Ciscoe recipe: Warm Salad of Roasted Butternut Squash

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by Lynne Vea, PCC Natural Markets Chef

NWCN.com

Posted on October 25, 2009 at 12:00 PM

Updated Friday, Nov 13 at 1:29 PM

For the Squash:

1 small butternut squash

2-3 tablespoons extra virgin olive oil

Salt and pepper to taste

 

Preheat your oven to 425 F.

 

Peel the squash and cut into 3/4 inch cubes. Toss with the olive oil, salt and pepper. Spread in a single layer on a baking sheet and roast for 15-20 minutes or until golden and tender.

 

For the Dressing:

2 tablespoons vegetable oil for sautéing

1 cup sliced organic leek

2 tablespoons maple syrup

1/4 cup each fresh cranberries

1/4 cup balsamic vinegar

1/4 cup extra virgin olive oil

Salt and pepper to taste

 

Heat the oil in a heavy sauté pan over medium heat and add the leeks. Stir fry for 3-4 minutes. Add the maple syrup and cranberries and cook for 2-3 minutes more, or until the cranberries start to pop.

 

In a small bowl, stir together the vinegar and olive oil and season with the salt and pepper. Add to the pan and stir to heat through.

 

For the Salad:

4 cups baby greens or cleaned baby spinach

1/4 cup chopped toasted hazelnuts

4 ounces Chevre cheese

Sliced prosciutto (optional)

 

Toss the salad greens or spinach with a little of the warm dressing. Arrange on 4 plates, top with the roasted squash, hazelnuts, goat cheese and prosciutto (if desired) and spoon the remaining dressing over.

 

Recipe developed by Lynne Vea

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