It’s a holiday for us today, but I’m not quite sure if we are celebrating Columbus Day or Indigenous Peoples Day? I believe the federal government doesn’t officially recognize the latter, but we can all celebrate the day knowing who actually founded our country. Life is getting more controversial by the minute, especially with the Amy Coney Barrett Hearings today, and our president claiming he’s immune to Covid 19. I think the best way to keep some sanity at home is to cook. The weather here in Southern California is heating up again this week, but that’s not stopping me from some fall recipes. I think a good seasonal salad to keep with a meatless Monday theme might be in store, and provide a healthy way to start the week.
Butternut squash is one of those vegetables you can buy whole, or already chunked-up at the grocery store. There are several way to help in the peeling process of a whole butternut squash. First, you can microwave it for a minute to help loosen the skin, and soften it just a tad before peeling. Secondly, slice it in half and remove the seeds, then use a vegetable peeler to remove the skin. Another tip is to grip the squash from the empty cavity for easier manipulation, while peeling.
Once you have your squash peeled and diced, just pop it into a hot oven for a few minutes, then let cool. Tossing the roasted squash with bitter greens like arugula, make a delicious contrasting combination in a bowl, both visually and tastefully, and when the burrata hits the bowl, here comes the creamiest sensation you can find in a cheese. The entire dish makes a wonderful meal, and doesn’t require much time in the kitchen. Go Dodgers!
2 cups butternut squash, in small chunks
4 cups baby arugula
1 ball Burrata cheese
olive oil for cooking
1/2 clove garlic, minced
1 teaspoon Dijon mustard
1 1/2 teaspoons granulated sugar
1/4 cup red wine vinegar
1/4 cup sunflower oil or vegetable oil
1/4 cup olive oil
pinch of salt & pepper
- Preheat oven to 400 degrees. Place squash on sheet pan and drizzle with 2 teaspoons olive oil, toss and lay squash flat on pan. Sprinkle with salt and pepper.
- Roast in the oven for 20-25 minutes, or until al dente and edges are brown. Remove and let cool.
- In a large salad bowl, combine arugula and cooled squash. In a jar with fitted lid, add all Vinaigrette ingredients, shake until combined. Drizzle half of vinaigrette around edges of bowl and toss with greens and squash.
- Top salad with burrata and serve with remaining vinaigrette. Enjoy!