Roasted pumpkin on Brussels sprout salad

Ingredients for 4 servings:

• 1 pumpkin(s), Gorgonzola or Hokkaido
• 2 shallots
• 1 tbsp olive oil
• Salt and pepper, black, ground
• 500 g Brussels sprouts, cleaned
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 tbsp vinegar (herbal or as desired)
• Salt and pepper, black, ground
• Grated cheese (Romano)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

fine side dish for Thanksgiving dinner

Preheat the oven to 200°C and line a baking sheet with aluminum foil. Peel the squash, remove the seeds, and dice. Place these on the baking sheet. Peel the shallots and slice them into thin rings. Add them to the squash on the baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with salt and pepper and toss with your hands. Place in the oven and roast for about 25 minutes, turning everything over once, about halfway through the baking time. In the meantime, clean the Brussels sprouts and finely grate them. It’s best to hold them by the small stem and grate all the way down. Place the fine strips in a bowl and add the olive oil, lemon juice, and vinegar. Mix everything well and season with salt and pepper. Arrange the Brussels sprout salad on a platter, remove the squash and shallots from the oven. While still warm, place both in the center of the salad, sprinkle with some cheese, and serve. It also tastes very good if you add some roasted walnut halves to the salad.