Today I pair the long awaited butternut squash with a light radish and pea shoot salad for a lovely Summer meets Fall version. Rounding out the flavors is the orange parsley dressing. It's light yet hearty, soft and crunchy all in one bite. Delicious.
This is definitely a 'use a fork and knife' brushetta over a simple 'pick it up and take a bite' one and that just adds to the dishs' depth and character.
Try this out as a plated appetizer or salad course at your next dinner party- you'll get some well deserved Fat and Happy kudos!
Fat and Happy Food Blog Tips and Techniques: Though they have different flavors, pumpkin and squash are so similar in texture you can use either in this recipe.
Squash and Pea Shoot Salad Bruschetta
4 radishes, thinly sliced
1/4 cup celery, chopped
1 can chickpeas
2 cups butternut squash, cubed
2 oz goat cheese
1 cup pea shoots
1 tsp fresh thyme
6 baguette slices
1 packed cup Italian parsley
juice of 1 orange
4-6 tbls sesame (or olive) oil
Himalayan pink salt and fresh black pepper
Mix together the dressing: blend (or finely chop together) the parsley with the orange juice, 2-3 tablespoons of oil and salt; use additional oil if needed to achieve desired consistency Set aside.
Over medium heat, warm a tablespoon of oil. Add the cubed squash and cook until just fork tender, not mushy. Add in the chickpeas and celery with a good pinch of salt and pepper, toss well and turn off the heat.
Toss the radishes, pea shoots and fresh thyme with the remaining tablespoon of oil and a pinch of salt and pepper, set aside.
Toast the baguette slices under the broiler. ( Rub a little oil on each slice for the best results and to avoid a dry bread.) Pile scoop of the warm squash and chickpea mixture on top of each bread slice. Top with a bit of the radish and pea shoot salad. Crumble the goat cheese over the top. Drizzle each with the orange parsley dressing. Grind fresh black pepper over the top.
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