Ingredients
Directions
- 1
Preheat oven to 400°F. Thoroughly rinse and strain squash seeds to remove squash pieces. Place seeds in a bowl of water, and the seeds will float to the top where you can scrape them off, while the squash will sink. Pat seeds dry between paper towels. Place seeds on a parchment-lined baking sheet and toss with a pinch of seasoned salt plus 1 tsp chili powder. Place in center of oven for 3-8 minutes to lightly toast, we want a light golden brown, no burning. Remove from oven and gather the seeds into a single layer in the center of the parchment, cover with a nice thick coat of Parmesan cheese, and return to the oven. Let the Parmesan melt and begins to turn light golden brown, about 10 to 15 minutes.
- 2
Toss squash cubes on a parchment-lined baking sheet with a little bit of olive oil to coat and a generous amount of the seasoned salt. Place in oven to roast until deeply golden on all sides, giving the pan a stir every 10 minutes or so - this will take about 20-30 minutes total. Once you remove the Parmesan crisp from the oven, you can increase the heat to 450°F.
- 3
While the squash cubes roast, make dressing in a small bowl. Whisk together mayo, lemon juice, 1 Tbs chili powder, honey, garlic, and anchovy paste. Chill until ready to serve.
- 4
Toss baby kale and radicchio with roasted squash and enough dressing to coat (there will be leftover dressing, which keeps in the fridge for 2 weeks). Top with freshly grated Parmesan and the crumbled seed and Parmesan topping. Finish with flakey sea salt and fresh cracked pepper. Enjoy!
