I love winter squash–so sweet and nutty, rich and warm. Simply roasting the many varieties will give you a platter full of deep flavors and silky textures. But adding Chef Sarah Stegner’s brilliant green arugula-tahini vinaigrette, plus fried sage leaves, pomegranate, and pumpkin seeds puts this dish in another realm of delicious: Perfect for your Thanksgiving table.
“There are so many kinds of squash to work with!” says Stegner of Prairie Grass Café in Northbrook, IL. “Each of the local farms I source squash from seems to have one type it specializes in: Froggy Meadow grows beautiful Black Futsu and Blue Hubbard. Three Sisters does giant Butternut. And Nichols—while offering some of the more traditional squashes such as Acorn and Delicata, also grows Butterkins with really intense flavor.”
Stegner created this medley as the opening course for a special dinner celebrating Native American Heritage Month. Simply roasted with olive oil, salt and pepper, the squash is very easy to make at home. So is the vinaigrette and garnish.
“A lot of home cooks shy away from fresh sage because it has such a powerful flavor,” notes Stegner. “But frying it transforms the herb and perfectly mellows it.” Continue Reading…
