1 delicata squash, seeded and sliced into thin crescents
6-8 heads little gem lettuces, leaves separated
2 endives, shredded
2 medium cloves of garlic
1/8+ teaspoon fine grain sea salt
5 tablespoons melted butter
big squeeze of lemon juice
1/2 cups toasted pepitas
2 ripe avocados, slivered
Heat the oven to 375F, toss the squash crescents with a splash of olive oil, and roast until deeply golden. Remove from oven and set aside.
Crush the garlic with the salt into a paste with a mortar and pestle. Work the melted butter into the garlic paste, and finish with a generous squeeze of fresh lemon juice. Taste and add more salt if needed.
When you're ready to serve the salad, arrange the little gems and endives in a large bowl. Drizzle with half of the butter and give a good toss. Add the pepitas, avocados, and squash, and more dressing, and give another gentle toss. Taste, and add more salt, and more dressing if needed.
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