Renée Kohlman: Butternut squash salad is a side-dish showstopper

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As we cruise into the vacation season, it’s by no means too early to consider what meals shall be the centre of the feast.

Certain, the varied sorts of glistening roast beast (turkey, prime rib, ham) are all the time the point of interest of the desk, however don’t overlook about show-stopping facet dishes that can garner a pant out of your company. This roasted hasselback butternut squash salad is just not solely fairly to have a look at, it’s fairly darn scrumptious to eat, too.

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It’s possible you’ll pay attention to hasselback potatoes — the place they’re lower about midway by into skinny, fan-like slices and roasted till tender on the within and crispy on the surface. This method additionally works on different greens, and it’s fairly pretty with butternut squash.

The trick is to not lower the squash right through — about 3/4 of the way in which ought to do it. When it’s completed cooking, it ought to look golden and caramelized and the flesh needs to be tender.

Whereas the squash roasts away within the oven, sage leaves are fried, shallots are caramelized, and pecans are candied. It might sound like loads or work, however the steps solely take a couple of minutes every. You possibly can put together these parts in addition to the apricot French dressing a day forward, saving a while. Peppery arugula makes a wonderful mattress of greens, and the creamy goat cheese and dried cranberries add one other layer of flavour and texture.

The general look of this salad is sort of spectacular, and don’t be shocked in case your company return for seconds.

Roasted Hasselback Butternut Squash Salad

Salad:

1 butternut squash (about 3 lbs)

5 tbsp olive oil, divided

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1/2 tsp salt

1/4 tsp pepper

6 tbsp pure maple syrup, divided

8 contemporary sage leaves

2 massive shallots, sliced

3/4 cup pecan halves or items

120 grams arugula

1/2 cup creamy goat cheese, crumbled

1/3 cup dried cranberries or tart cherries

flaky salt

Apricot French dressing:

1/4 cup apple cider vinegar or white wine vinegar

2 tbsp apricot jam

2 garlic cloves, minced

2 tsp grainy Dijon mustard

1/4 tsp salt

1/4 tsp pepper

1/2 cup further virgin olive oil

1. Preheat the oven to 425ºF. Wash the squash, pat dry, and peel till you attain the pure yellow/orange layer with no white remaining. Use a really sharp chef’s knife for this process, and watch out when doing so. Don’t fear if the squash isn’t tremendous easy — somewhat jaggedness provides character to the salad. Minimize the squash in half lengthwise and scoop out the entire seeds and stringy bits. Place the squash halves onto a parchment-lined baking sheet and rub generously with two tablespoons of the olive oil, and season with salt and pepper. Roast the squash cut-side down for about 20 minutes.

2. Take away the squash from the oven and use a pointy knife to attain the squash in small increments (about 1/4-inch thick). Solely lower about 3/4 of the way in which into the squash — you don’t need to lower right through. Brush the halves with three tablespoons of maple syrup and roast for an additional 30-40 minutes till the squash is tender and caramelized.

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3. In the meantime, in a small saucepan over medium warmth, pour in two tablespoons of the olive oil. When the oil is sizzling, add the sage leaves and fry till crisp — just one minute or so. Take away from the oil and switch to a plate. Stir the sliced shallots into the recent oil and sauté for about 5 minutes, till caramelized. Season with a pinch of salt. Take away the shallots from the oil to a plate, leaving the oil within the pot. We’ll use this as a base for the French dressing.

4. Warmth a big skillet over medium warmth. Pour in a single tablespoon of olive oil. Add the pecans and toast for a couple of minutes, then pour in three tablespoons of maple syrup, stirring to coat. Simmer for a few minutes till the maple syrup has decreased. Add a pinch of salt to the nuts. Take away from the warmth.

5. To make the French dressing: Add the entire elements (besides the olive oil) to the small saucepan of sage and shallot oil. Whisk to mix till easy. Step by step whisk within the olive oil till emulsified. Season to style with salt and pepper. You may also switch the French dressing to a jam jar and shake effectively to emulsify.

6. In a medium bowl, add the arugula and about half of the French dressing. Toss effectively. Organize the greens onto a big serving platter, then fastidiously raise the nice and cozy squash off the sheet pan and place on prime of the greens. Prime with the maple pecans, dried cranberries, crumbled goat cheese, fried shallots, and sage leaves. Drizzle with remaining French dressing and season with flaky salt. Serve instantly.

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Makes 6-8 servings.

This piece was first printed within the Saskatoon StarPhoenix on Oct. 29, 2021.

Renée Kohlman has been cooking and baking professionally for over 20 years. Her best-selling debut cookbook, All of the Candy Issues (TouchWood Editions), obtained accolades on the 2018 Style Canada Awards. Her second cookbook, Greens: A Love Story (TouchWood Editions), was named one of many prime 100 books in 2021 by The Globe and Mail. Renée is commonly in her kitchen, baking connoisseur cookies, which she sells on the Saskatoon Farmers’ Market each weekend.

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