The rich, creamy taste of peanut butter is a great match for a lot more than just jam. Peanut butter mixed with Asian ingredients like ginger, rice wine vinegar and hoisin makes for a salty, tangy sauce that works great on a variety of winter squash. Acorn squash has a very tender (and edible) skin compared to other squash like butternut or kabocha.Recipe by Dan Clapson using a mystery ingredient - peanut butter - from a Chopped Canada challenge.
Directions for: Acorn Squash Endive Salad with a Peanut and Scallion Vinaigrette
Ingredients
Vinaigrette1 scallion, thinly sliced
1 Tbsp smooth organic peanut butter
1 Tbsp canola oil
2 tsp hoisin sauce
2 tsp lemon juice
1 tsp rice wine vinegar
1 tsp ginger, minced
tsp red chili flakes
tsp ground black pepper
Salad1 cup white vinegar
cup water
1 Tbsp salt
2 tsp sugar
red onion, thinly sliced
1 acorn squash, halved and seeds scooped out
white baguette
3 Tbsp canola oil
2 heads Belgian endive, bottoms trimmed and leaves separated
1 scallion, thinly sliced for a garnish
salt and pepper
Directions
Vinaigrette1. To make the dressing: place all the vinaigrette ingredients in a small bowl and stir well to combine. Set aside until ready to dress salad.
Salad1. Preheat oven to 400F.
2. Heat the vinegar, water, salt and sugar in a small pot on medium-high heat.
3. Once it begins to simmer, add the sliced onion, remove from heat and let sit for 10 minutes. Strain liquid and place pickled onions in refrigerator to cool (note: onions will keep in the fridge for several days but flavour will intensify over time).
4. Cut the squash into 1-inch thick slices. Cut the baguette into -inch thick rounds.
5. Lay out the squash and sliced baguette on two separate baking sheets. Drizzle with olive oil and season lightly with salt and pepper.
6. Place the squash into the oven and let cook for 10 minutes. Add the baguette to the oven on a lower rack. Toast baguette rounds until crisp and starting to brown slightly, approximately 10-12 minutes.
7. Remove both trays from oven and let cool for a few minutes. Roughly chop the squash into bite-size cubes.
8. Spread out endive leaves evenly on a large serving dish.
9. Top with chopped squash and a few of the pickled red onions.
10. Break up toasted baguette rounds into large pieces and sprinkle on top.
11. Season lightly with salt and pepper and dress the salad with the peanut vinaigrette.
12. Garnish with sliced scallions and serve.
See more: Vegetables, Nuts, Vegetarian, Salad, Appetizer, Lunch