I found this recipe a few days ago, and immediately thought, why settle for roasted pumpkin as suggested in the ingredients? Instead, I prefer butternut squash or Acorn? I prefer the taste of roasted Acorn over pumpkin any day. But you are more than welcome to try any squash your heart desires. You know, in case, like me, you are craving a light dinner tonight:
For the baked pumpkin
- 800 g (1.7 lb) of Mantua pumpkin or butternut squash
- 3 tablespoons of extra virgin olive oil
- 1 teaspoon of salt
- Nutmeg
- Black pepper
For the salad
- 100 g (3.5 oz) of rocket
- ⅓ cup of shaved Parmigiano Reggiano
- 2 tablespoons of black olives pitted
- 2 tablespoons of pine nuts toasted
For the vinaigrette
- 2 tablespoons of extra virgin olive oil
- 1 tablespoon of aceto balsamico
- 2 tablespoons of apple cider vinegar
- Zest of ½ an organic lemon grated
- Salt
- Black pepper {more}
