Heirloom Squash Salad With Pepita Purée And Pickled Shallots Recipes

CREAMY SQUASH RISOTTO WITH TOASTED PEPITAS

Steps:

• Make the Squash Purée:
• Preheat oven to 400°F. Cut squash in half lengthwise and scoop out seeds. Place squash (cut side down) on a rimmed baking sheet and roast until it gives easily when pressed, 30-45 minutes. Set aside until cool enough to handle.
• Scoop flesh from squash and transfer to a food processor. Add oil, miso, paprika, and salt and purée, scraping down sides as needed, until very smooth.
• Do Ahead: Squash purée can be made 4 days ahead. Transfer to an airtight container and chill.
• Make the Risotto:
• Bring 8 cups water to a boil in a medium pot.
• Heat 2 Tbsp. oil in a large deep-sided skillet or braising dish over medium. Cook onion, stirring occasionally, until softened and translucent but not browned, 5-7 minutes. Season with 2 tsp. salt, add rice, and stir to combine. Continue to cook, stirring occasionally, until rice is translucent around the edges, about 4 minutes. Add wine and cook, stirring constantly, until evaporated, 1-2 minutes.
• Add 1/2 cup (about a ladleful) boiling water to rice mixture and cook, stirring constantly, until water is absorbed, about 1-2 minutes. Continue adding water 1/2 cup at a time and stirring constantly until rice is al dente and all water is absorbed, about 20 minutes. Stir in 2 cups squash purée and continue to cook, stirring, until heated through, 3-5 minutes. Taste and add more salt if needed.
• Meanwhile, cook pumpkin seeds, paprika, red pepper flakes, and remaining 1/3 cup oil and 1/2 tsp. salt in a large skillet over medium heat, stirring often, until seeds are puffed and starting to brown and oil is fragrant, 2-3 minutes. Remove from heat and stir in orange zest (zest will sizzle).
• Transfer risotto to a platter. Pour pepitas and oil over, then top with dill. Serve with orange wedges alongside for squeezing over.

HOMINY AND SQUASH SALAD

Steps:

• Peel the squash and cut into1/2-inch dice. Place in a saucepan with the water and steam for 5 minutes until soft, but not mushy. Remove, drain and cool.
• Combine the hominy, minced pepper and the cooked squash. Add the chili powder, Tabasco sauce and salt, and cool the mixture for one hour in the refrigerator. Stir in the oil, coriander leaves and scallions. If well covered and refrigerated, the salad will keep for up to one week. It can be served cold, or reheated in a skillet.

KALE SALAD WITH BUTTERNUT SQUASH, CRANBERRIES AND PEPITAS

Steps:

• Preheat oven to 400 degrees.
• Peel the squash, cut in half and scoop out the seeds. Cut the squash into 1/2-inch slices. Toss the squash with 2 tablespoons olive oil and salt and pepper to taste. Place in a single layer onto a baking sheet and roast for 20 minutes, or until the squash can be pierced by a knife. Remove from the oven and allow to cool.
• Slice the kale into bite-size pieces. In a small bowl, mix together the apple cider, cider vinegar, 2 tablespoons oil and maple syrup and season with salt and pepper. Drizzle a little of the dressing over the kale and gently rub the dressing over the leaves, by hand, to coat. Toss the kale with cranberries.
• In a separate bowl, mix together the remaining 1 tablespoon olive oil, pepitas, cinnamon, brown sugar and a dash of salt. Toast the pepitas in a shallow pan, just until they start to get tan and fragrant. Set aside to cool.
• Divide the squash and kale onto plates and top with the toasted pepitas.

MAPLE-ROASTED DELICATA SQUASH SALAD WITH SPICED PEPITAS

Steps:

• Preheat the oven to 450 degrees F.
• Trim and discard both ends of the delicata squash and cut in half lengthwise. Using a spoon, remove the seeds from the squash and discard. Place the squash cut-side down and slice crosswise into 1/4-inch-thick half-moons. Toss the squash with the maple syrup, 1 tablespoon of the olive oil, 3/4 teaspoon of the chili powder, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet until evenly coated. Spread evenly and roast until tender and beginning to brown, 20 to 22 minutes.
• While the squash roasts, heat 1 teaspoon of the olive oil in a medium skillet over medium heat. Add the pepitas, hot smoked paprika, remaining 1/4 teaspoon chili powder, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the pepitas begin to pop, become fragrant and start to brown, 2 to 3 minutes. Remove from the heat and transfer the spiced pepitas to a small heatproof bowl.
• Whisk together the sherry vinegar, shallot, Dijon, garlic, 1/8 teaspoon salt and a few grinds of pepper in a small bowl until smooth and combined. Slowly whisk in the remaining 4 tablespoons olive oil until emulsified. Taste and adjust the seasoning, if needed.
• Toss the frisée with both lettuces in a large serving bowl. Add the majority of the spiced pepitas, pomegranate seeds and goat cheese crumbles, reserving some of each for garnish. Evenly drizzle the dressing around the rim of the bowl. Toss to coat evenly. Add the roasted squash and toss to combine. Garnish with the remaining pepitas, pomegranate seeds and goat cheese and serve.

HEIRLOOM SQUASH SALAD WITH PEPITA PURéE AND PICKLED SHALLOTS

Steps:

• Make the pepita purée: Heat oven to 350 degrees. Toss the pepitas with 1 teaspoon of the olive oil and roast until evenly browned, 5 to 7 minutes. Remove from oven and allow to cool.
• Set aside 2 tablespoons of the cooled pepitas and place remaining pepitas in a blender with 3/4 cup vegetable stock. Purée, drizzling in the remaining olive oil. Add lemon juice and season with salt and pepper to taste. Purée again, adding more broth if necessary for a consistency that is slightly thinner than tomato paste.
• Cook the shallots: Bring a large saucepan of lightly salted water to a simmer. Meanwhile, in another large saucepan, combine the vinegar, sugar, cinnamon, cloves, bay leaf, star anise and red pepper flakes. Bring the vinegar mixture to a boil, reduce heat to low and cover and simmer for 5 minutes.
• Prepare a large bowl of ice water. Blanch the shallots in the simmering water for 2 minutes. Using a slotted spoon, transfer to the bowl of ice water until cooled, then drain well.
• Add the shallots to the vinegar mixture and simmer for 1 minute. Transfer to a bowl and allow to cool. Cover and refrigerate for up to 1 week; bring to room temperature before using.
• Make the squash: Heat oven to 450 degrees. Fill a large pot halfway with lightly salted water and set over high heat to bring to a simmer. Prepare a large bowl of ice water. Spread paper towels across two baking sheets and set aside.
• Using one type of squash at a time, blanch in the simmering water until tender but not falling apart. The delicata and butternut squash may take about 2 minutes; the kabocha may take slightly longer. Be careful not to overcook. As soon as the squash are blanched, remove with tongs or a slotted ladle and plunge into the ice water. When they have cooled, transfer to paper towels. Pat the squash with paper towels and allow to dry well; they will not brown when roasted if the surfaces are not dry.
• Spread all the squash on 2 large baking sheets and season with salt and pepper. Drizzle with oil and rub the surfaces to coat well. Roast until the squash starts to color, 5 to 10 minutes. Meanwhile, spread the pepita purée on a large platter or individual plates, creating an even layer about 1/8-inch thick.
• Transfer the roasted squash to the platter or plates on top of the purée, arranging it loosely to show off the different shapes. Disperse a cup of the drained pickled shallots among the squash. Garnish with the remaining pepitas, and serve warm.