Houseman's Roasted-Squash Salad
- Total Time
- 30 minutes, plus macerating
- Rating
- Comments
- Read comments
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Ingredients
- 5tablespoons dried currants
- ¼cup plus 2 tablespoons white-wine vinegar
- 1kabocha squash, approximately 3 to 4 pounds
- Approximately ¾ cup extra-virgin olive oil
- ½tablespoon kosher salt
- 1tablespoon plus ¾ teaspoon ground fennel seed
- 1tablespoon plus ¾ teaspoon ground sumac
- 1tablespoon plus ¾ teaspoon ground coriander
- ½cup chopped parsley, packed
- ½cup chopped cilantro, packed
- ¼cup plus 2 tablespoons freshly squeezed lime juice, approximately 3 to 4 limes
- ½cup pistachios, toasted and chopped
- ½cup firm feta cheese, diced
Nutritional analysis per serving (6 servings)
400 calories; 35 grams fat; 6 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 5 grams polyunsaturated fat; 20 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 5 grams protein; 390 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the currants in a small bowl, and pour the white-wine vinegar over them. Allow them to macerate for several hours or overnight, though in a pinch you can allow them to plump up while you prepare the squash. Heat oven to 450.
- Step 2
Cut the squash in half, scoop out the seeds, peel both halves (if you like: the skin of the kabocha squash is edible) and slice the squash into ¼-inch half moons. Dress the squash lightly with 1 to 2 tablespoons of the olive oil, and season with the salt. Place the squash on a parchment-lined sheet pan, and roast until soft and caramelized, approximately 15 to 20 minutes, turning the pieces once or twice during the process. Remove the squash from the oven, and set aside to cool.
- Step 3
Meanwhile, in a medium-size bowl, combine the fennel seed, sumac and coriander, then add the parsley and cilantro, and stir to combine. Add ⅓ cup olive oil, and stir to combine. You want a wet mixture and may need to add a couple of extra tablespoons of oil to get it.
- Step 4
Drain the currants, reserving the vinegar, and add them to the green sauce. Add the lime juice, pistachios, cheese, 6 tablespoons olive oil and 5 teaspoons vinegar from the pickled currants to the green sauce. Taste, and add more lime juice or vinegar if you like, along with a spray of salt.
- Step 5
Place squash on a warm platter, and spoon the dressing over the top.
Private Notes
Comments
I'm watching my weight and couldn't face using so much oil in a salad, so I made a dressing with the spices, lime juice, sherry vinegar and a much more reasonable amount of olive oil (about 1/4 cup). I also used about half as much of the herbs. I put this in a blender and made a green dressing that was not a paste. I drizzled this over the squash and scattered the currants, nuts and cheese over the top. It was intensely flavored and very bright, but way fewer calories!
My husband wants to know how to cut the kabocha without a chain saw. We did it with the skin on, and maybe we should have skinned it first (but how please?)
I microwave winter squash until skin is soft and you can
cut through it more easily.
One of the strangest recipes I have made from NYT but also one of the best. We just harvested kabocha squash from our garden and had no idea what to do with it. My husband thought the presentation of the dish was just as lovely as the taste. We ate this dish with homemade beet crackers and white wine.
This was fine, not as wowing as I'd hoped. Swapped dried cherries for currants and served over a bed of arugula.
Cook time was a bit off - wanted mine longer. Also I love acid but the recipe as written is a little aggro, I feel like the lime is unneeded. Will def riff on it though!