Fall Salad of Caramelized Pumpkin

• 3 lbs pie pumpkin
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 tablespoon honey
• 12 teaspoon honey
• 12 teaspoon ground mace
• 12 teaspoon fresh ground pepper
• 14 teaspoon salt
• 4 cups frisee, lettues torn into bite-size pieces or 4 cups tender iside curly endive lettuce, torn into bite-size pieces
• 14 cup hazelnuts, toasted, chopped
• 2 tablespoons apple cider vinegar
• 2 tablespoons hazelnut oil
• 1 tablespoon olive oil
• 2 teaspoons fresh chives, minced
• 14 teaspoon fresh ground pepper
• 12 teaspoon salt

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

pumpkin, unsalted butter, olive oil, honey, honey, ground mace, ground pepper, salt, tender iside curly, hazelnuts, apple cider vinegar, hazelnut oil, olive oil, fresh chives, ground pepper, salt

Taken from www.food.com/recipe/fall-salad-of-caramelized-pumpkin-196922 (may not work)