baked acorn squash
Squash/Pumpkin

Baked Acorn Squash

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

baked acorn squash
baked acorn squash

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

Baked Acorn Squash

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.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 6

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

Instructions

  • 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.
baked acorn squash

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