Roasted Squash Wedges with Grapefruit and Pomegranate

long island cheese pumpkins_800 Flavor-wise this recipe is at once spicy, sweet, acidic, and herbaceous. Bittersweet grapefruit suffuses the dish, while pomegranate arils lend little bursts of sweetness.This recipe could easily be adapted to any round winter squash; I used an Autumn Crown here, but an acorn or kabocha would be excellent as well. Recipe from brooklynsupper.net

Ingredients

For the roasted squash wedges

  • 1 large, round winter squash, cut into wedges (I used an Autumn Crown)
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon each ground coriander and cayenne
  • 12 sprigs fresh thyme

For the grapefruit dressing

  • 2 tablespoons fresh squeezed grapefruit juice
  • 1 teaspoon honey
  • 1 teaspoon grainy mustard
  • 1/2 teaspoon sea salt
  • 3 tablespoons olive oil

To assemble the salad

  • 1/2 cup pomegranate arils
  • 1 large grapefruit, peel and pith cut off and then sliced
  • 2 tablespoons fresh thyme leaves
  • chevre (optional)

 

Directions

For the roasted squash wedges

  1. Preheat the oven to 425 degrees F.
  2. Carefully slice off the woody stem and core of the squash, taking care to preserve the shape. Halve the squash and scrape out the center. Cut squash into wedges, roughly 2 inches thick, using the exterior ridges to guide you.
  3. Working on a rimmed baking sheet, coat wedges on all sides with olive oil. In a small bowl, combine the sea salt and spices, and then rub onto the sides of each wedge.
  4. Set the wedges upright, add a thyme sprig to the center of each, and slide into the oven. Bake for 30 minutes, turn wedges so that one side is flat on the baking sheet and roast for 15 – 20 minutes more. Squash should be fork tender.
  5. Remove sheet from oven and carefully set wedges upright to cool. Meanwhile, make the dressing.

For the grapefruit dressing

  1. In a jar or bowl, whisk together the grapefruit juice, honey, mustard, and sea salt until well combine. Slowly whisk in the olive oil.

To assemble the salad

  1. Set the wedges upright on a platter. Break up the grapefruit slices, and along with the pomegranate seeds, scatter over the squash.
  2. Drizzle each wedges with the dressing, and finish with a few thyme leaves and crumbled chevre, if using. Serve immediately

 

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