I first heard of making a salad inside a hot, roasted pumpkin from the Argentine chef, Francis Mallman. My version of this unusual salad is streamlined for the home cook. Enjoy this wonderful comfort food on a cold day. Makes enough for a light meal, or use it as an impressive starter in a larger feast.
| Servings | Prep Time |
| 4 people | 10 minutes |
| Cook Time |
| 1 hour |
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I first heard of making a salad inside a hot, roasted pumpkin from the Argentine chef, Francis Mallman. My version of this unusual salad is streamlined for the home cook. Enjoy this wonderful comfort food on a cold day. Makes enough for a light meal, or use it as an impressive starter in a larger feast.
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Ingredients
- 2 whole acorn squash (any small pumpkin may be subsituted)
- olive oil
- salt
- pepper
For the vinaigrette
- 1 1/2 Tbsp mint (freshly chopped)
- 1 1/2 Tbsp oregano (freshly chopped)
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 tsp salt
- 1/2 tsp pepper
- bunch baby arugula
- 8 ounces goat cheese (aged Bucheron is lovely)
Servings: people
Units:
Instructions
- Preheat the oven to 400F.
- Cut pumpkins in half and remove seeds and strings. Brush cut ends liberally with olive oil and sprinkle with salt and pepper.
- Roast for 45 min-1 hour, or until a fork pierces the flesh with no resistance.
- Meanwhile, whisk together ingredients for the vinaigrette in a small bowl. I used an immersion blender to emulsify and “puree” everything together. You can also add everything to a blender or food processor and get the same result.
- Transfer roasted pumpkin to serving plates. While still steaming, fill the cavities with crumbles of goat cheese and then baby arugula. Add vinaigrette to taste and toss, being sure to scrape pumpkin flesh into salad as you toss. Eat immediately.