John Iachetti owner of Iachetti’s Kitchen in Glen Rock treasures family traditions. This broccoli rabe, roasted squash and sweet potato medley is one of his favorite dishes, bringing warmth and seasonal flavors to holiday gatherings with loved ones.
Ingredients:
- 1 medium acorn squash, halved, seeded, and cut into 1-inch wedges, roasted until soft
- 1 medium sweet yam, peeled and cut into 1-inch wedges, roasted until soft
- ¼ cup extra-virgin olive oil
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 2 bunches broccoli rabe, washed and cut into 2-inch pieces, stems removed
- 2 shallots, peeled and sliced
- ¼ clove garlic, peeled and thinly sliced
- 6 ounces ricotta salata, cubed (small dice)
- ⅓ cup dried cranberries
- ⅓ cup toasted pumpkin seeds (unsalted)
- 3 tablespoons apple cider vinegar
- 2 teaspoons apple cider
- ¼ cup chopped chervil
Instructions:
- Preheat the oven to 425°F.
- Place the squash and sweet potato wedges on a baking sheet. Toss them with 1 tablespoon of olive oil, ¼ teaspoon kosher salt, and a pinch of black pepper.
- Roast the vegetables in the oven without moving them until the undersides are golden brown, about 20 minutes. Flip the vegetables and cook for another 10 minutes or until golden brown.
- In a sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the shallots and garlic and sweat until fragrant but not browned.
- Add the broccoli rabe to the pan and cook until soft. Remove from heat and let cool on the sheet pan.
- In a large bowl, combine the roasted squash, sweet potato, broccoli rabe, ricotta salata, pumpkin seeds, and cranberries.
- Add the vinegar, remaining olive oil, coarse salt, and black pepper to taste. Toss in the chopped chervil.
- Mix well and transfer to your favorite serving bowl.
Savor the flavors of Iachetti's Kitchen in Glen Rock–Where every bite is a celebration! Visit iachettis.com for more delicious menu options.
Phone: (201) 773-4782
Address: 918 Prospect Street, Glen Rock, NJ 07452