Recipe by Tucker Shaw. Serves 6.
Ingredients
2 tablespoons olive oil
1 teaspoon minced garlic (about 2-3 cloves)
1 teaspoon kosher salt
1 teaspoon ground allspice
A few grinds of fresh nutmeg
1 small pumpkin, peeled and chopped into bite-sized pieces
1 medium Delicata, acorn or butternut squash, peeled and chopped into bite-sized pieces
1 large bunch escarole, cleaned and chopped into 1-inch pieces
Juice and zest of 1 lemon
3 tablespoons pumpkinseed oil, canola oil or a mix
2 tablespoons apple cider vinegar
Roasted pumpkin seeds to taste
Directions
Preheat oven to 450 degrees. In large bowl, whisk together oil, garlic, salt and spices. Add squash and toss. Spread evenly onto a baking sheet. (Do not rinse bowl.) Put sheet in oven, reduce to 300 degrees, and bake until squash is tender and browned, about 30 minutes.
Meanwhile, in same bowl, whisk together lemon juice and zest, oil and vinegar until emulsified. Add warm squashes and chopped escarole and toss. Place in serving bowl, sprinkle pumpkin seeds over the top and serve with crumbled goat cheese if you like.
