Ingredients
Base recipe = 6 servings.
- 907 g pumpkin, seeded & peeled
- 454 g arugula
- 227 g goat cheese, crumbled
- 28 g unsalted butter
- Extra-virgin olive oil, to taste
- Sea salt & black pepper, to taste
- Balsamic glaze, to taste
Vegetarian
Gluten-Free
Preparation
- Heat oven to 300°F (150°C). Wrap pumpkin pieces in foil with butter; seal tightly and bake 35 minutes until just tender.
- Open foil carefully to release steam; let pumpkin cool to warm room temperature.
- Increase oven to 450°F (230°C). Toss pumpkin with a little olive oil, season, and warm on a skillet/tray for 2 minutes.
- In a bowl, gently toss warm pumpkin with arugula and a drizzle of balsamic glaze.
- Plate and garnish with goat cheese, plus more glaze and olive oil as desired.
| Calories | ~280 kcal |
| Fat | ~18 g |
| Carbohydrates | ~22 g |
| Fiber | ~5 g |
| Protein | ~8 g |
