Recipes

Preheat oven to 400 degrees. Wash squash seeds until completely clean. Drain well and pat dry. In small mixing bowl, stir seeds together with 1/2 tablespoon oil and a pinch sea salt and pepper. Spread onto slightly oiled baking sheet and set aside. In same mixing bowl, stir together another 1/2 tablespoon oil along with squash and a pinch sea salt and pepper. Spread onto a separate, slightly oiled baking sheet. Place both pans in oven. Roast squash 30 minutes, until slightly browned and completely tender, turning once. Roast seeds 20 minutes, stirring frequently, until browned and crisp. Set each aside when cooked.

In small sauté pan over medium flame, heat 1 tablespoon oil until hot. Add garlic and stir 30 seconds, until fragrant. Remove from heat and whisk in remaining oil, vinegar, lemon juice and sugar. Season with a pinch sea salt and pepper and add to large mixing bowl. Let cool completely; then add greens, squash and radish and toss to combine. Season with sea salt and top with toasted squash seeds.