1/4 cup slivered almonds, toasted in the oven or on a dry skillet
1 tablespoon or so Reduced Balsamic Vinegar, thickened for drizzling
2 tablespoons or more crumbled cheese (optional), such as aged goat cheese, drained fresh ricotta,
Reduced balsamic vinegar for drizzling sauce and glaze
1 pint (or a 500-milliliter bottle) good quality balsamic vinegar (commercial grade)
1 tablespoon honey
1 bay leaf
One of the following (optional
4 whole cloves
A tender branch fresh rosemary with lots of needles
Several small sprigs fresh thyme with lots of leaves
Instructions
Preparation
Preheat the oven to 400°F. (As soon as it's hot, you can toast the slivered almonds for garnishing the salad- spread them on a baking sheet and bake for 5 minutes, shaking them up once or twice, until lightly colored and fragrant. Or toast them while the squash is roasting, or after.)
To prepare acorn squash
With a sharp vegetable peeler or paring knife, strip off the peel from the protruding ridges of the squash. You don't need to peel more than this- leaving the rest of the peel will help the squash to retain its shape and looks nice too. (If you are roasting a smooth squash like butternut, remove all the peel.) With a sharp heavy knife, cut the squash in half lengthwise, and scoop out all the seeds and fibers. Place each half cut side down; trim the ends, then cut semicircular slices of squash, all about 1 inch thick.
Put all the pieces in a pile on a large baking sheet, preferably nonstick or lined with parchment, or on a non-stick silicone baking mat.
Drizzle the 2 tablespoons oil over the squash, sprinkle on the salt, and toss to coat with the seasonings, then spread the pieces out to lie flat, not touching.
Bake about 20 minutes, then flip the pieces over. Bake another 15 minutes or so, until the squash is just tender all the way through (poke with a fork to check) and nicely caramelized on the edges.
Assembling the salad-
Let the squash pieces cool on the pan until you're ready to serve. Arrange themin a symmetrical design or in a casual pileon a large serving platter or on individual salad plates, with two or three slices per portion.
Refresh them with drizzles of olive oil, sprinkles of salt. Scatter the almond slivers over, and then streaks or swirls of warm balsamic reduction. Finally, crumble bits of cheese all over.
Balsamic vinegar
Pour the balsamic vinegar into a heavy-bottomed saucepan, and place over moderate heat. Stir in the honey, drop in the bay leaf and optional cloves or herbs, and bring to a low boil.
Originally Submitted
1/15/2011
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