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Roasted Acorn Squash with Chorizo Vinaigrette and Mustard Greens
Chef Barton Seaver of Café Saint-Ex and Bar Pilar—Washington DC
Adapted by
October 2006

Yield: 4 servings


  • 2 acorn squashes, cut into quarters, seeded
  • 2 Tablespoons cooking oil
  • 1 Tablespoon honey
  • Salt, to taste

    Chorizo Vinaigrette:
  • 8 ounces fresh Spanish chorizo, casing removed
  • 1 Tablespoon olive oil
  • 2 shallots, finely diced
  • 1 pinch chili flake
  • ½ cup white balsamic vinegar
  • ½ cup water
  • 1 teaspoon cornstarch
  • 3 teaspoons water

    Mustard Greens:
  • ½ orange, juiced
  • 2 Tablespoons olive oil
  • Salt, to season
  • ½ pound mustard greens

For the Squash:
Preheat the oven to 300°F. In a heavy bottom skillet, sear the squash on both sides until caramelized. Remove from pan and repeat until all squash is caramelized. Brush lightly with honey and season generously with salt. Bake for approximately 10 minutes until squash is soft and skin is slightly crisp.

For the Chorizo Vinaigrette:
Sautee chorizo in the oil breaking it up with a wooden spoon as it cooks. When chorizo has rendered some of its fat, add the shallots and cook for another 2 minutes, continuing to break up meat. Add chili flake and toast for about 15 seconds. Add white balsamic and water and bring to a simmer. Cook for 5 minutes or until reduced by a quarter. Mix cornstarch with 3 teaspoons of cold water. Add to vinaigrette and bring to a boil while whisking. Set aside for plating.

For the Mustard Greens:
In a large bowl, mix orange juice and olive oil with salt and whisk vigorously to incorporate. Toss mustard leaves in the vinaigrette until fully coated.

To Assemble:
Stack 2 pieces of butternut squash on each plate. Make a small pile of dressed mustard leaves next to each stack of squash. Spoon some Chorizo Vinaigrette over the squash and drizzle some around the plate. Serve warm.

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