Warm pumpkin squash salad with green peas, cream cheese and caramelized onions
2 servings
20 minutes
Warm squash salad with green peas, cream cheese, and caramelized onions is a true gastronomic delight that combines the tender texture of breaded vegetables with the spiciness of garlic and chili, the sweetness of balsamic vinegar and caramelized onions. This salad blends warm and fresh ingredients to create a harmony of flavors. European cuisine is famous for such seasonal dishes where pumpkin and young zucchini highlight the autumn mood. Cream cheese adds velvety softness while arugula and Swiss chard provide freshness and a hint of bitterness. Green peas offer sweet notes, while tomatoes sautéed in vinegar enrich the taste with deep nuances. An ideal option for cozy warm dinners or as an elegant appetizer for festive tables.
1
Peel the pumpkin. Cut the vegetables into cubes. Lightly coat the pumpkin and zucchini in flour.
- Butternut Squash: 200 g
- Young zucchini: 100 g
- Wheat flour: 1 tablespoon
2
Heat the pan, pour in oil, and add the pumpkin. Fry for about three minutes on high heat until a crust forms. Reduce the heat to medium.
- Olive oil: 2 tablespoons
- Butternut Squash: 200 g
3
Send zucchini to the pumpkin. After a crust forms on the zucchini, season with salt and pepper, cover with a lid, and fry until the pumpkin is soft.
- Young zucchini: 100 g
- Sea salt: to taste
- Ground black pepper: to taste
4
A minute before the pumpkin is ready, crush the garlic, clean the chili pepper from seeds and membranes, chop finely, and add to the pan under the lid (previously salted and sprinkled with a pinch of sugar).
- Garlic: 2 cloves
- Green chili pepper: to taste
- Sea salt: to taste
- Brown sugar: 1 teaspoon
5
Transfer the ready cubes to a plate, drizzle with oil, and cover with a lid or foil.
- Olive oil: 2 tablespoons
6
Quickly sauté the tomatoes in a small amount of oil over high heat with a teaspoon of balsamic. Season with salt and pepper, and if available, add a few drops of Worcestershire sauce. Once the vinegar evaporates, remove from heat and add the tomatoes to the salad.
- Tomatoes: 2 pieces
- Olive oil: 2 tablespoons
- Balsamic vinegar: 1 teaspoon
- Sea salt: to taste
- Ground black pepper: to taste
- Worcestershire sauce: to taste
7
Sauté sliced red onion over medium heat. When it becomes translucent, add balsamic, salt, and sugar.
- Red onion: 1 piece
- Balsamic vinegar: 1 teaspoon
- Sea salt: to taste
- Brown sugar: 1 teaspoon
8
In a separate bowl, drizzle arugula and chard with oil, lemon, soy sauce, and pepper. Add to the salad.
- Arugula: to taste
- Chard: to taste
- Olive oil: 2 tablespoons
- Lemon: 1 piece
- Worcestershire sauce: to taste
- Ground black pepper: to taste
9
On top, we spread cream cheese with a teaspoon. On it — caramelized onions.
- Cream cheese: 3 teaspoons
- Red onion: 1 piece
10
We drizzle the plate with olive oil and lemon juice.
- Olive oil: 2 tablespoons
- Lemon: 1 piece
11
The final touch is chopped green onions and freshly ground pepper.
- Green onions: 2 stems
- Ground black pepper: to taste