Lisa Hubbard
Hands-On Time
10 Mins
Total Time
40 Mins
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.

You May Like

Ratings & Reviews