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.