Rating: 4 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
  • 6 Ratings
Cyd McDowell

Gallery

Credit: Lisa Hubbard

Recipe Summary

hands-on:
10 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • Toss the salad gently. Serve with warm bread.

Nutrition Facts

415 calories; fat 20g; saturated fat 3g; sodium 625mg; protein 16g; carbohydrates 48g; sugars 4g; fiber 7g; iron 8mg; calcium 121mg.
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