Recipe courtesy of Paradiso. Visit them at paradisorestaurant.com , or call (905) 338-1594
Recipe courtesy of Paradiso. Visit them at paradisorestaurant.com , or call (905) 338-1594
Yields1 Serving
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
1Peel and seed butternut squash and set aside.
2Combine spices with olive oil and mix into a paste.
3Toss squash with spices and spread out onto a baking sheet.
4Season with salt and pepper and roast at 400 degF until tender.
Caramelized Shallot Vinaigrette
5In a sauté pan, caramelize shallots in butter until golden brown.
6Once the shallots are browned, deglaze the pan by adding the red wine vinegar.
7Remove pan from the stove and allow to cool until room temperature.
8Combine shallot mixture with Dijon mustard in a food processor and puree.
9Combine oils and slowly add to shallot mixture to emulsify, then season with salt and pepper.
To Assemble
10Top warm butternut squash with goat cheese.
11Toss baby arugula with shallot vinaigrette and place on top of squash and goat cheese.
12Garnish plate with a drizzle of vinaigrette and serve.
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
Directions
1Peel and seed butternut squash and set aside.
2Combine spices with olive oil and mix into a paste.
3Toss squash with spices and spread out onto a baking sheet.
4Season with salt and pepper and roast at 400 degF until tender.
Caramelized Shallot Vinaigrette
5In a sauté pan, caramelize shallots in butter until golden brown.
6Once the shallots are browned, deglaze the pan by adding the red wine vinegar.
7Remove pan from the stove and allow to cool until room temperature.
8Combine shallot mixture with Dijon mustard in a food processor and puree.
9Combine oils and slowly add to shallot mixture to emulsify, then season with salt and pepper.
To Assemble
10Top warm butternut squash with goat cheese.
11Toss baby arugula with shallot vinaigrette and place on top of squash and goat cheese.
12Garnish plate with a drizzle of vinaigrette and serve.
Spice Roasted Butternut Squash Salad with Goat Cheese Spice Roasted Butternut Squash by Paradiso
