2 sugar pumpkins or winter squash of choice
4 handfuls arugula or watercress
1/8 cup honey
1/8 cup rice wine vinegar
12 cups olive oil
1 tablespoon cumin, ground and toasted
Salt and pepper
Preheat grill to medium.
To prepare the pumpkin, peel outer rind of squash and scoop out the seeds. Cut into wedges and coat with cooking oil. Grill over low heat until golden brown and soft. Once roasted, place in a bowl, cover with plastic wrap and let steam for 10 additional minutes to moisten the squash.
To prepare the vinaigrette, combine the honey, rice wine vinegar, olive oil, and cumin in a mixing bowl. Mix together well and season to taste with salt and pepper.
To plate, place squash wedges on plate, and add arugula on top and drizzle with honey, cumin vinaigrette.1