Butternut Squash Salad
- Tags:
- Sides and Salads
For the squash
3C Peeled and ¾“cubed butternut squash
3T Honey
Preheat oven to 350.
Toss butternut with honey in a bowl until evenly coated and roast uncovered until tender and caramelized.
For the vinaigrette
2C Chicken stock
¼ C 1/8” shallot rings
¼ C Balsamic vinegar
1T Granulated sugar
1t Finely chopped sage
Sweat shallots until tender and add chicken stock.
Bring to a simmer and reduce by half.
Add vinegar, sugar, sage. Keep the vinaigrette warm
Assembling the salad
3C Roasted butternut
1C Gorgonzola crumbled
3 heads frisee with green leaves trimmed off and cut into bite size pieces
3C baby arugula
Place the squash on a baking pan and sprinkle the gorgonzola over the top. Put the squash and cheese in a 350 oven for 5 minutes. While the squash is heating mix the frisee and arugula in a large mixing bowl. Add the squash, cheese and vinaigrette. Toss all together and season with salt and ground black pepper. Plate and drizzle salads with 50 year old balsamic vinegar.
