If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I recently discovered Kabocha squash and was delighted to find that it tastes exactly like a roasted chestnut; sweet and nutty! You can even eat the tender skin. It goes really well with arugula, scallions and cruncy pepitas. I think I’ll be stockpiling Kabochas for the next few months...
- Brooklyn Salt
Makes 1 dinner serving or 2 appetizer servings
- 1/8 slice of a whole Kabocha squash (butternut or acorn squash will work too)
- 1 large handful of arugula
- 1 scallion (white and light green part only), sliced thinly)
- 1 generous sprinkle of pepitas
- 2 teaspoons olive oil
- 1 teaspoon sherry or white wine vinegar
- Course salt to taste
- Freshly cracked black pepper
- To prepare the squash, wash it, cut it in half and put the halves cut-side down on a baking sheet, stab the skins a few times on each half to let steam escape. Bake at 350 degrees for 30-40 minutes or until a fork easily slides through the skin and flesh of the squash. Set aside and let cool.
- Cut cooked squash into cubes (you can leave the skin on if desired).
- In a salad bowl, add squash, arugula and pepitas.
- In a small bowl/ramekin, add olive oil, vinegar, scallion, salt and pepper. Mix this dressing well and set aside to let the flavors mingle.
- When you’re ready to serve your salad, mix the dressing again, pour over salad until it is lightly coated but not swimming. Serve immediately.
- This recipe was entered in the contest for Your Best Lettuce
Jam is a Liquid
And other things to keep in mind when traveling with food.
Do not pack these foods in your carry-on.
Shop our Father's Day collection.
Let's get chopping.
Macerated strawberries, with a twist.
That was a close shave.