Kabocha Salad with Sweet Pepito Vinaigrette

A delicious Fall salad of squash, dandelion and radicchio plus shopping at the Hollywood Farmers Market

Ingredients

Kabocha squash 1 Medium
Olive oil 6 Tablespoon
Minced sage leaves 2 Tablespoon
Salt To Taste
Pepper To Taste
Sherry vinegar 6 Tablespoon
Cayenne pepper 1 Pinch
Honey 2 Tablespoon
Young dandelion greens 5 Ounce
Radicchio 3 Ounce , sliced vertically into thin strips
Thick bacon slice 5
Parmesan cheese 1 Tablespoon

Directions

1. Pre-heat the oven to 425 degrees. Cut squash in half vertically, and scoop out

seeds and coarse fibers with a spoon. Reserve the seeds. Set aside one half of

the squash for another use.

2. Cut the retained squash half into 3/4-inch-thick wedges. Trim and discard the

peel from each wedge. Toss the wedges with 4 tbsp olive oil and the minced

sage leaves. Sprinkle generously with salt and pepper. Arrange pieces in a single

layer onto a parchment lined baking sheet. Bake in a 425 degree oven until

squash is slightly browned and tender when pierced, about 25 minutes. When

the squash is finished turn the oven down to 375 degrees.

3. Clean the seeds under running water and dry with paper towels. Spread the

dry seeds onto a baking sheet and toast 10-12 mins. stirring once, until they

begin to color. Remove from oven. Season with a little salt.

4. Meanwhile, in a blender or mini food processor, place 3 tbsp sherry vinegar,

remaining 2 tablespoons oil, 1/4 teaspoon salt, cayenne pepper, honey and 2

tbsp of the cooled pepito seeds. Puree the mixture until smooth. Adjust the

consistency with as much of the remaining vinegar as necessary.

5. Toss the greens and radicchio with the sweet pepito vinaigrette. Place it all

onto a serving plate.

6. In a 10- to 12-inch frying pan over medium-high heat, stir bacon until lightly

browned and almost crisp, keep some chewy texture. Transfer to paper towels to

drain. Top the dressed salad with the warm kabocha wedges.

7. Using a vegetable peeler, shave Parmesan cheese over the top. Sprinkle

salad with bacon and some of the whole toasted pepitos. Add salt and pepper to

taste.

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Recipe Summary

Difficulty Level: Easy
Cuisine:
Course:
Dish:
Ingredient:
Method:
Restriction:
Preparation Time: 15 Minutes
Cook Time: 25 Minutes
Ready In: 40 Minutes
Servings: 2