Taste Tested: Maple Roasted Kuri Squash Salad

Did you get the chance to see Chef Ryan O’Donnell make this warm squash salad at the Delicious Food Show? We did, and we’ve been craving it ever since. Sweet roasted squash, creamy salty pecorino fresco and spicy chilies make this little veggie number first in our books!


“Dining at The Prune in Stratford, you’ll get to know what Feast ON is really about — as well as a bit about Chef Ryan O’Donnell, chef de cuisine and Stratford Chef School junior instructor. The frequently changing menu features hyper local and seasonal ingredients from Perth County farms which Ryan masterfully molds into delicious works of art. While the restaurant leans towards a french style of cooking, Ryan’s palate is definitely global — having cooked all over world.”


Maple Roasted Kuri Squash Salad
Serves 4
Red kuri squash is thick-skinned pink colored winter squash, that has the appearance of a small pumpkin without the ridges.
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
  1. 1 Whole Ontario Red Kuri Squash, Quartered & Seeded
  2. 1/2 Cup Ontario Maple Syrup
  3. 4 Tbsp Apple Cider Vinegar
  4. 2 Dash Fish Sauce
  5. 1/4 Cup Olive Oil
  6. 5 Large Ontario Tomatillos
  7. 1/2 Ontario Birds Eye Chile
  8. 2 Limes Juiced
  9. 2 Whole Ontario Greenhouse Red Bell Peppers
  10. 1/8 Ontario Habanero Pepper
  11. 1 Tsp Kosher Salt
  12. 2 Tbsp Pristine Cold Pressed Sunflower Oil
  13. 1/4 C Water
  14. 1 Tsp White Balsamic Vinegar
  15. 3 Tbsp Crispy Fried Shallots
  16. 1 Tbsp Sugar
  1. Preheat oven to 400f.
  2. Score squash segments. Combine vinegar, fish sauce, maple syrup, 1 tsp salt and 1⁄4 cup oil. Brush squash liberally with liquid. Roast until flesh is soft & caramelized. Baste with seasoning liquid as necessary.
  3. Meanwhile, drizzle red peppers with oil and season. Place peppers in a shallow roasting pan and into the oven. Roast until flesh is soft and skin has darkened. Remove peppers from oven and place in bowl. Cover bowl with plastic wrap. When cool, scrape skin off peppers and remove seeds. Reserve any roasting liquid. In blender combine peppers, liquid, habanero, vinegar, pinch of salt and water. Puree.
  4. In a mortar and pestle, grind birds eye chile with 1 tbsp sugar and 2 tbsp salt. Add lime juice and mix until paste is dissolved. Pulse tomatillos with chile lime liquid into rough salsa.
  5. To serve, scoop spoonfuls of squash out of shell until you are left with a squash “bowl”. Crumble pecorino fresco and toss with spoonfuls of warm squash. Place the mixture back into squash bowl. Spoon tomatillo salsa over squash mix and drizzle with red pepper dressin. Top with cilantro and crispy shallot rings.
Adapted from The Prune Restaurant, Stratford
Culinary Tourism Alliance https://ontarioculinary.com/

2003-12-048 001**Red kuri squash is thick-skinned pink colored winter squash, that has the appearance of a small pumpkin without the ridges. You can find it September through January at farmers markets and in grocery stores. If you can’t get a hold if it, by all means sub your favorite squash — but stick a sweet, less starchy variety like acorn or butternut.


About Taste Tested

From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. With ?Taste Tested?, OCTA�s staff are sharing their freshest finds and dishing out their favourites of the season. Come discover what�s on our table � literally!


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