Roasted Alewife Farm Squash with Stracciatella, Frisée, and Salmoriglio

Recipe

Roasted Alewife Farm Squash with Stracciatella, Frisée, and Salmoriglio

Leaving the skin on helps to keep the squash intact and adds a wonderful texture when roasted. Seeds can be blanched, dried, and roasted to snack on. Can’t find Thelma Sanders squash and/or stracciatella? Koginut or Honeynut squash and burrata make fine substitutes.

Serves 3 
  • Side dishes

Ingredients 

1 skin-on Thelma Sanders squash, halved and seeded
Extra-virgin olive oil
Flaky salt
Cracked Pepper
1 pint fresh straciatella
1 head frisée, cleaned
Salmoriglio (see below)

Salmoriglio 
1 bunch fresh oregano, roughly chopped
1 bunch fresh Italian parsley, roughly chopped
1 Fresno pepper, minced
2 cloves garlic, minced
1 shallot, minced
Olio verde
Red wine vinegar
Salt and pepper

Method 

Preheat the oven to 250°F. Line an oven-safe baking pan with aluminum foil. Coat squash halves with a generous amount of olive oil, salt, and pepper. Place, skin side up, on baking pan, and roast until flesh is perfectly tender, about 35–40 minutes. Remove from oven, and cool to room temperature.

Once cooled, slice squash halves, lengthwise, into thirds, being careful not to break the squash apart. Heat 1-2 tablespoons of oil in a sauté pan over high heat. Brown the squash pieces on both sides, then transfer to a cooking rack.

Heat the oven to 425°F, and warm the charred-and-cooled squash slices.

While the squash is heating, prepare three, medium-sized serving bowls. Spoon 4-5 ounces of stracciatella into the middle of the bowl, creating a small well in the center. Season with salt, pepper, and olive oil.

Gently dress a few handfuls of frisée with a spoonful or two of the salmoriglio sauce. Carefully remove the warmed squash from the oven, and arrange two pieces on top of the stracciatella. Garnish with the dressed frisée, and drizzle with more salmoriglio. Season with flaky salt and pepper before serving.

Salmoriglio

Combine herbs, Fresno pepper, garlic, and shallot in a small bowl; mix together with a fork. Very slowly add the olio verde until the sauce reaches the consistency of a loose vinaigrette, approximately 10-12 oz. Adjust the acidity level with red wine vinegar to taste, and season with salt and pepper.

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