Braised Delicata Salad

ABIGAIL THERRIEN & DAVE VANDERLAAN, Littlebird, Grand Rapids

DELICATA SQUASH SALAD

8 pieces delicata squash, braised (see recipe at right)

3 Evercrisp or Gala apples, cut into matchsticks

2 oz SarVecchio or Parmesan cheese, grated

1/2 cup fennel, shaved

1/8 tsp fresh thyme, chopped

1/8 tsp fresh tarragon, chopped

1 tsp fresh parsley, chopped

1 tsp chives, chopped

1/4 cup dates, chopped

1/4 cup fennel fronds for garnish

Nduja vinaigrette (see recipe below)

Braise delicata squash and and make vinaigrette before building salad.

Mix all remaining ingredients in a bowl and toss with nduja vinaigrette.

Season with salt and pepper.

Place braised delicata squash down on a plate or bowl and top with apple salad mixture.

Garnish with fennel fronds and extra vinaigrette, if you like.

BRAISING RECIPE

2 delicata squash, ends cut off, quartered lengthwise, and seeds removed

1½ quarts water

1/2 cup maple syrup

1/4 cup cider vinegar

1/4 cup salt

1 head of fennel tops, chopped

1 lemon, halved and juiced

1 bunch thyme

1 bunch sage

3 inch piece of ginger, peel and sliced

1/2 tsp red pepper flakes

1/2 tsp whole fenugreek

1/2 tsp whole allspice

3/4 tsp whole fennel seed

2 star anise pods

1 cardamom pod

2 tsp ground cinnamon

1/2 tsp ground coriander

1/4 tsp ground clove

Preheat the oven to 350° F.

Toast all whole spices on medium heat until fragrant in a medium saucepan, stirring frequently.

Once spices are toasted, add all liquid ingredients, additional spices, herbs, fennel tops, ginger, and bring to a boil.

While waiting for everything to boil, lay out the delicata in a deep oven-safe braising pan.

When liquid comes to a boil, pour over top of squash, cover pan with foil and put in the oven for 45-50 minutes. Squash will be done when it's soft to the touch, but not falling apart.

Remove squash from braising liquid and cool.

Reduce braising liquid by two thirds, cool, and use to make vinaigrette.

Squash can be reheated in the oven at 350° F for 10 minutes.

NDUJA VINAIGRETTE

3 Tbsp nduja

2 1/14 tsp roasted garlic

1½ Tbsp apple cider vinegar

3 Tbsp delicata braising liquid

2 tsp Dijon mustard

2 tsp lemon juice

1/2 cup neutral oil

Salt, pepper, and sugar, to taste

Place all ingredients except oil into a food processor or blender.

While the food processor is on, slowly add oil to emulsify for a smooth texture.

When all oil is incorporated, season with salt, pepper, and sugar to taste.