According to author Bill Kerr writing in the Farmers Weekly, “the butternut has a most unlikely origin. It was bred by a Charles Leggett of Stow, Massachusetts, in the mid- 1940s. He was not a plant breeder but had been forced to leave the city for the country because of his father’s health. He decided to develop a good-tasting squash big enough for a family to consume. Hubbard squashes were too big, in his opinion, while Halloween pumpkins were there for scaring people rather than eating. So Leggett took a gooseneck squash, which was long and gangly, and crossed it with other squashes and made selections from there. As the interior was as smooth as butter and sweet as a nut, it was called the ‘butternut.’” Butternut squash is not only healthy but one of the longest-keeping vegetables, lasting over three months when stored properly. One big advantage is that it does not need to be peeled as the skin is thin and is softened by cooking. For the best flavor, butternut squash should be left to cure for 2 months after harvest.
Ingredients
- 1 small butternut squash
- ½ cup raw pumpkin seeds or ½ cup pepitas
- 2 tablespoons olive oil
- ¼ teaspoon cayenne
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 bunches kale
- 2 tablespoons butter
- ¾ tablespoon Za’atar
- 1 French loaf, cut into 1-inch cubes
- 3 ounces arugula
- 2 tablespoons raisins
- 4 ounces goat cheese, crumbled
- ¼ red onion, thinly sliced
- Additional salt and pepper to taste
- 3 tablespoons olive oil
- ½ tablespoon balsamic vinegar
- 1 teaspoon red wine vinegar
- 1 clove garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon honey
- 1 tablespoon tahini
Instructions
Preheat oven to 400°F. Prep the butternut squash by peeling, seeding and slicing it into 1-inch wedges. In a large bowl, toss the squash pieces with the raw pumpkin seeds, olive oil, cayenne, salt and pepper. Spread the mixture evenly on a roasting dish and roast for 40–45 minutes, turning the squash and seeds every 10 minutes, until the squash is golden and tender. (If using pepitas, add them to the roaster for just the last 5 minutes.) Remove from oven.
Meanwhile, massage the kale in 1 tablespoon olive oil for about 2 minutes. Whisk together the dressing ingredients until all the ingredients are fully incorporated. Add half of the dressing to the kale, toss until the leaves are well-coated.
In a large skillet over medium-low heat, melt the butter and stir in the Za’atar seasoning. Add the cubes of bread and toss until croutons are evenly coated. Continue sautéing over medium heat until the croutons are golden and crispy.
Add the arugula to the kale, and top with the roasted butternut squash, pumpkin seeds, croutons, raisins, red onion and crumbled goat cheese. Drizzle with the remaining dressing and season with additional salt and pepper to taste. Enjoy immediately.
About this recipe
Recipes sourced from Cooking at the Cottage — Kentucky’s only independent culinary retail store with Louisville’s premier cooking school for consumers. For more recipes from Cooking at the Cottage, visit cookingatthecottage.com/recipe-box
