Fall Salad Of Caramelized Pumpkin

Total Time: 1 hr 12 mins Preparation Time: 20 mins Cook Time: 52 mins

Ingredients

• Servings: 4
• 3 lbs pie pumpkin
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 tablespoon honey
• 1/2 teaspoon honey
• 1/2 teaspoon ground mace
• 1/2 teaspoon fresh ground pepper
• 1/4 teaspoon salt
• 4 cups frisee, lettues torn into bite-size pieces or 4 cups tender iside curly endive lettuce, torn into bite-size pieces
• 1/4 cup hazelnuts, toasted, chopped
• 2 tablespoons apple cider vinegar
• 2 tablespoons hazelnut oil
• 1 tablespoon olive oil
• 2 teaspoons fresh chives, minced
• 1/4 teaspoon fresh ground pepper
• 1/2 teaspoon salt

Recipe

• 1 heat oven to 350°f
• 2 place pumpkin on ungreased baking sheet. bake 20 minutes.
• 3 remove from oven; increase oven temperature to 450°f
• 4 cool pumpkin until easy to handle.
• 5 line baking sheet with foil.
• 6 spray with nonstick cooking spray.
• 7 cut pumpkin in half; remove seeds.
• 8 cut each half into 4 wedges.
• 9 in small saucepan, heat butter and 1 t olive oil over low heat until butter is melted.
• 10 brush over pumpkin wedges.
• 11 place wedges on baking sheet.
• 12 bake at 450f for 15 minutes; turn and brush with oil mixture.
• 13 bake and additional 15 minutes or until tender.
• 14 remove from oven.
• 15 heat broiler.
• 16 in small bowl, combine honey and mace; brush over wedges.
• 17 sprinkle with 1/2 t pepper and 1/4 t salt.
• 18 broil, flesh side up, 2 minutes. remove from oven; cool slightly.
• 19 in small bowl, whisk together all dressing ingredients.
• 20 place frisée in large bowl; toss with dressing.
• 21 place on plates; top with pumpkin wedges.
• 22 sprinkle with hazelnuts.