Roasted Acorn Squash Salad

Name: Roasted Acorn Squash Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 kilograms acorn squash (1 large or 2 small ones); 59 milliliters slivered almonds, toasted in the oven or on a dry skillet; 2 Tbsps or more crumbled cheese (optional), such as aged goat cheese, drained fresh ricotta, cottage cheese, or ricotta salata; 2 teaspoons extra-virgin olive oil; 0 teaspoons salt, or more to taste

You can never have too many side dish recipes, so give Roasted Acorn Squash Salad a try. One portion of this dish contains about 6g of protein, 5g of fat, and a total of 217 calories. This recipe serves 4. This recipe covers 15% of your daily requirements of vitamins and minerals. Head to the store and pick up acorn squash, on a skillet, salt, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat the oven to 400°. (As soon as it’s hot, you can toast the slivered almonds for garnishing the salad: spread them on a baking sheet and bake for 5 minutes, shaking them up once or twice, until lightly colored and fragrant. Or toast them while the squash is roasting, or after.)

Ingredients you will need

Slivered Almonds

Spread

Squash

Toast

Equipment you will use

Baking Sheet

Oven

To prepare acorn squash: With a sharp vegetable peeler or paring knife, strip off the peel from the protruding ridges of the squash. You don’t need to peel more than this: leaving the rest of the peel will help the squash to retain its shape and looks nice too. (If you are roasting a smooth squash like butternut, remove all the peel.)

Ingredients you will need

Acorn Squash

Vegetable

Squash

Equipment you will use

Peeler

Knife

With a sharp heavy knife, cut the squash in half lengthwise, and scoop out all the seeds and fibers.

Ingredients you will need

Squash

Seeds

Equipment you will use

Knife

Place each half cut side down; trim the ends, then cut semicircular slices of squash, all about 1 inch thick.

Ingredients you will need

Squash

Put all the pieces in a pile on a large baking sheet, preferably nonstick or lined with parchment, or on a non-stick silicone baking mat.

Equipment you will use

Baking Sheet

Drizzle the 2 tablespoons oil over the squash, sprinkle on the salt, and toss to coat with the seasonings, then spread the pieces out to lie flat, not touching.

Ingredients you will need

Seasoning

Spread

Squash

Salt

Cooking Oil

Bake about 20 minutes, then flip the pieces over.

Equipment you will use

Oven

Bake another 15 minutes or so, until the squash is just tender all the way through (poke with a fork to check) and nicely caramelized on the edges.

Ingredients you will need

Squash

Equipment you will use

Oven

Assembling the Salad

Let the squash pieces cool on the pan until you’re ready to serve. Arrange them—in a symmetrical design or in a casual pile—on a large serving platter or on individual salad plates, with two or three slices per portion.

Ingredients you will need

Squash

Equipment you will use

Frying Pan

Refresh them with drizzles of olive oil, sprinkles of salt. Scatter the almond slivers over, and then streaks or swirls of warm balsamic reduction. Finally, crumble bits of cheese all over.

Ingredients you will need

Slivered Almonds

Olive Oil

Reduction

Sprinkles

Cheese

Salt

Taste

Book, using the USDA Nutrition Database

Lidia Bastianich hosts the hugely popular PBS show, "Lidia's Italian-American kitchen" and owns restaurants in New York City, Kansas City, and Pittsburgh. Also the author of Lidia's Italian Table and Lidia's Italian-American Kitchen, she lives in Douglaston, New York. Jay Jacob's journalism has appeared in many national magazines.From the Trade Paperback edition.