Autumn Squash Salad, Arugula, Sherry Vinaigrette
Chef Cody Vasek
Green Mountain Inn
Peel squash then cut in half lengthwise and remove seeds. Cut into 1" slices then put in a roasting pan. . Rub with olive oil. 1 tsp. salt, 1 tsp. pepper, rosemary sprig. Scatter over the squash. Roast for ½ hours at 375°F until soft and golden.
Place all ingredients in blender, except the olive oil, slowly add the olive oil to emulsify- blend. Salt and pepper to taste.
Warm squash and tear it into large pieces and put onto plate. Sprinkle the seeds add arugula with sherry vinaigrette. Season with a pinch of salt and pepper. Use a vegetable peeler to garnish plate with parmesan.
PO Box 4508