Roasted Winter Squash with Purple Mustard and Pantaleo
Source: Michelle McKenzie, Author
Recipe Type: Salads | Seasons: Autumn, Winter
This recipe was demonstrated for CUESA’s Market to Table program on December 10, 2016.
Makes 4-6 servings
INGREDIENTS
½ cup hazelnuts
1 teaspoon hazelnut oil, plus more for drizzling
Fine sea salt
1 (or 2 small) rugosa or butternut squash
Extra-virgin olive oil
4 tablespoons unsalted butter
1 medium shallot, diced
2 garlic cloves, minced
2 rosemary sprigs
1 chile de arbol, thinly sliced
1 teaspoon red wine vinegar
8 ounces (about 4 to 5 cups) baby purple mustard greens
5 ounces Pantaleo, Pecorino Romano, or Parmigiano-Reggiano cheese
PREPARATION
To prepare the hazelnuts: Preheat the oven to 400˚F. Toast the hazelnuts for 10 to 12 minutes. Cool slightly, roughly chop, and then toss the hazelnuts with a drizzle of hazelnut oil and a pinch of salt.
To prepare the squash: Increase the oven temperature to 450˚F. Peel the squash and remove the stem and root end. Cut it in half crosswise where the neck meets the base. Cut the base in half and remove the seeds with a spoon. Cut the base and the neck into 1-inch thick wedges and half-moon slices, respectively. Toss the squash with enough olive oil and salt to coat, and spread the pieces across two sheet pans lined with parchment paper. Roast for approximately 35 minutes, or until caramelized, turning the pieces once to ensure that both sides brown.
To prepare the vinaigrette: Heat the butter in a small saucepan over moderately high heat (using stainless steel pans enables you to watch the butter and make sure it doesn’t burn). To the butter, add the shallot, garlic, rosemary, chile de arbol, and a generous pinch of salt. Cook until the butter begins to brown, watching carefully so it doesn’t burn. Once the butter has browned and the aromatics have softened, add the red wine vinegar, 1 tablespoon of the olive oil, and the teaspoon of hazelnut oil. Remove and discard the rosemary sprigs. Taste, and adjust the seasonings.
To assemble: In a wide serving bowl or platter, make a base of half the roasted squash. Gently top the squash with two handfuls of mustard greens, a drizzle of the warm vinaigrette, shavings from the cheese, and the toasted hazelnuts, making sure not to smash or mix the ingredients together. Repeat the layering once more.
From Dandelion & Quince by Michelle McKenzie © 2016 by Michelle McKenzie. Photographs © 2016 by Rick Poon. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO. www.roostbooks.com
Farmers Market Ingredients