Red Kuri Squash with Arugula, Pickled Grapes, and Fromage Blanc

Red Kuri Squash with Arugula, Pickled Grapes, and Fromage Blanc

Ingredients

1 medium red kuri squash
1 1/2 tbsp olive oil
pinch kosher salt
2 cups arugula
8 oz fromage blanc or quark
15 pickled grapes (recipe below)
1 tsp freshly grated lemon zest

Method

Preheat oven to 400°F.

Quarter and slice squash into 1/2-inch slices. Toss squash with olive oil and a pinch of salt, spread on a baking sheet in a single layer, and roast for about 25 minutes or until the squash is tender and golden brown.

Arrange squash on a large platter, topped with arugula and grapes. Once served, spoon about 2 tablespoons of fromage blanc onto each serving and sprinkle with a pinch of lemon zest. Taste for seasoning and adjust as needed.

Red Wine Pickled Grapes

Ingredients

1 1/4 cups red wine vinegar
1 1/4 cups water
1 pod star anise
1/2 tsp cardamom
4 allspice berries
4 black peppercorns
1-inch piece cinnamon stick
1 1/2 tbsp kosher salt
1/3 cup honey
1 bunch red seedless grapes

Method

Wash grapes and place them in a clean 26 oz. glass jar or container, still attached to the vine.

Heat all ingrefients except grapes in a medium saucepan over medium heat, stirring until the honey has completely melted. Bring liquid to a boil and immediately pour liquid over grapes until the container is filled. If using a glass jar, seal the jar immediately and allow liquid to come to room temperature before placing in the refrigerator. Once cold, the grapes are ready to use or may be refrigeratred for up to one week. (If not using a glass jar, be sure grapes are completely submerged in liquid and refrigerate until cold.)