You’ll never look at squash the same way again + Pop-ups, Portland Cocktail Week & Sarah Owens!
Poor winter squash. It might be the most misunderstood vegetable, and, in fact, it’s really a fruit (because seeds). While Native Americans depended on it, our colonizing ancestors hated it and needed another indigenous food, maple syrup, to get it down. For years acorn squash was the only winter squash you’d find in the market, and the only way to eat it was baked with copious amounts of butter and brown sugar.
America discovered Delicata squash in the early 2000s, and adventurous cooks roasted thin slices with olive oil and even ate the skin. Butternuts, kabochas, red kuris, and other varieties have become more common, but they’re still mostly either roasted or made into soup.
But winter squash is good raw. It’s name, after all, comes from the Narragansett Native American word askutasquash, which translates to “eaten raw or uncooked.” The trick is to grate it. While you can use a box grater, a food processor works much better and faster.
You can use any winter squash, and all except butternut can be grated with the skin on (butternut squash skin has a hard, flinty quality that you can feel no matter how small the pieces). I prefer kabocha or one of the similarly pumpkiny Cucurbita maximas. I think both the flavor and texture are better, and they keep longer than smaller squash.
Cut the squash into pieces that fit through the feed tube and use the grating disc. If you use a bigger squash, just cut and grate a few pieces at a time until you get a few cups in the processor bowl. Both cut pieces and any extra grated squash will keep for a few days in the refrigerator.
Grate some celery root, too. Squash and celery root sizes vary, but you want about the same amount of each. About 5-6 cups of grated vegetables will make enough salad to feed 4-6 people.
Soak a couple of big spoonfuls of Pantellerian salt-packed capers in cold water for about 15 minutes, then drain and combine with grated to the vegetables in a large bowl. Add a finely chopped shallot, a couple of tablespoons of Katz Zinfandel vinegar, about 3 tablespoons of extra virgin olive oil, a tablespoon of whole grain mustard.
I usually add a spoonful of Duke’s mayo, too, since it adds a little body, but if you leave it out the salad is still delicious. Taste before adding any salt; the capers are already salty. Let the salad sit for 15 minutes or more before serving.
Mustard & Co. Classic Mustard Seattle, WA
Made in Seattle using just mustard seeds, organic olive oil, Jacobsen sea salt, balsamic vinegar, and water, this classic brown mustard makes any sandwich better. The seeds are ground slowly without any heat, and they give the mustard the flavorful heat missing from mass-produced condiments.
PICCONE’S POP UP THURSDAY, 11/14 6:00-9:00 PM NO TICKET NECESSARY
MADEIRA & RANCIO TASTING WITH HAUS ALPENZ FRIDAY, 11/15 5:00 PM – 7:00 PM NO TICKET NECESSARY
SARAH OWENS BOOK SIGNING & TASTING SATURDAY, 11/16 5:00 – 6:30 PM PLEASE RSVP HERE
BARLEY PANEL A DISCUSSION & TASTING SUNDAY, 11/17 5:00 – 7:30 PM PLEASE RSVP HERE