ROASTED SQUASH SALAD RECIPES

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HOUSEMAN'S ROASTED-SQUASH SALAD RECIPE - NYT COOKING



Houseman's Roasted-Squash Salad Recipe - NYT Cooking image

At Houseman, the restaurant Ned Baldwin and Adam Baumgart opened in the Hudson Square neighborhood of Manhattan in 2014, you’ll find this astonishing salad made with red kabocha squash. But the more easily found green kabocha works beautifully in the recipe, as does buttercup squash and sugar pumpkin. For the dressing, some confidence is required. What seems an enormous amount of dried spices — ground fennel, sumac and coriander — is combined with chopped parsley and cilantro. The result looks dry and grainy, as if something is wrong. But olive oil, lime juice and white-wine vinegar (best available, please!) begin to smooth things out, and the cheese, pistachios and vinegar-plumped currants finish the job. The combination makes a fine vegetarian main-course lunch or dinner, particularly paired with braised greens and good bread.

Provided by Sam Sifton

Total Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 13

5 tablespoons dried currants
1/4 cup plus 2 tablespoons white-wine vinegar
1 kabocha squash, approximately 3 to 4 pounds
Approximately 3/4 cup extra-virgin olive oil
1/2 tablespoon kosher salt
1 tablespoon plus 3/4 teaspoon ground fennel seed
1 tablespoon plus 3/4 teaspoon ground sumac
1 tablespoon plus 3/4 teaspoon ground coriander
1/2 cup chopped parsley, packed
1/2 cup chopped cilantro, packed
1/4 cup plus 2 tablespoons freshly squeezed lime juice, approximately 3 to 4 limes
1/2 cup pistachios, toasted and chopped
1/2 cup firm feta cheese, diced

Steps:

  • Put the currants in a small bowl, and pour the white-wine vinegar over them. Allow them to macerate for several hours or overnight, though in a pinch you can allow them to plump up while you prepare the squash. Heat oven to 450.
  • Cut the squash in half, scoop out the seeds, peel both halves (if you like: the skin of the kabocha squash is edible) and slice the squash into 1/4-inch half moons. Dress the squash lightly with 1 to 2 tablespoons of the olive oil, and season with the salt. Place the squash on a parchment-lined sheet pan, and roast until soft and caramelized, approximately 15 to 20 minutes, turning the pieces once or twice during the process. Remove the squash from the oven, and set aside to cool.
  • Meanwhile, in a medium-size bowl, combine the fennel seed, sumac and coriander, then add the parsley and cilantro, and stir to combine. Add 1/3 cup olive oil, and stir to combine. You want a wet mixture and may need to add a couple of extra tablespoons of oil to get it.
  • Drain the currants, reserving the vinegar, and add them to the green sauce. Add the lime juice, pistachios, cheese, 6 tablespoons olive oil and 5 teaspoons vinegar from the pickled currants to the green sauce. Taste, and add more lime juice or vinegar if you like, along with a spray of salt.
  • Place squash on a warm platter, and spoon the dressing over the top.

Nutrition Facts : @context http//schema.org, Calories 399, UnsaturatedFatContent 28 grams, CarbohydrateContent 20 grams, FatContent 35 grams, FiberContent 4 grams, ProteinContent 5 grams, SaturatedFatContent 6 grams, SodiumContent 390 milligrams, SugarContent 7 grams

ROASTED SQUASH SALAD RECIPE | MYRECIPES



Roasted Squash Salad Recipe | MyRecipes image

Top winter greens with roasted butternut squash for a clean, light meal.

Provided by Lori Powell

Total Time 1 hours 3 minutes

Prep Time 20 minutes

Cook Time 43 minutes

Yield Serves: 4

Number Of Ingredients 12

1?½ pounds butternut squash, unpeeled, halved, seeded and cut into wedges
¼ cup extra-virgin olive oil
2 tablespoons maple syrup
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
¾ teaspoon chili powder
¼ teaspoon plus a pinch of salt
¼ teaspoon cumin
? teaspoon plus a pinch of cayenne
? cup hulled pumpkin seeds
4 cups winter salad greens
2 tablespoons dried cranberries

Steps:

  • Preheat oven to 425ºF. Toss squash with 2 tsp. oil; spread in a single layer on a foil-lined baking sheet. In a small bowl, whisk syrup, vinegar, mustard, 1/2 tsp. chili powder, 1/4 tsp. salt, cumin and 1/8 tsp. cayenne. Drizzle in 3 Tbsp. oil, whisking.
  • Roast squash until golden on bottom, about 25 minutes. Turn squash; brush with 2 Tbsp. vinaigrette. Roast until golden on other side, about 10 minutes. Brush with 2 Tbsp. vinaigrette.
  • In a skillet, toss seeds with remaining 1 tsp. oil, 1/4 tsp. chili powder and pinch of salt and cayenne. Stir over medium heat until toasted, 5 to 8 minutes.
  • Toss greens with cranberries; arrange on 4 plates. Drizzle with vinaigrette, sprinkle with seeds, top with squash and serve.

Nutrition Facts : Calories 306 calories, CarbohydrateContent 32 g, FatContent 20 g, FiberContent 5 g, ProteinContent 6 g, SaturatedFatContent 3 g, SodiumContent 272 mg

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