I thought I was done with zucchini, but picking the final few zucs last week made me miss them already. We had a wild harvest, many kitchen experiments, and a newfound appreciation for the humble fruit.
For the days when summer spills over into fall and zucchini has the chance to briefly meet its winter cousin, I have a salad. It’s warm and cozy, quick to prepare, and is perfect for both cool summer evenings and warm fall afternoons.
I’m so excited for fall food, you guys! Stay tuned :)
- ~1 lb zucchini or other summer squash (about 1 large)
- ~1 lb butternut or other winter squash (about 1/2)
- 2 packed cups of baby arugula leaves
- 2 Tbsp. dried cherries
- 1/4 cup pumpkin seeds
- 1/4 cup grated Parmesan
- olive oil + sea salt
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. extra virgin olive oil
- 1 tsp. grainy mustard
- 2 tsp. liquid honey
- a few pinches of salt
- Preheat the oven to 400°F.
- Peel and halve the winter squash, scooping out the seeds + stringy bits on the inside.
- Chop zucchini and butternut squash into bite sized cubes.
- Toss them with a little bit of olive oil and a generous seasoning of salt.
- Arrange the squash on a parchment-lined baking sheet or in a baking dish on a single layer (no overlapping) and bake for 15 - 20 minutes, until soft and cooked through (don't overcook, as the pieces will break down in the salad, but some toasty bits are good too)
- While the squash is baking prepare the dressing and gently toast the pumpkin seeds in a small skillet. Whisk all the dressing ingredients until combined.
- Once the squash is done and still hot, toss it arugula, seeds, cherries, parmesan, and dressing. This should be done right away so that the arugula wilts and cheese melts. Taste, and add more salt and balsamic vinegar, if necessary.
- Serve warm and make just enough to eat right away - the leftovers are meh...