Roasted squash salad
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Photo, Erik Putz.
Ingredients
- 1 acorn squash
- 200 g shiitake mushrooms
- 2 tbsp olive oil
- 4 cups arugula
- shaved parmesan , to garnish
Dressing
- 3 tbsp olive oil
- 3 tbsp sherry vinegar
- 2 tbsp maple syrup
- 1 tsp Dijon mustard
- 1/2 tsp salt
Instructions
- PREHEAT oven to 400F.
- MICROWAVE acorn squash on high for 4 min.
- CUT into 1/2-in. slices, crosswise, then cut slices into quarters. Remove and discard seeds.
- TOSS squash and shiitake mushrooms, stems removed, with 2 tbsp olive oil on a foil-lined baking sheet. Spread out in a single layer. Bake until tender, 15 to 20 min.
- WHISK 3 tbsp olive oil and sherry vinegar with maple syrup, Dijon and salt in a large bowl. Add arugula and roasted vegetables. Top with shaved parmesan.
How to shop for, prepare and cook squash
FILED UNDER: fall roast Salads vegetables
