Roasted Delicata Squash Salad with Apples and Toasted Pumpkin Seeds

 SQUASH

1 medium delicata squash

1 tablespoon extra-virgin olive oil

½ teaspoon sea salt

SALAD

1 head leaf lettuce or arugula, torn, rinsed, and spun dry

1 small Granny Smith apple, cored and thinly sliced

2 to 3 green onions, sliced into thin rounds

1½ cup raw pumpkin seeds, toasted

¼ cup dried currants or raisins

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Rinse any dirt or debris off the squash, then cut it in half lengthwise. Scoop out the seeds with a spoon. Then place one of the squash halves on a cutting board, flesh-side down. Cut the squash into 4-inch-thick slices (they should look like crescent moons). Repeat with second squash half. Place them on the prepared baking sheet and add the oil and salt; toss together, then spread out the pieces so they are in a single layer. Bake for 25 to 30 minutes, or until tender. Let cool completely before adding to the salad.

Place the lettuce in a large salad bowl and add the remaining ingredients along with the cooled roasted squash. Serve with your favorite dressing.

Yield: about 6 servings