Escarole with Pickled Butternut Squash Recipe

Name: Escarole with Pickled Butternut Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup plus 2 tablespoons apple cider vinegar; 2 tablespoons sugar; 1 tablespoon kosher salt, plus more for seasoning; 3 ounces butternut squash, peeled and cut into 1/4-inch dice (1/2 cup); 1 large egg yolk or 3 tablespoons mayonnaise; 1 tablespoon freshly grated Parmigiano-Reggiano cheese; 6 large sage leaves; 1 garlic clove; 1 teaspoon freshly squeezed lemon juice; 1/3 cup canola oil; Freshly ground pepper; 1 head of escarole (12 ounces), inner yellow and light green leaves only, torn into bite-size pieces

Servings: persons

1 cup plus 2 tablespoons apple cider vinegar
2 tablespoons sugar
1 tablespoon kosher salt, plus more for seasoning
3 ounces butternut squash, peeled and cut into 1/4-inch dice (1/2 cup)
1 large egg yolk or 3 tablespoons mayonnaise
1 tablespoon freshly grated Parmigiano-Reggiano cheese
6 large sage leaves
1 garlic clove
1 teaspoon freshly squeezed lemon juice
1/3 cup canola oil
Freshly ground pepper
1 head of escarole (12 ounces), inner yellow and light green leaves only, torn into bite-size pieces

1
In a medium saucepan, combine 1 cup of the apple cider vinegar with the sugar, 1 tablespoon of kosher salt and 1/4 cup of water and bring to a boil.
2
Add the diced squash and let cool to room temperature.
3
Drain the squash.
4
Meanwhile, in a food processor, combine the egg yolk with the cheese, sage, garlic, lemon juice and the remaining 2 tablespoons of vinegar.
5
With the machine on, drizzle in the oil until the dressing is emulsified.
6
Season with salt and pepper.
7
In a large bowl, toss the escarole with the sage dressing and season with salt.
8
Arrange the greens on plates, top with the pickled squash and serve.

594

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup plus 2 tablespoons apple cider vinegar, 2 tablespoons sugar, 1 tablespoon kosher salt, plus more for seasoning, 3 ounces butternut squash, peeled and cut into 1/4-inch dice (1/2 cup), and more.

Yes, Escarole with Pickled Butternut Squash falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Escarole with Pickled Butternut Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions