Roasted Acorn Squash and Broccoli Rabe Salad with Ricotta Salata

By by <i>Dinner</i>
Images
Roasted Acorn Squash and Broccoli Rabe Salad with Ricotta Salata
Serves
Makes 4 servings
Ingredients
  • 1 small acorn squash (about 1¼ pounds), halved, seeded, and cut into 1-inch wedges (you don’t need to peel it)
  • 7 tablespoons extra-virgin olive oil
  • ½ teaspoon kosher salt
  • Freshly ground black pepper to taste
  • 1 bunch (about 12 ounces) broccoli rabe, trimmed and cut into 2-inch lengths
  • 3½ ounces ricotta salata, crumbled (about ¼ cup)
  • ½ cup pecans, toasted
  • ⅓ cup dried cranberries
  • 2 teaspoons cider vinegar, plus more as needed
  • Coarse salt, as needed
  • ¼ cup chopped fresh parsley leaves


Procedure
I love putting roasted squashes of all kinds in salads, where they add both sweetness and a velvety texture next to the usual mix of greens and other crunchy elements. You can use any kind of winter squash, but acorn slices up into crescent moons, which roast evenly and are pretty on the plate. You can serve this salad as a fight main course. Or, make it a first course or side dish to roast chicken or fish at any autumnal dinner party. And definitely keep it in mind when November rolls around; with its dried cranberries, toasted pecans, and cider-vinegar dressing, it will be a nice new dish for your Thanksgiving table.

Heat the oven to 425° F.

Place the squash wedges on a rimmed baking sheet and toss them with 2 tablespoons of the olive oil. Sprinkle with ¼ teaspoon of the kosher salt and a few grinds of black pepper. On a separate rimmed baking sheet, toss the broccoli rabe with 2 tablespoons of the oil, the remaining ¼ teaspoon kosher salt, and a few grinds of black pepper.

Place the squash in the oven and roast, without moving it, until the undersides are golden brown, about 20 minutes.

Flip the squash wedges over and return the pan to the oven. At the same time, place the pan of broccoli rabe in the oven. Roast until the squash is cooked through and the broccoli rabe is tender and lightly colored, about 15 minutes.

In a large bowl, combine the squash, broccoli rabe, ricotta salata, pecans, and cranberries. Season with the vinegar, remaining 3 tablespoons olive oil, coarse salt to taste, and black pepper to taste. Toss in the parsley just before serving.

Reprinted from Dinner: Changing the Game copyright © 2017 by Melissa Clark. Photographs copyright © 2017 by Eric Wolfinger. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

Roasted Acorn Squash and Broccoli Rabe Salad with Ricotta Salata

By by <i>Dinner</i>
Serves
Makes 4 servings
Ingredients
  • 1 small acorn squash (about 1¼ pounds), halved, seeded, and cut into 1-inch wedges (you don’t need to peel it)
  • 7 tablespoons extra-virgin olive oil
  • ½ teaspoon kosher salt
  • Freshly ground black pepper to taste
  • 1 bunch (about 12 ounces) broccoli rabe, trimmed and cut into 2-inch lengths
  • 3½ ounces ricotta salata, crumbled (about ¼ cup)
  • ½ cup pecans, toasted
  • ⅓ cup dried cranberries
  • 2 teaspoons cider vinegar, plus more as needed
  • Coarse salt, as needed
  • ¼ cup chopped fresh parsley leaves


Procedure
I love putting roasted squashes of all kinds in salads, where they add both sweetness and a velvety texture next to the usual mix of greens and other crunchy elements. You can use any kind of winter squash, but acorn slices up into crescent moons, which roast evenly and are pretty on the plate. You can serve this salad as a fight main course. Or, make it a first course or side dish to roast chicken or fish at any autumnal dinner party. And definitely keep it in mind when November rolls around; with its dried cranberries, toasted pecans, and cider-vinegar dressing, it will be a nice new dish for your Thanksgiving table.

Heat the oven to 425° F.

Place the squash wedges on a rimmed baking sheet and toss them with 2 tablespoons of the olive oil. Sprinkle with ¼ teaspoon of the kosher salt and a few grinds of black pepper. On a separate rimmed baking sheet, toss the broccoli rabe with 2 tablespoons of the oil, the remaining ¼ teaspoon kosher salt, and a few grinds of black pepper.

Place the squash in the oven and roast, without moving it, until the undersides are golden brown, about 20 minutes.

Flip the squash wedges over and return the pan to the oven. At the same time, place the pan of broccoli rabe in the oven. Roast until the squash is cooked through and the broccoli rabe is tender and lightly colored, about 15 minutes.

In a large bowl, combine the squash, broccoli rabe, ricotta salata, pecans, and cranberries. Season with the vinegar, remaining 3 tablespoons olive oil, coarse salt to taste, and black pepper to taste. Toss in the parsley just before serving.

Reprinted from Dinner: Changing the Game copyright © 2017 by Melissa Clark. Photographs copyright © 2017 by Eric Wolfinger. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.