Roasted Pumpkin Salad

Directions

1. 1
   For the pumpkin: Preheat the oven to 375 degrees.
2. 2
   On a baking sheet, toss the pumpkin with salt, sugar, thyme, garlic, and olive oil.
3. 3
   Roast until tender and lightly browned, 15 to 25 minutes.
4. 4
   Remove from heat and set aside; do not turn off oven.
5. 5
   For the cheese crackers: While the pumpkin is roasting, prepare the cheese crackers.
6. 6
   On a non-stick or lightly oiled cookie sheet, divide the grated Parmesan or Argentino Reggianito cheeses into four equal mounds placed about 3 inches apart.
7. 7
   Bake until cheese has melted, turned lightly golden, and set into a cracker; watch carefully to prevent burning.
8. 8
   Remove from oven, and using a spatula, gently loosen crackers from the cookie sheet, and set aside on a plate.
9. 9
   Let the crackers cool and become crisp.
10. 10
    For the dressing: In a blender, combine basil, garlic, Parmesan or Argentino Reggianito, and olive oil.
11. 11
    Process until smooth.
12. 12
    Transfer to a small bowl, and add vinegar, mixing well.
13. 13
    Set aside.
14. 14
    For assembly: In a large bowl, combine watercress and dressing, and toss until all the leaves are coated.
15. 15
    Place equal portions on two or four plates.
16. 16
    Top with roasted pumpkin, and garnish with cheese crackers.