Best 2 Butternut Pumpkin Squash Roasted Hazelnut And Feta Salad Recipes
In this culinary adventure, we will embark on a journey to create three delectable dishes that showcase the versatility of butternut squash, pumpkin, and roasted hazelnuts. We'll begin with a vibrant roasted butternut squash, pumpkin, and feta salad, where tender roasted vegetables mingle with crisp greens, creamy feta cheese, and a tangy balsamic dressing. Next, we'll craft a hearty pumpkin soup that exudes warmth and comfort, its velvety texture enveloping roasted pumpkin, aromatic spices, and a hint of sweetness. Finally, we'll indulge in a delectable roasted hazelnut and squash tart, where a flaky crust cradles a filling of caramelized squash, roasted hazelnuts, and a touch of tangy goat cheese. Each recipe promises a unique culinary experience, sure to tantalize your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
BUTTERNUT PUMPKIN (SQUASH), ROASTED HAZELNUT AND FETA SALAD
We're in a middle of a week-long 40°C+ (104°F+) heatwave in Melbourne, so I was looking for something that is easy, healthy & is not going to require standing over a hot flame. I found this recipe on cuisine.com.auby Kylie Davis published in The Sydney Morning Herald Friday January 16, 2009
Provided by Rhiannon and Matt
Categories Salad Dressings
Time 1h
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat fan-forced oven to 230°C /445°F (240°C if not fan forced).
- While the oven is heating, place hazelnuts on to a baking tray, roast for 10-15 minutes until skins crack and nuts are roasted. Wrap in a clean tea towel and rub hazelnuts in tea towel to remove skins. Chop nuts and set aside.
- Line a large roasting pan with non-stick baking paper and arrange the pumpkin in pan, spray with oil and season with salt and pepper.
- Roast, turning once, for 15 minutes or until golden brown and tender. Cool to room temperature.
- Place dressing ingredients in a screw-top jar and shake well to combine. Remove lid. Microwave on high (100 per cent) for 10 seconds or until honey is melted. Shake again to combine.
- Combine pumpkin, hazelnuts and feta on a serving platter, drizzle with dressing and serve.
Nutrition Facts : Calories 239, Fat 13.4, SaturatedFat 3.4, Cholesterol 15.6, Sodium 202.4, Carbohydrate 28, Fiber 4.3, Sugar 12, Protein 6
ROASTED BUTTERNUT SQUASH RIBBONS WITH ARUGULA, PANCETTA, AND HAZELNUT SALAD
Steps:
- Begin salad:
- Heat oven to 350°F with rack in middle.
- Roast hazelnuts on a baking sheet in oven until fragrant and pale golden inside (cut one open to test), 8 to 10 minutes (keep oven on). Wrap hot nuts in a towel and rub together to remove any loose skins. Halve nuts.
- While nuts are roasting, cook pancetta in a 9- to 10-inch heavy skillet over medium heat, stirring occasionally, until crisp. Transfer with a slotted spoon to paper towels to drain.
- Roast squash:
- Increase oven to 425°F with rack in middle. Lightly oil baking sheet.
- Halve squash lengthwise and seed. Use vegetable peeler to peel squash into long thin ribbons into a large bowl. Toss squash with 2 tablespoons olive oil and 1/4 teaspoon each salt and pepper in a large bowl until coated. Spread ribbons evenly on a 13- by 9-inch baking sheet, or arrange ribbons into a 13- by 9-inch rectangle on a larger baking sheet. Bake until tender, 15 to 20 minutes, then turn on broiler and broil until lightly browned, 30 seconds to 1 minute.
- Make vinaigrette while squash is roasting:
- Bring cider to a boil in a small saucepan, then boil until reduced to 1/4 cup, about 5 minutes. Whisk reduced cider with cider vinegar, shallot, Dijon mustard, sugar, and 1/2 teaspoon salt in a medium bowl. Add 1/2 cup oil in a slow stream, whisking, and whisk until emulsified.
- Assemble salad:
- Toss arugula and chicory in a very large bowl with about 1/2 cup vinaigrette (there will be some left over). Then toss in pancetta and hazelnuts.
- Cut squash into 8 rectangles and carefully transfer each with a metal spatula to a plate. Divide salad among plates and drizzle a little of remaining vinaigrette on squash.
Tips:
- Choose the right squash. Butternut squash is a good choice for this salad because it is sweet and has a firm texture. However, you can use other types of squash, such as pumpkin or acorn squash.
- Roast the squash until it is tender. Roasting brings out the sweetness of the squash and makes it easier to mash.
- Use a variety of greens. Arugula, spinach, and kale are all good choices for this salad. You can also use a mix of greens.
- Toast the hazelnuts. Toasting the hazelnuts brings out their flavor and makes them more crunchy.
- Use a good quality feta cheese. Feta cheese is a key ingredient in this salad, so it is important to use a good quality cheese.
- Dress the salad with a simple vinaigrette. A simple vinaigrette made with olive oil, vinegar, and Dijon mustard is a good choice for this salad.
Conclusion:
This butternut squash, pumpkin, and squash salad with roasted hazelnuts and feta is a delicious and healthy salad that is perfect for a fall meal. The roasted squash is sweet and tender, the hazelnuts add a crunchy texture, and the feta cheese adds a salty flavor. The salad is dressed with a simple vinaigrette that brings all of the flavors together.
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