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.

Warm “Fall” Dressing

Chef Brud Holland
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.
Course Side Dish

Ingredients
  

  • 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

Instructions
 

  • 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.
Keyword salad

Please Support Our Sponsors!

Related Stories