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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.
pound acorn squash, halved lengthwise, seeded and sliced into 1-inch-thick half rings
tablespoons plus ⅓ cup extra-virgin olive oil, divided
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.
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