Warm Butternut Squash Salad

Warm Butternut Squash Salad

This is a recipe from the Wine Spectator January February 2013 edition.  My family gets their share of Butternut squash at my table as it is one of my favorite vegetables.

Ingredients:

2 tablespoons minced fresh thyme leaves

3 tablespoons blue agave syrup or brown sugar

1/2 teaspoon red chile flakes

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/4 cup white balsamic vinegar

1/2 cup olive oil

1 large butternut squash, approx 3 to 4 lbs.

1/4 cup finely chopped pistachios

6 ounces fresh goat cheese

4 ounces pancetta, sliced into thin strips

1/2 cup pomegranate seeds

1/2 cup whole shelled pistachios

2 cups baby arugula

1/2 cup red mustard greens, destemmed 

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Directions:

Preheat the oven to 475'F.   Combine the first seven ingredients in a medium bowl and whisk until emulsified.  Reserve.

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Using a vegetable peeler or a sharp knife, peel the squash.  Cut the squash from top to bottom.  Remove the seeds and membrane.  Place each -side down, then slice width-wise into half moon shapes.  Place the squash in a large bowl and toss with half of the vinaigrette mixture until coated.  Place the squash pieces on a non-stick sheet pan and cook in the oven for 10 minutes.  Using a tong or spatula, turn the pieces over and cook in the oven until tender, about 10 or 15 minutes.

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Spread the chopped pistachios on a small plate and place small spoonsful of the goat cheese (3 per person) on the chopped pistachios.  Reserve.

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In a medium saute pan, heat the pancetts strips over medium-high heat and cook until crisp, around 4 minutes.  Remove the pancetta to a paper towel-covered plate and reserve.

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To serve, arrange the squash on 6 to 8 salad plates.  Divide the pomegranate seeds, whole pistachios and pancetta among the plates.  Spoon 1 teaspoon of vinaigrette over the ingredients.  Place 3 pistachio covered goat cheese mounds over the squash on each plate, pistachio side up.  In a large bowl, dress the greens with the remaining vinaigrette and evenly scatter the greens over each plate.

Serves 6 to 8  Serve with Grenache Blanc wine.