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Fall Salad of Caramelized Pumpkin

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“Cooking Pleasures October/November 2001 For this salad, try to use the smallest frisée you can find. Alternatively, use only the white inner portion of the larger heads. This way, you'll achieve a rich balance of bitter and sweet when you taste the pumpkin, nuts and lettuce together.”
1hr 12mins

Ingredients Nutrition


  1. Heat oven to 350°F
  2. Place pumpkin on ungreased baking sheet. Bake 20 minutes.
  3. Remove from oven; increase oven temperature to 450°F
  4. Cool pumpkin until easy to handle.
  5. Line baking sheet with foil.
  6. Spray with nonstick cooking spray.
  7. Cut pumpkin in half; remove seeds.
  8. Cut each half into 4 wedges.
  9. In small saucepan, heat butter and 1 T olive oil over low heat until butter is melted.
  10. Brush over pumpkin wedges.
  11. Place wedges on baking sheet.
  12. Bake at 450F for 15 minutes; turn and brush with oil mixture.
  13. Bake and additional 15 minutes or until tender.
  14. Remove from oven.
  15. Heat broiler.
  16. In small bowl, combine honey and mace; brush over wedges.
  17. Sprinkle with 1/2 t pepper and 1/4 t salt.
  18. Broil, flesh side up, 2 minutes. Remove from oven; cool slightly.
  19. In small bowl, whisk together all dressing ingredients.
  20. Place frisée in large bowl; toss with dressing.
  21. Place on plates; top with pumpkin wedges.
  22. Sprinkle with hazelnuts.

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