Recipe: Roasted Shallot and Squash Salad

Recipe Source: Spevack, Ysanne.  Farmer's Market Cookbook.  Anness Publishing, London, 2003 p. 153

I had half a butternut squash left over from a previous recipe.  Ordinarily that would not bode well for the squash.  I don't generally care much for squash.  It's sweeter than I'd like, although I am making a concerted effort to get to enjoy these seasonal vegetables.  I'm also trying very hard to minimize food waste lately.  I wouldn't call myself an environmentalist by any stretch of the imagination, but I do feel kind of funny filling up landfill space with what could have been a perfectly serviceable dish. 

Enter the Roasted Shallot and Squash Salad.  I started out halving the recipe, but eventually some other quantities changed significantly.  The red chiles we used were cayenne peppers from our garden in an attempt to use them up before the first frost.  My husband, who ordinarily abhors squash, loved this dish.  (I think I will no longer believe him when he says he doesn't like squash.)  I was okay with it - not overwhelmed, as the squash bits were very sweet - but okay.  The sweetness actually worked well with the vinegar and the walnuts, and the chiles gave it the right amount of kick. 

Roasted Shallot and Squash Salad (serves 2 - 3; approx. $3.31/serving)

2 1/2 tablespoons olive oil

1 tablespoon balsamic vinegar

1 tablespoon soy sauce

6 shallots, peeled and whole

3 fresh cayenne chiles, or other red chile

1/2 butternut squash, peeled and cut into chunks

1 teaspoon thyme

1/2 ounce chopped fresh parsley

5 cloves garlic, crushed

3 ounces walnuts, chopped

2 1/2 ounces feta cheese, crumbled

Equipment:

• Roasting pan
• Bowl
• Whisk

1. Preheat your oven to 400 degrees.
2. Combine the olive oil, vinegar and soy sauce in the bowl.  Add kosher salt and black pepper to taste.
3. Put the shallots and two of the chiles in the roasting pan, then pour the contents of the bowl over them.  Toss to coat.
4. Roast 15 minutes, stirring a couple of times.
5. Add the squash chunks.  Roast another 30 - 35 minutes, stirring once.  Remove from oven.
6. Transfer the contents of the roasting pan to your serving bowl. 
7. Add the remaining ingredients.  Toss well and serve.

Comments

[nora@ffr]

This sounds too, too good! Love the combination of ingredients!!