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Roasted Acorn Squash Salad with Maple Syrup Dressing (Emeril Lagasse) Recipe

Roasted Acorn Squash Salad with Maple Syrup Dressing (Emeril Lagasse) Recipe

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Roasted Acorn Squash Salad with Maple Syrup Dressing (Emeril Lagasse)

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Ingredients

Count

Nutrition

526

Calories

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Ingredients:

Serving

1 (1 1/4 lb) acorn squash , halved lengthwise and then cut into crescents, seeds and fibers removed
2 tbsp melted butter , plus 4 tablespoons
1 tsp light brown sugar
1/2 tsp essence , recipe follows
2 tbsp olive oil , plus 1/3 cup
3 oz goat cheese, crumbled
4 slices rye bread , cut into cubes
1/4 cup pure maple syrup
2 tbsp creme fraiche
2 tbsp white wine vinegar
1 1/2 tsp prepared horseradish
salt and pepper
1/2 bunch frisee or chicory , tough stems removed, rinsed and spun dry
5 cups mesclun lettuces, rinsed and spun dry
1/4 cup chopped walnuts
8 oz thick cut bacon, cut into thick strips, fried until crisp, and drained
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

Preheat the oven to 375 degrees F.
In a bowl, toss the squash crescents with 2 tablespoons of the butter, the sugar, and 1/2 teaspoon of the Essence to coat. Place in a roasting pan or baking dish. Cover with aluminum foil and roast, shaking the pan occasionally to prevent from sticking, until the squash is tender but still slightly firm, 20 to 30 minutes. Remove and let cool.
In a bowl, whisk together the remaining 4 tablespoons of butter and 2 tablespoons olive oil. Whisk in the goat cheese. Add the bread cubes and toss to evenly coat. Place on a small baking sheet and bake until toasted and bubbly, stirring occasionally, about 10 minutes. Remove from the oven and let cool.
In a medium bowl, whisk together the maple syrup and creme fraiche. Add the vinegar, horseradish, salt and pepper and whisk until smooth. Slowly add the remaining 1/3 cup of oil, whisking constantly until emulsified.
In a large bowl, combine the frisee and mesclun lettuces. Add the squash, croutons, and walnuts, and enough dressing to lightly coat. Toss to combine and adjust the seasoning, to taste.
Divide the lettuces among 4 salad plates and top with the bacon lardons. Drizzle with additional dressing and serve.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	525.77 Kcal (2201 kJ)
Calories from fat	260.75 Kcal
		% Daily Value*
Total Fat	28.97g	45%
Cholesterol	39.81mg	13%
Sodium	3830.05mg	160%
Potassium	744.92mg	16%
Total Carbs	54.75g	18%
Sugars	15.68g	63%
Dietary Fiber	9.59g	38%
Protein	16.18g	32%
Vitamin C	18.8mg	31%
Vitamin A	2.7mg	89%
Iron	6mg	34%
Calcium	381.8mg	38%

Amount Per 100 g
Calories	97.11 Kcal (407 kJ)
Calories from fat	48.16 Kcal
		% Daily Value*
Total Fat	5.35g	45%
Cholesterol	7.35mg	13%
Sodium	707.43mg	160%
Potassium	137.59mg	16%
Total Carbs	10.11g	18%
Sugars	2.9g	63%
Dietary Fiber	1.77g	38%
Protein	2.99g	32%
Vitamin C	3.5mg	31%
Vitamin A	0.5mg	89%
Iron	1.1mg	34%
Calcium	70.5mg	38%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.