Butternut Squash & Stracciatella Recipe

Preparation Steps

1. 1

   Roast the Butternut Squash

   Preheat the oven to 400°F (200°C). Peel and cube the butternut squash, toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

2. 2

   Cook the Quinoa

   Rinse the quinoa under cold water. In a saucepan, combine quinoa and 2 cups of water. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

3. 3

   Prepare the Kale

   Remove the stems from the kale and chop the leaves. In a skillet, heat a little olive oil over medium heat. Add the kale and sauté for about 5-7 minutes until wilted and tender. Season with salt and pepper.

4. 4

   Make Focaccia Croutons

   Cut the focaccia into small cubes. Toss with olive oil, salt, and pepper. Spread on a baking sheet and bake in the oven for about 10-15 minutes until golden brown and crispy.

5. 5

   Pickle the Fennel

   Thinly slice the fennel bulb. In a bowl, mix equal parts of vinegar and water, add the fennel slices and let sit for at least 15 minutes.

6. 6

   Prepare the Vinaigrette

   In a small bowl, whisk together Calabrian chili paste, honey, olive oil, and a pinch of salt.

7. 7

   Assemble the Dish

   In a large bowl, combine the roasted butternut squash, cooked quinoa, sautéed kale, and basil pesto. Toss to combine. Plate the mixture and top with stracciatella cheese, focaccia croutons, pickled fennel, and drizzle with Calabrian-honey vinaigrette.