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Lukewarm patty pan salad

updated

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Ingredients for 4 servings:

  • 1 tbsp mustard
  • 1 tbsp natural yogurt
  • 2 tbsp Balsamic vinegar bianco
  • 1 pinch(s) of sugar
  • salt and pepper
  • 800 g pumpkin(s) (patty pan squash)
  • 1 tbsp walnuts, chopped
  • 200 ml vegetable stock

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 23 minutes

Combine mustard, yogurt, vinegar, sugar, salt, and pepper. Peel the pumpkins and cut into 2 cm cubes. Roast the walnuts in a dry pan and remove them. Add the pumpkin to the pan, pour in the broth, and simmer for about 3 minutes. Remove and toss with the nuts and dressing.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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