Roasted Squash, Chile, and Mozzarella Salad

kinfolk_squash_salad_recipe_8Your choice of chile is up for grabs here. The recipe was contributed to The Kinfolk Table by restauranteur Sam Wylde who uses 2 teaspoons of Urfa chile flakes for their smoky, tobacco notes.


2 medium delicata squash, scrubbed, sliced lengthwise, and seeded

3 tablespoons extra-virgin olive oil
2 medium garlic cloves, peeled and smashed
2-3 dried chiles, slivered*
2 fresh thyme sprigs, plus more for serving
1/4 teaspoon fine grain sea salt
One 8-ounce ball of buffalo mozzarella
4 cups arugula

to serve: slivered scallions, herb flowers (opt.), olive oil

Preheat the oven to 400F with a rack in the center.

Slice the delicata squash into 1/2-inch thick crescents. Toss them in a bowl with the olive oil, garlic, chile, thyme, and salt. Arrange on a baking sheet in a single layer. Roast for 20-30 minutes, or until tender. Flip the squash once along the way to ensure browning on both sides of the squash. Transfer the pan to a rack, allow to cool for a few minutes, and transfer the squash to a serving bowl or platter (I noticed in the book they tossed this salad straight on the baking sheet – brilliant. p.170).

To serve, toss the arugula with the squash with a splash of olive oil. Toss until nicely coated, then pull the mozzarella ball apart, and gently toss it with the squash as well. Season with more salt if needed, and finish with some slivered scallions if you like.

Serves 4.

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