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Fall 3 Ways

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Fall 3 Ways

Active Time: 20 minutes   |   Total Time: 30 minutes   |   Serves Serves 4

  • Roasted Squash
  • 1 1/2 pounds Delicata squash
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • -
  • Fall Salad
  • 1 pomegranate
  • 4 cups wild arugula
  • 1 tablespoon fresh lemon juice (about 1/2 of a lemon)
  • 1 tablespoon e.v. olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • -
  • Bruschetta
  • 4 slices French or Italian bread
  • 2 tablespoons e.v. olive oil
  • 1 cup fresh ricotta

Heat the oven (with the oven rack in the middle) to 425°F.

For the squash, use your chef’s knife and cut the squash lengthwise in half. Use a spoon to scoop out the seeds and pulp like you would a pumpkin. Then cut it crosswise into 1/4-inch thick half moons. Put onto a rimmed sheet pan.

Drizzle with the oil and sprinkle with the salt and pepper (about 12 turns on pepper mill). Toss with your hands and spread out into a single layer. Roast until tender, about 20 minutes. You can stop here and serve as is.

For the salad, let the squash cool to room temperature. Cut the pomegranate into quarters. Hold each quarter over a large bowl, slide your thumb under the seeds to force them out. Pick out any white membranes. Add the arugula, roasted squash, lemon juice, oil, salt, and pepper (12 turns on pepper mill). Toss. You can stop here and serve or keep going…

For the bruschetta, slice four 1/2-inch thick slices from a loaf of French or Italian bread. Place a large skillet on the stove and turn the heat on to medium. Add the bread slices and drizzle both sides with the oil. Press down on them (you can use tongs) while they cook. Cook until golden brown and crisp, 2 to 3 minutes per side.

Spread each piece of toasted bread with the ricotta and top with the salad.

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