Sunday, September 27, 2015
A week ago, Andrew told me he'd rather not have any more squash this fall.

I wasn't sure what to do with that information. The first day of fall was on Wednesday, which means we were still in summer when he made his request. And maybe that's the problem. I can find a good reason to cook with squash year-round, and I often do. This wonderful salad that features it as a main ingredient is a perfect example of a salad I'd make twelve months a year.

It's hard to imagine not cooking with squash for an entire season, but Andrew is a good sport about all the recipes I try for my blog, and he eats almost everything I make.  And in the end, I don't mind sacrificing one ingredient to achieve happiness in my house.

At least, I can sacrifice it on the nights he's eating at home. Working around his evening meetings, and the travel that sometimes takes him out of town, I'm still anticipating a lot of squash in my future.

And if we're going to be specific, fall is over on December 21 - and I make no promises about cutting out squash this winter.

Roasted Squash Salad with Goat Cheese and Toasted Hazelnuts
(from The Sobo Cookbook, by Lisa Ahier)

2 lb butternut squash (1 medium squash)
2 Tbsp canola oil
1 cup whole hazelnuts
2 tsp salt
4 cups mixed greens (I used arugula and spinach, but use what you like)
1 cup crumbled goat cheese

Port Wine Vinaigrette

1/3 cup apple cider vinegar
1/4 cup port
3 Tbsp orange juice
1 1/2 Tbsp maple syrup
1 tsp brown sugar
1/2 tsp salt
1/2 cup olive oil

Preheat the oven to 400 degrees.

Peel the squash and dice it into 3/4” cubes. Toss the cubes in the oil, place them on a baking sheet, and roast for 20 – 25 minutes, until soft. Remove from the oven and let cool to room temperature.

Arrange the hazelnuts on a baking sheet and bake for 5 minutes. Remove from the oven, let cool for about 3 minutes, then place them on a clean kitchen towel and give them a good rub to remove the skins.

While they are baking or cooling, prepare the port wine vinaigrette by combining all the ingredients except the oil in a small bowl. Add the oil in slowly, whisking until the dressing has emulsified. Refrigerate for up to a week.

In a large bowl, season the squash with the salt then toss with the toasted hazelnuts, greens, goat cheese and vinaigrette.


Stephen Tremp said...

Hi Beth, for me squash is an acquired taste. My parents love it but it took me some time to like it. I'll grill slices of squash with EVOO and garlic and that tastes pretty darn good. Wifey loves butternut squash.

From the Kitchen said...

Was he speaking of summer squash or fall/winter squash? We did not have any squash while in Toronto but we had fantastic food and good adventures. I'll do a blog post soon--after unpacking, laundry, etc..


Angie's Recipes said...

Beth, you just combined EVERYTHING I love in this one salad! YUM! The port wine dressing sounds just as amazing.

Beth said...

Looking forward to that blog post, Bonnie! I'm so glad you had a great time in Toronto.

nancy at good food matters said...

yes, the salad looks fantastic, but the port wine dressing is what really captured my attention. I do love butternut squash, and will prepare many dishes throughout the fall and winter with it. I hope you also try to make that butternut risotto from the food festival you highlighted in the previous post--

Natalie Aguirre said...

I never thought of combining squash with salad. I'll have to try that.

grace said...

he's already tired of squash and i haven't even cut into my first one this year! i don't see how anyone could get squashed out since there are so many different kinds and so many ways to prepare them! this looks great. :)

lisa is cooking said...

This reminds me of one of my favorite uses of butternut squash! Maybe he'll change his mind before the season ends, and I love that you only made the promise for fall!

Monica said...

I am so excited to see all the squash out there right now. I'm hooked on kabocha and buying it non-stop. I know you're husband is of a different mindset but you can always roast a batch and stock it in the fridge for yourself to nibble on throughout the Fall. Come winter, it's fair game for sure! ; )

Unknown said...

I'm not a huge squash fan, but I love the idea of adding it to a salad. Then you just get a little with a bunch of other flavors.

Unknown said...

It's always good to see all the squash recipes around at this time of year, this would make a great lunch.

Inger @ Art of Natural Living said...

So he is including pumpkin in his "no squash" request I suppose? That seems almost impossible for fall... I do get tired of some really delicious foods though--I stop using apples in late spring (skipping the summer apples from New Zealand) which means I'm much more receptive when they return. I would be delighted to eat this salad myself!

Gloria Baker said...

This look beautiful beth! I love hazelnuts so much :)

Valerie Gamine said...

This salad looks marvelous!! Love the goat cheese & hazelnuts.
Can you tempt Andrew with spagetti squash masquerading as a pasta dish? Who can resist that. ;)

Liz That Skinny Chick Can Bake said...

Gorgeous, yummy salad! That's one of my favorite ways to eat squash :) Bill is the same way when I OD him on asparagus in the spring!

Andrea_TheKitchenLioness said...

Dear Beth, I am crazy about roasted squash in my salads in fall but I am also very carefully not to overdo it in our house with the squash dishes either! Mixed greens, squash and goat´s cheese - what more could one ask from a delicious and healthy salad?! This one is for me!

handmade by amalia said...

I like your reasonable approach to marital compromise, Beth :-) Like the salad as well. And, of course, I like squash.

Julie said...

Beautiful salad!! Squash is one of my favorite flavors of fall. Hope you're enjoying this wonderful season.

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