{"id":271,"date":"2009-03-10T13:36:50","date_gmt":"2009-03-10T21:36:50","guid":{"rendered":"http:\/\/www.forthillfarm.com\/news\/?page_id=271"},"modified":"2009-03-10T13:36:50","modified_gmt":"2009-03-10T21:36:50","slug":"cider-glazed-squash-and-arugula-salad","status":"publish","type":"page","link":"http:\/\/recipes.forthillfarm.com\/?page_id=271","title":{"rendered":"Cider Glazed Squash and Arugula Salad"},"content":{"rendered":"

From Cooking with Shelburne Farms<\/em><\/span><\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

For the Salad:<\/span><\/span><\/span><\/p>\n

1 Pie Pumpkin or Butternut Squash, <\/span><\/span><\/span>peeled, seeded, flesh cut into \u00be inch cubes\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span><\/span><\/p>\n

2 TBSP apple cider or natural apple juice <\/span><\/span><\/span><\/p>\n

1 TBSP olive oil<\/span><\/span><\/span><\/p>\n

\u00bd tsp. kosher salt\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span><\/span><\/p>\n

1 Bag of Arugula, washed<\/span><\/span><\/span><\/p>\n

\u00bd cup crumbled goat cheese\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span><\/span><\/p>\n

20 raw, peeled hazelnuts<\/span><\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

For the Cider Vinaigrette: <\/span><\/span><\/span><\/p>\n

\u00bd cup apple cider or natural apple juice\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span><\/span><\/p>\n

2 TBSP apple cider vinegar\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span><\/span><\/p>\n

1 tsp pure maple syrup, Grade B for strongest taste\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span><\/span><\/p>\n

1 shallot, finely minced<\/span><\/span><\/span><\/p>\n

\u00bc cup olive oil<\/span><\/span><\/span><\/p>\n

\u00bd tsp coarse kosher salt plus more to taste\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span><\/span><\/p>\n

Freshly ground black pepper to taste<\/span><\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/span><\/span><\/p>\n

Preheat oven to 400.\u00a0 <\/span>In a shallow roasting pan or rimmed cookie sheet, toss the squash or pumpkin with olive oil, apple cider, and salt.\u00a0 <\/span>Roast the squash for 20 -25 minutes, turning once, until it\u2019s starting to color and all the liquid has evaporated.\u00a0 <\/span>Allow squash to cool.\u00a0 <\/span>While the squash is roasting, coarsely chop the hazelnuts and put them in the oven in a small baking dish.\u00a0 <\/span>Toast for 10 to 12 minutes until golden and fragrant.\u00a0 <\/span>Make the vinaigrette.\u00a0 <\/span>In a blender or food processor, blend together the cider, cider vinegar, maple syrup, shallot, and salt.\u00a0 <\/span>Gradually add the olive oil and blend to emulsify.\u00a0 <\/span>Adjust seasoning to taste.\u00a0 <\/span>Arrange the Arugula on a platter and toss it with about 1\/3 cup of the vinaigrette.\u00a0 <\/span>Top with the squash, goat cheese, and toasted hazelnuts. <\/span><\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

From Cooking with Shelburne Farms \u00a0 For the Salad: 1 Pie Pumpkin or Butternut Squash, peeled, seeded, flesh cut into \u00be inch cubes\u00a0\u00a0\u00a0\u00a0\u00a0 2 TBSP apple cider or natural apple juice 1 TBSP olive oil \u00bd tsp. kosher salt\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 Bag of Arugula, washed \u00bd cup crumbled goat cheese\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 20 raw, peeled hazelnuts \u00a0 For…<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":142,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-271","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/271","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=271"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/271\/revisions"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/142"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=271"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}