Roasted Acorn Squash Salad with Maple Syrup Dressing
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| Yield | 4 servings |
| Meal type | Salad |
| Source | Slightly altered version of Emeril Lagasse's recipe |
Ingredients
- 1 acorn squash, halved lengthwise and then cut into crescents, seeds and fibers removed (1 1/4 pounds)
- 2 tablespoons butter
- 1 teaspoon light brown sugar
- 1/2 teaspoon Tony Chachere's Creole Seasoning
- 1/4 cup glazed walnuts
- 4oz goat cheese, crumbled
- 5 cups mesclun lettuce
- 1/3 cup olive oil
- 1/4 cup maple syrup
- 2 tablespoons creme fraiche
- 2 tablespoons white wine vinegar
- 1 1/2 teaspoon prepared horseradish
Directions
| 1. | |
| Preheat the oven to 375 degrees F. | |
| 2. | |
| In a bowl, toss the squash crescents with 2 tablespoons of the butter, the sugar, and 1/2 teaspoon of the creole seasoning to coat. Place in a roasting pan or baking dish. Cover with aluminum foil and roast, shaking the pan occasionally to prevent from sticking, until the squash is tender but still slightly firm, 20 to 30 minutes. Remove and let cool. | |
| 3. | |
| In a medium bowl, whisk together the maple syrup and creme fraiche. Add the vinegar, horseradish, salt and pepper and whisk until smooth. Slowly add the remaining 1/3 cup of oil, whisking constantly until emulsified. | |
| 4. | |
| In a large bowl, add the mesclun lettuces, the squash, crumbled goat cheese, and walnuts, and enough dressing to lightly coat. Toss to combine and adjust the seasoning, to taste | |