Wednesday, October 17, 2012

Squash Salad

Baking winter squash and then scooping out the deliciously roasted insides avoids the difficult prospect of peeling thick skin around deep ridges. But butternut squash has a wonderfully smooth surface and a relatively thin skin, making it easy to peel and cube for wonderful roast squash chunks that are delicious tossed into pasta, dropped onto pizza, or strewn over a salad. As fall sets in, I’m caught between cherishing the last crisp cool summer veggies and savoring the rich warm winter ones. Salad with roasted veggies lets me stay perfectly undecided and totally satisfied.


Roasted Butternut Squash Salad

Serves 2 as a light main dish or 4 as a rich side

1 medium butternut squash
1 head lettuce
½ cup walnuts
1 apple
3-4 oz. blue cheese
1 T olive oil
1 tsp. salt

Preheat the oven to 350. Peel the butternut squash, cut it in half and remove seeds (save for roasting!), and cut into ½” cubes. Toss on a cookie tray with olive oil and salt and roast for 30-45 minutes, until very soft to the touch. For the last 10 minutes, spread the walnuts on a pan and roast them as well. Cut the apple into ¼-1/2” cubes. Toss all of the ingredients together with a white balsamic vinaigrette and serve immediately.


White Balsamic Vinaigrette

1/8 cup white balsamic vinegar
1/8 cup olive oil
1 tsp. salt
½ tsp. mustard
½ tsp. pepper
1 garlic clove, smashed

Put all the ingredients into a glass jar with a lid. Shake vigorously. Make double or quadruple and refrigerate for up to a week or two, using at need (you may need to bring it back to room temperature and shake again before re-using).