WINE SHOP MIONETTO

Roasted pumpkin salad 

All the flavor of pumpkin and all the taste of winter for our salad with "the flower that you eat" to accompany with a chilled glass of Prosecco DOCG - Luxury Collection!

INGREDIENTS (for 4 people)

800 g Mantuan squash, or butternut squash

4 heads of radicchio di treviso

350 g of primosale cheese

1 teaspoon nutmeg

4 sprigs of thyme

Extra-virgin olive oil

Balsamic vinegar

Salt and black pepper

PROCEDURE

Heat the oven to 220°C (350°F). Wash the pumpkin and slice it into wedges about 2 cm thick, keeping the skin on: arrange it on a baking sheet lined with baking paper and season with EVO oil, salt, pepper, a pinch of nutmeg and a few thyme leaves. Bake the squash at half height for about 40 minutes, checking halfway through cooking: the slices should be soft and golden brown. Prepare the salad of Treviso radicchio and diced primosale; dress with a vinaigrette of EVO oil, balsamic vinegar, salt and pepper. Top with the pumpkin slices and serve piping hot as an appetizer or as a main course, accompanying your recipe with a glass of our iconic Valdobbiadene Prosecco Superiore DOCG Brut Luxury Collection.