Roasted Squash, Chile, and Mozzarella Salad

Roasted Squash, Chile, and Mozzarella Salad Recipe

This gem, The Kinfolk Table, arrived on my doorstep on Friday. I carried it straight up the stairs, down the long hallway, and into the kitchen where we started cooking from it on the spot. Sam Wylde's Roasted Squash Salad was first, along with Nathan & Katie's Citrus Lentil Salad. This is a 340+ page book, even more beautiful than expected, celebrating why it can be so good to sit down at a table and share a meal with others. A simple meal. And there is an effortlessness to the cooking throughout, a nice overall vibe, with recipes that are approachable, delicious, often beautiful, but not-at-all fancy or fussy. I'm sure many of you will have a chance to page through it in the coming weeks, but in the meantime take a peek at a few of the spreads (photos throughout the book are by Parker Fitzgerald & Leo Patrone, design by Amanda Jane Jones). I share the Roasted Squash, Chile, and Mozzarella Salad down below.

Roasted Squash SaladRoasted Squash SaladRoasted Squash SaladRoasted Squash Salad

The way the book is organized, you get a glimpse into the homes of a range of home cooks - musicians, writers, editors, florists - and they share recipes and inspiration from their tables. Beautiful preparations from a spectrum of individuals, from a range of places.

Roasted Squash SaladRoasted Squash Salad

The roasted squash salad is simple to pull together, and the chile-garlic-thyme combination is a crowd-pleaser. Dare I say, dial up the chiles, particularly if you use a varietal that is flavorful without too much heat. I make a couple suggestions in the head notes down below....

Congratulations Nathan and the Kinfolk crew - also loved seeing so many friends and familiar faces (xo Nick Fauchald, Laura Dart, Sarah Britton, Sara & Hugh Forte, Julie Pointer) throughout the pages - hi all, hope to see each of you in person soon! xo -h

Roasted Squash, Chile, and Mozzarella Salad

Your choice of chile is up for grabs here. The recipe was contributed to The Kinfolk Table by restauranteur Sam Wylde who uses 2 teaspoons of Urfa chile flakes for their smoky, tobacco notes. *I used three slivered dried mulato chiles, and loved it. Any smoky dried chile peppers (not too hot/spicy!) should do well here.

2 medium delicata squash, scrubbed, sliced lengthwise, and seeded

3 tablespoons extra-virgin olive oil
2 medium garlic cloves, peeled and smashed
2-3 dried chiles, slivered*
2 fresh thyme sprigs, plus more for serving
1/4 teaspoon fine grain sea salt
One 8-ounce ball of buffalo mozzarella
4 cups arugula

to serve: slivered scallions, herb flowers (opt.), olive oil

Preheat the oven to 400F with a rack in the center.

Slice the delicata squash into 1/2-inch thick crescents. Toss them in a bowl with the olive oil, garlic, chile, thyme, and salt. Arrange on a baking sheet in a single layer. Roast for 20-30 minutes, or until tender. Flip the squash once along the way to ensure browning on both sides of the squash. Transfer the pan to a rack, allow to cool for a few minutes, and transfer the squash to a serving bowl or platter (I noticed in the book they tossed this salad straight on the baking sheet - brilliant. p.170).

To serve, toss the arugula with the squash with a splash of olive oil. Toss until nicely coated, then pull the mozzarella ball apart, and gently toss it with the squash as well. Season with more salt if needed, and finish with some slivered scallions if you like.

Serves 4.


Adapted from The Kinfolk Table by Nathan Williams, published by Artisan October, 2013.

Prep time: 5 minutes - Cook time: 25 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!
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Comments

  • It's so cold and rainy today in the mid Atlantic region, I just finished my yoga class and I'm so relaxed and it just topped off my morning to see your email and the new cook book recommendation. I look forward to your entries each time they grace my mailbox. You are such a warm and lovely spirit and I'm so grateful to receive your info. P.S I just bought the cookbook and can't wait to try it. Keep inspiring us- you make the world a better and more delicious place.. which makes me forget about the darn government shutdown!

    Janice Ockershausen
  • Great recipe! I love switching over to fall salads!

    Quyen
  • Thank you for sharing this wonderful, seasonal recipe. The book looks well put together, as well. I will be looking into both, in more detail.

    Dan from Platter Talk
  • Well, doesn't that just look like autumn in a bowl? I think I know what I'm having for lunch today!

    Katie (A Fork in Hand)
  • Hi Heidi this book looks gorgeous, thanks for sharing! The recipe really inspires me, love roasted squash in every way and I think I'll try this recipe with a wholemeal cous cous, as a main course... kisses Roberta

    Roberta
  • Definitely going to try this and definitely going to "dial up the chiles." Thanks for sharing, looks like a beautiful book.

    Ali @ Inspiralized
  • I love when you introduce us to new cookbooks! This one looks like a winner for sure!

    DessertForTwo
  • I love it when a cookbook tugs at my soul and ends up being more than I expected. As it was for you, I have a feeling I'd feel the same way about The Kinfolk Table. The salad looks almost too gorgeous to eat (but not so much that I wouldn't dive in).

    Christiane ~ Taking On Magazines
  • I've been doing a sort of Italian-inspired version of this salad lately, with roasted eggplant and red pepper. This one looks so good, too, maybe with some salted pumpkin seeds scattered on top.

    Marygrace
  • So pretty… I've never heard of Delicata Squash in South Africa, you reckon pumpkin or butternut would work just as well?

    HS: Absolutely! Just roast whatever squash you choose until tender.

    Noodle
  • Oh my days, I am so excited for mine to arrive now. It looks beyond beautiful! Your pictures are gorgeous :) Lucy xo

    Lucy
  • is fantastic, can not wait to receive it!

    ivana
  • Oh, I just love the look of this (and anything Kinfolky)! Succulent mozzarella, with the sweet squash, some heat, and the peppy arugula. I am thinking of adding a few toasted pumpkin seeds too, for a little extra crunch. Thanks for all the gorgeousness once again! Xo

    Eowyn
  • I am very excited for this beautiful book to be released, so thank you for sharing a few snapshots! It just looks stunning.

    Harriet McAtee
  • Gosh, this looks amazing! I'm a real sucker for anything with roasted squash in it! Will be trying it out my Italian friends!

    Beth Young
  • I can't wait to see this book! I've seen it everywhere and now that you've given it your 101Seal...I want it and all of your ceramics. :)

    phi @PrincessTofu
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