fbpx

Recipe by Gabe Garcia

Roasted Fall Squash Salad

add or remove this to/from your favorites
Parve Parve
Medium Medium
8 Servings
Allergens

No Allergens specified

Cook along with Chef Gabe on Rosh Chodesh Club.

 

Chef Gabe breaks down the ingredients for the roasted fall squash salad in this video.

Ingredients

Salad

  • 1 small kabocha squash

  • 1 small butternut squash

  • 1 small acorn squash

  • 1 small spaghetti squash

  • 1 and 1/2 cups Tuscanini Olive Oil

  • 2 tablespoons salt

  • 6 to 8 large cloves garlic 

  • 1 cup pomegranate seeds

  • 1 large green apple

  • 5 to 6 fresh figs (see note)

  • 4 heads of endive

  • 3 cups frisée lettuce

  • 1/2 cup pumpkin seeds, toasted

Dressing

Equipment

  • small disposable foil pan

  • 2 roasting pans

  • small pot

  • blender or stick blender

Directions

Prepare the Roasted Fall Squash Salad

1.

Preheat the oven to 375 degrees convection or 400 if you don’t have that feature.

2.

To make roasted garlic oil, crush garlic cloves to release the essential oil. Place in the small foil pan with one cup of olive oil. Roast in the oven for 12 minutes, cool and set aside.

3.

Peel, deseed, and quarter the kabocha, butternut, and acorn squash. Place on the roasting pan, drizzle with oil and season with salt and pepper. Roast for around 15 to 20 minutes until fork tender. Once cool, cut the quarters into large pieces.

4.

Trim the ends of the spaghetti squash, then cut in half length-wise and deseed. Season with salt and pepper and roast cut-side down for around 25 minutes until tender. Remove from the oven and allow to carryover cook for another 15 minutes. Use a fork to scrape out the squash strands and dress with three to four tablespoons of garlic oil.

5.

To make the vinaigrette, place a small pot on the stove over medium heat. Add to the pot the pomegranate juice, honey and molasses. Reduce by half, then cool. This is the base of the vinaigrette. To finish, blend the base together with the shallot, mustard, vinegar, oil, salt, and pepper.

6.

Slice the figs in half and dress with salt, pepper, oil, and vinegar. Cut the apple in half, then deseed and slice. Cut the core of the endive and separate into petals.

7.

To build the salad family-style, use a large platter. First place a layer of the sliced apples and dressed figs across the plate. Next, create a layer of squash by alternating the different squash pieces. Using a fork, place little nests of spaghetti squash among the whole squash pieces. Drizzle the vinaigrette over the squash layer. In a separate bowl, lightly mix and season the frisée and endive with salt, pepper, vinegar, and oil. Top the squash salad with the seasoned frisée and endive and finish with pomegranate and pumpkin seeds.

Notes:

Ask your LOR or follow these guidelines to check fresh figs for insects: Slice open a handful and check inside. If no insects are found, the rest may be eaten without checking.
Roasted Fall Squash Salad

Please log in to rate

Reviews

Subscribe
Notify of
0 Comments
Inline Feedbacks
View all comments