It’s a warm salad with a trending ingredient: pumpkin. It has got great flavour. You may serve it alone, or as an accompaniment to a main course. You may also keep it vegetarian or add cooked chicken to include some protein.
1kg of Pumpkin or 1 medium butternut squash
3 tbsp butter
350g crimini mushrooms
40g almonds (optional)
1 tbsp balsamic vinegar
½ tbsp olive oil
juice of half a lemon
500g baby spinach
salt and pepper
Remove the skin of the pumpkin and cut into 1cm chunks (or about half an inch). Melt the butter in a large skillet. Cook the pumpkin at medium-high heat. Season with salt and pepper until cooked through. Transfer to a bowl. In the same pan cook the mushrooms until done. Transfer to another bowl. If using almonds, heat them in the same pan and remove. Pour the balsamic vinegar, olive oil, lemon juice and a dash of water. Mix well.
Wash the baby spinach and divide among the dishes. Place a layer of pumpkin, one of mushrooms, almonds (if using) and drizzle the dressing. Serve while it is still warm.
Source: Adapted from Cocina Vegetariana Paso a Paso, Parragon Books.