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.
[cooked-sharing]
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
