Post by annrms on Sept 14, 2024 15:24:00 GMT -5
German-Style Butternut Squash Salad Recipe
TOTAL TIME: Prep: 35 min. Cook: 15 min.
YIELD: 8 enchiladas
My nana was German and would make this recipe using white potatoes. I changed her recipe to use butternut squash instead.
Ingredients
2 pounds butternut squash
8 slices bacon or less if desired
extra virgin olive oil
1 cup diced celery
1/2 cup diced red onion
1 cup diced red bell pepper
1/2 cup minced flat leaf parsley
½ to ¾ cup red wine or cider vinegar, to taste
Salt and freshly ground black pepper, to taste
Drained capers, optional
Chopped, marinated artichoke hearts, optional
Fresh dill, optional
Directions
1. Peel, dice and steam butternut until just al dente. (Do not let it get mushy.) Fry the bacon until crisp, drain on paper towels, & reserve 2 tablespoons drippings.
2. Place the warm squash in a large mixing bowl. Pour over ½ cup vinegar onto the warm squash. Let sit, gently tossing a couple of times as you prepare the other ingredients. When the squash is cool, toss in the veggies and parsley. Add bacon fat and enough evoo* to make the mixture glossy. Season with salt and pepper. Toss in the bacon. Let this set awhile to blend flavors. Add optional ingredients, if using. Taste and adjust vinegar, salt and pepper to taste. Serve at room temperature. Yield: serves 10 *evoo= extra-virgin olive oil. Serve room temperature or microwave briefly to very warm.
TOTAL TIME: Prep: 35 min. Cook: 15 min.
YIELD: 8 enchiladas
My nana was German and would make this recipe using white potatoes. I changed her recipe to use butternut squash instead.
Ingredients
2 pounds butternut squash
8 slices bacon or less if desired
extra virgin olive oil
1 cup diced celery
1/2 cup diced red onion
1 cup diced red bell pepper
1/2 cup minced flat leaf parsley
½ to ¾ cup red wine or cider vinegar, to taste
Salt and freshly ground black pepper, to taste
Drained capers, optional
Chopped, marinated artichoke hearts, optional
Fresh dill, optional
Directions
1. Peel, dice and steam butternut until just al dente. (Do not let it get mushy.) Fry the bacon until crisp, drain on paper towels, & reserve 2 tablespoons drippings.
2. Place the warm squash in a large mixing bowl. Pour over ½ cup vinegar onto the warm squash. Let sit, gently tossing a couple of times as you prepare the other ingredients. When the squash is cool, toss in the veggies and parsley. Add bacon fat and enough evoo* to make the mixture glossy. Season with salt and pepper. Toss in the bacon. Let this set awhile to blend flavors. Add optional ingredients, if using. Taste and adjust vinegar, salt and pepper to taste. Serve at room temperature. Yield: serves 10 *evoo= extra-virgin olive oil. Serve room temperature or microwave briefly to very warm.
