Roasted Acorn Squash Salad

Roasted Acorn Squash Salad
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Serves 4| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Heat oven to 400° F. On a rimmed baking sheet, toss the squash with 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.
  2. Roast the squash, tossing once, until tender, 20 to 25 minutes.
  3. Place the squash, lettuce, pepitas, and ¼ teaspoon each salt and pepper in a large salad bowl. Drizzle with the vinegar and the remaining oil.
  4. Toss the salad gently. Serve with warm bread.
By November, 2004

Nutritional Information

  • Per Serving
  • Calories 415Calories From Fat 175
  • Fat 20g
  • Sat Fat 3g
  • Cholesterol 0mg
  • Sodium 625mg
  • Protein 16g
  • Carbohydrate 48g
  • Sugar 4g
  • Fiber 7g
  • Iron 8mg
  • Calcium 121mg
What does this mean? See Nutrition 101 .

Quick Tip

Sweet and Salty Pumpkin Seeds
Pepitas have a nutty, slightly sweet flavor. If you can’t find them, swap in sunflower seeds.

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