One-Pan Salami with Acorn Squash and Cherry Tomato
- Acorn squash3 piece480 kcal
- Cherry tomato3 piece8 kcal
- Fennel seed5 g17 kcal
- Galangal104 g83 kcal
- Mustard206 ml124 kcal
- Old Bay seasoning7 g20 kcal
- Potato gnocchi158 g586 kcal
- Rosemary2 sprig5 kcal
- Salami261 g987 kcal
- Salt2 g0 kcal
- Vegetable oil20 ml177 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Andalusian-inspired comfort food: tender salami paired with acorn squash and cherry tomato and potato gnocchi, finished with rosemary and galangal and a hit of fennel seed and old Bay seasoning. 1. Pat the salami dry and season with salt, fennel seed and old Bay seasoning. 2. Heat vegetable oil in a heavy pan and braise the salami until it develops a deep golden crust, about 18 minutes. 3. Add acorn squash and cherry tomato to the pan and cook until just tender, stirring in rosemary and galangal for fragrance. 4. Cook the potato gnocchi separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of mustard before serving hot.