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5 Autumn Vegetables With Goat Ricotta and Pumpkinseed Oil

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The Perfect Fall Side Dish
skill level
Easy
time
1-30min
servings
4
cost
$
Contributed by : Good Morning America/Mario Batali
This warm and savory dish is the perfect compliment to the cool fall weather. The combination of squash, sage oil and fresh goat cheese is sure to make it a family favorite.
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things you'll need.
ingredients
  • ½ pound butternut squash
  • peeled and cut into ½-inch cubes4 fresh sage leaves
  • finely chopped½ cup extra-virgin olive oil¼ cup Jerusalem artichokes
  • scrubbed and sliced into 1/8-inch disks2 parsnips
  • scrubbed and sliced into ¼-inch disks1 teaspoon ground cumin1 leek
  • white part only
  • cut into 3-inch julienne½ celery root
  • peeled and cut into julienne¼ pound mizuna
  • watercress
  • or frisee2 tablespoons sherry vinegarKosher salt and freshly ground black pepper
  • to taste 4 1-inch baguette slices
  • toasted for 2 minutes in 400F oven.¼ pound fresh goat cheese¼ cup sage oil (see recipe)2 tablespoons pumpkinseed oil (available at specialty stores)
kitchenware
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step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe 
  • step 1
    instructions Preheat the oven to 475F 
  • step 2
    ingredients ½ pound butternut squash, peeled and cut into ½-inch cubes
    4 fresh sage leaves, finely chopped
    instructions Peeled/cute/cube the squash and chop the sage leaves
  • step 3
    ingredients t tablespoon extra-virgin olive oil
    instructions Place the butternut cubes and chopped sage on a cookie sheet, drizzle with 1 tablespoon olive oil, and roast until light golden brown, 8 to 10 minutes. Set aside in a large salad bowl to cool.
  • step 4
    ingredients ¼ cup Jerusalem artichokes, scrubbed and sliced into 1/8-inch disks 
    instructions Scrub and slice the Jerusalem artichokes
  • step 5
    ingredients 1 tablespoon extra virgin olive oil
    instructions Place the Jerusalem artichokes on the same cookie sheet and toss with 1 tablespoon of the olive oil. Roast in the oven for 6 to 7 minutes. Remove and set aside with the squash. 
  • step 6
    ingredients 2 parsnips, scrubbed and sliced into ¼-inch disks
    instructions Scrub and slice the parnsips
  • step 7
    ingredients 1 teaspoon ground cumin
    1 tablespoon extra virgin olive oil
    instructions Place the parsnips on the cookie sheet and toss with the cumin and 1 more tablespoon of olive oil. Roast for 6 to 7 minutes, then set aside with other the vegetables. 
  • step 8
    ingredients 1 leek, white part only, cut into 3-inch julienne
    instructions Prepare/julienne the leeks
  • step 9
    instructions Bring 6 cups of water to boil and set up an ice bath near the stove. Plunge the leeks into the boiling water and cook until tender, 2 to 3 minutes. Remove the leeks from the boiling water and submerge them in the ice bath until cool. 
  • step 10
    instructions Remove the leeks from the ice bath, pat dry with paper towels, and set aside. 
  • step 11
    ingredients ½ celery root, peeled and cut into julienne
    instructions Cut and slice the celery
  • step 12
    ingredients ¼ pound mizuna, watercress, or frisee
    2 tablespoons sherry vinegar
    5 tablespoons extra virgin olive oil
    Kosher salt and freshly ground black pepper, to taste
    instructions Add the leeks, celery root, and mizuna to the salad bowl. Add the remaining olive oil, the sherry vinegar, salt and pepper and toss gently to coat well. 
  • step 13
    ingredients  
    instructions Divide the mixture evenly among four chilled dinner plates, mounding it like a haystack. 
  • step 14
    ingredients 4 1-inch baguette slices, toasted for 2 minutes in 400F oven.
    instructions Toast baguette slices in the oven for two minutes at 400F
  • step 15
    ingredients ¼ pound fresh goat cheese
    ¼ cup sage oil
    2 tablespoons pumpkinseed oil (available at specialty stores)
    instructions Smear teach baguette slice generously with fresh goat cheese and place on top of each "haystack." Drizzle the sage and pumpkinseed oils around each mound. Serve immediately.
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