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.
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 from the steamer and let cool.
In a large salad bowl, using a fork, mix together the vinegars, the
Divide the spinach equally among 4–6 plates. Top with the warm squash pieces, the cheese, and a sprinkling of pepitas. Serve at once.
© 2013 All rights reserved. Published by Weldon Owen.