Spiced Squash Salad

Temps des Fêtes 2016
food and drink

BY: Lucy Waverman

Use up to 4 different squashes for a texture and taste extravaganza. I like this salad served at room temperature. Some squash do not need to be peeled; others do. I like to leave the skin on butternut, acorn and delicata squash but peel kabocha and buttercup. It is a personal preference. Just make sure you give the skin a good rinse before baking. The combination of the slight bitterness of the radicchio and the sweetness of the squash is a real flavour gold mine. This is also a good side dish with chicken or fish.

½ cup (125 mL) olive oil
2 tbsp (30 mL) lemon juice
1 tsp (5 ml) honey
½ tsp (2 mL) ground cumin
½ tsp (2 mL) ground ginger
½ tsp (2 mL) ground cinnamon
Pinch chile de arbol or cayenne

1 delicata squash, about 1 lb (500 g)
1 acorn squash, about 1 lb (500 g)
½ butternut squash or 1 small one
½ kabocha squash, about 1 lb (500 g)
3 tbsp (45 mL) olive oil
Salt and freshly ground pepper

1 small head of radicchio
1 tsp (5 mL) olive oil
3 tbsp (45 mL) finely chopped green onion

1 Whisk together oil, lemon juice, honey, cumin, ginger and cinnamon. Add a pinch of chile de arbol or cayenne. Reserve.

2 Preheat oven to 400°F (200°C).

3 Peel squash if you don’t want to leave skin on. Remove and discard seeds. Cut into 1-inch (2.5-cm) pieces. Toss with olive oil and season
with salt and pepper. Bake for 25 to 30 minutes, stirring the squash around occasionally to ensure it cooks evenly. The squash should be tinged with gold. Remove from baking sheet to a plate and season again if needed. Squash should all be combined.

4 Cut each radicchio leaf in half through the centre stem. Heat a skillet, preferably nonstick, over high heat and add olive oil. Stir in radicchio leaves and toss until hot but still crisp. Place a large spoonful of mixed squash on a plate and garnish with radicchio leaves.

5 Drizzle vinaigrette over everything. Scatter with green onions.

Serves 4