The Pioneer Woman Tasty Kitchen
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Roasted Acorn Squash Salad with Arugula and Chèvre

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Level: Easy

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Description

I first heard of making a salad inside a hot, roasted pumpkin from the Argentine chef, Francis Mallman. My version of this unusual salad uses acorn squash and is streamlined for the home cook. Enjoy this wonderful comfort food on a cold day. Makes enough for a light meal, or use it as an impressive starter in a larger feast. Join the adventure: eat your way around the world!

Ingredients

  • FOR THE SALAD:
  • 2 whole Acorn Squash
  • 2 dashes Olive Oil
  • 1 bunch Baby Arugula
  • 8 ounces, weight Aged Goat Cheese (bucheron) Or Regular Goat Cheese (chevre)
  • _____
  • FOR THE VINAIGRETTE:
  • 1-½ Tablespoon Chopped Fresh Mint
  • 1-½ Tablespoon Chopped Fresh Oregano
  • ¼ cups Red Wine Vinegar
  • ½ cups Olive Oil
  • 1 dash Salt And Pepper

Preparation

1. Preheat the oven to 400F.

2. Cut squash in half and remove seeds and strings. Brush cut ends liberally with olive oil and sprinkle with salt and pepper.

3. Roast for 45 minutes to 1 hour, or until a fork pierces the flesh with no resistance.

4. Meanwhile, whisk together ingredients for the vinaigrette in a small bowl (mint, oregano, red wine vinegar, olive oil, salt and pepper). I used an immersion blender to emulsify and “puree” everything together. You can also add everything to a blender or food processor and get the same result.

5. Transfer roasted pumpkin to serving plates. While still steaming, fill the cavities with crumbles of goat cheese and then baby arugula. Add vinaigrette to taste and toss, being sure to scrape pumpkin flesh into salad as you toss. Eat immediately.

NOTE: I suggest letting guests assemble their own salad at the table. This is a fun and interactive first course. Provide a shallow bowl to hold the pumpkin and 2 small spoons per person so that they can smash the ingredients together themselves.

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