Ingredients

150 g of butternut squash 

olive oil

salt and pepper

1 head of black cabbage

1 lemon, grated peel

50 g of fresh spinach or arugula

10 g of slightly toasted squash seeds

1/2 cup of pomegranate seeds

Preparation

Preheat the oven at 200°C. Peel the squash, cut it into thin slices and remove the seeds. Brush the squash with olive oil, salt and pepper in a baking pan covered with greaseproof paper. Bake for about 20 minutes. Let it cool.

Lower the heat of the oven to 175°C. Cover a pan with greaseproof paper. Clean the black cabbage leaves under running water. Remove the stalks with a knife. Place the leaves in a pan. Add oil, salt, pepper, and finely minced lemon peel. Bake for 10 minutes.

In a platter, combine all the ingredients, add spinach and squash seeds and serve the squash salad with black cabbage crisps and pomegranate.

Tradotto da Francesca Clemente