Alliance’s chef James Bloomfield puts a fresh spin on classic ingredients for a delicious and fresh holiday spread. Try his recipe for acorn squash salad and find more creative dishes in the December 2017 issue of Traverse, Northern Michigan’s Magazine.
- 4 acorn squash
- 3 tablespoons cooking oil
- 2 medium sized onions
- 1 knob of ginger
- 2 cloves garlic
- 1 pound butter
- 4 kaffir lime leaves
- Salt and pepper to taste
- 1 pound leafy greens
- 4 ounces brown butter
- 2 lemons (zested and juiced)
- 4 ounces shaved cheddar cheese
- 2 ounces toasted pumpkin seeds
Preheat oven to 325 degrees. Split the acorn squashes down the middle and remove seeds. Place squashes in a deep roasting pan, cut side down, add 1 cup of water, cover the pan with foil and roast until the squash is tender but the skin is still intact.
Remove squash from oven. Carefully spoon out the meat of the squash and transfer to a separate bowl taking care to leave the skin intact. Set skins aside. In a large saucepan combine oil, onions, ginger and garlic, and sauté over medium heat. Once onions and garlic have begun to break down and become translucent, add the butter and turn the heat to low. Add the kaffir lime leaves and all of your squash. Cook the squash mixture for 20 minutes and then remove from the stovetop.
Transfer squash mixture into a blender and purée until smooth. Season to taste with salt and pepper and portion purée equally into squash skins and increase oven to 350 degrees.
Before serving, carefully place the squashes on baking sheet and transfer to oven for 5 minutes or until heated through. In a large mixing bowl toss the greens with brown butter, lemon juice, lemon zest and season to taste with salt and pepper. Top squash halves with greens, garnish with cheese, pumpkin seeds and lemon zest and serve.