I‘m always looking for easy ways to use our crops of winter squash and have adapted this unusual recipe found in “Cooking From An Italian Garden by Scaravelli & Cohen. A cooked salad from winter squash struck me as novel and I wasn’t disappointed. The squash in the photo is Sibley Select, a sweet thick-fleshed Cucurbita maxima. Other varieties of winter squash are also suitable and find them preferable to pumpkin.
Winter squash 2-2.5 lb. piece, deseeded.
Roast in oven 30-45 minutes, only until
it can be pierced by a fork but is still firm
1 red or green bell pepper, diced
2-3 green onions finely sliced
1 rounded Tbsp capers (optional)
3-4 tablespoons olive oil
4 tablespoons red wine or cider vinegar
1 tsp. Nichols Malibu blend or ½ tsp oregano
2 garlic cloves finely minced
A few drops of Tabasco or Sriracha sauce
Allow lightly roasted squash to cool. Remove rind and cut into ½ inch cubes. Add chopped bell pepper and onions and combine with squash mixture.Add dressing and mix. Cover and marinate for at least one hour, or preferably overnight. When ready to serve add salt to taste and sprinkle with 2-3 Tbsp.chopped fresh parsley. Serve at room temperature.
The flavor of garlic and hot pepper can intensify overnight. To correct add more chopped bell pepper or ½ cup chopped celery. This keeps for three to four days and is quickly transformed into soup with a 13 oz. can of coconut milk and ½ cup water. Blend until smooth. Place all in a medium size saucepan and simmer for ten minutes. Serve garnished with a sprinkle of cilantro.