What we love about this recipe is its versatility: You can play around with a variety of winter squashes and greens for this quick and easy side dish.
To learn more, read "Golden Gourd."
Pumpkin Salad with Whipped Goat Cheese, Kale and Radishes
Recipe from the Tasting Table Test Kitchen
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
1 small sugar pumpkin (about 2 pounds), trimmed and cut into ¼-inch slices
6 tablespoons extra-virgin olive oil, divided
1½ teaspoons whole cumin seeds, coarsely ground
Salt and pepper, to taste
1 cup goat cheese
¼ cup heavy cream
4 small radishes, trimmed and thinly sliced
2 cups packed small kale leaves
2 tablespoons lemon juice
1 teaspoon lemon zest
½ teaspoon crushed red pepper flakes
1. Preheat the oven to 425°. Toss the pumpkin with 3 tablespoons of the olive oil and cumin on a large rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until lightly browned and tender but not mushy, about 15 to 20 minutes. Let cool for 10 minutes.
2. Meanwhile, in a stand mixer fitted with a paddle attachment, combine the goat cheese and heavy cream and mix until combined. Season with salt and set aside until ready to serve.
3. Combine the radishes, kale, lemon juice and zest, red pepper flakes and remaining 3 tablespoons olive oil and toss to combine; season with salt and pepper. Place the pumpkin on a platter and top with the salad. Sprinkle with the goat cheese mixture just before serving.