Roasted Speckled Hound Wedges on a Green Salad

This was the first course I served at my Winter Squash Demo and Tasting at Earthbound Farm  last weekend.

This is a process you can use for any pumpkin or Winter squash, but Janna Jo and I picked a Speckled Hound pumpkin to top a simple green salad.

Ingredients

Roasted Pumpkin

• 1 pumpkin, sliced into wedges and peeled

• olive oil

• salt (I used a salt-spice blend from Big Sur Salts)

• pepper

• Also needed: baking sheet lined with parchment paper

Salad

• mixed greens

• salad dressing

• Optional: spiced nuts, pomegranate arils, any other ingredients that add color and texture

Procedure

Preheat oven to 400 degrees Fahrenheit.

Arrange pumpkin slices in a single layer on a parchment paper-lined baking sheet. Drizzle with olive oil. Sprinkle with salt and pepper.

Place sheet in the preheated oven and roast for 30 to 35 minutes. The pumpkin should be easily pierced with a fork while still maintaining its shape.

Assemble the salad and top with a roasted pumpkin wedge.