Recipe courtesy of Food Network

Roasted Squash over Baby Mustard Greens with Shaved Pecorino and Spiced Pine nuts. Dressed with Honey Lemon Vinaigrette

  • Level: Intermediate
  • Total: 1 hr 45 min
  • Prep: 45 min
  • Cook: 1 hr
  • Yield: 20 servings
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Ingredients

Salad

1 or 2 types of squash, peeled and thinly sliced

Oil to coat squash

Liberal dash of salt

1/2 cup sugar

1-2 teaspoons cayenne pepper

6 bunches of red leaf lettuce (mustard greens work well)

2-3 bunches frisee for texture, rinsed and dried 

1/2 lb. Tuscan pecorino cheese

Spiced pine nuts

Honey Lemon Vinaigrette

3 Tbsp sherry vinegar

3 Tbsp freshly squeezed lemon juice

2 Tbsp honey

Kosher Salt and freshly ground black pepper, to taste

Kosher Salt and freshly ground black pepper, to taste 

1 cup extra virgin olive oil

Spiced Pine Nut Brittle

2 cups granulated sugar

1 cup pine nuts

1 teaspoon mustard seeds

1 teaspoon ground coriander

1 teaspoon ground ginger

1/2 teaspoon cayenne pepper

1/4 teaspoon salt

Directions

  1. Squash Salad 
  2. 1.Coat squash in olive oil, salt, sugar and cayenne. Lay one layer of each squash separately on sheet tray and bake at 450 until brown. Toss if needed. (Searing the squash could also been done in a large pan and finished with butter and shallots) 
  3. 2. Take out of oven and allow to cool. Meanwhile, toss greens into bowl. 
  4. 3. Once squash has cooled, toss onto salad, drizzle dressing over top and toss so dressing coats evenly. 
  5. 4. Grate cheese on top of each plate, and top with spiced pine nuts. Garnish with spiced pinenut brittle. 
  6. Honey Lemon Vinaigrette 
  7. 1. Place vinegar, lemon juice, honey and seasonings in a bowl and stir until the salt has dissolved. Slowly whisk in the olive oil until well incorporated, and serve over greens. 
  8. Spiced Pinenut Brittle 
  9. 1. Heat large pot. Add 1/4 cup of sugar. As it melts and begins to brown add another 1/4 cup. Watch to make sure there are no areas burning. Use a wooden or heat-resistant spatula to move sugar around pot. Add more sugar until it is all dissolved. Once caramel has become completely liquid and medium to dark brown, stir in spices and salt. 
  10. 2. Quickly add nuts so spices do not burn. Immediately and carefully pour or scrape the mixture onto a silpat. Use the other silpat to cover it and roll it into a sheet of nuts, as thin as possible, before the caramel hardens. Let cool in a dry place. 
  11. 3. Once cooled wrap in parchment paper and store in plastic wrap or an airtight container as moisture will make it sticky. Once ready to use as a garnish, chop into pieces and sprinkle over salad. Caution: Caramel burns are dangerous. Sugar reaches extremely high temperatures. Wear long sleeves and work extremely carefully. Have 2 silpats or pieces of parchment paper and a rolling pin ready.
  12. Series: Kitchen Conspirators Episode: Fall Harvest in the Kitchen (Ep. 3: Part 3)