Method
1. Preheat the oven to 190°C (170° fan) | 375F | gas 5.
2. Toss the acorn squash, pancetta, and olive oil with plenty of salt and pepper to taste in a roasting tray.
3. Roast until the squash is tender to the tip of a knife, about 40-50 minutes. Remove from the oven and let cool briefly.
4. When ready to serve, arrange the lettuce on a serving platter or tray. Top with the squash, pancetta, cabbage, cape gooseberries, pumpkin seeds, and chives before serving.
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Serves:
4
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Time needed:
1 hour
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Difficulty
Easy
Ingredients
- 1 large acorn squash, quartered, seeded, and cut into thin wedges
- 150 g | 1 cup pancetta, diced
- 2 tbsp olive oil
- 2 red leaf lettuce, e. g oakleaf, lollo rosso, etc. leaves separated
- 1/2 red cabbage, shredded
- 100 g | 2 cups cape gooseberries, physalis, stems removed and halved
- 2 tbsp pumpkin seeds
- 1 handful chives, snipped
- salt
- freshly ground black pepper
