This recipe is Copyright of ChefDeHome.com
Roasted Acorn Squash with Pumpkin Seeds and Balsamic

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:

Craving for more? Sign up for the Chef De Home Newsletter for a plateful of contents delivered to your inbox! And connect with me on Facebook, Google, Twitter and Pinterest for all of the latest updates.

Roasted Acorn Squash with Pumpkin Seeds and Balsamic

Roasted Acorn Squash with Pumpkin Seeds and Balsamic
Total Time Prep Time Cook Time Difficulty Easy Yields 2 Servings Serves 2

Ingredients

Directions

Hide Step Photos
  • Step for Recipe - Roasted Acorn Squash with Pumpkin Seeds and Balsamic
    1. Preheat oven to 425 F. Cut squash into 1/2 inch wedges, leave skin on. Scrape off seeds and strings and discard.
    Step for Recipe - Roasted Acorn Squash with Pumpkin Seeds and Balsamic
    2. Coat wedges with 3 tbsp oil and season with salt and black pepper. Lay wedges cut side down on a large baking sheet.
  • Step for Recipe - Roasted Acorn Squash with Pumpkin Seeds and Balsamic
    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.
    Step for Recipe - Roasted Acorn Squash with Pumpkin Seeds and Balsamic
    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!!

© Chef De Home. All contents and images are copyright protected. Please do not use content/images without prior permission. If you want to use recipe instructions, re-write the recipe in your own words, and link back to this post with credit to ChefDeHome for the Recipe Origin.

Comment

Please enter your comments/suggestions below.
Required fields are marked - *.
Rate this recipe:
Send me future posts.
ChefDeHome Comment Avatar