Roasted Butternut Squash Salad with Hazelnuts & Manchego

These days, I find myself longing for the flavors of fall, only to step outside and discover that the seasons haven’t quite caught up with me.  To make matters more confusing in this short season between blistering hot and biting cold, “winter” squash is a summer crop here in Central Texas.  Our challenge is to find dishes that make the most of this funny season, providing full, rich flavors without weighing down the body or the palate.  I love composed salads this time of year.  More a main dish than something relegated to the side, this is exactly what I’m looking for–hearty, seasonal and soul-satisfying without being overwhelming.

Roasted Butternut Squash Salad with Hazelnuts & Manchego

1 butternut squash, peeled, seeded and cut into 2″ cubes

several handfuls of arugula or baby salad greens, washed and spun dry

1/4 c. hazelnuts

2 oz. manchego cheese, shaved with a vegetable peeler

olive oil

salt & pepper

2 Tbs. champagne or white wine vinegar

1 Tbs. whole grain mustard

1 large shallot, sliced thin

pinch of sugar

1/3 c. olive oil

Toss squash with olive oil, salt and pepper.  Roast at 375 for about 15-20 minutes, until caramelized and tender, stirring occasionally.  Meanwhile, place hazelnuts in a small pan and place in oven with squash for about 5-10 minutes.  When nuts smell fragrant and begin to color, remove from oven and place on kitchen towel.  Gather them in the towel and rub until the papery skins come off.  Set aside to cool.  Place vinegar, mustard, shallots, and pinch of sugar in a small bowl and whisk until sugar dissolves.  Add olive oil in a thin stream, whisking constantly until emulsified.  Chop hazelnuts coarsely and set aside.  When squash is done, remove from the oven and toss with vinaigrette.  Toss arugula or baby greens separately and pile onto serving platter.  Scatter roasted squash and manchego on top and serve.

www.jodyhorton.com

Advertisements

5 Responses to “Roasted Butternut Squash Salad with Hazelnuts & Manchego”

  1. Julie the Alkaline Sister

    Mmmmm I love roasted squash on salad- this looks delish! Makes me excited about fall and all the squash varieties to explore. Heading to the market in the morning to check them out! Lovely shots too!

    Reply
  2. Gina Faist

    This was so so yummy and so easy! Made it while entertaining guests for the Longhorn Game on Saturday and it got mouthfuls of rave reviews, the butternut squash was so sweet and hearty. Thank you for inspiring me!

    Reply
    • farmhousetable

      oh good! so glad everyone liked it & the butternut squash was wearing the right colors, too!

      Reply
  3. » Blog Archive » We Wed + Now We Eat

    […] amount of tomatoes and also used milk instead of the heavy cream. Perfect with grilled cheese. 2. Roasted Butternut Squash Salad with Hazelnuts + Manchego: I added a few drops of pure maple syrup to the salad dressing — J’s not a huge vinegar […]

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Basic HTML is allowed. Your email address will not be published.

Subscribe to this comment feed via RSS

%d bloggers like this: