Winter Squash Salad

Delicata Squash, Spaghetti Squash, Kabocha Squash, Honeycrisp Apple, Buttermilk Dressing, and Herbs

Chef Matt Harper of Kensington Quarters | Philadelphia

Yield: 6 to 8 servings

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Adapted by StarChefs | October 2019

INGREDIENTS:

Delicata Squash:
1 delicata squash, halved and seeded 
Olive oil
Salt

Spaghetti Squash:
1 spaghetti squash, halved and seeded
Olive oil
Salt

Kabocha Squash:
1 kabocha squash, peeled, seeded, and diced small
Olive oil
Salt

Buttermilk Dressing:
1 cup buttermilk
¼ cup olive oil
Salt
Black pepper

To Assemble and Serve:
1 Honeycrisp apple, thinly sliced
1 bunch dill, picked
1 bunch mint, picked
1 bunch parsley, picked

METHOD:

For the Delicata Squash:
Using a mandolin, thinly shave squash into rounds. Seal and compress in a vacuum bag with oil and salt; refrigerate. 

For the Spaghetti Squash:
Heat oven to 350ºF. On a sheet tray, season squash with oil and salt. Roast 20 minutes, until tender. Using a fork, shred into individual strands. Cool, cover, and refrigerate. 

For the Kabocha Squash:
Heat oven to 350ºF. On a sheet tray, season squash with oil and salt. Roast 20 minutes, until tender. Cool, cover, and refrigerate. 

For the Buttermilk Dressing:
In a bowl, whisk to combine buttermilk and oil. Season with salt and pepper. Cover and refrigerate. 

To Assemble and Serve:
On a chilled serving plate, arrange cooked Squashes and apple. Garnish with herbs. Finish with a drizzle of Buttermilk Dressing.

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