Steamed butternut squash is tossed with toasted cumin seeds, shallots and a champagne vinaigrette.
Steps
1
Steaming the Butternut Squash
Ingredients
1 medium butternut squash
pinch sea salt
Set up a steamer. Fill with one inch of water and place over medium-high heat. Refer to the lessons on Steaming for more information, if necessary.
Peel the squash and remove the seeds. Cut into even, 1" -inch cubes and place into the steaming basket.
Once the water is simmering, place the basket over the pot and season the squash with a pinch of salt. Cover with a lid. Steam until tender and cooked through, about 10 to 15 minutes or so.
2
Preparing Your Mise en Place
Ingredients
1/4 tsp cumin seeds
1 small shallot
2 tbsp cilantro leaves
1 tbsp champagne vinegar
3 tbsp extra-virgin olive oil
1 tbsp agave, to taste
sea salt, to taste
freshly ground black pepper. to taste
While the squash is steaming, toast the cumin seeds. Heat a small fry pan over low heat. Add the seeds and cook until fragrant. Once done, remove them from the pan and set aside.
To make the vinaigrette, place the champagne vinegar, honey and olive oil into a small jar. Season with salt and pepper to taste. Shake the vinaigrette to emulsify and taste for seasoning, adding more honey, champagne vinegar, salt and/or pepper to taste. Set aside.
Emince the shallot lengthwise and roughly chop the cilantro leaves. Set aside.
3
Assembling the Salad
Once the squash is just tender, transfer to a large bowl and let cool to room temperature.
Sprinkle the shallots and cumin seeds over the squash. Shake the vinaigrette again to make sure it is emulsified. Pour it over the squash and toss gently to coat. Transfer the salad to a serving bowl and garnish with the chopped cilantro. Serve.
The First 3 Are On Us
Help us grow by joining our list and unlock every recipe.
This is a wonderful new take on butternut squash. I didn't have cilantro on hand so I used fresh parsley, and it was still wonderful. I definitely recommend this to anyone looking for a healthy new salad.
I really liked this recipe. I made it for Thanksgiving instead of the usual butternut squash recipes. Everyone enjoyed the twist on tradition. I used Sherry vinegar because I couldn't find champagne vinegar and I think it still tasted delicious. We also skipped the cilantro because we don't like it. Will be making it again. Thanks!
I haven't cooked much with butternut squash (outside of a Thanksgiving dish), and have always felt like I didn't care too much for it. This dish was quite good. I steamed the squash for 10 minutes and when I checked them, I thought they could use another minute or so, but decided to take them out as I figured they would continue to cook a bit while they cooled. By the time I dressed them, they were perfect. The vinaigrette was delicious and I felt like the cumin seeds and the cilantro went really well with the squash. I used agave syrup for the sweetner. I will absolutely make again - I think this is a great wintertime salad.
Jonathan F •I really liked this recipe. I made it for Thanksgiving instead of the usual butternut squash recipes. Everyone enjoyed the twist on tradition. I used Sherry vinegar because I couldn't find champagne vinegar and I think it still tasted delicious. We also skipped the cilantro because we don't like it. Will be making it again. Thanks!
Sunnie S •I haven't cooked much with butternut squash (outside of a Thanksgiving dish), and have always felt like I didn't care too much for it. This dish was quite good. I steamed the squash for 10 minutes and when I checked them, I thought they could use another minute or so, but decided to take them out as I figured they would continue to cook a bit while they cooled. By the time I dressed them, they were perfect. The vinaigrette was delicious and I felt like the cumin seeds and the cilantro went really well with the squash. I used agave syrup for the sweetner. I will absolutely make again - I think this is a great wintertime salad.
Char N • Rouxbe Staff •Mavis: WTG, the ingredients used pull a great finished product together. Glad you enjoyed it. Thanks for writing, Mavis. Rouxbe on, Char