Roasted Acorn Squash with Pumpkin Seeds and Balsamic

Name: Roasted Acorn Squash with Pumpkin Seeds and Balsamic
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Cuisine: American
Ingredients: 2 Acorn Squash, medium acorn squash (about 1 and 1/2 lb); 1/4 Cup Pumpkin Seeds, shelled; 1-2 tbsp Balsamic Vinegar; 1/4 Cup Mint; 4 tbsp Olive Oil; Salt and Black Pepper, per taste

Posted On: Dec, 6 | Author: Savita

Salads In Season Sides American

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Roasted Acorn Squash with Pumpkin Seeds and Balsamic

Diet Info: DF GF F LF Na LS VG V Fa

Squash is my favorite fall vegetable. I love adding it to salads, stews and curries. For curries and stews, I often bring a couple of butternut squash, peel and slice, then keep in freezer to enjoy warm stew on a cold winter day.

However, for roasted squash salads or sides, I prefer to keep squash on kitchen counter. Most squash have longer shelf-life, they will stay good for a long time.... Freezing only helps me save time while cooking in hurry.

This roasted acorn squash salad is best served warm on side with some couscous or fried rice or roasted meat.

Acorn Squash Salad with Balsamic Dressing

If acorn squash is not available then you can use butternut squash or sugar pumpkins for this salad too. I recommend adding roasted pumpkin seeds to this salad for some crunch.

For garnish, I have used some mint flowers from my herb pot (actually, my mint plant is still very small). They look really cute, don't they? From far it looks like, roasted squash is budding beautiful floral leaves on the serving platter. Nice!!

Pairing Ideas:

Couscous with Asparagus and Lemon Lamb Chili

Roasted Acorn Squash with Pumpkin Seeds and Balsamic

Total Time: 43 mins Prep Time: 15 mins Cook Time: 28 mins Cuisine: American (Side Dish, Salad) Difficulty: Easy

Yields: 2 Servings - Serves: 2

Ingredients

2 Acorn Squash (medium acorn squash (about 1 and 1/2 lb))

1/4 Cup Pumpkin Seeds (shelled)

1-2 tbsp Balsamic Vinegar

1/4 Cup Mint

4 tbsp Olive Oil

Salt and Black Pepper (per taste)

Directions

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1. Preheat oven to 425 F. Cut squash into 1/2 inch wedges, leave skin on. Scrape off seeds and strings and discard.

2. Coat wedges with 3 tbsp oil and season with salt and black pepper. Lay wedges cut side down on a large baking sheet.
3. Roast until golden brown on both sides about 24-28 minutes. Meanwhile, in a bowl, coat pumpkin seeds with 1 tbsp olive oil, pinch of salt and black pepper. Turn squash sides almost halfway through roasting (after first 14 minutes), at the same time spread seasoned pumpkin seeds evenly over the roasting squash and then continue roasting for remaining time.

4. Transfer the squash on serving platter, spread pumpkin seeds on the top. Garnish with mint leaves and drizzle balsamic vinegar. Serve warm and enjoy!!