Mount Pleasant Magazine Jan/Feb 2021

17 www.ReadMPM.com | www.MountPleasantMagazine.com | www.VOICEofMPpodcast.com you sit down at your favorite restaurant, chances are they don’t have a huge floral arrangement on the table or themed napkins. Good lighting, a nice place setting and fantastic food are all you really need to re-create a fine dining experience at home. That being said, taking the time to pick up some beautiful roses a few days prior (an essential step so that they have time to open) and adding color to your table with fancy linens will make your soiree for two feel that much more special. Just stick to a simple color scheme and avoid anything that screams “It’s Valentine’s Day!” to keep your space looking sophisticated, not kitschy. Send the kids to the sitter. If you have kids, this is a fantastic time to cash in that babysitting voucher from grandma and grandpa. They’ll have fun spoiling your little ones with a box of chocolates while you have an opportunity to get romantic without someone complaining about their food touching. Enjoy eating. Now that you’ve set the mood, it’s time to focus on the food. The least sexy thing you can do during your Valentine’s dinner is stand in front of the stove the entire time. Choose dishes that can be at least partially prepared in advance, served cold or will bake in the oven while you’re enjoying a different course. Here are a few of my favorite recipes for a romantic dinner at home. Many of the elements can be prepared the day before, and you’ll have plenty of yummy leftovers to snack on the next day. Cooked with love, they’re sure to knock your significant other off their feet, while being light enough to leave room for a little something sweet after dinner. Ingredients ½ red onion 2 tablespoons extra virgin olive oil 1butternut squash, peeledandchopped intoa½-inchcubes 4 ounces soft goat cheese 1 cup baby arugula 1 teaspoon apple cider vinegar 2 slices of good quality bread, such as French boule ¼ cup hazelnuts, toasted and chopped Directions 1. Preheat the oven to 425º. 2. Chop butternut squash into ½-in cubes. Slice onion through the core into eighths without peeling. Toss in olive oil and season with salt and pepper, then place on a large baking sheet. 3. Roast squash and onion for 40-50minutes on the lowest rack in your oven, tossing halfway through until squash is golden brown in spots and onion is soft and caramelized. 4. Using a food processor, pulse goat cheese with 4-5 sections of the red onion, skin and core removed. 5. In a small bowl, toss a few handfuls of arugula with the apple cider vinegar and a pinch of salt. 6. Toast the bread slices and allow to cool completely prior to assembly. 7. Spread a thick layer of goat cheese on each slice of bread, followed by a handful of dressed arugula, a large spoonful of butternut squash mixture and a sprinkling of chopped hazelnuts. Cut bread on the bias or into 2-inch strips for a smaller portion. Appetizer Roasted Butternut Squash Tartines Yield: 2 tartines, plus extra squash for leftovers. Photos by Thomas Runion. lowcountry cuisine