Acorn Squash with Baby Bitter Greens

Deselect All

1 small acorn squash (about 1 pound)

1/2 cup extra-virgin olive oil

A dash of pimenton (smoked paprika)

Kosher salt and freshly ground black pepper

1 tablespoon sherry vinegar

1 tablespoon minced shallot

1 teaspoon whole-grain Dijon mustard

1/4 teaspoon sugar

4 ounces (8 cups) baby hearty greens, such as baby kale, Swiss chard, mustard and mizuna

2 ounces goat cheese, crumbled

2 tablespoons Sweet and Salty Pepitas, recipe follows

Sweet and Salty Pepitas:

Vegetable oil, for the baking sheet

2 tablespoons unsalted butter

2 1/2 cups fresh pumpkin seeds (pepitas), cleaned of any large chunks of pumpkin, but some pulp is okay

2 tablespoons sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

Kosher salt