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.
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.
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