Warm Squash Salad with Teleme and Pepitas

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

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 <

Vegetarian
Gluten-free

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