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.
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.
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.
Season them all and roast separately until slightly browned and cooked through, but not super soft.
Combine the squash with the radicchio and dress with a bit of the dressing.
Decoratively arrange the squash on the plate and garnish with the julienne of fresh sage and chopped toasted hazelnuts.
Ingredients
Directions
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.
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.
Season them all and roast separately until slightly browned and cooked through, but not super soft.
Combine the squash with the radicchio and dress with a bit of the dressing.
Decoratively arrange the squash on the plate and garnish with the julienne of fresh sage and chopped toasted hazelnuts.
