Roasted Garlic Sesame Acorn Squash topped with a Cherry Pistachio Arugula Salad

Roasted Garlic Sesame Acorn Squash topped with a Cherry Pistachio Arugula Salad inspired by Giada Set the oven to 400 degrees 

On a large baking sheet place 1 acorn squash cut into wedges.

Drizzle with olive oil, salt, pepper, Sesame seeds, garlic powder, and dried basil.

Let cook for 40 minutes or until you can easily place a fork into the squash. 

Set aside. 

In a small bowl mix together

3 tablespoons of olive oil 

3 tablespoons of white wine vinegar 

1/2 teaspoon of salt 

In a large bowl add

1/4 cup dried cherries 

1/2 cup roasted pistachios 

2 cups baby arugula 

Then pour into the salad 3/4 of the vinaigrette and mix

Drizzle the rest of the dressing on top of the roasted acorn squash.

Pour the salad on top of the roasted squashes and enjoy. 

One response to “Roasted Garlic Sesame Acorn Squash topped with a Cherry Pistachio Arugula Salad”

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