This recipe is really more of an idea – the suggestion to pair squash and corn whenever possible! I especially love the deep orange flesh of red kuri squash, so when I get ahold of one of these beauties, I roast wedges of it and use it in fall salads or I serve the wedges simply with sautéed corn-off-the-cob over a bed of arugula with a quickie vinaigrette with a bright ingredient in it. (I’ve used grated ginger in this one, but you could use zest or just opt to use your favorite vinaigrette.) Vary the amounts of any of the ingredients as you please!
Serves 2 as a hearty side salad
- 1 red kuri squash (about 1 ¾ to 2 pounds)
- 2 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon local honey
- Kosher salt
- 2 ears fresh corn, shucked, kernels cut off the cobs
- 1 large or 2 medium shallots, thickly sliced
- ½ small yellow or orange bell pepper, diced
- 2 to 3 teaspoons chopped fresh parsley, cilantro or chives
- 1 tablespoon balsamic vinegar
- 1 teaspoon freshly grated ginger
- ¼ to ½ teaspoon chile crisp (optional)
- 3 cups arugula
- Handful torn radicchio leaves (optional)
- 2 tablespoons chopped toasted pecans or almonds
1. Heat the oven to 425 degrees F. Cover a large (12 x 18-inch) sheet pan with aluminum foil and then a sheet of parchment paper.
2. Cut the squash in half lengthwise and use a spoon to scoop out all the seeds and fibers. Lay the squash halves cut-side down on a cutting board and cut each half lengthwise (at an angle, as if cutting through longitudinal lines!) into 6 or 7 slices (they will be more like slim wedges) for a total of 12 to 14 pieces. Transfer the squash to the sheet pan.
3. Melt 1 tablespoon of the butter and combine it with 1 tablespoon of the olive oil and the honey. Spoon and scrape the butter-oil mixture over the squash, season the squash generously with salt, and toss until the pieces are well-coated.
4. Roast until soft and slightly caramelized, about 25 to 30 minutes.
5. Meanwhile, heat the remaining tablespoon of butter and one more tablespoon of the oil in a large nonstick skillet over medium heat. Add the shallots, the peppers, and a pinch of salt and cook, stirring, until the shallots are just softened, 2 to 3 minutes. Add the corn and ½ teaspoon salt. Sauté until the corn is glistening and starting to turn brown, 3 to 4 minutes. Remove from the heat and stir in half of the herbs.
6. Whisk together the remaining tablespoon of olive oil, the balsamic vinegar, the grated ginger and a pinch of salt. (It won’t be emulsified). If you like, add a bit of chile crisp to the mix.
7. Arrange the arugula (and radicchio if using) on two plates. Tuck the squash pieces into the greens and spoon the corn over or next to the squash. Drizzle each serving with the dressing, top with the remaining herbs, the toasted nuts, and a pinch more salt.
