Squash Salad

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By Todd Johnson

Story Published: Mar 31, 2008 at 11:39 AM PST

Story Updated: Mar 31, 2008 at 11:39 AM PST

Ingredients

Squash Salad - 11/7/2005

1 delicata squash 1 acorn squash
1 butternut squash 1 garlic clove
1/2 cup olive oil 1 tsp. winter savory

Directions

Peel and dice the butternut squash. Cut the other two into 3/4" slices. Remove the seeds of all 3 squashes.

Place on a baking sheet with chopped garlic and cover with 1/4 cup olive oil. Bake at 450 degrees 10-15 minutes until soft.

Let the squash cool. Top with the remaining 1/4 cup olive oil. Optional: Add diced black truffles to the oil, then cover the squash.

Remove the stems from the winter savory and use as a garnish. You can also add the seeds from the squashes, roasted with salt at 400 degrees for 8 minutes. Serves 6.

Recipe from Kerry Sear, Cascadia Restaurant

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