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Warm Pumpkin Salad With Polenta And Candied Pumpkin Seeds

Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1 1/2 cups yellow cornmeal (not coarse)

7 1/2 cups water

2 3/4 teaspoons salt

2 1/2 tablespoons unsalted butter

1 tablespoon sugar

1/2 teaspoon ground cumin

1/4 teaspoon cinnamon

1/4 teaspoon paprika

1/4 teaspoon cayenne

1/2 cup raw green (hulled) pumpkin seeds (pepitas)

1 tablespoon fresh pomegranate juice (see cooks' note, below) or cranberry juice cocktail

2 teaspoons Sherry vinegar

1 tablespoon minced shallot

6 tablespoons extra-virgin olive oil

1 small cheese pumpkin or butternut squash (2 lb), peeled, quartered lengthwise, and seeded

1 (6-oz) piece Parmigiano-Reggiano

8 oz arugula, trimmed

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