Name: Roasted Squash Salad with Bitter Greens and Cheese
Total time: 1 h 45 min
Yield: 8
Ingredients: 2 pounds thin-skinned winter squash, such as acorn, buttercup or kabocha—washed well, halved lengthwise, seeded and sliced crosswise 3/4 inch thick; 1/4 cup plus 2 tablespoons extra-virgin olive oil; 1 tablespoon finely chopped flat-leaf parsley; 1 teaspoon finely chopped marjoram; 1/2 teaspoon finely chopped thyme; Kosher salt; Freshly ground black pepper; 2 tablespoons maple sugar (See Note); 2 tablespoons red wine vinegar; 1 small shallot, minced; 10 ounces bitter salad greens, such as baby arugula, frisée and Belgian endive (about 16 cups); Shaved hard cheese, such as Toussaint or Parmigiano-Reggiano, for serving (See Note)

Preheat the oven to 375°. On a rimmed baking sheet, toss the squash wedges with 2 tablespoons of the olive oil and the parsley, marjoram and thyme. Season with salt and pepper and spread the squash in a single layer. Roast for 20 to 25 minutes, turning once, until just softened. Sprinkle 1 tablespoon of the maple sugar over the squash and roast for 15 minutes longer, until the sugar just starts to caramelize. Flip the squash, sprinkle with the remaining 1 tablespoon of maple sugar and roast for 15 minutes longer, until the pieces are tender and golden. Let cool.

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Roasted Squash Salad with Bitter Greens and Cheese

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