Roasted Squash Salad
Among the most charming aspects of autumn is the abundance of hearty winter squash like Acorn, Butternut, and Kabocha. This dish calls for Acorn squash, but any savory squash can stand in. Acorn squash has a delicate body whose sweetness is off-set by starchy, freshly-harvested yellow potatoes. The food-adventuresome can substitute Rutabega for the potatoes, a peppery root vegetable that's in same family as cabbage. (Rutabega provides spicy, textural backbone, as it retains firmness even after roasting.) The addition of fresh sage inserts "stuffing" like flavors. (In fact this dish could happily stand in as a grain-free substitute for it, with a satisfyingly similar texture and the smokiness of OlyKraut's Smoke & Kale kraut!)
- 1 acorn squash
- 3 medium-sized yellow potatoes OR rutabega (see note)
- 1 onion
- Olive or coconut oil for roasting veggies
- Optional: 4 local spicy sausage or non-meat sausage
- 1 cup Smoke & Kale Sauerkraut
- 1/4 cup olive oil OR walnut oil
- 3 Tbs balsamic vinegar
- 1 Tbs stoneground mustard
- 1 Tbs maple syrup or honey
- 3 Tbs chopped fresh sage OR 1 Tbs dried sage
1. Preheat oven to 400.
2. Peel and cube acorn squash and yellow potatoes (or rutabega if you are using them). Dice the onion. Toss the cubed squash and roots with oil and roast them for 15 minutes before stirring in the onions and returning to the oven for another 15 minutes. (Total cook time is 30 minutes or longer for more carmelized veggies.)
3. Prepare a dressing by mixing olive oil, mustard, and honey together. (If you are using dried sage, you can mix it in with the dressing.)
4. Fry your sausage of choice and cut into 1/2 inch pieces.
5. Pull the veggies from the oven and allow to cool slightly. Toss together with the sausage slices, Smoke & Kale sauerkraut, and dressing. Garnish with fresh sage.
NOTE: Rutabega is a root vegetable that you can find at your Farmers Market and some grocery stores. It might seem antiquated, but adding it to flavorful root vegetable bakes like this one is a great way to try it out. It can be substituted for 1/3 of the potatoes in a mashed potato recipe for a peppery, flavorful rendition of an old classic. Pictured here are rutabegas at Rising River's stand at the Olympia Farmer's Market. (Hot tip: While you're there, scope out the many exciting heirloom potato varieties freshly harvested this fall!)