MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Roasted Kabocha Squash Salad w/Pumpkin Seed Brittle   
    Categories: Squash, Nuts, Salads, Candy, Chilies   
         Yield: 6 Servings   
      
         1    Chipotle chile in adobo   
       1/2 c  + 5 tb maple syrup   
         1 sm Shallot; rough chopped   
       1/4 c  Cider vinegar   
       1/4 c  Grapeseed oil; or other   
              - light vegetable oil   
       1/4 c  Extra virgin olive oil   
              Kosher salt & ground pepper   
       2/3 c  Pumpkin seeds; toasted   
         1 ts Cumin seeds; toasted   
         1 sm Kabocha squash   
         1 lg Head of frisee; cleaned   
         1 sm Head radicchio; cleaned,   
              - rough chopped   
       1/4 c  Pomegranate seeds   
      
     Kabocha squash's slightly nutty flavor lends itself well   
     to the dressing and glaze for this salad, adapted from a   
     recipe by Millennium chef Eric Tucker. It's best to use a   
     candy thermometer to make the brittle.   
      
     Preheat oven to 350øF/175øC.   
      
     Combine the chipotle chile, 2 tablespoons of the maple   
     syrup, shallot and cider vinegar in a blender. Blend until   
     smooth. With the blender running, slowly add the grapeseed   
     and olive oil, until the dressing is thick and emulsified.   
     Transfer to a small bowl, and season to taste. Set aside.   
      
     Line a sheet pan with a silicone baking mat or parchment   
     paper. If using parchment paper, coat with cooking spray.   
     In a small skillet, heat 1/2 cup of the maple syrup over   
     medium heat until it has reduced by a third and is one   
     shade darker. Add the toasted pumpkin seeds, the cumin   
     seeds and 1/2 teaspoon of salt. Stir until the syrup coats   
     all of the pumpkin seeds. Allow to cook until the syrup   
     reaches hard-crack stage, or 300 degrees. Immediately pour   
     the seed mixture onto the sheet pan and allow to cool to   
     room temperature. Break into small pieces, then set aside.   
      
     Line another sheet pan with parchment paper. Using a sharp   
     knife, halve the kabocha and scoop out the seeds. Cut each   
     half into 6 wedges, then lay the wedges on the sheet pan.   
     In a small bowl, mix 1/4 cup of the sweet chipotle   
     dressing and 3 tablespoons of maple syrup until well   
     incorporated. Brush the squash wedges with the glaze until   
     well coated, then season with salt and pepper. Reserve any   
     remaining glaze. Bake for 10 minutes then baste with the   
     remaining glaze. Bake for another 15 minutes or until the   
     squash is tender.   
      
     To assemble the salads, place two wedges of the warm   
     kabocha squash on the edge of each plate. In a medium-size   
     bowl, toss the frisee and radicchio with the remaining   
     dressing, then mound some of the greens in the center of   
     each plate. Garnish the salads with the pumpkin seed   
     brittle and a sprinkling of pomegranate seeds.   
      
     Serves 6   
      
     URL: http://sfgate.com   
      
     MM Format by Dave Drum - 29 October 2009   
      
     Uncle Dirty Dave's Archives   
      
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