My F&W
quick save (...)

Roasted Winter Squash, Ham and Parsley Salad


You can use any round winter squash, such as buttercup, acorn or kabocha.

Plus: More Vegetable Recipes and Tips

  1. 4 tablespoons unsalted butter
  2. One 3-pound winter squash—halved, seeded and cut into 12 wedges
  3. Salt and freshly ground pepper
  4. 1 tablespoon pure maple syrup
  5. 1 teaspoon ground coriander
  6. 1/2 cup hazelnuts (2 ounces)
  7. 2 tablespoons hazelnut oil
  8. 1 tablespoon sherry vinegar
  9. 2 packed cups flat-leaf parsley
  10. 2 1/2 ounces baked ham, cut into 1/2-inch dice (1/2 cup)
  1. Preheat the oven to 475°. Melt the butter on a large rimmed baking sheet in the oven. Toss the squash in the butter until coated, then lay the wedges on their sides and roast for about 15 minutes, or until browned; turn to the other side and roast for 15 minutes longer.
  2. Turn the squash wedges skin side down and season with salt and pepper. Drizzle with the maple syrup and sprinkle with the coriander. Roast for about 2 minutes, or until bubbling. Remove from the oven, cover loosely with foil and let cool slightly.
  3. Reduce the oven temperature to 375°. Toast the hazelnuts in a pie plate in the oven for 10 minutes, or until browned. Transfer the hazelnuts to a kitchen towel and let cool slightly, then rub the nuts in the towel to remove the skins. Coarsely chop the hazelnuts.
  4. In a medium bowl, combine the hazelnut oil with the vinegar and season with salt and pepper. Add the parsley, ham and toasted hazelnuts and toss well. Arrange 3 squash wedges on each plate, top with the salad and serve.

Suggested Pairing

The rich trio of squash, hazelnuts and ham would combine well with a full-bodied white from the Rhône. Try a twist on tradition with a California wine made from Rhône grapes.



Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.