- 1 small butternut squash, halved and seeded
- ½ cup (120 ml) Parmesan cheese, grated
- 2 tbsp (30 ml) basil, roughly chopped
- 2 tbsp (30 ml) mint, roughly chopped
- 2 tbsp (30 ml) cilantro, roughly chopped
- 2 cloves garlic, minced
- ¼ cup (60 ml) extra-virgin olive oil, plus 2 tabsp (30 ml) of olive oil
- 2 tbsp (30 ml) apple cider vinegar
- salt and pepper, to taste
- 3 cups (720 ml) watercress, large, stems removed
- Preheat the oven to 375F (190C).
- On a baking sheet, place halves of butternut squash.
- Drizzle with olive oil and season with salt and pepper.
- Roast until tender and lightly browned, 20 to 25 minutes.
- Remove from heat, and set aside.
- Meanwhile, prepare a baking tray with parchment paper. Separate the parmesan into 4 equal mounds on the baking tray and bake for 8-10 minutes, until they form a golden brown chip. Watch carefully to prevent burning.
- Remove tray from heat and set cheese crisps aside for plating.
- In a food processor, combine basil, mint, cilantro, vinegar, olive oil and garlic.
- Blend until smooth and bright green, and season with salt and pepper. Reserve.
- In a large bowl, combine watercress and dressing, and toss until all leaves are coated.
- Place equal portions on plates.
- Spoon out flesh of butternut squash and place over the watercress.
- Top the salads with a parmesan cheese crisp.
- Serve immediately.