Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
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
Ingredients
-
1½-2
pound acorn squash, halved lengthwise, seeded and sliced into 1-inch-thick half rings
-
2
tablespoons plus ⅓ cup extra-virgin olive oil, divided
Directions
-
01Heat the oven to 475°F with a rack in the middle position. Mist a rimmed baking sheet with cooking spray. Place the squash on the prepared baking sheet and toss with the 2 tablespoons oil and ½ teaspoon each salt and pepper. Distribute in an even layer and roast until a skewer inserted into a piece meets no resistance and the bottoms are nicely browned, 25 to 30 minutes.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT
