Roasted Pumpkin Salad with Rosemary and Sage Vinaigrette
  • One Rouge d'Etampes Pumpkin
  • Olive oil
  • 1 tablespoon Rosemary, minced
  • 1 tablespoon Sage, minced
  • 1 clove Garlic, minced
  • 2 tablespoons roasted Garlic
  • 1 tablespoon Dijon mustard
  • 1/4 cup balsamic vinegar
  • 1 1/2 cups pure olive oil
  • Salt and pepper

    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.