Warm Squash Salad with Teleme and Pepitas
The extra step of both steaming and roasting the squash brings a caramelized taste to this autumnal salad. The oven-hot squash warms the spinach and melts the edges of the tart, semisoft Teleme, blending the flavors. Change out the flavor by using buffalo mozzarella, fontina or a creamy Monterey jack in place of the Teleme; if desired, substitute walnuts or hazelnuts for the pepitas.
Estimated Nutrition (whole recipe, rough)
Counts 8 of 12 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Walnut | 1 walnut half (4g) | 26 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Hazelnut | not in our table | 0 |
| Pepita | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 small butternut squash, about 1 1/2 lb.
- Extra-virgin olive oil for drizzling, plus 2 Tbs.
- Sea salt, to taste, plus 1/2 tsp.
- Freshly ground pepper, to taste, plus 1/4 tsp.
- 2 tsp. white balsamic vinegar
- 1 tsp. sherry vinegar
- 2 Tbs. walnut oil or hazelnut oil
- 4 cups baby spinach leaves
- 1/4 lb. Teleme cheese, cut into 1/2-inch pieces
- 1/4 cup pepitas (shelled pumpkin seeds)