Salad with baked pumpkin, arugula and cheese

Ingredients:

• 1 small acorn squash (about 0.5 kg), seeds removed
• 1 small butternut squash, peeled and seeded
• Quarter a kabocha squash, seeds removed
• 2 teaspoons of honey
• 1/4 cup olive oil, divided
• 1 cup Brussels sprouts
• 1/4 cup shelled pumpkin seeds
• 2 tablespoons pumpkin seed oil
• 2 tablespoons lemon juice
• 4 cups arugula leaves
• 1 tbsp. l. pomegranate seeds
• Shredded Parmesan cheese for serving

Preparation:

1. Preheat oven to 175°C.
2. Slice the acorn squash into 1-inch-thick rounds. Slice the butternut squash into 1-inch-thick pieces. Slice the kabocha into half-rounds about 1-inch thick. Place the squash in a single layer on a baking sheet, spacing the pieces out slightly (use two baking sheets if necessary). Drizzle with honey and half the olive oil, season with salt and pepper, and roast until tender but still flaky, 15 to 20 minutes.
3. Trim the Brussels sprouts and cut them into quarters. Place them on a baking sheet, drizzle with the remaining olive oil, and season with salt and pepper. Bake until tender, 10–15 minutes.
4. Spread the pumpkin seeds on a baking sheet lined with parchment paper. Season with salt and lightly toast until lightly browned, 6–10 minutes.
5. In a small bowl, combine the pumpkin seed oil and lemon juice. Lightly drizzle the arugula leaves with the dressing. Arrange the dressed arugula on a large platter and top with the pumpkin and Brussels sprouts. Sprinkle with pumpkin seeds and pomegranate seeds. Garnish with shaved Parmesan.