WEEKDAYS 1e|12c|p

Acorn Squash with Baby Bitter Greens

Valerie Bertinelli
Servings: 6
1 to 2 hr
Part 1 of 2

Acorn squash is a delicious fall dish for the whole family!

  • Ingredients
  • step-by-step directions
Acorn Squash with Baby Bitter Greens
  • 1 small acorn squash (about 1 pound)
  • 1/2 cup extra-virgin olive oil plus additional for coating the pepitas
  • pimenton (smoked paprika)
  • kosher salt and freshly ground pepper
  • 2 tablespoons pepitas (hulled pumpkin seeds), toasted
  • 1 tablespoon sherry vinegar
  • 1 tablespoon minced shallot (from about 1/2 small clove)
  • 1 teaspoon grainy Dijon mustard
  • 1/4 teaspoon sugar
  • 8 cups baby bitter greens (such as baby broccoli rabe, arugula, mustard and mizuna)
  • 2 ounces goat cheese (crumbled)
  • Preheat the oven to 375ºF.
  • Scrub the acorn squash. Slice it crosswise into 1/2 inch rings. Remove the pulp and seeds and discard. If the seeds are large, save them to roast with the pepitas.
  • In a large bowl, add squash rings with 1/4 cup of the oil, a dash of the pimenton, and season with Kosher salt and freshly ground black pepper and toss to coat.
  • In a medium bowl, toss the pepitas with a little oil, Kosher salt and freshly ground black pepper and pimenton. On a large baking sheet, add the squash and pepitas, keeping the seeds in their own quadrant. Roast until the squash is tender and the seeds are crispy, about 20 to 40 minutes, depending on how much moisture is in the pepitas.
  • Meanwhile, in a small bowl add the vinegar, shallot, mustard and sugar in a small bowl and whisk together. Add the remaining 1/4 cup oil in a steady stream, whisking constantly.
  • In a large salad bowl, 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 pepitas over the squash and serve.
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