Join our community of Solution Seekers!

Roasted Acorn Squash Salad

Roasted Acorn Squash Salad
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:



  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.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?




    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.