Skip to main content

You could add pomegranate seeds instead of pumpkin seeds.

Servings: 6 to 8

Ready time: 1 hour


1 kg (2 lb) butternut or buttercup squash

2 tbsp olive oil

1/4 tsp red pepper flakes

Salt and freshly ground pepper

1 bunch watercress, ends trimmed

1 head frisee lettuce, torn

6 cups baby spinach

1/2 cup toasted pumpkin seeds

Lemon shallot vinaigrette

1/4 cup tbsp olive oil

1 tsp Dijon mustard

2 tbsp lemon juice

3 tbsp minced shallots

1 tsp honey

2 tsp chopped parsley

Salt and freshly ground pepper


Preheat oven to 400 F (200 C). Line a baking sheet with parchment.

Peel squash and discard seeds and pith. Cut into 1-inch (2.5 cm) chunks. Toss squash with oil, red pepper flakes and salt and pepper. Place on baking sheet in a single layer.

Bake for 25 to 35 minutes, turning once, or until squash is tender and brown. Remove from oven and let cool.

Toss squash and greens with 1/4 cup vinaigrette or more to taste. Sprinkle with pumpkin seeds.

Report an error Editorial code of conduct
As of December 20, 2017, we have temporarily removed commenting from our articles. We hope to have this resolved by the end of January 2018. Thank you for your patience. If you are looking to give feedback on our new site, please send it along to If you want to write a letter to the editor, please forward to