Skip to main content

You could add pomegranate seeds instead of pumpkin seeds.

Servings: 6 to 8

Ready Time: 1 hour

Salad

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

Method

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.

Follow related authors and topics

Authors and topics you follow will be added to your personal news feed in Following.

Interact with The Globe