- 1 sugar pumpkin or butternut squash (1 1/2 pounds), peeled, seeded and cut into 1-inch dice
- 1/4 cup honey
- 2 tablespoons unsalted butter, melted
- Eight 1/2-inch-thick slices country bread
- Roasted pumpkin seed oil, for brushing
- 5 sage leaves
- 1/4 cup pumpkin seeds
- 1 Granny Smith apple, halved, cored and thinly sliced
- 2 tablespoons apple cider vinegar
- Salt and ground pepper
- 1 Fuyu persimmon, peeled and finely chopped (optional)
Preheat the oven to 375 degrees F. In a bowl, toss the pumpkin with the honey and the melted butter. Spread the pumpkin on a rimmed baking sheet and roast for about 35 minutes, or just until tender; let cool.
Arrange the bread on a cookie sheet and bake in the oven with the pumpkin for about 5 minutes, or until lightly toasted. Brush the toasts generously with pumpkin seed oil and rub with the sage leaves. Spread the pumpkin seeds in a pie plate; toast in the oven for about 3 minutes, or until fragrant.
In a bowl, toss the apple with 1/2 tablespoon of the vinegar. In another bowl, toss the pumpkin with the remaining 1 1/2 tablespoons of vinegar. Season both with salt and pepper.
TO SERVE: Set a crouton on each plate and top with the apple slices. Spoon the pumpkin salad and chopped persimmon over the apple slices. Garnish with the toasted pumpkin seeds and serve.
WINE RECOMMENDATION: This subtle salad with roasted pumpkin pairs well with a bright white, such as the 1997 Cristom Pinot Gris or the 1997 WillaKenzie Pinot Blanc, both from Oregon.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
215 calories; 7g total fat; 8mg cholesterol; 141mg sodium; 36g carbohydrates; 4g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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