green salad, roasted squash and parmesan
Print Category Green salad Thematic No thematic Source Josée di Stasio Evaluation
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Ingredients
- 1 / 2 * musky squash, peeled and cut into cubes of 15 cm (3 / 4 in.)
- 1 olive oil
- 1 teaspoon herbs de Provence or a little rosemary or fresh thyme, chopped
- Roquette et/ou cresson Rocket and / or watercress
- Radicchio
- A little red onion thinly sliced and soaked in cold water (optional)
- White balsamic vinegar, cider vinegar or lime juice
- Extra virgin olive oil
- Shavings of Parmesan, Pecorino or cheddar or crumbled feta
- 1 handful of nuts or walnuts coarsely chopped roasted
- Salt and freshly ground pepper
preparation
- Preheat oven to 200 ° C (400 ° F).
- Place squash cubes on a baking sheet lined with parchment paper. Oil and sprinkle with herbes de Provence. Salt and pepper. Coat the pieces of squash with oil. Bake for 15 minutes.Turn and continue cooking 5 to 10 minutes or until the cubes are well colored.
- In a bowl, combine the arugula and radicchio leaves torn into small pieces. Add the onion slices if desired. Drizzle with vinegar and olive oil. Season and mix well.
- Garnish the servings of diced squash, Parmesan shavings and nuts. Pepper and serve. *Use of the extended squash.
Cook commentary
Serves 4
Note: You can cook the squash 1 to 2 hours in advance and reserve at room temperature until ready to serve.
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