[cooked-sharing]
Spice Roasted Butternut Squash Salad with Goat Cheese Spice Roasted Butternut Squash by Paradiso
Recipe courtesy of Paradiso. Visit them at paradisorestaurant.com , or call (905) 338-1594
Ingredients
- Caramelized Shallot Vinaigrette
- ½ lb Shallots, peeled and sliced thin
- ½ cup Red Wine Vinegar
- 1 cup Vegetable Oil
- ½ cup Olive Oil
- 1 tbsp. Butter
- 1 tbsp. Dijon Mustard
- Salt and Pepper
- 1 lb Butternut Squash, peeled and diced
- 2 tbsp. Olive oil
- ½ tbsp. Cinnamon, ground
- ½ tbsp. Nutmeg, ground
- ½ tbsp. Coriander, ground
- ½ tbsp. All spice, ground
- Salt and Pepper
Instructions
- Peel and seed butternut squash and set aside.
- Combine spices with olive oil and mix into a paste.
- Toss squash with spices and spread out onto a baking sheet.
- Season with salt and pepper and roast at 400 degF until tender.
Caramelized Shallot Vinaigrette
- In a sauté pan, caramelize shallots in butter until golden brown.
- Once the shallots are browned, deglaze the pan by adding the red wine vinegar.
- Remove pan from the stove and allow to cool until room temperature.
- Combine shallot mixture with Dijon mustard in a food processor and puree.
- Combine oils and slowly add to shallot mixture to emulsify, then season with salt and pepper.
To Assemble
- Top warm butternut squash with goat cheese.
- Toss baby arugula with shallot vinaigrette and place on top of squash and goat cheese.
- Garnish plate with a drizzle of vinaigrette and serve.