Washington Recipes: Squash Salad

Roasted Heirloom Squash Salad (with raddichio, Calabrian chile-maple vinaigrette and hazelnuts)

SEATTLE / Outlier at Kimpton Hotel Monaco / Serves 4-6

Squash salad is the perfect fall dish.

Yields1 Serving

For Salad
 1 Acorn Squash
 1 Butternut Squash
 1 Blue Hubbard Squash
 1 Kabocha Squash
 2 heads raddichio chicory
 1 cup hazelnuts, toasted
 ¼ cup sage leaves, julienned
For Vinaigrette
 56 Calabrian chilies
 ½ cup white balsamic vinegar
 1 cup extra virgin olive oil
 ½ cup brown butter, melted
 2 tbsp honey
 23 shallots, minced
 2 cloves garlic, minced
 34 sage leaves, chopped
 salt and pepper to taste

1

Chop the chilies and sage and combine with the shallots, garlic, honey, butter, vinegar and extra-virgin olive oil. Season to taste and set aside.

2

For the salad, cut each squash variety into a different shape. For instance, the acorn squash makes a good wedge, while the butternut squash could be diced and delicate can be peeled and cut into rings.

3

Season them all and roast separately until slightly browned and cooked through, but not super soft.

4

Combine the squash with the radicchio and dress with a bit of the dressing.

5

Decoratively arrange the squash on the plate and garnish with the julienne of fresh sage and chopped toasted hazelnuts.

Ingredients

For Salad
 1 Acorn Squash
 1 Butternut Squash
 1 Blue Hubbard Squash
 1 Kabocha Squash
 2 heads raddichio chicory
 1 cup hazelnuts, toasted
 ¼ cup sage leaves, julienned
For Vinaigrette
 56 Calabrian chilies
 ½ cup white balsamic vinegar
 1 cup extra virgin olive oil
 ½ cup brown butter, melted
 2 tbsp honey
 23 shallots, minced
 2 cloves garlic, minced
 34 sage leaves, chopped
 salt and pepper to taste

Directions

1

Chop the chilies and sage and combine with the shallots, garlic, honey, butter, vinegar and extra-virgin olive oil. Season to taste and set aside.

2

For the salad, cut each squash variety into a different shape. For instance, the acorn squash makes a good wedge, while the butternut squash could be diced and delicate can be peeled and cut into rings.

3

Season them all and roast separately until slightly browned and cooked through, but not super soft.

4

Combine the squash with the radicchio and dress with a bit of the dressing.

5

Decoratively arrange the squash on the plate and garnish with the julienne of fresh sage and chopped toasted hazelnuts.

Roasted Heirloom Squash Salad (with raddichio, Calabrian chile-maple vinaigrette and hazelnuts)

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