Sunday, January 23, 2011

Roasted Acorn Squash Salad

2 tablespoons olive oil, divided
2 teaspoons sherry vinegar
1 shallot, cut into thin slices
1/2 large acorn squash (about 18 ounces),
peeled, halved, seeds removed, cut into 1 inch wedges
2 cloves garlic
2 spring thyme (or tsp dry)
4 cups torn Romaine Lettuce
1 tablespoon toasted pine nuts

Preheat oven to 350F.
Toss acorn squash with 1 tablespoon oil, garlic cloves, and thyme. Season with salt and pepper.
Place contents of bowl on baking sheet and put in center rack of oven. Cook until squash is tender and edges begin to caramelize, approx 15 minutes.
Remove from oven and set aside.
To make vinaigrette: place vinegar in small mixing bowl; while whisking, slowly pour in remaining 1 tablespoon of oil to emulsify. Add shallots and season to taste.
To assemble: In large mixing bowl, toss lettuce with vinaigrette.
Place lettuce on four serving plates, divide the squash among the plates and tuck them in between the leaves. Garnish with the toasted pine nuts.

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