After a visit to Saratoga’s farmer’s market, this is the perfect September lunch or light dinner.
Ingredients
1 Delicata Squash or Sweet Potato Squash, cut into ¼” rounds, seeds removed
2 medium carrots, cut into ½"
¾ C mushrooms: shitake tops, cremini or oyster, cut in half
2 C arugula
1 ½ C bread, cubed, day old or toasted in a 325°F oven
SOOC Butter Olive Oil, for drizzling
SOOC Sicilian Sea Salt
Parmigiano Reggiano, for finishing
4 T SOOC Red Apple Balsamic Vinegar
½ C pumpkin seeds
1 T fresh oregano leaves
2 T grated Parmigiano Reggiano
1 t SOOC Sicilian Sea Salt
1 clove garlic
1 C SOOC Pumpkin Seed Oil
Directions
1. Preheat the oven to 350°F. On a baking tray, lay out the squash, drizzle with butter oil & season with salt. Bake until tender, about 25 minutes. In the meantime prepare a small pot of boiling, well salted water & blanch the carrots until desired consistency, about 3 minutes. Remove to an ice bath & then transfer to a bowl.
2. Heat 1 T of butter olive oil in sauté pan with a garlic clove & thyme sprig. Sauté the mushrooms until golden, flipping once. Season lightly with salt. Transfer to a paper towel & then add to the bowl with the carrots.
3. Prepare the pesto: In a food processor, process the seeds, clove, oregano, salt, & cheese until coarse; transfer to a bowl. Whisk in the balsamic & pumpkin seed oil.
4. Add the squash, bread cubes & arugula to the bowl; use the liquid part of the pesto to dress the salad. Plate the panzanella & dab the pumpkin seed part of the pesto in small bits over the top of the dish, then finish with shaved Parmigiano Reggiano & a drizzle of red apple balsamic. Enjoy!
Pumpkin Seed Pesto Panzanella
Fall
45 min
Serves 4
After a visit to Saratoga’s farmer’s market, this is the perfect September lunch or light dinner.
Ingredients
1 Delicata Squash or Sweet Potato Squash, cut into ¼” rounds, seeds removed
2 medium carrots, cut into ½"
¾ C mushrooms: shitake tops, cremini or oyster, cut in half
2 C arugula
1 ½ C bread, cubed, day old or toasted in a 325°F oven
SOOC Butter Olive Oil, for drizzling
SOOC Sicilian Sea Salt
Parmigiano Reggiano, for finishing
4 T SOOC Red Apple Balsamic Vinegar
½ C pumpkin seeds
1 T fresh oregano leaves
2 T grated Parmigiano Reggiano
1 t SOOC Sicilian Sea Salt
1 clove garlic
1 C SOOC Pumpkin Seed Oil
Directions
1. Preheat the oven to 350°F. On a baking tray, lay out the squash, drizzle with butter oil & season with salt. Bake until tender, about 25 minutes. In the meantime prepare a small pot of boiling, well salted water & blanch the carrots until desired consistency, about 3 minutes. Remove to an ice bath & then transfer to a bowl.
2. Heat 1 T of butter olive oil in sauté pan with a garlic clove & thyme sprig. Sauté the mushrooms until golden, flipping once. Season lightly with salt. Transfer to a paper towel & then add to the bowl with the carrots.
3. Prepare the pesto: In a food processor, process the seeds, clove, oregano, salt, & cheese until coarse; transfer to a bowl. Whisk in the balsamic & pumpkin seed oil.
4. Add the squash, bread cubes & arugula to the bowl; use the liquid part of the pesto to dress the salad. Plate the panzanella & dab the pumpkin seed part of the pesto in small bits over the top of the dish, then finish with shaved Parmigiano Reggiano & a drizzle of red apple balsamic. Enjoy!
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