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Poppy Seed Crusted Carnival Squash with Orange & Crushed Red Pepper Dressing

A stunning yet simple roasted squash dish served over a bed of fresh arugula or mixed baby greens is a wonderfully robust and warming winter side dish!

Course Side Dish
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Author Lucia Hawley

Ingredients

Poppy Seed Crusted Carnival Squash

  • 2 carnival squash or any squash you prefer, acorn or delicata are great!, seeded
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons poppy seeds
  • 1/2 teaspoon sea salt

Orange & Crushed Red Pepper Dressing

  • 1 tablespoon fresh orange juice
  • 1 tablespoon lemon juice
  • 1/2 teaspoon fresh orange zest
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon dried crushed red pepper flakes

Instructions

Poppy Seed Crusted Carnival Squash

  1. Preheat oven to 400 degrees.
  2. Cut the squash each into 6ths or 8ths, depending on their size.
  3. Place squash wedges on baking tray, then drizzle and rub all over the with extra virgin olive oil.
  4. Pour poppy seeds on a separate and shallow plate.
  5. One by one, gently press one side each of the squash wedges into the poppy seeds to coat the cut edge. Place the crusted squash wedges back onto the baking tray, putting the non-crusted edge of the squash onto the bottom of the baking tray.
  6. Roast for 30 minutes, turning halfway through the roasting time so each wedge is put onto its back.

  7. Remove from oven, allow to cool, then plate over a bed of arugula (or by themselves) and drizzle with the orange crushed pepper dressing (see below)

Orange & Crushed Red Pepper Dressing

  1. Combine all ingredients for the dressing in a small jar.
  2. Place lid on and shake, shake, shake to emulsify!
  3. Taste, and adjust seasoning if needed.
  4. Drizzle over the finished crusted poppy seed carnival squash.