You can use whatever winter squash you have on hand. I used delicata squash from a friend’s garden and kept the skin on. It’s thin enough that it cooks right through. But if you have a squash you end up peeling, like butternut, save those peels in the freezer for your next vegetable stock night. And once you scoop those seeds out, clean the extra pulp off (stick it with the peels in the freezer for stock) and roast them! You can save seeds in the fridge for just about 2 weeks until you’re ready, but honestly, now is as good a time as any for roasted squash seeds.
As for cauliflower, buying this cruciferous veg without plastic wrap is almost impossible at the grocery store. However, purchasing from your local farmer’s market vendor is almost certainly plastic wrap free! You can ask vendors for any extra cauliflower leaves they might have! Perfect for making these roasted cauliflower leaves or cauliflower side slaw. It’s all very exciting over here.
What makes this salad so delicious is the salty olive-y, shallot-y, red wine vinegar-y goodness. The hearty flavor of the cauliflower and squash are perfectly contrasted by bright, acidic kicks – making a salad that you may very well just call the main dish. I can’t wait for you to try this one!
Let us know if you’re thinking about having this at your Thanksgiving table!
Closed Loop Cooking