Colourful and hearty, the Drake One Fifty's squash salad is a perfect dish for those brisk evenings and it's no surprise it's one of the restaurants top items. Read below on how you can recreate this gem at home.
Make This: The Drake Hotel's Roasted Squash Salad
If cozy comfort food is what you're after, Chef Ted Corrado from the Drake Hotel has you covered. Here's his Roasted Squash Salad from their fall/winter menu
Serves 4
Preparation time 30 minutes
Cooking time 45 minutes
Ingredients
- 8 cups wedged butternut and nugget squash (peeled and seeded)
- 2 tbsp extra virgin olive oil
- 2 tbsp maple syrup
- 1/2 tsp salt
- 1/2 tsp
- 2 pinches cayenne
- 1 cup of plain thick Greek yoghurt
- 1 cup raisins
- 2 tablespoons sugar
- 1 cup bourbon
- 1 chili
- 1 cup baby kale
- 2 tbsp olive oil
- Salt
- 1 lemon
Method
Squash
- Line 2 baking sheets with foil and spread out the wedges on the baking sheet.
- Drizzle the squash on each baking sheet with olive oil and maple syrup until well-coated. Sprinkle each baking sheet evenly with salt, cinnamon and a pinch of cayenne.
- Place the baking sheets in a 375 degree oven and roast squash for about 30 minutes. Use a fork to gently pierce the largest piece of squash; if it’s tender all the way through, remove from oven and let cool.
- In a sauce pot bring bourbon, sugar and chili to a boil.
- Add raisins, stir gently and immediately remove from heat to let steep for 1 hour.
- In a bowl, whisk olive oil and juice from one lemon together until smooth. Add salt to taste.
- Dress baby kale with the dressing and toss until evenly distributed.
- To plate, spread the Greek yoghurt onto a plate. Place the roasted squash on yogurt. Drizzle bourbon macerated raisins over squash. Top with dressed baby kale salad.
