1 small Butternut squash (about 1.5lb peeled, seeded and julienne)
1/4 cup Sherry vinegar
1 Orange (zested and juiced)
1 Lemon (zested and juiced)
3 tbsp Pumpkin Seed oil
1/2 cup Extra virgin olive oil
2 Shallot minced
1/4 cup Italian parsley chopped
12 Medjool dates (pitted and cut into small strips)
1/2 cup Pumpkin seeds (toasted and salted and rough chopped)
1 chunk Pecorino
– Place julienned squash in a mixing bowl
– In a separate bowl combine the sherry vinegar, orange and lemon juice and zest, pumpkin seed oil and olive oil and whisk until incorporated.
– Add shallots, parsley, dates and 1/2 the pumpkin seeds to the bowl with the squash. Add enough vinaigrette (reserving the remaining for another use) to dress and toss together. Season with salt and pepper.
– Divide into 4 shallow bowls or small plates. Garnish with plenty of grated pecorino (using a micro plane zester) and the remaining pumpkin seeds