I’m a huge fan of squash so with the colder weather I’ve been playing around and trying different things. This recipe is inspired by my friend Chelsy, guest blogger and author of Mangia blog. I asked how I could make acorn squash into a meal and she suggested roasting it and putting it on top of greens with cranberries and goat cheese. Since I’m not a huge cranberry fan I decided to come up with my own acorn squash salad concoction with ingredients I already had at home (thanks for the inspiration, Chels!).
- 1 acorn squash
- pre-made polenta
- chopped avocado
- mixed greens
- artichoke hearts
- goat cheese
Preheat oven to 350 degrees. Cut acorn squash into big chunks. Put squash into a baking dish and drizzle with olive oil, sea salt, and fresh pepper. Bake for 30 minutes or until tender.
In the meantime… slice up 1/4-inch thick polenta slices. Drizzle a bit of olive oil in a frying pan and cook polenta over low-medium heat. Season with sea salt and fresh pepper.
Place mixed greens on a serving dish with avocado and artichoke hearts. Add cooked acorn squash and polenta, top with a bit of goat cheese and enjoy!
How do you eat your acorn squash?