Recipe: Warm Kabocha Squash Salad with Ricotta Toast
After carving your jack-o-lantern this week, might I suggest carving another winter squash and turning it into tonight's dinner? Kabocha squashes are smaller and squatter than the usual orange pumpkins, and they are also much tastier. They're dense, rich, and sweet, with an earthy flavor that pairs beautifully with a tart dressing made of pomegranate molasses and apple cider vinegar.
The trickiest part to cooking kabocha squash is the initial wrestle -- cutting the squash open and peeling away its thick skin. But with all the practice you've had working on your pumpkin's toothy grin, this will seem like a breeze.
Warm Kabocha Squash Salad with Ricotta Toast
Serves 6
1 large kabocha squash (about 5 pounds)
¼ cup plus 3 tablespoons extra-virgin olive oil
2 cloves garlic, peeled
1 tablespoon apple cider vinegar
1 tablespoon pomegranate molasses
10 ounces fresh ricotta
Handful of mint leaves, thinly sliced
3 cups baby greens (such as spinach, chard, and arugula)
Kosher salt and freshly ground black pepper
Preheat the oven to 400°F.
Carefully cut the squash in half and scoop out its seeds and any stringy parts. Using a vegetable peeler, remove the skin. Cut the squash into 1½-inch pieces, toss with ¼ cup olive oil, ¾ teaspoon salt, and some pepper, and spread the pieces out on two baking sheets. Bake for about 45 - 50 minutes, until the squash is completely tender and caramelized in a few places.
Using a mortar and pestle (or the back of a knife), pound 1 clove of garlic and ½ teaspoon salt into a smooth paste. Stir in the apple cider vinegar, pomegranate molasses, and the remaining 3 tablespoons olive oil.
Toast the bread until nearly burnt. Rub the remaining clove of garlic across each piece of toast, spread some ricotta on top, and sprinkle the mint leaves.
To serve, divide the roasted squash pieces among 6 plates. Tuck the baby greens among the squash, spoon the dressing over the top, and serve the ricotta toasts on the side.
