Change out the pumpkin for any hearty fall squash; the dried fruits can be changed and so can the cheese.
Makes 6 servingsIngredients
- 1 medium pie pumpkin or butternut squash. about 3 pounds
- 1/4 cup plus 6 tablespoons olive oil, divided
- 1/4 cup plus 2 tablespoons honey, divided
- 3/4 teaspoon salt, divided
- 1/4 teaspoon pepper, divided
- 1/2 cup orange juice
- 1/4 cup balsamic vinegar
- 1 tablespoon chopped shallot
- 1 1 garlic clove, minced
- 2 teaspoons grated orange zest
- 10 ounces fresh arugula or 1 pound baby spinach
- 1 cup dried apricots, thinly sliced
- 1 cup dried cranberries
- 1 package (5.3 ounces) fresh goat cheese, crumbled
Directions
Preheat oven to 350 degrees. Peel and cut pumpkin into 1-inch cubes, reserving the seeds. Place pumpkin cubes in a large bowl. Toss with 1/4 cup oil, 1/4 cup honey, 1/2 teaspoon salt and 1/8 teaspoon pepper. Place pumpkin in a greased 15x10x1-in. baking pan; bake until tender, 30-35 minutes.
Place seeds on a baking sheet; bake until golden brown, 8-10 minutes.
Place orange juice, vinegar, shallot, garlic, orange zest and the remaining 2 tablespoons honey in a small saucepan. Bring to a boil; cook until liquid is reduced by half, 15-20 minutes. Strain into a small bowl. Gradually whisk in remaining 6 tablespoons oil, 1/4 teaspoon salt and 1/8 teaspoon pepper until blended.
In a large bowl, combine arugula, apricots, cranberries and roasted pumpkin. Sprinkle with goat cheese and pumpkin seeds. Drizzle with dressing before serving.
Chef’s Note: This is an extremely flexible recipe. You can change out the pumpkin for any hearty fall squash; the dried fruits can be changed and so can the cheese.