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