The Chew: Acorn Squash With Baby Bitter Greens Recipe

The Chew: Valerie Bertinelli Acorn Squash With Baby Bitter Greens

Valerie Bertinelli joined Clinton Kelly in the kitchen to share one of her favorite side dish recipes. She used roasted acorn squash and added it to baby bitter greens to make for a healthy, delicous side dish. This dish can compliment just about any meal, but is especially perfect to sit on your Thanksgiving table.

To get the recipe for this delicious healthy side dish, click next page.

The Chew: Acorn Squash With Baby Bitter Greens Recipe Ingredients

• 1.2 C extra-virgin olive oil + more for coating the pepitas
• kosher salt and freshly ground black pepper
• 1 tbsp sherry vinegar
• 1 tsp grainy Dijon mustard
• 8 C baby bitter greens (baby broccoli rabe, arugula, mustard, and mizuna)
• 1 small acorn squash – about 1 lb
• pimenton (smoked paprika)
• 2 tbsp pepitas (hulled pumpkin seeds) – toasted
• 1 tbsp minced shallot (from 1/2 small clove)
• 1/4 tsp sugar
• 2 oz goat cheese – crumbled

The Chew: Acorn Squash With Baby Bitter Greens Recipe Directions

1. Preheat the oven to 375 degrees
2. Scrub the acorn squash
3. Slice it crosswise into 1/2 inch rings
4. Remove the pulp and seeds, then throw away
5. If the seeds are large, however, save them to roast with the pepitas
6. In a large bowl, add the squash rings with 1/4 C of oil, a fash of pimenton, then season with salt and pepper, before tossing to coat
7. In a medium bowl, toss the pepitas with a little oil, salt, pepper, and pimenton
8. On a large baking sheet, add the squash and pepitas, keeping the seeds separated
9. Roast until the squash is tender and the seeds are crispy, about 20-40 minutes
10. Meanwhile, in a small bowl, add the vinegar, shallot, mustard and sugar in a small bowl and whisk together
11. Add the rest of the oil in a steady steam, whisking constantly
12. In a large salad bowl, toss the green and cheese with half of the dressing in a large salad bowl
13. Season with salt and pepper and toss again
14. Arrange the squash rings over the top and drizzle with the remaining dressing
15. Spread the pepitas over the squash and serve