Culture Magazine

RECIPES ACORN SQUASH WEDGE SALAD Serves 4 2 medium acorn squash 5 tablespoons extra-virgin olive oil, divided 1 tablespoon plus 2 teaspoons honey, divided Kosher salt Freshly ground black pepper 3 ounces spicy salami thinly sliced (Try hot soppressata, Calabrese salami, or Spanish chorizo) 16 large fresh sage leaves 4 ounces hard aged Gouda ⅔ cup loosely packed chopped fresh parsley 1 clove garlic, grated or minced 2 tablespoons sherry vinegar f Arrange a rack in middle of oven and heat to 425°F. fPosition an acorn squash on its side. Trim off both ends with a large, sturdy knife. Stand squash upright on a flat end and cut in half lengthwise. Using a spoon, scrape out seeds and any stringy bits. Cut each half into 4 quarters. Place wedges upright, skin side down, in a baking dish or on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil, 1 tablespoon honey, 1 teaspoon salt, and several grinds of pepper. fRoast squash until tender and caramelized at the edges, 40 to 45 minutes. fHeat a large skillet over medium heat. Add half of the salami slices to the pan in a single layer and cook until they curl and are lightly browned, 1 to 2 minutes. Flip slices and cook until browned on the other side, about 1 minute more. Transfer salami to a paper towel–lined plate. Repeat with the remaining salami. fAdd 2 tablespoons olive oil to skillet and heat until shimmering. Add sage leaves and cook until crisp and lightly browned, about 30 seconds. Use tongs to flip leaves and cook until crisp on the other side, about 30 seconds more. Transfer leaves to paper towel–lined plate. fOnce salami and sage are cool enough to handle, break into small pieces and place in a medium bowl. Remove rind from Gouda and crumble into small pieces with fork tines or a cheese knife, then add to bowl. Add parsley, garlic, sherry vinegar, and remaining tablespoon olive oil. Toss to combine. fOnce squash is roasted, cool for a few minutes, then transfer wedges to a serving platter. Spoon cheese mixture over wedges and drizzle with the remaining 2 teaspoons honey. SMASHED POTATO AND CHORIZO SHEET PAN SALAD Serves 4 1½ pounds baby red or Yukon Gold potatoes Kosher salt 5 tablespoons extra-virgin olive oil, divided 1 pound fresh Mexican chorizo, casings removed if using links 4 medium scallions, white and pale green parts cut into 1-inch pieces; dark green parts thinly sliced, divided Zest of 1 medium lime Juice of 1 medium lime (about 2 tablespoons) 1 small clove garlic, grated or minced ½ medium romaine lettuce heart, sliced into thin ribbons 1 cup queso fresco cheese, crumbled fPlace potatoes and 1 tablespoon salt in a large saucepan. Cover with cool water by 1 inch, then bring to a boil over high heat. Reduce heat to medium and simmer until potatoes are easily pierced with a knife, 10 to 15 minutes. Drain in a colander and rinse under cold water to cool slightly. Set aside in colander to let skins dry. fArrange 2 racks to divide oven into thirds and heat to 450°F. Drizzle a rimmed baking sheet with 2 tablespoons olive oil. fOnce potatoes are cool enough to handle, transfer to prepared baking sheet and shake baking sheet to coat potatoes in oil. Press down on each potato with bottom of a measuring cup or drinking glass until it splits and flattens to about ¼-inch thick. fPull chorizo into bite-sized clumps with your hands and scatter in spaces between potatoes. Scatter white and pale green parts of scallions on top. Drizzle with 1 tablespoon olive oil and season with ½ teaspoon salt and several grinds of pepper. fRoast on bottom rack until bottoms of potatoes are golden brown, about 20 to 25 minutes. Transfer to top rack and broil until tops of potatoes are golden brown, 3 to 4 minutes more. Remove from oven. fWhisk together lime zest, lime juice, garlic, the remaining 2 tablespoons olive oil, a generous pinch of salt, and several grinds of pepper in a small bowl. fScatter lettuce and dark green parts of the scallions over potatoes and chorizo. Drizzle with vinaigrette and toss gently on baking sheet to lightly wilt lettuce and coat everything in vinaigrette. Taste and season with additional salt and pepper as needed. Sprinkle crumbled queso fresco on top and serve.

• Cover