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.