Warm Salad of Kabocha and Goat Cheese with Currants

Ingredients

• 1 (6-ounce) kabocha squash
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 4 thin baguette slices, toasted
• 1 (4-ounce) package goat cheese
• 3 cups frisée lettuce
• 1 teaspoon chopped chives
• 1 tablespoon dried currants
• 2 tablespoons red wine vinegar
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• Garnish: 4 teaspoons toasted pumpkin seeds

Preparation

1. Preheat oven to 500°. Cut kabocha squash into 1-inch cubes; place in bowl. Add 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper, tossing well. Place squash on a baking sheet; roast until edges are lightly browned and soft (15 minutes). Preheat broiler. Cover each baguette slice with 1/4 of goat cheese. Broil until browned and soft (2 minutes). Place squash, frisée lettuce, chopped chives, currants, red wine vinegar, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in bowl; toss. Divide among 4 plates; top with toast. Garnish each with 1 teaspoon toasted pumpkin seeds; serve.