Pumpkin Spice Squash Salad

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Combining the flavors of the season with their signature New Orleans inspired cuisine, Brian Mauzy and Chef Joe Mack from Jezebels Bayou shared their recipe for Pumpkin Spice Squash Salad with Fox 8's Kristi Capel.

Jezebels Bayou is located on Larchmere Boulevard north of Shaker Square.

Roasted Potiron (Pumpkin & Squash) with Holiday Balsamic Salad

Roasted Potiron:
  • 4 oz Pumpkin
  • 4 oz Acorn squash
  • 4 oz Butternut squash
  • 4 oz Spaghetti Squash
  • 2 oz Red peppers
  • 1 oz Olive oil
  • ½ oz Sage
  • ½ oz Thyme
  • ½ oz Oregano
  • ½ oz Rosemary

Holiday Balsamic Salad

  • ½ cup Balsamic Dressing
  • ½ cup fresh orange juice
  • 3 tablespoons Brown sugar
  • 1 teaspoon Cinnamon
  • ¼ teaspoon Nutmeg
  • 3 oz Mixed baby field greens (or your choice of salad lettuce)


Roasted Potiron: Core and de-seed vegetables.  Cut into ½ inch slices.  In a stainless steel mixing bowl, toss vegetables with all seasoning.  Place vegetables on a lined baking sheet and bake on 400°F for 30 minutes, turning the vegetables over halfway through ensure both sides are cooked evenly. Take out of oven and let cool down.

Holiday Balsamic Dressing: In a small sauce pot, bring all ingredients except mixed baby field greens to a boil.  Reduce heat to a simmer until sauce is slightly thickened.

Place the Roasted Potiron on a plate and add the mixed baby field greens.  Drizzle the Holiday Balsamic Dressing over the salad and enjoy.

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