Kitchen Garden Seeds

Roasted Pumpkin Salad with Rosemary and Sage Vinaigrette
Peter Hoffman, Chef-owner * Savoy Restaurant
Recipe Seeds
Savoy Restaurant
New York City

Chairperson of the Chefs Collaborative, Peter Hoffman has long promoted the use of local produce, sustainable agricultural practices and the preservation of the sea's fish. Known for its cozy ambiance and most appealing, seasonally inspired menus.

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.