Spiced Almond and Pumpkin Seed-Crusted Pumpkin Salad - alive magazine
If you think pumpkin is best trotted out twice a year as a pie filling, think again. This pumpkin salad will convince you of pumpkin’s versatility.
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Cooking tools:
- Spice grinder
- Blender
- Kitchen scale
- Oven
- Stove
- Roasting pan
- Baking sheet
- Pot
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Spoon
- Spatula
Ingredients
- ⅔ lb red Kuri squash or butternut squash
- 2 tsp extra-virgin olive oil
- ¼ cup chopped onion
- 2 tsp minced garlic
- 4 cups low-sodium vegetable stock
- 1 ½ Tbsp maple syrup
- ¼ tsp salt
- 1/8 tsp pepper
- Leaves from 5 sprigs of fresh thyme
- 1 ⅓ lb Rouge vif d’Étampes pumpkin or sugar pumpkin
- ¾ tsp black pepper
- 2 Tbsp extra-virgin olive oil
- 1 tsp ground nutmeg
- 1 tsp cumin seeds
- 2 tsp cardamom seeds
- 1 tsp coriander seeds
- ⅓ cup pumpkin seeds, reserved from roasted pumpkin
- ¼ cup almonds
- ½ tsp dried chili flakes
- 2 ½ tsp raw sugar
- 2 cups sprouted lentils
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