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Roasted Acorn Squash Salad with Preserved Lemon Yogurt, Chorizo, and Herbed Vinaigrette

Ingredients

For the squash:

2 acorn squash, quartered and seeded

¼ cup blended olive oil (Dissen prefers a 75/25 blend of canola and olive oil)

Salt and pepper to taste

For the yogurt:

2 cups whole-milk yogurt

¼ cup pureed preserved lemon

For the chorizo:

2 cups chopped fresh chorizo sausage

For the vinaigrette:

¼ cup white wine vinegar

1½ teaspoons dijon mustard

1½ teaspoons minced shallot

½ teaspoon minced garlic

1½ teaspoons honey

¾ cup blended oil

Salt and pepper to taste

½ teaspoon each chopped basil, parsley, and thyme

For the garnish:

2 fennel bulbs, shaved, with fronds reserved

2 tablespoons thinly sliced basil

2 tablespoons finely chopped thyme

2 tablespoons thinly sliced chives

½ cup pine nuts, toasted

Salt and pepper to taste

Directions

  1. Make the squash: Preheat oven to 400 degrees. Toss squash in oil and season with salt and pepper. Place squash on a sheet tray and roast until tender and beginning to brown, about 40 minutes. Remove from oven and reserve at room temperature.
  2. Make the yogurt: In a blender, puree yogurt and preserved lemon until incorporated. Season to taste. Make sure to not blend too long as it will overheat the yogurt.
  3. Make the chorizo: In a sauté pan, cook chorizo over medium heat until rendered and beginning to brown. Remove from pan with a slotted spoon and drain on a sheet tray lined with paper towels. Set aside.
  4. Make the vinaigrette: In a blender, combine vinegar, mustard, shallots, garlic, and honey. Puree until smooth. While blender is running, slowly pour in oil to emulsify the vinaigrette. Season to taste and fold in herbs.
  5. To assemble: On a large plate, smear preserved lemon yogurt and top with two wedges of squash. In a medium bowl, toss together fennel, basil, thyme, chives, and pine nuts with the herb vinaigrette. Season to taste. Place fennel salad on top of the acorn squash and sprinkle with crumbled chorizo. Finish with more pine nuts and fennel fronds. Serve immediately.

 

From A Tale of Two Cooks.

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