Warm “Fall” Dressing
Throughout September and October you’ll find a wide variety of squash like acorn, delicata, a load of pie pumpkins and the good ole butternut that all work in a warm dressing that can be tossed on any variety of greens right out of the pan. I like to cut everything about 1/4”, starting with things that take longer to cook in the beginning ending with the parsley that needs no time at all. The overall goal is a just tender vegetables with a confetti look that ensures an endless burst of flavor and color in every single bite.
- 1 medium sized “candy” onion diced 1/4”
- 4 cloves garlic sliced thin
- 1 teaspoon kosher salt
- 25 turns fresh black pepper grinder
- 1 tablespoon fresh thyme leaves rough chopped
- 1 delicata squash split, seeded, cut 1/4” pieces
- 1/2 cup Verjooz sub 1/3 cup Good Life Farm apple cider vinegar
- 1 ear sweet corn cut off the cob
- 2 tablespoons whole grain Dijon mustard
- 1/2 to 3/4 cup of Stony Brook butternut squash oil * depending on how “zingy” you like your dressing
- 1/4 cup leaf parsley rough chopped
- In a large skillet on medium heat, add the onions, garlic, salt, pepper, thyme, squash and Verjooz. Cook until the onions become slightly transparent, about 3-4 minutes.
- Add the corn and mustard and continue cooking for an additional minute.
- Add the oil and parsley and stir well to combine.
- Using a large spoon to get the “chunks”, drizzle over your favorite greens, tossing quickly before plating.
- Store remaining dressing in a large mouth, quart mason jar. Simply shake and reheat for the next warm salad.