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...
—Dorie Colangelo (formerly BrooklynSalt)
1 dinner serving or 2 appetizer servings
slice of a whole Kabocha squash (butternut or acorn squash will work too)
large handful of arugula
scallion (white and light green part only), sliced thinly)
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.