WEEKDAYS 1e|12c|p

5 Autumn Vegetables With Goat Ricotta and Pumpkinseed Oil

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The Perfect Fall Side Dish
skill level
Easy
time
1-30min
servings
4
cost
$
This warm and savory dish is the perfect compliment to the cool fall weather. The combination of squash, sage oil and fresh goat cheese is sure to make it a family favorite.
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ingredients
  • ½ pound butternut squash
  • peeled and cut into ½-inch cubes4 fresh sage leaves
  • finely chopped½ cup extra-virgin olive oil¼ cup Jerusalem artichokes
  • scrubbed and sliced into 1/8-inch disks2 parsnips
  • scrubbed and sliced into ¼-inch disks1 teaspoon ground cumin1 leek
  • white part only
  • cut into 3-inch julienne½ celery root
  • peeled and cut into julienne¼ pound mizuna
  • watercress
  • or frisee2 tablespoons sherry vinegarKosher salt and freshly ground black pepper
  • to taste 4 1-inch baguette slices
  • toasted for 2 minutes in 400F oven.¼ pound fresh goat cheese¼ cup sage oil (see recipe)2 tablespoons pumpkinseed oil (available at specialty stores)
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Preheat the oven to 475F 
  • 2
    ½ pound butternut squash, peeled and cut into ½-inch cubes
    4 fresh sage leaves, finely chopped
    Peeled/cute/cube the squash and chop the sage leaves
  • 3
    t tablespoon extra-virgin olive oil
    Place the butternut cubes and chopped sage on a cookie sheet, drizzle with 1 tablespoon olive oil, and roast until light golden brown, 8 to 10 minutes. Set aside in a large salad bowl to cool.
  • 4
    ¼ cup Jerusalem artichokes, scrubbed and sliced into 1/8-inch disks 
    Scrub and slice the Jerusalem artichokes
  • 5
    1 tablespoon extra virgin olive oil
    Place the Jerusalem artichokes on the same cookie sheet and toss with 1 tablespoon of the olive oil. Roast in the oven for 6 to 7 minutes. Remove and set aside with the squash. 
  • 6
    2 parsnips, scrubbed and sliced into ¼-inch disks
    Scrub and slice the parnsips
  • 7
    1 teaspoon ground cumin
    1 tablespoon extra virgin olive oil
    Place the parsnips on the cookie sheet and toss with the cumin and 1 more tablespoon of olive oil. Roast for 6 to 7 minutes, then set aside with other the vegetables. 
  • 8
    1 leek, white part only, cut into 3-inch julienne
    Prepare/julienne the leeks
  • 9
    Bring 6 cups of water to boil and set up an ice bath near the stove. Plunge the leeks into the boiling water and cook until tender, 2 to 3 minutes. Remove the leeks from the boiling water and submerge them in the ice bath until cool. 
  • 10
    Remove the leeks from the ice bath, pat dry with paper towels, and set aside. 
  • 11
    ½ celery root, peeled and cut into julienne
    Cut and slice the celery
  • 12
    ¼ pound mizuna, watercress, or frisee
    2 tablespoons sherry vinegar
    5 tablespoons extra virgin olive oil
    Kosher salt and freshly ground black pepper, to taste
    Add the leeks, celery root, and mizuna to the salad bowl. Add the remaining olive oil, the sherry vinegar, salt and pepper and toss gently to coat well. 
  • 13
     
    Divide the mixture evenly among four chilled dinner plates, mounding it like a haystack. 
  • 14
    4 1-inch baguette slices, toasted for 2 minutes in 400F oven.
    Toast baguette slices in the oven for two minutes at 400F
  • 15
    ¼ pound fresh goat cheese
    ¼ cup sage oil
    2 tablespoons pumpkinseed oil (available at specialty stores)
    Smear teach baguette slice generously with fresh goat cheese and place on top of each "haystack." Drizzle the sage and pumpkinseed oils around each mound. Serve immediately.
 
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