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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.