Bon Appetit November 2012 Serves
The original recipe uses arugula, but I make it with spinach. Also rather than using dates, this year I am using raisins.
1/3 cup shelled raw Pumpkin Seeds
1 tsp plus 3/4 cup Extra Virgin Olive Oil
4 lbs Squash, halved through root end and seeded
2 tsp each Rosemary and Sage, finely chopped
Freshly ground Black Pepper
1/4 cup, or more, fresh Lemon Juice
1/4 cup chopped Parsley
1 bunch Spinach, washed well and quickly blanched
1 cup Raisins, thinly sliced lengthwise OR use pitted dates as per the original recipe
2 oz Parmesan, cut into 1/4” cubes (about 1/3 cup) optional
Preheat oven to 425 F. Toast pumpkin seeds, either carefully in a pan or less carefully in the oven at 375 F for about 7 minutes. Toss seeds with 1 tsp EVOO and pinch of salt, cool, chop, coarsely. Place squash; cut side down, on a cutting board. Using a sharp knife, carefully peel. Cut lengthwise into 3/4” thick wedges. Place squash, 1/4 cup oil and herbs in a large bowl. Season with salt and pepper, toss to coat. Divide squash between 2 large rimmed baking sheets in a single layer. Roast squash, rotating sheets halfway through, until tender when pierced with a fork, 25-30 minutes. Set aside. Mix remaining 1/2 cup oil, 1/4 cup lemon juice and parsley in a medium bowl. Season dressing with salt, pepper and additional lemon juice, if desired. Place spinach in a large bowl; drizzle with 1 TB dressing. Season with salt and pepper; toss to coat. Add raisins and Parmesan to remaining dressing in bowl for raisin relish. Arrange greens on a large platter; top with warm squash. Spoon relish over; garnish with pumpkin seeds.