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pumpkin pumpkin salt sugar thyme garlic extra-virgin olive oil crackers vegetable oil Parmesan cheese fresh basil garlic Parmesan cheese extra-virgin olive oil white balsamic vinegar
Viewed: 86 - Published at: 4 years agoIngredients
- For the pumpkin:
- 12 ounces pumpkin, butternut or other winter squash, peeled, seeded and cut into 1/2-inch cubes
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon chopped fresh thyme
- 1 garlic clove, finely minced
- 2 tablespoons extra-virgin olive oil
- For the cheese crackers:
- Vegetable oil or nonstick spray
- 8 tablespoons grated Parmesan cheese, or Argentino Reggianito
- For the dressing:
- 1 cup (lightly packed) roughly chopped fresh basil leaves
- 1 garlic clove, peeled
- 1/4 cup grated Parmesan cheese or Argentino Reggianito
- 1/4 cup extra-virgin olive oil
- 2 tablespoons white balsamic vinegar or apple cider vinegar
- For assembly:
- 3 cups watercress (large stems removed).
Method
- For the pumpkin: Preheat the oven to 375 degrees.
- On a baking sheet, toss the pumpkin with salt, sugar, thyme, garlic, and olive oil.
- Roast until tender and lightly browned, 15 to 25 minutes.
- Remove from heat and set aside; do not turn off oven.
- For the cheese crackers: While the pumpkin is roasting, prepare the cheese crackers.
- On a non-stick or lightly oiled cookie sheet, divide the grated Parmesan or Argentino Reggianito cheeses into four equal mounds placed about 3 inches apart.
- Bake until cheese has melted, turned lightly golden, and set into a cracker; watch carefully to prevent burning.
- Remove from oven, and using a spatula, gently loosen crackers from the cookie sheet, and set aside on a plate.
- Let the crackers cool and become crisp.
- For the dressing: In a blender, combine basil, garlic, Parmesan or Argentino Reggianito, and olive oil.
- Process until smooth.
- Transfer to a small bowl, and add vinegar, mixing well.
- Set aside.
- For assembly: In a large bowl, combine watercress and dressing, and toss until all the leaves are coated.
- Place equal portions on two or four plates.
- Top with roasted pumpkin, and garnish with cheese crackers.
