Photo Credit: Aaron Colussi
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How this worksIngredients
For Squash:
- 1 small acorn squash, cut in half; seeds removed but saved; then sliced into ¼-inch wedges
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon granulated garlic
- 1 teaspoon honey
- 2 tablespoons water
For Seeds:
- ¼ cup acorn squash seeds
- ¼ cup pepitas (hulled, roasted pumpkin seeds)
- 1 teaspoon pumpkin seed oil, hazelnut oil or walnut oil
- ¼ teaspoon paprika
- ¼ teaspoon granulated garlic
- 1 tablespoon honey
- Salt and pepper to taste
For Salad:
- 3 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 2 tablespoons pumpkin seed oil, plus more for drizzling
- Salt and pepper to taste
- 1 bunch kale, washed, spine removed, and torn into bite-sized pieces
- ¼ cup shaved Parmesan cheese
Instructions
- Preheat oven to 375˚F. Toss squash wedges with olive oil, paprika, garlic and honey. Lay wedges in a single layer in a baking dish; drizzle water over the top. Do not cover. Bake until soft, about 20 minutes.
- Combine all ingredients for seeds; bake until toasted, about 5–7 minutes. Set aside.
- For the dressing, whisk together lemon juice, Dijon, honey and pumpkin seed oil. Season to taste, and toss lightly with the kale pieces.
- To assemble the salad, lay out three slices of acorn squash, place dressed salad on top, layer with Parmesan cheese and toasted seeds. Finish with a light drizzle of pumpkin seed oil.
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