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Warm, roasted dumpling squash is undoubtedly the star of this hearty winter salad for its light, sweet flavor and delicious, edible skin.

Served alongside tangy Bartlett pears, tossed with a peppery dressing, and topped with walnuts, pecorino, and parsley, this salad will warm you from the inside out on winter’s chilliest days.

How to Make It

Difficulty: Easy

Overall Time: 55 min

Prep Time: 25 min

Cook Time: 25 min + 5 min standing time

Serves: 4

  • 2 small sweet dumpling, carnival, or acorn squash, about 2.5 lbs (1.1 kg), halved lengthwise, seeds removed and cut into ½-inch slices
  • ¼ cup olive oil, divided
  • 2 tbsp very roughly chopped rosemary
  • 1 ¼ tsp kosher salt, divided
  • Freshly ground black pepper
  • 1 tbsp apple cider vinegar
  • 1 tsp grainy mustard
  • 4 ripe Bartlett pears, halved, cored and sliced into eighths
  • ¾ cup roughly chopped toasted walnuts
  • ½ cup shaved Pecorino Bianco or Pecorino Romano
  • ¼ cup roughly chopped parsley
  1. Preheat oven to 425°F.
  2. Toss squash with 2 tbsp oil, rosemary, and 1 tsp salt on a large, rimmed baking sheet. Season with black pepper. Roast until tender and lightly browned, approximately 25 to 30 minutes. Let stand for 5 minutes.
  3. Meanwhile, whisk remaining 2 tbsp oil with vinegar, mustard, and remaining ¼ tsp salt in a small bowl. Season with black pepper.
  4. Layer squash with pears on a large platter. Drizzle with dressing. Top with walnuts, pecorino and parsley. Serve immediately.
Winter Squash and Pear Salad
Winter Squash and Pear Salad by Casa de Suna; CDS | Recipes using Fall Flavors

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