Warm Squash Salad
By Chef Paul Moran
Enjoy this simple winter squash recipe as a lighter vegetarian main, or as a side salad all year round…
45 min cook time
Serves 4
Why we like it
This simple and nutritious recipe contains many common ingredients often found in your refrigerator or pantry.
Enjoy it as a light lunch, enhance the nutty richness with a grain like quinoa for a satisfying dinner, or serve it as a side salad alongside your favourite roasted protein.
Plus, it's complemented by a quick and refreshing dressing that can easily elevate the crunchiness of a wide range of other dishes or salads.
Ingredients
Preparation Notes
While red kuri, acorn, butternut, and kabocha squash share sweet and nutty flavours, their peel textures vary considerably.
After roasting, the red kuri squash's thin and smooth skin is edible, which eliminates the need for peeling.
Also, for an evenly cooked dish, slice the squash into uniform 1-inch-thick pieces.
This not only enhances the flavours but also simplifies preparation by making the squash's delicate skin part of this delectable dish.
Making the recipe
Step 1
Roast the squash
- Preheat the oven to 375ºF, and line a rimmed baking sheet with parchment paper.
- We’re keeping the peel on, so wash the outside of the squash. Trim the top and tail of the squash, then cut the squash in half, and discard the seeds, the pulp, and any hard blemishes.
- Cut the squash into 1-inch-thick slices, then place in an even layer on the prepared baking sheet, coat with oil and season with salt and pepper.
- Every oven is different, so roast for 35-45 minutes, or until tender and al dente.
Step 2
Prepare the dressing
- While the squash is roasting, slice the chives and the shallots, then add to a small mixing bowl, along with the zest and juice of one lemon, two large pinches of salt, the olive oil, pumpkin seeds, chopped parsley, a pinch of pepper.
Stir to combine.
- While the squash is roasting, slice the chives and the shallots, then add to a small mixing bowl, along with the zest and juice of one lemon, two large pinches of salt, the olive oil, pumpkin seeds, chopped parsley, a pinch of pepper.
Step 3
Plate & serve
- Once the squash has been roasted, allow to cool slightly.
- Divide squash slices onto serving plate, then top with pomegranate seeds and shaved parmesan, and drizzle with a few spoonfuls of dressing, and enjoy!
