Winter Squash Salad with Basil, Kale + Tomato Chili Oil

Well, if you couldn’t tell by the name of it, this dish a literal MOUTHFUL. I call this my “sassy squash” salad because it totally has an attitude: it’s spicy, sweet, earthy, salty, nutty and just overall surprisingly flavorful. However, I wasn’t going to name it Sassy Squash in my blog post title because I don’t think the word “sassy” makes anyone hungry. So, here we are. This winter squash salad with basil, kale and tomato chili oil will 100% exceed your winter squash expectations. You can use any kind of nutty winter squash (acorn squash, kabocha or butternut,) however I went with a kabocha. I roasted it until caramelized and tender and I also roasted the seeds to use for topping, because food waste is not cool. Then, I paired the squash with a spicy basil, fresh kale and a homemade, SUPER EASY, tomato chili oil. And that’s it. That’s the dish. You can serve it as a side, a veggie base for a protein, or with a fried egg. In this case, I topped it with some pan-seared halloumi because you guys know I love the creamy, saltiness of halloumi with a hint of sweetness and spice (cue my pumpkin spice halloumi recipe from last fall)

SQUASHES THAT ARE STARCHY DO WORK HERE:

  • Kabocha
  • Butternut
  • Acorn
  • Buttercup
  • Hubbard

SQUASHES WITH HIGHER WATER CONTENT DON’T WORK HERE:

  • Spaghetti Squash
  • Zucchini
  • Summer Squash

Another example of when I paired a rich, nutty squash with brighter flavors is when I made my steak with chimichurri and a bright, zesty squash side salad. I made that dish during the seasonal transition from summer to autumn, and I’m making this one during that winter to spring transition. The difference here is that this recipe is much more spicy and well-rounded. You can enjoy this during any time of the year, not just during the warm seasons.

Full tutorial (including searing the halloumi) is above. The recipe below is for the squash salad without the halloumi. It’s really funny because “halloumi” has autocorrected to helium every single time when writing this post, so if there are any typos in here that I didn’t catch that are suggesting you sear helium, please do not do that.

Click to rate this post!
[Total: 0 Average: 0]
5 from 7 Reviews

Ingredients

Adjust Servings
2 1/2 cups kabocha squash
Squash seeds
3cups raw kale leaves
1/3cup fresh basil leaves
Salt
Olive oil
Tomato Chili Oil
1tbsp tomato paste
1/2tsp salt
1/4cup olive oil
1tsp chili flakes
Equipment

Directions

1.

Preheat the oven to 425 degrees F.

Mark as complete
2.

Combine the tomato chili oil ingredients in a mason jar or bowl and shake or whisk to thoroughly combine. Let the oil infuse as you finish the dish.

Mark as complete
3.

Cut the kabocha squash into quarters and remove the seeds if you haven't done it already.

Mark as complete
4.

Wash and drain the seeds, separating them from the stringy, sticky interior of the squash.

Mark as complete
5.

Toss the seeds in a bowl with a pinch of salt and pepper, if using. Spread the seeds evenly on a sheet pan and roast for 7 minutes. Remove the seeds from the oven once they are golden brown and crispy. Once the seeds are removed, adjust the oven temp to 475 degrees F.

Mark as complete
6.

While the seeds are roasting, peel the squash with a knife or peeler. Then, cut the squash into small 1-inch(ish) cubes. If using kabocha, you can roast it with the skin on.

Mark as complete
7.

Toss the squash cubes in a bowl with about 1 tsp of olive oil and a pinch of salt. Spread the squash onto a sheet pan, making sure that no pieces are overlapping and that it's not overcrowded. Roast the squash for 15-20 minutes, until golden brown and tender. If the squash isn't golden brown after 20 minutes, keep going for another 5-10 minutes and check on the squash frequently so it does not burn. If necessary, roast the squash on two sheet pans.

Mark as complete
8.

While the squash is roasting, combine the basil and kale in a bowl. Add a pinch of salt to season the greens and toss until fully coated.

Mark as complete

Notes

7 Comments

  • Erica Wang

    This recipe is SOOO GOOD!!! I’ve always been a big fan of kabocha, but never ate it with this taste profile and I will definitely be making it again! It was so satisfying and filling and filled with vegetables! Great fresh out of the oven, hot, as well as cold the next day! The only thing with the leftovers is that the roasted crunchy seeds get a little soft, but can’t complain! Can’t wait to make this again soon! Thank you so much, Skyler!

  • ปั้มไลค์

    Like!! Thank you for publishing this awesome article.

  • เบอร์มงคล

    Hi there, after reading this amazing paragraph i am as well delighted to share my knowledge here with friends.

  • SMS

    These are actually great ideas in concerning blogging.

  • best web hosting company

    Very good blog! Do you have any hints for aspiring writers?
    I’m hoping to start my own site soon but I’m
    a little lost on everything. Would you suggest starting with a
    free platform like WordPress or go for a paid option? There are so
    many choices out there that I’m totally overwhelmed ..
    Any recommendations? Thanks!

  • best web hosting sites

    Excellent pieces. Keep writing such kind of info on your site.

    Im really impressed by it.
    Hey there, You have performed a fantastic job. I’ll certainly digg it and individually suggest to my friends.
    I’m sure they’ll be benefited from this site.

  • web hosting providers

    Very good article. I definitely love this website.
    Keep writing!

Leave a Reply

Your email address will not be published.