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Makes
1 Dinner Serving or 2 Appetizer Servings
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...
—Dorie Colangelo
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Ingredients
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1/8
slice of a whole Kabocha squash (butternut or acorn squash will work too)
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1
large handful of arugula
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1
scallion (white and light green part only), sliced thinly)
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1
generous sprinkle of pepitas
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2 teaspoons
olive oil
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1 teaspoon
sherry or white wine vinegar
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Course salt to taste
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Freshly cracked black pepper
Directions
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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.
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Cut cooked squash into cubes (you can leave the skin on if desired).
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In a salad bowl, add squash, arugula and pepitas.
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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.
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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.
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