Warm Winter Salad Of Acorn Squash, Tropea Onion and Grana Padano

Warm Winter Salad Of Acorn Squash, Tropea Onion and Grana Padano recipe

This post has been sponsored by Grana Padano

Warm Winter Salad Of Acorn Squash, Tropea Onion and Grana Padano

This is definitely what I’d call a showstopper dish and one that I love to serve at winter gatherings and to bring a bit of excitement to a cosy weeknight supper. Any leftovers double up as a delicious work from home lunch too. I’ve loved working with Grana Padano as part of their Tastemaker partnership and this might be my favourite recipe I’ve created so far. I love the nuttiness of acorn squash, but you could use butternut squash, onion squash or crown prince squash too. Tropea onions are long torpedo-shaped onions traditionally from Italy. When roasted they are beautifully sweet and soft and work wonderfully with the salty creaminess of the Grana Padano Riserva. I use the Grana Padano Padano two ways in this recipe: grated (for my herby, garlicky and ever so slightly spicy oil) and shaved into fine slithers for a garnish. Look out for the beautiful characteristic fire branded rind of Grana Padano when you’re next in the shops. It brings all of the flavour to this dish.

Ingredients

| serves 4-6 |

  • 2 small acorn squash or one large one (or one medium butternut squash)

  • 3 red Florence onions (or Tropea onion)

  • Olive oil

For the Grana Padano, chili, hazelnut and parsley oil

  • 2tbs olive oil (plus 120-150ml)

  • 2 cloves garlic, minced

  • 1 tsp dried chilli flakes

  • 30g blanched, toasted hazelnuts roughly chopped

  • 50g finely grated Grana Padano Riserva

  • Juice of half a lemon

To serve  

  • Chopped leaves of one large bunch of parsley

  • Juice of half a lemon

  • 50g Grana Padano Riserva shavings

  • Chopped hazelnuts, if you like

Method

  • Preheat your oven to 200 degrees fan setting.

  • Halve your squash, remove the seeds and roughly chop into inch-wide wedges. Place onto a large roasting tray.

  • Halve your onions lengthways and add these to the tray.

  • Drizzle well with olive oil and season with salt. Toss the vegetables to ensure they are evenly coated with oil and ensure the onions are placed cut side down.

  • Roast for 35minutes until the squash and onions have cooked and charred in places.

  • In a small saucepan heat 2tbsp of olive oil gently over a low heat.

  • Add the minced garlic and cook for about two minutes until it has softened slightly and smells fragrant. Keep the heat low and take care not to burn it.

  • Add the chilli flakes and cook for another minute before switching off the heat and allowing it to cool.

  • In a medium-sized bowl, place the chopped hazelnuts, finely grated Grana Padano Riserva, finely chopped parsley, lemon juice and the garlic chilli oil. Stir to combine.

  • Then slowly pour in 120-150ml olive oil until you have achieved a loose textured oil.

  • Arrange the squash and onions onto a serving plate whilst still warm.

  • Drizzle over the Grana Padano, chilli, hazelnut and parsley oil and top with Grana Padano Riserva shavings.

  • Enjoy this acorn squash , tropea onion and Grana Padano salad whilst warm (although this salad is delicious served cold too)

For more winter salads try these Roasted Rainbow Carrots On Pureed Lemony Butterbeans or this Roast Butternut Squash with Cranberries.

Mains, Sides, VegetarianAlexandra Dudleyroast squash, acorn squash, charred, pesto, squash salad, winter saladComment