BURLINGTON, Vt. -
Autumn Squash Salad, Arugula, Sherry Vinaigrette
Chef Cody Vasek
Green Mountain Inn
Roast Squash:
- 1 butternut squash
- Olive oil
- S&P
- 1 fresh rosemary sprigs
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.
Sherry Vinaigrette:
- 1 cup olive oil
- ½ cup Dijon
- ¼ honey
- 2 clove garlic- rough chop
- 1 medium size shallot- rough chop
Place all ingredients in blender, except the olive oil, slowly add the olive oil to emulsify- blend. Salt and pepper to taste.
To Serve:
- 2 tablespoon toasted pumpkin seeds
- 4 c. arugula
- roasted squash
- sherry vinaigrette
- 1 Small block parmesan
- salt and pepper
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.
