Butternut Squash Salad with Pine Nuts, Pecorino and Balsamic Vinegar
I first had this salad about ten years ago at April Bloomfield’s West Village restaurant The Spotted Pig. I was amazed at how delicious it was, and blown away that you could season winter squash with savory spices instead of the usual maple syrup and butter. So, I was incredibly happy when Oprah magazine did a feature on the chef and published the recipe. I’ve been making it at home ever since, which is good because it is nearly impossible to get a seat at the restaurant now.
Note: I use butternut squash because it is easier to find than pumpkin. Don’t worry if you don’t have the marjoram, I’ve never used it. Also, feel free to play with the spices a bit. I’ve used a bit of chili powder and it has turned out great.
This week kicked off with two celebrations – Eliza’s 2nd birthday and St. Patrick’s Day. For Eliza’s birthday we hosted a small family party and kept it simple by ordering pizza, but we did have a homemade birthday cake. Last year, I made the same chocolate cake with vanilla icing and decorated it in a festive confetti style.
But, this year, since Eliza’s interests are much clearer, I indulged her love of Elmo and all things Sesame Street with this cake. I was pretty proud of my work!
Since St Patrick’s Day was the next day, and fell on a Monday, I didn’t have it in me to make a stew or shepherd’s pie (I am not a corned beef and cabbage girl). So instead, I opted for something a little easier, but still in line with the holiday – Martha’s recipe for salmon, red cabbage and potatoes. I figured it had cabbage and potatoes, and the Irish love salmon so it worked. Plus, Patrick and I each had a Guinness with dinner – and there is nothing more Irish than that!
Meal #1: Salmon, Red Cabbage and Potatoes
Meal #2: Butternut Squash Salad with Pine Nuts, Pecorino and Balsamic Vinegar
Meal #3: Skirt Steak with Winter Salad
Meal #4: Penne with Brussels Sprouts, Chile and Pancetta
Your grocery list, excluding the usual pantry items:
lemon – 2
red cabbage – 1 small head
red potatoes – 4-6 depending on size
Brussels sprouts – 1 lb.
butternut squash – 1 small (about 2 lb.)
fennel – 1 bulb
radicchio – 1 head
arugula – 1 bunch or bag
rosemary – 1 bunch
horseradish
sundried tomatoes
pecorino cheese – ¼ lb.
kalamata olives (if you don’t already have them)
grainy mustard (if you don’t already have it)
ground coriander (if you don’t already have it)
ground cinnamon (if you don’t already have it)
ground cumin (if you don’t already have it)
crushed red pepper flakes (if you don’t already have it)
pine nuts (if you don’t already have it)
Parmesan cheese (if you don’t already have it)
penne – 1 box
pancetta – 6 oz.
salmon filet – 1 ½ lb. skinless
skirt steak – 1 ½ lb.