Name: Warm Squash Salad with Teleme and Pepitas
Yield: Serves 4–6
Ingredients: Teleme cheese, cut into; 2 Tbsp walnut oil or hazelnut oil; 4 cups (4 oz/125 g) baby spinach leaves; ¼ cup (1 oz/30 g) pepitas (shelled pumpkin seeds); 2 Tbsp extra-virgin olive oil, plus more for drizzling; 1 small butternut squash, about 1½ lb (750 g); 2 tsp white balsamic vinegar; Sea salt and freshly ground pepper; 1 tsp sherry vinegar

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Cheese Obsession

By Georgeanne Brennan

Published 2013

About

The extra step of both steaming and roasting the squash brings a caramelized taste to this autumnal salad. The oven-hot squash warms the spinach and melts the edges of the tart, semisoft Teleme, blending the flavors. Sometimes I substitute walnuts or hazelnuts for the pepitas.

Ingredients

1 small butternut squash, about 1½ lb (750 g)
2 Tbsp <

Method

Using a vegetable peeler, peel the squash. Cut it in half lengthwise, then scoop out and discard the seeds and fibers. Cut the squash into small slices or ½-inch (12-mm) cubes. Bring water to a boil in a steamer pan. Arrange the squash pieces on the steamer rack, place over the boiling water, cover, and steam until just slightly tender when pierced with a fork, 8–10 minutes. Remove the squash f

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of