Roasted Pumpkin with Pistachios and Gorgonzola

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   To peel the pumpkin, halve it, and then scoop out the seeds.

3. 3

   Cut it into wedges, carve the flesh away from the skin, and then chop it into 1-inch cubes.

4. 4

   (If using butternut squash, cut the squash in half, separating the upper half from the bulbous bottom.

5. 5

   Use a sharp vegetable peeler or paring knife to trim away the skin.

6. 6

   Chop the squash into 1-inch cubes.)

7. 7

   Place the pumpkin on a baking sheet and drizzle with 2 tablespoons EVOO and season with the salt, pepper and nutmeg.

8. 8

   Place in the oven and roast until golden brown and cooked through, 30 to 35 minutes.

9. 9

   Add the pistachios during the last 5 to 10 minutes of cooking.

10. 10

    Let cool to room temperature.

11. 11

    While the pumpkin is roasting, make the vinaigrette.

12. 12

    In a small mixing bowl, combine the vinegar, honey and mustard.

13. 13

    In a slow stream, whisk in the remaining EVOO, add the chives and season with salt and pepper.

14. 14

    In a large mixing bowl, combine the cooked and cooled pumpkin with the pistachios and the baby spinach and arugula.

15. 15

    Toss and the adjust seasoning.

16. 16

    Arrange on a platter and top with crumbles of the gorgonzola.

* Per serving · 4 servings · Values may vary.

No additional tips available.