1 October 2019 Roasted Fall Squash
Tis the season for fall squashes of all varieties.
Follow along at home as Executive Chef Justine Smith shares her favorite fall recipe- delicious roasted fall squash salad with Lifestyle Magazine. Justine incorporates Sonora’s food philosophy of using the whole product including the skin, meat and seeds of the squash to bring the whole dish together. Use your favorite type of squash or browse your local supermarket for tasty new kinds of this staple fall ingredient. This dish would be a wonderful addition to a family dinner or Thanksgiving spread.
Roasted Fall Squash Salad
toasted seeds, almonds, pickled shallots, ricotta, garlic vinaigrette
Serves 4 as a side dish
3 Whole Small Fall Squash (approximately 1lb each)
3 Tablespoons Olive Oil
1 Tablespoon Ground Black Pepper
1 Tablespoon Ground Fennel Seeds
4 Sprigs Thyme
Salt to taste
150ml White Wine Vinegar
75ml White Sugar
8 Cloves of Garlic Peeled
2 Tablespoons Dijon Mustard
2 Tablespoons Lemon Juice
Salt to taste
200ml Canola Oil
Garnishing the Salad
4 Tablespoons Chopped Parsley
200 Grams Ricotta
1. Roast the Squash - Pre heat oven to 400°. Cut the Squash into natural shaped pieces, you can leave the skins on small squashes or peel it if that suits you better. When cleaning the squash save the seeds in a small bowl for the toasted seeds. Toss all the pieces in a mixing bowl with the remaining ingredients for roasted squash then place onto a parchment lined baking sheet and bake in 400° oven until golden brown and cooked through. Let cool at room temperature.
2. Toast the Seeds and Almonds - Adjust Oven heat to 300°. Once all the seeds are removed from the squash, rinse them under water and remove all the squash pieces from each seed and pat dry with kitchen towel. Toast the almonds and the squash seeds with salt and pepper on parchment lined baking sheets until golden brown.
3. Pickle the shallots - Peel Shallots and slice into 1/8 inch rings then place into a small container. Boil remaining ingredients, pour over the sliced shallots, cover with cling film and let cool down at room temperature.
4. Make the Garlic Vinaigrette - Place the garlic cloves and oil into the smallest post you have, gently simmer the oil until the cloves of garlic are cooked and soft then place into the fridge to cool. Once cooled, separate the garlic cloves from the oil. Place the garlic cloves, dijon mustard and lemon juice into a small blender and puree until smooth. Slowly emulsify the oil into the vinaigrette base, season with salt to finish.
5. Make the Salad - Drain the pickled shallots from the pickling liquid onto a piece of kitchen towel. Toss the squash pieces in a mixing bowl with the garlic vinaigrette and chopped parsley. Arrange the squash on a serving platter, place small spoonfuls of ricotta on top followed by a generous sprinkling of the almonds, squash seeds, and pickled shallots. Enjoy!