of watercolor drawings and photographs, The Forest Feast Gatherings is an inspiring reference for anyone who wants to share good food with good friends, simply, easily, and beautifully.
Artfully designed menus are tailored around each season with inspiration for gatherings, parties, buffets and feasts!
My inner dishaholic was wowed by the endpapers in the book and inspired to do some dish gathering to go along with the feasting in this book. ;)
You can see my collection of turkeys gathered at the table in anticipation of the Thanksgiving feast, here.
I loved the floral/edible table runner for entertaining! Forage for your greenery from your shrubs and trees or pick up some greenery from the florist or grocery store.
I cut some green oak leaves, along with some purple-tinted loropetalum from the shrubs, and the last of the hydrangeas.
Our maple tree peaked this past week and its crimson leaves are joining white pumpkins for their last hurrah at the table.
Pomegranates, artichokes, apples and pears from the grocery store add some color and texture for an edible runner.
I found a 33-piece set of Robert Sprays by Wedgwood for $19 at antique mall a month ago.
Some of the pieces had a few chips and some crazing but there were 7 dinner plates in good shape so it’s making its debut at the table to pair with this floral and edible runner.
I tucked the leaves in among the hydrangeas and pumpkins and added some votives to light along the length of the table.
We’re fans of butternut squash as well as hummus so this mash up of Butternut Hummus sounded like a perfect fall appetizer for us.
Easy, oh so good, and much better than store-bought hummus!
My grocery store sells butternut squash already cubed which is a real time saver. Toss your butternut squash with olive oil, salt and pepper and place on parchment lined baking sheet and roast at 425 degrees for 30 – 40 minutes, stirring occasionally or until fork-tender.
In the bowl of a food processor, combine your roasted butternut squash with:
1 (15 oz.) can of chickpeas, drained
1/4 cup olive oil
2 tablespoon tahini / sesame paste–> my addition
1 teaspoon paprika
1/4 teaspoon kosher salt
1 teaspoon garlic powder (or 3 cloves minced)
Juice from 1 lemon
Purée ingredients until smooth. I reserve some roasted butternut cubes to garnish top of hummus. Spoon into bowl and sprinkle with paprika and olive oil.
Serve with veggies or choice and/or tortilla or pita chips.
I picked up some rainbow carrots and Terra Real Vegetable Chips. These chips are healthier than regular pita or tortilla chips, colorful and tasty too.
I was wowed by the purple color and texture shade of cabbage when I was at the grocery store so I picked some up to line the tray.
Fans of butternut squash and hummus will love this flavorful mash up in a delicious and healthy fall appetizer.
Servings: 10 servings
- food processor
- 1 1/4 pounds butternut squash peeled and 1-inch-diced
- 1 15 oz. can of chickpeas, drained
- 1/4 cup olive oil
- 2 tablespoon tahini sesame paste
- 1 teaspoon paprika
- 1/4 teaspoon kosher salt
- 1 teaspoon garlic powder or 3 cloves minced
- Juice from 1 lemon
To roast butternut squash
- You can find butternut squash already cubed in most grocery stores these days which is a real time saver. Toss your butternut squash with olive oil, kosher salt and pepper and place on baking sheet and roast at 400 degrees for 30 – 40 minutes, stirring occasionally or until fork-tender.
To make hummus
- Reserve 1/4 cup of squash for garnish and transfer the rest to the bowl of a food processor fitted with the steel blade.
- Add other ingredients to food processor and purée until smooth.
- Spoon into bowl and sprinkle with paprika and drizzle with olive oil and garnish with reserved butternut cubes. Serve with veggies of choice and/or tortilla or pita chips.
I loved the idea of an Endive Bar for an easy self-serve appetizer!
I had a set of Just Desserts Square Bowls that I used for the fillings.
I used the recommended filling ingredients plus a few more including pancetta, a violation with a vegetarian cookbook :)
Roasted butternut squash cubes; crumbled blue or Gorgonzola cheese; ricotta cheese or other soft cheese, Boursin, or cream cheese; cubed pancetta; chopped toasted walnuts or pecans; caramelized red onion; dried cranberries; fresh thyme and chives; seedless red grapes, halved; fig jam; salted sunflower seeds. Hummus, scallions, honey, and pomegranate seeds would be good too!
Have your guests fill their endive leaves their fillings of choice.
We like a combination of sweet + savory + creamy + crunchy
Sweet = fig jam, grapes, cranberries, pear
Savory = butternut, caramelized onion, pancetta
Creamy = ricotta, blue cheese, hummus
Crunchy = walnuts, sunflower seeds
Visit Novel Bakers Jain, Michael Lee, and Linda for a taste of The Forest Feast Gatherings
The Novel Bakers return Wednesday with more feasting and gathering!
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