Another Paleo fall time classic. I love the hearty and lightness of this dish. Enjoy it on the side of any roasted meat or at the Thanksgiving table. So good.
1 Kabocha seeded and cut into 1 inch pieces
1 head of garlic, unpeeled, with small end cut off (for roasting)
1/4 to 1/2 tsp crushed red pepper flakes
2 tbs pure maple syrup
2-3 bunches of Arugula, washed and stems removed
1/4 cup pumpkin seeds, toasted
6 oz raw, pasture-raised, feta cheese crumbled
Preheat oven to 450 degrees. On baking sheet combine squash and coat with coconut oil, red pepper flakes, and season with sea salt and black pepper. Toss to combine, spread evenly on cookie sheet. I laid down foil to make clean up super easy. Take a full head of garlic and cut the small end off. Drizzle with olive oil and wrap in foil. Bake along with pumpkin 25-30 minutes until squash is tender is garlic is a nice carmel color. Remove garlic from oven. Drizzle squash with 2 tbs maple syrup. Return to oven tossing occasionally until squash is glazed about 10-15 minutes. Let cool. Meanwhile take garlic head and take out cloves and set aside.
Equal parts olive oil and balsamic vinegar
1-2 tbs lime juice
Big dollup of maple syrup or raw honey
1 medium shallot, cut into chunks
Roasted garlic cloves
Put in a blender or food processor and pulse until well blended.
Serve as a salad with squash on top on the side or anyway you like. I love this with arugula at the base, topped with a nice juicy chicken breast or thigh, topped with cut up squash, pumpkin seeds and feta with dressing drizzled over top.
Author: Inspired from someone/somewhere but can't recall