Squash

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.