Roasted Acorn Squash with Orange-Herb Salad and Hazelnuts | Christopher Kimball’s Milk Street

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Milk Street Recipe

Roasted Acorn Squash with Orange-Herb Salad and Hazelnuts

45 minutes

Roasted Acorn Squash with Orange-Herb Salad and Hazelnuts

With its green skin, golden-orange flesh and unique, scalloped exterior, roasted acorn squash makes for an especially attractive autumnal dish. We like to use a very hot oven so the slices develop flavorful caramelization while becoming tender and creamy. A leafy bed of fresh herbs and greens tossed with orange segments and toasted hazelnuts is a perfect complement to the earthy, sweet squash. When prepping the oranges, be sure to reserve the juice, as you’ll need 3 tablespoons to make the vinaigrette.

4 to 6

Servings

Tip

Don’t empty the salad onto the serving platter by tipping it out of the bowl. Use tongs to transfer it so that excess dressing remains in the bowl for tossing with the roasted squash before the slices are placed on top of the greens.

45 minutes

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