Roasted Squash Salad Bowls

These attractive squash bowls are light and healthy for weekday fare and pair nicely with rotisserie chicken. Healthy, easy, and elegant. From Sheet Pan Suppers by Molly Gilbert. Shared by Linda W. A perfect recipe to try in November.

Ingredients:

2 medium acorn squash
3 tablespoons extra virgin olive oil
4 tablespoons butter1 teaspoon kosher salt1 teaspoon ground black pepper1 teaspoon fresh thyme leaves
4 teaspoons brown sugar
4 to 5 cups baby arugula
Juice of a lemon
Shaved Parmesan cheese

Directions:

Preheat oven to 350 degrees F with oven rack in center position. Line a sheet pan with aluminum foil or parchment paper.

Carefully cut the acorn squash in half lengthwise. Your knife should be parallel to the squash’s grooves. Use a spoon to scoop out and compost or discard the seeds and fibers.  You will be left with 4 pieces of squash that look like bowls.

Place the squash cut side up on the prepared sheet pan, and drizzle the insides with 2 tablespoons olive oil, rubbing to coat. Place 1 tablespoon of the butter in each squash & sprinkle ½ teaspoon of the salt, ½ teaspoon of pepper, and the brown sugar and the thyme leaves over all the squash.

Roast the squash until browned in spots and fork tender, 45-60 minutes. Let the squash halves cool slightly. While they are cooling, place the arugula in a medium bowl. Drizzle with the lemon juice and remaining tablespoon olive oil, then sprinkle with remaining salt and pepper. Toss lightly to coat.

Place the squash on plates. Pile the arugula salad high inside the squash bowls and top with the Parmesan cheese. Serve immediately.

Serves 4