MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roasted Kabocha Squash Salad w/Pumpkin Seed Brittle
Categories: Squash, Nuts, Salads, Candy, Chilies
Yield: 6 Servings

1 Chipotle chile in adobo
1/2 c + 5 tb maple syrup
1 sm Shallot; rough chopped
1/4 c Cider vinegar
1/4 c Grapeseed oil; or other
- light vegetable oil
1/4 c Extra virgin olive oil
Kosher salt & ground pepper
2/3 c Pumpkin seeds; toasted
1 ts Cumin seeds; toasted
1 sm Kabocha squash
1 lg Head of frisee; cleaned
1 sm Head radicchio; cleaned,
- rough chopped
1/4 c Pomegranate seeds

Kabocha squash's slightly nutty flavor lends itself well
to the dressing and glaze for this salad, adapted from a
recipe by Millennium chef Eric Tucker. It's best to use a
candy thermometer to make the brittle.

Preheat oven to 350°F/175°C.

Combine the chipotle chile, 2 tablespoons of the maple
syrup, shallot and cider vinegar in a blender. Blend until
smooth. With the blender running, slowly add the grapeseed
and olive oil, until the dressing is thick and emulsified.
Transfer to a small bowl, and season to taste. Set aside.

Line a sheet pan with a silicone baking mat or parchment
paper. If using parchment paper, coat with cooking spray.
In a small skillet, heat 1/2 cup of the maple syrup over
medium heat until it has reduced by a third and is one
shade darker. Add the toasted pumpkin seeds, the cumin
seeds and 1/2 teaspoon of salt. Stir until the syrup coats
all of the pumpkin seeds. Allow to cook until the syrup
reaches hard-crack stage, or 300 degrees. Immediately pour
the seed mixture onto the sheet pan and allow to cool to
room temperature. Break into small pieces, then set aside.

Line another sheet pan with parchment paper. Using a sharp
knife, halve the kabocha and scoop out the seeds. Cut each
half into 6 wedges, then lay the wedges on the sheet pan.
In a small bowl, mix 1/4 cup of the sweet chipotle
dressing and 3 tablespoons of maple syrup until well
incorporated. Brush the squash wedges with the glaze until
well coated, then season with salt and pepper. Reserve any
remaining glaze. Bake for 10 minutes then baste with the
remaining glaze. Bake for another 15 minutes or until the
squash is tender.

To assemble the salads, place two wedges of the warm
kabocha squash on the edge of each plate. In a medium-size
bowl, toss the frisee and radicchio with the remaining
dressing, then mound some of the greens in the center of
each plate. Garnish the salads with the pumpkin seed
brittle and a sprinkling of pomegranate seeds.

Serves 6

URL: http://sfgate.com

MM Format by Dave Drum - 29 October 2009

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