Pumpkins and October. What more needs to be said? Except that pumpkins offer more than just the usual Halloween fun. You can certainly scoop out the seeds and carve a jack-o-latern, but how about stuffing one instead? Or roast thick slices and toss into a green salad. Sauté the orange cubes with onions, or a few spices, add vegetable stock and purée the lot—velvety soup is on the way. And who can resist the fiery hue? Plus fall’s most beloved squash is packed with healthy nutrients like alpha and beta-carotene and Vitamin C. Pumpkin has something for everyone to love—from Dr. Mom to the candy-coveting, trick-or-treater in the house.
This salad is simple, yet the flavors go far beyond ordinary, everyday tossed greens. Substitute any type of winter squash (some will need peeling, depending on the thickness of the skin). We love arugula in this salad but choose your favorite assertive greens: escarole, endive or Japanese mizuna.