Roasted Butternut Squash Salad
Roasted Butternut Squash Salad
(courtesy The Farmer's Hands)
1 large butternut squash, peeled, deseeded & cut into large pieces
1/4 cup fresh chopped herbs (recommended: rosemary, thyme, winter savory, sage)
Salt & pepper, to taste
2 Tbsp. olive oil
2 Tbsp. butter
2 cups water
1 cup + 2 Tbsp. white vinegar
6 oz. sugar
3 oz. kosher salt
1 large red onion, peeled & sliced paper thin
1 cup honey
20 cloves garlic, peeled
1 cup crumbled feta cheese
Preheat oven to 400°F. In a large bowl, toss squash with chopped herbs, salt, pepper, and olive oil. Spread in a single layer on a baking sheet and dot with butter. Roast until tender, 20-30 minutes. Set aside.
In a pot, combine water, one cup vinegar, sugar, and kosher salt and a bring to boil. Place the sliced onion in a bowl, pour the boiling pickling solution over the onion and cover with plastic wrap. Leave at room temp to cool. They are ready as soon as brine has cooled; this can be done ahead of time, as the flavor improves with time. Can be kept in the fridge for up to two months.
To make the garlic sauce, warm honey in a pot until it starts to foam, then add garlic. Cook over low heat until garlic is caramelized and very tender, about 20 minutes. Stir often to prevent burning. Add salt, pepper, and two tablespoons vinegar. Blend in a blender or with an immersion blender until smooth. Can be done ahead and stored in fridge up to two weeks.
To serve, spread the garlic sauce on the bottom of a platter, place squash on top, and scatter drained pickled onions and crumbled feta on top. Serve immediately.