Roasted Squash Salad Recipe
grilled kale, pumpkin seeds, ricotta cheese, squash sabayon
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Ingredients
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Salad Base
Squash Sabayon
Method
Salad Preparation
- 1
- 2
Roast the Squash
Preheat the oven to 400°F (200°C). Cut the butternut squash into cubes, toss with olive oil, salt, and pepper, and roast for 25-30 minutes until tender.
- 3
Toast the Pumpkin Seeds
In a dry skillet over medium heat, toast the pumpkin seeds for about 3-5 minutes until they are golden and fragrant.
Squash Sabayon Preparation
- 4
Make the Sabayon
In a heatproof bowl, whisk together the butternut squash puree and egg yolks. Place the bowl over a pot of simmering water (double boiler) and whisk constantly until the mixture is thick and creamy, about 5-7 minutes. Gradually whisk in the olive oil and season with salt and pepper.
