Brussels Sprouts and Butternut Squash Salad #CooktheBooks

This scrumptious salad that starts with roasted squash and brussels sprouts topped with a jalapeno vinaigrette is adapted from a recipe created by Aaron Sanchez and shared in his memoir: Where I Come From: Lessons from a Latino Chef.

Are you an Aaron Sanchez fan? .....

This Cook the Books selection was chosen by Claudia of Honey From Rock and she chose Where I Come From:Lessons from a Latino Chef by Aaron Sanchez.  We have until the end of March to read this book and then create a recipe inspired by it.  Anyone can join in the fun.  You can see Claudia's invitation and learn how to join in the fun on this page.

You might know Aaron from his stints on Food Network where he competed on Iron Chef, traveled the world on Moto Chefs, and hosted on Chopped to name a few of his acheivements.

Perhaps you know him from his work on Master Chef with Gordon Ramsey.  Or maybe you have been lucky enough to visit one of his restaurants.  

But you don't know the real Aaron Sanchez until you hear his story in his own words.  I have always liked Aaron and the way he interacted with others, always being kind and gentle in a world where yelling and screaming obscenities is often the norm.

Reading his story makes me wish I could have an opportunity to meet him in person and chat over a glass of rose which seems to be his preferred wine.  

Sanchez tells his story...the good, the bad and the ugly....with no remorse, some regret and complete honesty.  He was a wild child and it has taken him years to find his way, sometimes staying on track and sometimes falling off but always, always picking himself back up and getting on with life.

He writes about his personal struggles both personally and professionally and he writes of the struggles that he has watched other chefs and the food industry suffer.  He makes no excuses, not for himself nor for his industry. 

When I began his story I thought I was going to make a recipe based on one of his mother's that he shared at the beginning of his story but I ended up making one of the last recipes that he shared, created for his restaurant in New Orleans, Johhny Sanchez.

The recipe, like the book, is clear cut, precise and clean.  I made adaptations to work with what I had in the house but tried to stay true to the spirit of the recipe.  It was wonderful....I hope one day to travel to New Orleans and try it at Johnny Sanchez to see how I did.

Vegetarian, Meatless Entrees, Vegetable Sides, Main Course Salads, Side Salads

Salads, Vegetables

Latin Fusion

Yield: 4 servings

Author: Wendy Klik

Roasted Brussels Sprouts and Butternut Squash Salad

This scrumptious salad that starts with roasted squash and brussels sprouts topped with a jalapeno vinaigrette is adapted from a recipe created by Aaron Sanchez and shared in his memoir: Where I Come From: Lessons from a Latino Chef.

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Ingredients

• 1 small butternut squash, peeled,seeded and cut into 1" dice
• 1 T. olive oil, divided
• 1 packet Sauzon Goya
• 3/4 lb. brussels sprouts, trimmed and halved or quartered
• salt and pepper, to taste
• 1 small serrano pepper, seeded and thinly sliced
• 1/4 c. crumbled cotija cheese
• 1 jalapeno pepper
• 2 green onions
• 1 lg. garlic clove, peeled and halved
• 1/2 c. canola oil
• 2 T. seasoned rice vinegar
• 1/2 T. orange juice
• 1/2 T. lime juice
• 1/2 T. honey

Instructions

1. Toss the butternut squash with half of the oil and the Sauzon Goya seasoning.  Place onto half of a large baking sheet covered with parchment or a silicone mat.  
2. Toss the brussels sprouts with the remaining oil, salt and pepper.  Place on the other side of the baking sheet.
3. Place in a preheated 400* oven for 20-30 minutes, until fork tender and browned.  Set aside.
4. Meanwhile place the whole jalapeno and the scallions into a dry cast iron skillet over high heat and cook, turning until charred.  Place into a paper bag and let steam for until cool enough to handle.
5. Place the garlic in a small pan with the canola oil over med heat and cook until softened and very lightly browned, 20 minutes or so. Remove garlic from oil and let oil cool.
6. Peel any char from the outside of the jalapeno, remove stem and seeds and place into a food processor with the scallions and garlic.  Add the vinegar, juices and honey. Puree until smooth and with processor still running drizzle in the flavored oil, blending well.  Season with salt and pepper.
7. Place the squash and brussels sprouts in a serving dish and drizzle with desired amount of dressing, gently tossing to coat.  Scatter the crumbled cheese over the top and serve warm or at room temperature.

Notes:

Adapted from Where I Come From:Lessons from a Latino Chef by Aaron Sanchez

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