ROASTED BUTTERNUT SQUASH AND SPINACH SALAD WITH TOASTED ALMOND DRESSING

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ROASTED BUTTERNUT SQUASH AND SPINACH SALAD WITH TOASTED ALMOND DRESSING

 

*From www.epicurious.com

 

Active time: 20 min Start to finish: 1 1/4 hr

 

1 (2- to 2 1/4-lb) butternut squash, peeled, seeded,

and cut into 1/2-inch cubes (4 cups)

5 1/2 tablespoons extra-virgin olive oil

3/4 cup whole almonds with skins (3 1/2 oz), very

coarsely chopped

2 teaspoons fresh lemon juice

1/2 lb spinach, coarse stems discarded (10 cups)

 

Preheat oven to 450°F.

 

Toss squash with 1 1/2 tablespoons oil in a shallow

baking pan and spread cubes in 1 layer. Season with

salt and pepper and roast in middle of oven, stirring

once halfway through roasting, until squash is just

tender and pale golden, about 30 minutes total. Cool

in pan on a rack until warm, about 15 minutes.

 

While squash is roasting, cook almonds in remaining 4

tablespoons oil in a 10-inch skillet over moderately

low heat, stirring constantly, until golden, about 3

minutes, then season with salt and pepper. Pour

almonds and oil into a fine-mesh sieve set over a

large bowl and cool until warm, about 10 minutes.

 

When almonds and oil have cooled, whisk lemon juice

into oil in bowl until combined well, then season with

salt and pepper. Add squash, spinach, and half of

almonds to dressing and toss gently to coat.

 

Divide salad among 6 salad plates and sprinkle with

remaining almonds.

 

Makes 6 first-course servings.

 

 

Gourmet

January 2003

 

 

 

 

 

 

 

 

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