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Acorn Squash with Baby Bitter Greens

Acorn Squash with Baby Bitter Greens
Prep Time
20 min
Cook Time
1h
Yields
6 servings

Adapted from “One Dish at a Time: Delicious Recipes and Stories from My Italian-American Childhood and Beyond” by Valerie Bertinelli © Rodale 2012. Provided courtesy of Valerie Bertinelli.

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ingredients

Squash and Greens

1
small acorn squash (about 1 lb)
½
cup extra-virgin olive oil
1
dash pimenton (smoked paprika)
Kosher salt and freshly ground black pepper
1
Tbsp sherry vinegar
1
Tbsp shallot, minced
1
tsp whole-grain Dijon mustard
¼
tsp sugar
4
oz (8 cups) baby hearty greens, such as baby kale, Swiss chard, mustard and mizuna
2
oz goat cheese, crumbled
2
Tbsp Sweet and Salty Pepitas, recipe follows

Sweet and Salty Pepitas

Vegetable oil, for the baking sheet
2
Tbsp unsalted butter
2 ½
cups fresh pumpkin seeds (pepitas), cleaned any large chunks pumpkin but some pulp is okay
2
Tbsp sugar
½
tsp ground cinnamon
½
tsp ground ginger
¼
tsp ground allspice
¼
tsp ground cloves
Kosher salt
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directions

Step 1

Preheat the oven to 375ºF.

Step 2

Scrub the acorn squash. Slice it crosswise into 1/2-inch rings. Remove and discard the pulp and seeds. 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. Spread the squash on a baking sheet and roast until tender, 20 to 40 minutes.

Step 3

Meanwhile, whisk together the vinegar, shallot, mustard and sugar in a small bowl. Add the remaining 1/4 cup oil in a steady stream, whisking constantly. Toss the greens and cheese with half of the dressing in a large salad bowl. Season with salt and pepper and toss again. Arrange the squash rings over the top and drizzle with the remaining dressing. Scatter the Sweet and Salty Pepitas over the squash and serve.

Step 4

Preheat the oven to 400ºF. Line a rimmed baking sheet with foil and lightly oil the foil.

Step 5

Melt the butter in a saute pan over medium heat. Add the pepitas, toss to coat in the butter and then add the sugar, cinnamon, ginger, allspice, cloves and 1 teaspoon salt. 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. Let cool completely. Yield: 2 1/2 cups

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