This is the time of year (where I live, anyway) where one day it can be winter: cold, windy and snowy. OR spring: warm, sunny, go-for-a-walk weather.
This salad reflects the season: some roasted winter squash with young, tender greens in a salad that’s light, a first course to a spring meal.
Butternut Squash salad with Feta Cheese and Pepitas
1 medium butternut squash
2-1/2 tablespoons olive oil
kosher salt
Aleppo pepper or cayenne (optional)
2 cups packed baby spinach or other greens
5-6 tablespoons crumbled feta cheese
4-5 tablespoons pepitas (pumpkin seeds)
2 tablespoons white wine vinegar
Preheat the oven to 425 degrees. Cut the squash in half lengthwise. Scoop out the seeds and stringy flesh. Peel off the skin with a vegetable peeler. Slice the squash into 1/2-inch slices. Place the slices on a parchment-paper lined baking sheet. Coat the slices on both sides using one tablespoon of the olive oil. Sprinkle with kosher salt and Aleppo pepper if desired. Bake the squash for 15 minutes. Turn the slices over. Bake for another 15-20 minutes or until lightly browned. Remove the squash from the oven. Place equal amounts of the spinach leaves on each of four serving plates. Place equal amounts of squash slices on top. Sprinkle with equal amounts of feta cheese and pepitas. Mix the remaining 1-1/2 tablespoons of olive oil with the white wine vinegar. Sprinkle over the salad. Serve at room temperature.
Makes 4 servings