Roasting acorn squash results of a creamy, tender and sweet addition to baby greens.
I’ve said it once, I’ll probably say it 20 more times: I heart Fall. I love the feel of it, I love the look of it and I love the taste of it. During a recent visit to my local farmer’s market, I stumbled across the most beautiful hard squashes in every color of the rainbow. From yellow and green striped delicata to vibrant orange pumpkins, Fall is most definitely in the air and I am pretty thrilled about it!
Need a little inspiration for these beauties? Here are a few of my favorite recipes using Winter squash:
- Chicken Soup with Delicata Squash and Kale
- Creamy Butternut Squash Soup
- Sausage Stuffed Acorn Squash
- Garlic Sesame Spaghetti Squash with Green Beans
Bursting with vitamins, nutrients and fiber – hard squash is a real bang for your nutritional buck. In fact, you could eat an entire acorn squash for less than 250 calories. Not that I would know………………. (Whoopsies!)
Your fork is waiting.
Roasted Acorn Squash Salad
- 1 in acorn squash (seeded and cut 1 in pieces skin-on)
- 1 tbs extra virgin olive oil
- ½ tsp salt
- ¼ tsp pepper
- 1 c cherry tomatoes (sliced)
- 8 c lettuce or mixed greens of choice
- 8 tbs roasted garlic vinaigrette (optional or simply olive oil oil and lemon)
- 2 tbs parmesan cheese (freshly grated)
- Pre-heat oven to 400 degrees and spray a foil-lined baking sheet with non-stick spray.
- In a large re-sealable plastic bag, combine acorn squash cubes with olive oil, salt and pepper.
- Spread squash in an even layer on the pan and roast for 30 minutes or until nicely browned; set aside.
- In a salad bowl, toss together cherry tomatoes, mixed greens and roasted garlic vinaigrette.
- Add cooled squash and toss once more.
- Serve with freshly grated parmesan cheese.