Acorn Squash And Pink Peppercorn Vinaigrette

Dan    Appetizers & Co., Recipes, Vegan     acorn squash, autumn, recipes, salad, squash, vegan, vegetarian

What you’ll need…

Dressing:

1/2 acorn squash (gutted, reserve seeds)

3 cloves garlic

2 TSP pink peppercorns

1 orange (zest and juice)

1/2 cup of orange juice

1/4 cup maple syrup

1/2 cup apple cider vinegar

1 1/4 cups olive oil

salt and pepper

Salad:

Whatever you’d like, really, but here’s what I used…

remaining 1/2 acorn squash (chopped 1″ pieces, skin on)

1 package spring mix

2 tomatoes (sliced)

1/2 red onion (thinly sliced)

1 small zucchini (halved, 1/2″ sliced, approximately 1 1/2 )

remaining 1/2 acorn squash (chopped 1″ pieces)

1 cup garlic and fine herb boursin cheese (gently crumbled)

There are so many things to do with some many different types of squash and very enough time. True. Story. Since I think most of us are knee deep in squash soups right now, figuratively of course (what an odd sensation that would be if literal), I thought it might be need to try throwing a squash into a salad dressing. Blending the roasted squash in with the usual suspects of vinaigrette ingredients, with some sweetness of the maple and orange, resulted in an interesting autumn-appropriate salad. I tested out this concoction just this past week at my Thanksgiving dinner and although I was too busy drinking wine and socializing, I’m going to just assume that everyone enjoyed it!

As mentioned above, save the squash seeds, then roast them until crispy. Toss with some salt and pepper and sprinkle on top of or salad. Or, do what I did, and just eat all of the seeds by the handful and do not share with anyone.

Roasting a squash of any type is ridiculously simple. Start by preheating your oven to 400 degrees. Place the half squash on a prepared baking sheet, brush with some olive oil, season with salt and pepper, and let roast, flesh side up, for about 35-40 minutes, or until fork tender. Remove from heat and let cool.

Once cool, spoon out flesh into a blender, followed by the next six dressing ingredients. Puree until smooth. Next, while pulsing, gradually pour in the olive oil. Once everything is combined, have a quick taste, and season with some salt and pepper if needed. Store in an air-tight container and refrigerate. Can be stored for up to one week.

**Note: I did notice that after a few days, the maple flavour of the vinaigrette became more and more prominent. If you’re making this in advance, add a bit more oil and vinegar to avoid this. Unless you really like maple, then just sit with it!

When you’re ready to serve, combine the salad ingredients in a large serving bowl. Sprinkle the crumbled boursin cheese (and squash seeds if you didn’t eat them all!) on top, finish with some freshly ground black pepper and you’re good to go!

Yields 4 cups salad dressing

Total cook time…55 minutes (including roasting)

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