Winter Squash with Crema, Cotija, Pecans and Apples
This winter squash salad is so elegant, no one will know how easy it is to make!
Ingredients
- 1 medium kabouch, red kuri or other winter squash, peeled, seeded and cut into 1-1/2-inch-thick pieces
- 2 Tablespoons extra-virgin olive oil, divided
- 3/4 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/4 cup crema
- 1 Tablespoon fresh lime juice
- 2 Tablespoons buttermilk
- 1/4 Fuji or Gala apple, thinly sliced crosswise
- 2 oz. cotija cheese
- 1/4 cup chopped pecans, toasted
Instructions
- Preheat the oven to 425 degrees F. Toss the squash with half of the olive oil, salt and nutmeg in a shallow baking dish. Roast until tender and slightly charred, about 20-25 minutes.
- In a bowl, mix the crema, lime juice, buttermilk and the remaining olive oil with a pinch of salt. Drizzle the squash with the crema dressing and toss lightly to coat. Transfer to a serving dish and garnish the dish with slices of fresh apple, freshly grated cotija, pecans and a drizzle of olive oil.
Notes
Alternately, you can serve the squash raw as a salad by peeling it, removing the seeds and slicing thin by hand or with a mandolin. Dress the squash as you would if it were roasted.
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