Roasted Corn and Butternut Squash Saladblogpicture

  • 12 ears of corn
  • 5 cups of diced butternut squash, about the size of the corn kernel
  • 1 cup of chopped green onions
  • ½ cup minced roasted garlic
  • ½ cup honey
  • ¼ cup finely diced red pepper
  • ¼ cup chopped flat leaf parsley
  • 3 tbsp chopped chives
  • ½ cup of good olive oil
  • ½ cup toasted pumpkin seeds for garnish
  • salt and pepper to taste

Apple Cider Reduction

  • 2 Gallon apple cider
  • ¼ cup apple cider vinegar
  • 1 cup maple syrup

Roast corn, husk on, in preheated oven for 1 hour at 400 degrees. Let cool, peel cob and remove corn. Boil butternut squash for 10 minutes or until tender. Don’t overcook as they become mashed quickly. You want them to still be a bit firm. Add all ingredients in a bowl and mix well but gently as to not mash the squash. Let it set in the refrigerator for an hour or so to let the flavors infuse. Add all reduction liquids in a pot and bring to a boil. Be careful as this mixture tends to really bubble up. Simmer and let reduce for an hour or more until liquid becomes almost syrup like. I made a 4 gallon batch that reduced to maybe 4 cups. Set aside and let cool.

This is a great multi functional salad. I used this as a room temperature salad in a baked won-ton cup garnished with the reduction and pumpkin seeds for the LPVA event. The next day I used it as a hash for breakfast with a poached egg and hollandaise. Then I turned it into cakes for an appetizer! And finely, I added this mix in with some risotto and stuffed that in a portabella mushroom for dinner. Be creative and be sure to use seasonal local ingredients. Enjoy!