Warm Winter Squash Recipe

Ingredients

Salad:

• 1 Spaghetti Squash
• 2 winter squash (Delicata, Acorn, Kabocha)
• 2 medium beets, cooked and sliced
• 4 tbsp olive oil, divided
• 1 tbsp thyme, minced
• Mixed salad Greens (or arugula/spinach)
• 100 g Goat Cheese, crumbled
• Salt and pepper to taste

Dressing:

• 4 cloves garlic, peeled
• 30g sundried tomatoes
• 2 tbsp Dijon mustard
• ¼ cup white balsamic vinegar
• ½ cup olive oil

Instructions

1)     Preheat the oven to 375 degrees.

2)     Cut squash in half. Remove seeds and set aside.

3)     Fill the spaghetti squash with 3 tbsp olive oil (or butter if preferred) and place, cut side up, on a rimmed sheet pan lined with parchment paper.

4)     Slice the other two squash into bite-sized pieces, then toss squash and peeled garlic cloves with remaining 1 tbsp of olive oil, salt, pepper and thyme.

5)     Arrange sliced squash and garlic in a single layer around the spaghetti squash.

6)     On another sheet pan, toss squash seeds with a little bit of olive oil, salt and pepper and arrange in a single layer.

7)     Roast squash for 20-25 minutes, or until tender and starting to caramelize.

8)     Meanwhile, roast seeds for 10-12 minutes, stirring once and watching carefully to avoid burning.

Make the Dressing:

In a small blender or food processor, add roasted garlic, sundried tomatoes, Dijon mustard, white balsamic vinegar, and salt and pepper to taste and blend until smooth. Slowly add olive oil to emulsify the dressing. If dressing is too thick, add a couple tablespoons of water or white wine until desired consistency is reached. Toss your salad greens in the dressing, reserving some for drizzling at the end.

Arrange the Salad:

Shred the spaghetti squash with a fork, then on a serving plate, layer spaghetti squash, greens tossed in dressing, sliced squash and beets and sprinkle with goat cheese. Drizzle dressing on top, then finish with roasted seeds.

Our Wine Pairing Suggestion

Viognier