Roasted Pumpkin Salad with Rosemary and
Use any pumpkin or squash with a smooth texture and fine
flavor. Remove the skin from the the pumpkin with a vegetable peeler. Cut
the pumpkin into 1" by 2" chunks. Toss them with olive oil. Sprinkle with
salt and pepper. Spread them out on a tray (not too close together) and oven
roast at 425°F for 30 minutes or until the pumpkin is tender to a knife.
Allow to cool.
Chop the raw garlic in a food processor. Add the Dijon mustard, roasted garlic, herbs and vinegar. Add the olive oil in a slow, steady stream. Season with salt and pepper to taste. Toss the cooled, roasted pumpkin with the vinaigrette and serve at room temperature.