1 delicata squash
2 c. butternut squash, diced
6 T. olive oil
Salt and pepper
1 c. pumpkin seeds
½ c. olive oil
1 clove garlic, minced
1 c. packed flat leaf parsley leaves
3 T. Parmesano-Reggiano, grated
1 shallot, minced
2 tsp. Dijon mustard
3 T. white balsamic vinegar
½ c. extra virgin olive oil
Salt and pepper
2 oz. arugula, washed and dried
3 heads Belgian endive, chopped
½ radicchio, chopped
1 barlett pear, diced
1 ball burrata cheese
6 slices baguette, toasted for croutons
Preheat oven to 400°F. Cut the delicata squash in half lengthwise and scrape out the seeds. Slice into ¼ inch thick. Spread out on a sheet pan. Toss with olive oil and season with salt and pepper. Roast in the oven for 15 minutes until tender and beginning to caramelize. Heat a skillet up on top of the stove and sauté the butternut squash in olive oil until tender. Season with salt and pepper. Reserve
To make the pesto, heat half the olive oil up in sauté pan and toast the pumpkin seeds until lightly brown. Season with salt and remove to a paper towel lined plate. When cool, place half of the pumpkin seeds in the work bowl of a food processor with the garlic clove, parsley leave and parmesan cheese. Add enough olive oil to puree to a pesto like consistency. Season with salt and reserve.
To make the vinaigrette, combine the shallots, mustard, vinegar and a pinch of salt in a small bowl. Whisk in the olive oil to emulsify and set aside.
To make the salad, combine the arugula, endive, radicchio, pears and delicata squash in stainless steel bowl. Toss together to evenly distribute. Drizzle with the vinaigrette. Season with salt and toss to evenly coat with the vinaigrette. Divide the salad between 6 plates. Garnish with some of the diced butternut squash, a few pumpkin seeds, and a spoonful of the burrata. Top the burrata with a spoonful of the pumpkin seed pesto and set a crouton on the side.
Enjoy with a glass of Cakebread Cellars Annahala Pinot Noir.