Ingredients

  • 565 grams butternut squash peel-halve-res. seed
  • 4 tablespoons pumpkin seeds
  • 1 tablespoon sugar, brown packed
  • ½ teaspoon salt
  • ⅛ teaspoon cayenne
  • 30 grams butter, unsalted melted
  • 75 milliliters olive oil, virgin or walnut oil
  • 30 milliliters lemon juice
  • 45 grams cheese, roquefort
  • 225 grams lettuce, arugula

Directions

1. Preheat oven to 350*F/175*C/GM 4.
2. Cut squash into 1x1 inch chunks. Rinse seeds and pat dry. Toss seeds, brown sugar, salt, cayenne and half of the butter. Place on baking tray and toast until golden, about 10 minutes, then cool. Toss squash with remaining butter and salt and pepper and roast, covered with foil, until just tender, about 20 minutes.
3. Whisk together oil, lemon juice, and salt and pepper to taste in a large bowl. Crumble cheese into bowl, then add arugula. Gently toss in warm squash and sprinkle with toasted seeds.
4. Substitutions: Used yam and sunflower seeds to replace squash and squash seeds. Arugula and walnut oil add more nutty flavor which makes it excellent over a very good with just lettuce and spinach.

Notes
Notes:Original serves 4.
Serving Ideas:Original serves 4.


Categories
SaladsAppetizer, hot
Keywords
SaladsAppetizer, hot
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