3 c. butternut squash, peeled, seeded and cut into 1-inch dice
1 delicata squash, cut lengthwise, seeded and sliced thin
¼ c. extra virgin olive oil
salt and pepper
¼ c. pumpkin seeds, toasted
1 c. flat leaf parsley leaves
1 clove garlic, mashed
½ c. extra virgin olive oil
2 T. Parmesano-Reggiano, grated
2 oz. arugula
3 heads Belgian endive, chopped
3 T. extra virgin olive oil
1 T. golden balsamic
2 T. pumpkin seeds, toasted
2 balls burrata cheese
Preheat oven to 400°F. Place butternut squash and delicata squash on separate sheets pans. Toss with the olive oil and season with salt and pepper. Place in the oven and roast until lightly brown and tender, about 12-15 minutes stirring occasionally to cook evenly. Put aside.
To make the pumpkin seed pesto, place the pumpkin seeds, parsley and garlic in the work bowl of a food processor. With the machine running, pour the olive oil in at a slow steady stream. Puree until smooth. Add the parmesan cheese, scrape down the sides and pulse until smooth. Season with the salt and set aside.
In a stainless steel bowl, combine the arugula, Belgian endive, butternut squash and delicata squash. Toss with the olive oil and balsamic vinegar. Season with the salt and transfer to a serving bowl. Place dollops of the burrata on top of the salad and top each spoonful with a little bit of the pesto. Scatter the pumpkin seeds over top and serve.