Warm Squash Salad with Green Peas, Cream Cheese, and Caramelized Onions
⏳ Time
20 minutes
🥕 Ingredients
19
🍽️ Servings
2
Description
Warm squash salad with green peas, cream cheese, and caramelized onions
Ingredients
- Butternut Squash - 7.1 oz
- Young zucchini - 3.5 oz
- Frozen green bean pods - 1 tablespoon
- Tomatoes - 2 pieces
- Arugula - to taste
- Swiss chard leaves - to taste
- Spanish onions - 1 piece
- Garlic - 2 cloves
- Scallions - 2 stalks
- Olive Oil - 2 tablespoons
- Ground ancho chili pepper - to taste
- Brown Sugar - 1 teaspoon
- Balsamic Vinegar - 1 teaspoon
- Ocean salt - to taste
- Ground Black Pepper - to taste
- Semi-soft cream cheese - 3 teaspoons
- Wheat Flour - 1 tablespoon
- Worcestershire Sauce - to taste
- Lemon - 1 piece
Step by Step guide
Step 1
Peel the squash. Cut the vegetables into cubes. Lightly coat the squash and zucchini in flour.
Step 2
Heat a pan, add oil, and place the squash in it. Fry for about three minutes over high heat until a crust forms. Reduce the heat to medium.
Step 3
Add the zucchini to the squash. Once a crust forms on the zucchini, season with salt and pepper, cover with a lid, and fry until the squash is tender.
Step 4
One minute before the squash is done, crush the garlic, remove the seeds and membranes from the chili pepper, chop finely, and add to the pan under the lid (previously seasoning with salt and a pinch of sugar).
Step 5
Transfer the cooked cubes to a plate, drizzle with oil, and cover with a lid or foil.
Step 6
Quickly sauté the tomatoes over high heat in a small amount of oil with a teaspoon of balsamic vinegar. Season with salt and pepper, and if available, add a couple of drops of Worcestershire sauce. Once the vinegar evaporates, remove from heat and add the tomatoes to the salad.
Step 7
Sauté the sliced red onion over medium heat. Once it becomes translucent, add balsamic vinegar, salt, and sugar.
Step 8
In a separate bowl, drizzle the arugula and Swiss chard with oil, lemon juice, soy sauce, and pepper. Add to the salad.
Step 9
Top with cream cheese using a teaspoon. Add the caramelized onions on top.
Step 10
Drizzle the plate with olive oil and lemon juice.
Step 11
The final touch is chopped green onion and freshly ground pepper.
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