Archive for the ‘Squash’ Category

The clock is ticking for me, and my fridge must be emptied in the next week. Each autumn I have a tendency to accumulate squash – and last night I had a squash-themed dinner party with my roommate to get through them: squash dishes accompanied by a few delightful glasses of wine. I have had this particular salad recipe sitting around at the back of my head for the last few weeks, and finally, last night, I gave it a go. It’s a delightful combination of bold flavours and textures. Next time, I’ll add some toasted or candied nuts in to give it even more depth.

Ingredients – 4 servings

-1 small red hubbard squash (or other squash with flat skin)
-2 Tbsp olive oil
-1/4 tsp salt
-1/2 tsp crushed tarragon
-4 cups baby arugula leaves
-1/2 cup feta cheese, crumbled

-2 tsp grain mustard
-2 tsp cider vinegar
-2-3 Tbsp olive oil
-pinch salt and pepper


Preheat oven to 400F. Peel and cube squash, then toss in olive oil, salt, and tarragon so all sides are coated. Roast in a pyrex dish for 20 minutes, then turn cubed squash over and roast for another 20 minutes.

Wash the arugula, and set aside.

In a small jar, mix the mustard and vinegar. Add the oil 1 Tbsp at a time, stirring constantly. Once the mixture thickens, add the salt and pepper.

Assemble the salad by first making a bed of arugula, then dropping on a handful of feta and warm squash. Drizzle dressing over top, and eat right away.

If you happen to have some nuts, it may be nice to toast them and sprinkle them on top.

Hope you enjoy this!


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