Spicy Squash Salad: Fall Veggies Made Exciting!Elizabeth Stark
Once the fresh greens and corn disappear at the end of summer, eating your veggies can start to feel tedious. But roasted squash, the seasonal standby, doesn’t have to be dull. This easy salad recipe has the heat of paprika and red pepper flakes and the crunch and bite of fresh parsley, which are all a great counterpoint to the buttery richness of the winter squash. If you like heat, you can turn it way up; likewise, feel free to swap out a less spicy paprika and omit the red pepper flakes.
Spicy Roast Squash and Parsley Salad
1 medium winter squash, such as butternut or kabocha, peeled and cubed
1/2 cup parsley chopped
zest and juice of 1 lemon
6 tablespoons olive oil
3 teaspoons salt
2 teaspoons spicy paprika
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper
pinch of ground cumin
pinch of ground corriander
4 tablespoons shredded pecorino romano
Preheat oven to 425 degrees. Combine the salt, paprika, and peppers in a small bowl.
Peel the squash and scrape out the seeds, then cut it into 1 1/2″ cubes. Arrange the cubes on 2 rimmed baking sheets and drizzle with 3 tablespoons olive oil, making sure each side is coated. Sprinkle the prepared spice mixture over the cubes, turning them a little to coat evenly. Cover the sheets with foil and bake squash for 20 minutes, uncover, and roast for another 10 – 15 minutes, until the edges are browned and crisp. Using a spatula, remove the squash from the baking sheets and place in a large bowl to cool.
Whisk together the remaining olive oil and the lemon juice until it’s emulsified. Add a pinch of salt and the zest. Drizzle the dressing over the cooled squash and toss with the parsley and pecorino. This salad will keep nicely covered in the refrigerator for a couple days. Serve as a dinner side, or with Israeli couscous for a light lunch.