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.
- 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
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.
Yield: 6 to 8 servings