When covid wasn’t a daily worry, the non-profit Working Food in Gainesville Florida, hosted a pumpkin tasting event that highlighted a variety of ways to use locally grown native squash creatively in dishes and beverages. Beer, bread, ferments, meals, salads, and desserts. It was neat to see the versatility of winter squash and why this vegetable a must in the garden or on tables!

I participated in this event along other local chefs and food enthusiasts to showcase four varieties of locally grown squash; Calabaza, Chinese Tropical, Bellevue Butternut, and our native seed the Seminole pumpkin. At the last minute, and typical to harvest times on the farm, an excessive bunch of kale and roselle showed up in the kitchen. We decided to make it part of the event creating a fresh farm salad with roasted squash, roselle vinaigrette and olive oil massaged kale as one more way to fall in love with this orange Autumn cucurbita.

It was a hit amongst guests even though I hadn’t planned for it. The requests for the recipe came in from all directions. Unfortunately, true to self, I was busy making sure food made it on tables during the event. When farm extras shows up and I am taxed with using it there usually isn’t a recipe to create it rather an idea and a prayer it will all come together. That often looks like me making last minute decisions and off the cuff assembly of food. For me to actually get recipes written, there must be an intentional act on my part of tracking my steps which is just plain unnatural when I am dancing in the kitchen and letting my creative brain loose work or play.

This year, when the squash started showing up on my doorstep (thanks to friends and their bounty) I took time to recreate this dish and share the recipe so you can enjoy this seasons squash bounty. It has multiple components because it was assembled with random kitchen finds. I like to roast enough squash for dinner and leftovers for this salad. I also like to double the roselle vinaigrette and use it throughout the week.

Note: The Squash tasting put on by Working Food is an event designed to showcase what grows locally in our area, is native to the land we are on, and present the numerous ways you can learn how to grow, cook, and save seeds to sow next year or share with friends. To support efforts that continue these types of events or all of the other great work this non-profit does including the many delicious and creative food tastings please visit www.workingfood.org. Read about the 2019 Fall Squash Tasting and all the different ways squash was used here.

Instructions:

1. In a large mixing bowl mix the kale, olive oil, and salt & pepper. Using your hands, massage the kale until the leaves are fully coated and have lost volume. (massaging is important to the texture so don’t skip this part). Place the dressed kale onto a serving platter
2. Assemble the squash and pecans around the kale.
3. With a slotted spoon take the roselle vinaigrette and spoon over the top making sure to place roselles around the platter. The vinaigrette that is trapped in the roselles will seep down into the salad and should be enough for the dish. Take the remaining vinaigrette and serve on the side instead of adding to the salad. It is easy to over dress and overpower the flavors.

---

*Roselle Vinaigrette:

2 cups roselle whole and large torn pieces

1/4 cup apple cider vinegar

1/2 meyer lemon juiced

1/4 cup water

2 tablespoons cane syrup or honey

1 garlic clove minced

1/2 red onion julienned

2 tablespoons fresh parsley chopped

Instructions:

1. Place all of the ingredients together in a mason jar, shake, and let marinate for at least 30 minutes before using

---

*Roasted Herbed Squash:

2 cups squash (enough to sprinkle over the salad)

2 tablespoons olive oil

salt and pepper to taste

2 tablespoons fresh chopped rosemary and thyme

Instructions:

1. Take whatever winter squash you choose, peel, scoop out seeds, and cut your squash to bite sized pieces. (or whatever shape you like)
2. In a mixing bowl, toss the squash with the olive oil, herbs, and salt & pepper to fully coat and lay out on a sheet pan lined with parchment paper.
3. In a 400 degree oven, roast squash until golden on edges and tender to bite.
4. Let cool to room temp.

*This vinaigrette does not have oil in it because the oil is on the kale. If you were to use this vinaigrette for another salad add olive oil to help blend the dressing and take away the sharpness.

*switch up the herbs to your liking. This is extremely versatile so pick your favorite herbs or the ones you have a lot of in the garden.

*if you have other greens in the garden feel free to substitute. Raw collards or mustards bring a bitterness or heat to the salad you wont get with kale.