Lisa Hubbard
Hands-On Time
10 Mins minutes
Total Time
40 Mins minutes
Yield
Serves 4

How to Make It

Step 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.

Step 2

Roast the squash, tossing once, until tender, 20 to 25 minutes.

Step 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.

Step 4

Toss the salad gently. Serve with warm bread.

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Ratings & Reviews

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