This Baked Acorn Squash makes a perfect autumn salad. Freshly roasted squash and Portobello mushrooms mix with exotic greens and seasonal apples and pumpkin seeds for an elegant start to a special gathering.

Ingredients

• 1 small acorn squash
• Olive oil
• Kosher salt
• 1 lb. Portobello mushrooms, washed
• 1 head radicchio, shredded
• 1 cup baby arugula
• 1 Granny Smith apple, unpeeled, cored, and diced, then sprinkled with a dash of red wine vinegar
• 3 Tbsp pumpkin seeds
• 3 Tbsp red wine vinegar

Method

Preheat oven to 375F degrees.

Scrub the squash and slice into 1/2 inch thick rings.

Remove seeds and pulp from each ring and place rings in a large bowl.

Drizzle rings with olive oil and sprinkle in kosher salt. Toss gently to coat.

Lay rings on a large baking sheet.

Place mushrooms in the same bowl, add extra oil and salt: toss to coat.

Arrange mushrooms alongside squash rings on the baking sheet.

Roast for 15-20 minutes until vegetables are tender and starting to brown.

Remove and set aside.

Toss together radicchio, arugula, prepared apple, and pumpkin seeds.

Add red wine vinegar, 1 Tbsp olive oil, and salt; toss to coat.

Place a squash ring on a plate; fill the center with a serving of the salad.

Cut the mushrooms into thin wedges and sprinkle on top.

Serve with vinegar and oil.

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 6 to 8 servings