THE TREASURY

Warm Butternut Squash Salad

Posted in Meals, Recipes by ameliadean on May 11, 2010

This salad was inspired by a visit to the french café L’eau a la Bouche on London’s trendy Broadway Market. I love the idea of a warm salad, and am an avid admirer of this one in particular. The sweet butternut squash and bitter rocket compliment each other perfectly. Add some semi-caramelized red onions and Pecorino shavings and you have a dangerously good dish on your hands.

WARM BUTTERNUT SQUASH SALAD

1 butternut squash, peeled, de-seeded, and cut into chunks

A pinch of hot pepper flakes

2-4 tablespoons olive oil

1 dash of balsamic

A good amount of rocket

2 red onions

1 chunk of good cheese

Salt and freshly ground pepper to taste

1) Preheat oven to 400 degrees. Line a baking tray with foil, and cover with a thin layer of olive oil. Alternatively, use a non-stick spray.

2) Peel butternut squash with a strong peeler. Remove stem and cut in half lengthwise. Using a spoon, carve out the squash seeds and pulp from the central cavity. Cut squash flesh into medium sized chunks and toss with olive oil, salt, pepper, and a pinch of chili flakes. Dump into a baking tray, cover with foil, and put in the oven for 30-50 minutes. Squash should be tender when finished.

3) Slice off the roots and peel 2 red onions. Cut into thin slices lengthwise. Heat olive oil in a large pan on medium heat. Stir in onions so that they are coated in oil. Cook for 10 minutes, stirring continuously. Add a pinch of salt and an optional pinch of sugar. Lower the heat and cook for another 10-20 minutes, or until browned. Add water if onions start to burn or stick to the pan. At the end of the cooking process, add several tablespoons of balsamic to deglaze the pan and add flavor.

4) Assemble a bed of rocket on your plate. Add hot squash and top with semi-caramelized onions. Grate large slivers of pecorino or parmesan on top. Serve while warm, preferably with fresh bread!

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