ACORN SQUASH WITH BABY BITTER GREENS

Acorn Squash with Baby Bitter Greens image

Provided by Valerie Bertinelli

Time 1h35m

Yield 6 servings

Number Of Ingredients 20

Previous Next

1 small acorn squash (about 1 pound)
1/2 cup extra-virgin olive oil
A dash of pimenton (smoked paprika)
Kosher salt and freshly ground black pepper
1 tablespoon sherry vinegar
1 tablespoon minced shallot
1 teaspoon whole-grain Dijon mustard
1/4 teaspoon sugar
4 ounces (8 cups) baby hearty greens, such as baby kale, Swiss chard, mustard and mizuna
2 ounces goat cheese, crumbled
2 tablespoons Sweet and Salty Pepitas, recipe follows
Vegetable oil, for the baking sheet
2 tablespoons unsalted butter
2 1/2 cups fresh pumpkin seeds (pepitas), cleaned of any large chunks of pumpkin, but some pulp is okay
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
Kosher salt

Steps:

Preheat the oven to 375 degrees F.
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.
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.
Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil and lightly oil the foil.
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