Roasted Squash Salad with Chestnuts and Dates
Italian striped squash brings gentle sweetness and texture to this early autumn salad. Paired with crisp radishes, peppery watercress, rich Medjool dates, and toasted chestnuts, it bridges late summer freshness with fall warmth—perfect for October’s changing light.
INGREDIENTS
1 Italian stripe squash, sliced with peel on (approx. 400g)
4 tbsp extra virgin olive oil – we use Intosso from Trappeto di Caprafico in Abruzzo
1tbsp raw honey
1 tsp Dijon mustard
½ lemon juiced
150g watercress
6 radishes, sliced
8 Medjool dates, chopped
12 raw chestnuts, toasted and roughly chopped*
Himalayan pink salt and cracked black pepper to taste
*To toast raw chestnuts: Score the flat side with a sharp knife and roast at 200°C (400°F) for 20–25 minutes, or toast in a dry skillet over medium heat, stirring often, until browned and cooked through. Peel and chop before using.
METHOD
Preheat oven to 180°C /350°F.
Arrange squash on a parchment-lined baking sheet, drizzle with oil, and season with salt and pepper. Toss with your hands to coat. Bake until fork-tender (approx. 20-25 minutes)
In a bowl, combine all dressing ingredients.
Add baked squash, watercress, radishes, dates, and chestnuts to a separate bowl, drizzle with dressing, and toss to coat.