Kabocha and Acorn Sqaush Salad Amanda Freitag is the former executive chef of The Harrison, a New York City restaurant. She has battled Bobby Flay on Iron Chef America

Ingredients

Serves 4

1 acorn squash (preferably 1 pound), unpeeled

1/4 piece of kabocha squash (about 1 1/2 pound), unpeeled

1/2 cup olive oil

2 tablespoons honey

Coarse salt

1 cup Brussels sprouts

Freshly ground pepper

1/4 cup hulled pumpkin seeds

2 tablespoons pumpkin seed oil

1/4 cup fresh lemon juice

2 cups arugula leaves

1/2 cup shaved Parmesan cheese

Method 

1. Preheat the oven to 350 degrees. 

2. Slice acorn squash into rounds that are about 1 inch thick. Slice kabocha squash into half moon shaped slices also about 1 inch thick. Transfer to a sheet pan and drizzle both kabocha and acorn squash with olive oil and honey.

3. Season with salt and roast until soft but not falling apart, about 25-30 minutes.

4. Core the Brussels sprouts, cut them into quarters and transfer to a shallow baking dish. Season with salt and pepper and roast until the 

5. Brussels sprouts get a little color and are slightly crunchy, about 15 minutes. Sprinkle pumpkin seeds with salt and lightly toast in oven until they pop and are a light brown.

6. Blend together the pumpkin seed oil and lemon juice for the vinaigrette. To assemble place a slice of acorn squash in the center of the plate and then prop up a piece of the kabocha squash in the middle. 

7. Lightly dress the arugula leaves, Brussels sprouts and pumpkin seeds with the vinaigrette and place the salad mixture on top of the kabocha squash. 

8. Sprinkle with shaved Parmesan cheese and drizzle some of the pumpkin oil vinaigrette around the salad.