Acorn Squash With Baby Bitter Greens
Serves: 6
Citlalli Gibson
1 January 1970
Based on User reviews:
60
Spice
47
Sweetness
54
Sourness
44
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 small
Acorn Squash (about 1 pound)1 cup
Extra-Virgin Olive Oil1 tbsp
Sherry Vinegar1 tbsp
Shallot (minced)2 tbsps
Sugar2 tbsps
Unsalted Butter1 tsp
Ground Cinnamon1 tsp
Ground Ginger1 tsp
Ground Allspice1 tsp
Ground ClovesDirections:
1
Preheat the oven to 375 degrees F
2
Scrub the acorn squash
3
Slice it crosswise into 1/2-inch rings
4
Remove and discard the pulp and seeds
5
Combine the squash rings with 1/4 cup of the oil, the pimenton and some salt and pepper in a large bowl and toss to coat
6
Spread the squash on a baking sheet and roast until tender, 20 to 40 minutes
7
Meanwhile, whisk together the vinegar, shallot, mustard and sugar in a small bowl
8
Add the remaining 1/4 cup oil in a steady stream, whisking constantly
9
Toss the greens and cheese with half of the dressing in a large salad bowl
10
Season with salt and pepper and toss again
11
Arrange the squash rings over the top and drizzle with the remaining dressing
12
Scatter the Sweet and Salty Pepitas over the squash and serve
13
Preheat the oven to 400 degrees F
14
Line a rimmed baking sheet with foil and lightly oil the foil
15
Melt the butter in a saute pan over medium heat
16
Add the pepitas, toss to coat in the butter and then add the sugar, cinnamon, ginger, allspice, cloves and 1 teaspoon salt
17
Spread the pepitas on the prepared baking sheet in 1 layer and bake, stirring once or twice, until golden brown all over, 12 to 15 minutes
18
Let cool completely
19
Yield: 2 1/2 cups