April 8th, 2012
Photography by Michael Alberstat Food Styling by Sue Henderson
Preheat oven to 400 F.
Cut squash in half lengthwise. Remove seeds.
Cut each half into 1-inch thick slices, lengthwise.
Line a baking sheet with parchment paper and spread squash out on the baking sheet. Season with two teaspoons of salt.
Bake for 15 minutes, turn slices over and bake for 15 minutes more or until golden.
Peel and cut apples in half lengthwise. Remove core and cut each half into four wedges.
Sauté apples in clarified butter until golden brown. Set aside.
Distribute the greens on 6 plates and arrange the squash and apple slices over top.
Deglaze* the sauté pan the apples were cooked in with the dressing and reduce to a syrupy consistency.
Add pinenuts to dressing and drizzle over greens.