roasted pumpkin and acorn squash salad

Butternut and Acorn Squash Salad

From Amanda Freitag, Chopped

After featuring The Next Iron Chef’s Amanda Freitag last week, we decided we still couldn’t get enough of this fan favorite chef. We found out what she loves to cook on Thanksgiving – a mouthwatering butternut and acorn squash salad that we think all of you should add to your menus. Who knows; it could be the dish that redeems last year’s oven fire or ensures that next year’s Thanksgiving is at your house again!

1 acorn squash (preferably 1 pound) 1/2 Butternut squash
1 cup kale, finely chiffonade
1⁄4 cup pumpkin seeds

2 Tbsp honey
1/8 cup pumpkin seed oil
1⁄4 cup lemon juice
1⁄2 cup shaved parmesan cheese

Yields 4 salads

Method:
Heat the oven to 350 degrees. Slice acorn squash into rounds that are about 1 inch thick in width, leaving the skin on. Slice Butternut squash into half moon shaped slices also about 1 inch thick. Drizzle both Butternut and acorn squash with olive oil and honey, season with salt and roast in a 350 degree oven until soft but not falling apart. Sprinkle pumpkin seeds with salt and lightly toast pumpkin seeds in oven until they pop and are a light brown. Blend together the pumpkin seed oil and lemon juice for the vinaigrette. To assemble place a slice of acorn squash in the center of the plate and then prop up a piece of the Butternut squash in the middle. Lightly dress the chiffonade kale, and pumpkin seeds with the vinaigrette and place the salad mixture on top of the Butternut squash. Sprinkle with shaved parmesan cheese and drizzle some of the pumpkin oil vinaigrette around the salad.

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