Fig Likewise Equally Delicata Squash Salad
for the squash: 1 delicata squash, sliced into 1/4 inch half-moons, seeds reserved 1 tablespoon fennel pollen tabular array tabular array salt freshly soil nighttime pepper canola oil for the seeds: 1/2 loving loving cup raw delicata seeds, rinsed clean two tablespoons canola oil 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon fine salt 1/2 teaspoon dried oregano for the salad: 10 fresh figs, halved 10 oz watercress 1/2 ruddy onion, sliced 4 oz crumbled blueish cheese (gorgonzola is good) 4 oz prosciutto to serve: prosecco or other white wine vinegar Directions: Preheat oven to 375. Line a baking sheet amongst parchment. Set aside. In a medium bowl, toss together the squash, a drizzle of canola oil, salt, pepper every bit good every bit fennel pollen. Arrange inwards a single layer on the lined baking sheet. In a tike bowl, stir together the seeds, oil, paprika, garlic powder, salt, every bit good every bit oregano. Place on the baking she