Roasted Squash with ‘Pickled’ Dressing


1/2 Cup water
1/4 Cup sugar
1/2 Cup Pinot Noir wine vinegar
1 cinnamon stick
1/4 Cup dried currants
2-1/2 lbs thick-fleshed sugar pumpkin or acorn squash, halved and seeded
1 Tbsp Extra-Virgin Olive Oil
1 tsp Ginger Powder
Coarse sea salt and ground pepper
1 Tbsp Butternut Squash Seed Oil

2 Tbsp crème fraîche


Preheat the oven to 325°F. In a small saucepan, combine the water with the sugar, vinegar and cinnamon and simmer for 5 minutes, stirring until the sugar dissolves. Add the currants and simmer for another 3 minutes, then remove pan from the heat.

Meanwhile, line a rimmed baking sheet with aluminum foil. Rub the halved, seeded squash with the olive oil, and season liberally with salt and pepper. Using a shaker, sprinkle the powdered ginger over the cut sides of the squash and use your fingers to rub it into the flesh.

Transfer the squash to the prepared baking sheet, cut side down, and roast for about 15 minutes, until the squash starts to soften. Turn the squash cut side up, and roast for about 17 minutes longer, until flesh is fork-tender. Remove baking sheet from oven, transfer squash to a work surface and allow to cool slightly.

Increase the oven temperature to 425°F. Cut the baked, cooled squash into 1-1/2 inch-thick wedges. Lightly rub the foil with olive oil and arrange the squash wedges on the baking sheet. Roast for about 25 minutes, turning pieces once halfway through, until squash wedges are golden and crisp along the edges. Remove sheet from oven to a cooling rack.

Arrange the squash on a platter on a bed of salad greens. Discard the cinnamon stick from the spiced currants mixture. Use a slotted spoon to removed the currants from the liquid, add the fruits to the squash. Drizzle salad with the pickling liquid, a little Butternut Squash Seed Oil, and dollops of crème fraîche before serving.