Warm Salad of Kabocha and Goat Cheese with Currants |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (6-ounce) kabocha squash |
1 tablespoon olive oil |
1/4 teaspoon salt |
1/8 teaspoon pepper |
4 thin baguette slices, toasted |
1 (4-ounce) package goat cheese |
3 cups frisée lettuce |
1 teaspoon chopped chives |
1 tablespoon dried currants |
2 tablespoons red wine vinegar |
1 tablespoon extra-virgin olive oil |
1/4 teaspoon salt |
1/8 teaspoon pepper |
garnish: 4 teaspoons toasted pumpkin seeds |
Directions:
1. Preheat oven to 500°. Cut kabocha squash into 1-inch cubes; place in bowl. Add 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper, tossing well. Place squash on a baking sheet; roast until edges are lightly browned and soft (15 minutes). Preheat broiler. Cover each baguette slice with 1/4 of goat cheese. Broil until browned and soft (2 minutes). Place squash, frisée lettuce, chopped chives, currants, red wine vinegar, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in bowl; toss. Divide among 4 plates; top with toast. Garnish each with 1 teaspoon toasted pumpkin seeds; serve.
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